Wife and I are putting on what is I believe the most ambitious diner party ever Saturday. Most of the time our entertaining is on the more casual side. However, I offered as a silent auction fundraising gift for an organization I support, a dinner for three couples. The bidding didn't get as high as I would have liked but it wasn't a shabby amount compared to other things that were there. We are hoping that we have a successful outcome so the bidding will go up for future events.
This is going a six course meal.
Aperitif - We're serving belinis, a cocktail with peach juice (from our peaches) and Prosecco, an Italian sparkling wine with a variety of Asian snack cracers
Course One, Cold Appetizer - A homemade French County Pate, homemade gravlax, homemade pickles, with a horseradish cream for the gravlax and whole grain mustard for the pate. Gloria is baking her Italian Filone bread. Accompanied by more Prosecco
Course Two, Hot Appetizer - A Spanish fried cheese tapa with a scallion vinaigrette sauce and a roasted corn salad. Accompanied by a Entre-deux-Mers, a white Bordeaux/
Course Three, Pasta - Fresh polenta with a chicken chasseur (chicken braised in stock, wine, and tomato paste) sauce. Accompanied by a young Oregon Pinot Noir
Course Four, Main - Beef tenderloin with a mushroom, liver mousse filling, mashed potatoes, greens sauteed in olive oil and garlic. Accompanied by a 2005 St. Emillion Premier Cru
Course Five, First Dessert - Homemade multi-citrus granita
Course Six, Second Dessert - Homemade chocolate truffles. Accompanied by a 2005 Unfiltered Port.
Wife and I were cooking all day today. We got the bulk of the work done so tomorrow should not be anywhere near as much. We even have recruited a couple who are friends of ours in our organization to come and act as hosts so we can focus on our cooking, plating, and serving.
It has been so busy, I haven't had time to photo document very much. I will try to take a few shots tomorrow.
5 comments:
I know you say "Bon Appetite" when you eat but what to say to wish the chef(s) the best. Hope it goes well.
We know your dinner will be a great success! Hopefully, some how, there will be a few moments to capture each course in a photo or two!!
So is this what I should expect the menu to look like when we stay at Chez Podolny while we're on home lave ;)
Sounds awesome! I like your strategy - if you can accompany your meal offer next year with pictures and a sample menu from this year, you're sure to get higher bids next year.
This sounds FANTASTIC! I'm sure it's going to be a great success and will become one of the most sought after items in future years.
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