The dinner party was a success, so I’m told.
The food was delicious (IMO) and a good time was had by all – if laughter and animated conversation are an indicator.
I decided on a different approach this time. In the past I’ve made dishes that could all be made in advance… if not entirely, at least the major portion. Plus I relied on my oven for most of the cooking, doing roasts or braises, roasting the vegetables, and so on.
This dinner was Chinese-inspired and all the cooking needed to be done, or finished, just before serving.
Even the dessert, Strawberry-Rhubarb Crisp (recipe tomorrow) was done at the last minute so it would still be warm when I served it.
This was the corner of my kitchen devoted to organizing the dishes.
I did all the prep work, cutting and chopping in the afternoon. I measured all the liquids for each dish and put them in small containers. I grouped all the little bowls of ingredients by dish and laid the recipe on top.
Then we set the table. Since it was Chinese-themed I gave everyone the option of using chopsticks – and everyone did…. for the first course, anyway.
Well, we all know what the road to hell is paved with, now, don’t we?
Things got crazy, I got busy, the dishes didn’t come together as seamlessly as anticipated and the camera was forgotten.
But I can give you links to the recipes.
For the apéro I made Strawberry Sangria with rosé wine – very pretty and tasted of spring. With it we had crisps and nuts.
We followed that with a platter of five cheeses.
Dessert was the Strawberry-Rhubarb Crisp with a bowl Strawberries in Balsamic Vinegar, garnished with vanilla ice cream.
This is what the table looked like this morning.
Not too bad, really.
- 40 glasses
- 32 plates
- 64 pieces of flatware
- 8 cups and saucers
- Assorted serving dishes, platters, bowls and utensils
- Assorted pots, pans, skillets and little bowls for ingredients
- 2 dog dishes
Leftovers for dinner tonight.