Five records were stacked and ready to start playing as soon as the first guest pulled up. The table was set. Small wine goblets brought out for the occasion. Fresh sunflowers filled canning jars. The dinner party was about to begin.
I decided to throw a four course dinner party for friends, complete with wine pairings. My own garden created inspiration and filled the menu, along with local mushrooms, wine, and cheese. Homemade pasta and sourdough baguettes rounded out the menu.
This was an elaborate party, but it was easily managed by planning out each detail ahead of time. The menu was written on a door painted with chalkboard paint. The chive pasta was made Thursday. The Limoncello cake was made Friday in anticipation for Saturday’s dinner. On Friday I also blended a simple gazpacho style soup using lots of fresh veggies and olive oil in my Vitamix, added seasoning to taste, then stored it in the refrigerator. The soup was served cold topped with crab, which was removed from its cans Friday and stored in a glass container in easy reach in the fridge. Ten sets of plates and bowls were set out on the counter for easy plating.
Everything that could be prepped ahead of time was, like harvesting vegetables, pre-cutting the iceberg lettuce, and making the salad dressing. The white wine and champagne were put in the refrigerator as well.
Saturday morning I met up with girlfriends, rested until after lunch, then hit the ground running baking bread and setting the table. The potatoes were parboiled then smashed and placed on a cookie sheet. I poured crushed garlic and olive oil over the whole thing and put it in the toaster oven to start after the soup course.
Before guests arrived, the wine was opened, a pot of boiling water was started and kept on low for the pasta. The pasta sauce made with garlic and oyster mushrooms was started to the point of adding cream and was then kept off the heat until it was time to pull it all together for the third course.
Cups of coffee and delicious lemony cake was served. Guests meandered the garden, played with the dog, sipped wine and found things in common with each other. The whole dinner was a success. It it is a wonderful gesture to invite those you love from different circles and spoil them with great food and drink and company.
A simple affair is also easy to pull off. Put on a pot of soup. I wanted to make my woofers (farm interns) a truly Colorado meal, so I made them green chile, heated some tortillas on the gas stove, juiced some prickly pears and made the most delicious margaritas ever. The point of a dinner party is to come together as friends and community. Joining together over food is a great way to keep relationships alive and well. It adds such sweetness to life.