We Entertaining Farmgirls had such a good time at the last dinner party. I love hosting farm to table dinners and though I don’t have a farm to host it on, I sure do have a beautiful place with views and a great kitchen to hold them in! The next one is Sunday, June 12th and I have some spots left. Wouldn’t you like to join us?
Shyanne and I are creating a four course beautiful meal with all the bells and whistles. Organic, local, our own homegrown from the community garden, a blend of amazing culinary treasures. An amazing late spring meal complete with drink pairings, enchantment, and new friends. The stragglers can enjoy the sunset on the balcony with us.
We love the element of the surprise menu. (If you have food preferences, whisper them to me and I will tell you which dinner to sign up for!) The nice table settings, the glasses clinking, homemade comfort food, and fun.
Contact me for more information, for the donation amount, and to save your spot at table! 303-617-3370
I have found the most beautiful cookbook. It is called “The Forest Feast” by Erin Gleeson. You can taste the food and smell the forest and celebrate with friends as you flip the pages. Cool cocktails and interesting takes on vegetables wooed me into the check out line with it. I have spent hours lost in its pages.
I bought it to challenge me. Sometimes I make the same vegetables in many of the same ways as I always have. Corn with butter and salt. Broccoli with uh…butter and salt. How about broccoli roasted then tossed with blue cheese and pine nuts? I served this dish with curried salmon and salad when friends came to dinner and the dish positively melts in your mouth and screams for great red wine. Cauliflower steaks with cheddar and chives. Cucumber and strawberry salad. Paprika and cinnamon crispy carrot slices. Sangria.
It inspires me, as so many things out there do. Shyanne and I have long dreamed of a supper club. Wildflower and Fawn, after our respective Native names, would be its moniker. Supper clubs are frowned upon when serving wines and food in a non-commercial kitchen and charging. But, yet we dreamed. Four courses, from scratch, organic, local ingredients, wine pairings, my creative take on main and side dishes, and Shyanne’s extraordinary flair for desserts. A multi-star experience of fresh flowers, laughter, fine china, and delicious food and drinks. A quarterly event. A way to express our inner chef/sommelier/baker/entertainer without the restaurant.
The first one filled up in a matter of days. The next is Memorial Weekend. The ideas and inspiration keeps gathering force like stardust, and enchantment is all around.