A Quiet Dinner

Most of the time my trips to the heartland are filled with unrestrained indulgence and experimentation in food. Fortunately I've been busy and enterprising this trip which - while unexpectedly lucrative - has left little room for me to play. As much as I would like a full blown 12 course plated dinner I don't have the time. But there is possibility for a more intimate and limited dinner, maybe 3-4 courses for 5-6 people.

This got me thinking about the importance and meanings of a highly complicated meal vs a simple one. You have progressions of textures, intensities and flavors to take into account. Is it harder to make a three course meal vs a 7+? With 5-7 courses, one or two can miss and the meal will still be a success. A three course can only get better with each plate or it will be a dissapointment. On the other hand with each addition it becomes increasingly difficult to create a meaningful succession.

This is all I had in mind so far:

Soup

Fresh Pasta

Braised Meat

Dessert

Catering Event

I survived my first catered event ever. I was to provide 4 appetizers for a Christmas cocktail party for 50 people. The food cost ended up being about 28% which I'm really happy about. The menu was nothing special and the food wasn't my finest, but it was a really good experience. This is the platter I made for the spring rolls to go on.

The Menu

Classic Bruschetta
Mini Vegetarian Spring Rolls
Spinach and Artichoke Dip
Sesame Chicken Skewers with Soy Dipping Sauce


This is the dressing I made for the tomatoes which were tossed right before I built the bruschetta on site. I will probably make it again because it went so nicely with the mushy hot house tomatoes - it is December.


Sherry-Tomato Vinaigrette

1/4 cup sherry vinegar
1T amontillado sherry
3/4 cup good EVOO
1 Tbs tomato paste
2 Tbs chopped garlic
1 Tbs minced shallot
25 grinds black pepper
1/2 tsp sugar
1 1/2 tsp salt

Heat 1-2T of the olive oil in a pan. Add the tomato paste and cook until both oil and tomato paste are rust colored. Add sherry and reduce au sec. Set aside to cool. Combine all ingredients in a small container with a tight fitting lid and shake vigorously to emulsify right before serving.