Host a "New Beginnings" Dinner Feb. 2nd

The “New Beginnings” dinner last night was fabulous. Hours of food prep and house cleaning had us nerve-wracked, but then guests started coming (right on time) and bringing bottles of wine. Those were quickly uncorked and we had apps and a great time catching up.

This time everything was in its final states of readiness and had turned out great. I pulled one guest into the kitchen to help me plate each course. This was a great idea because my wife could continue hostessing and everyone got in on the cooking act. As we finished each course the person coming to help me would jump up, saying “Its my turn to help!” Especially adorable was Dawn, who really got excited about torching the creme brulees.

Next time I have to designate someone to take photos. Dinner was over, after dinner converstations were over, everyone was filing out the door when I realized we had not taken a single photo of our friends, the table setting, or the food. I don’t mind because everyone had a great time, and all the dishes came out really good, even the experimental ones. But it would be nice to have a couple of pictures to email out.

I guess now I can start working on the next dinner menu.

Mailed out the official invites, and everyone has rsvp’d. The grocery list is made and I will be procurring food over the next four days. Some prep will be done on Thursday, most on Friday, and largely finishing and cooking on Saturday. I am going to have everything finished off and holding in the oven or warmer so that as guests arrive, I can finally spend some time socializing, not running around in the kitchen. Everything will be in a position of simply assemblings the plate and taking it out. Guest list will probably hit 11, so I may draft Molly to help get food out. Everything should go super smooth.

1. Scallop mousse with coconut-pineapple sauce on a nappa cabbage slaw

2. Asparagus and chantrelle stuffed tortellini in a basil-cream sauce

3. Duck breast over baby bibb lettuce with an orange-herb vinaigrette

4. Pepper-crusted Kobe tenderloin and marinated portabello mushroom over onion-herb spatzel, served with osso-bucco carrots and Brussel’s sprouts augratin, with a with a port demi glace

5. Mini creme brulee, 5 fruit cocktail, and vanilla cheesecake mousse on an almond shortcake round

Email invites are out. Need to plan 4 course dinner menu and prepare written invites for mailing.