You take pix of the prep and pre-made dishes, your menu, the table, and as the guests arrive. Then all hell breaks out: everyone breaks up into groups, food is finished, cocktails are made, warmed apps come out, grilling is done, cigars are smoked, wines are popped open, conversation flows, and before you know what happened everybody is thanking you for a great evening and going home.
Here's my first attempt:
Whenever we entertain, I make a menu. It acts as a guide for our prep as well as a nice keepsake for our guests. I have a bag with about 200 of these menus. They are also great to reference when deciding to cook a given dish for a guest. We can see who has had what in the past.
With 8 people and a hot, humid night, we like to set an indoor table.
Oven roasted shrimp, slow-roasted plum tomatoes, pesto, tarragon.
Goodies brought from South Philly.
Piementos del Capitain: Shisito peppers (20% hot, oiled and quick grilled, topped with sea salt. A Basque Pintxo we had in San Sebastion many years ago. Great with cocktails.
Barb made two tomoato salads. Grilled marinated green tomatoes and sliced heirloom tomato salad
topped with herbs, salt, pepper and Sherry vinegar.
She also put some Aceto (Aged Balsamic Vinegar) over the oven-warmed fresh figs with goat cheese:
Chizik made me a rye Manhatten and the picture taking became random after that.
Finished with a wiped out peach crisp that Lynnie made.
Great night, great fun, great friends.
I recommend doing this at home!
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