A favorite moment in time: checking last minute details for the end of year celebration dinner my husband and I held last month for 20 parents/friends from our daughter’s school.
When Rob and I began planning our first big NYC party, blogs were far from my thoughts. I was thinking mostly about food.
We had no question about the venue — it would be Pasanella & Son, our favorite independent wine store on our block. It’s also where I’ve hosted two special evenings this year; the first and second Blogstar Sunday Suppers.
But the food. This was the quandry. Pasanella offers catering for its events, matching wines from its eclectic collection, but we wanted to throw a banquet. With heart. And this is not something I could do by myself, but I wanted it to feel that way.
I’d heard about Kitchit, a new online resource that bills itself as ‘the home of bespoke dining’. Checking it out I found a number of chefs that could create magic, but there was no connection for me. I didn’t know any of these chefs, online or off. I wanted a different type of magic. Something that would be truly different. Pure. By hand. Surprising. I don’t know why it took me so long to make the connection, but all I had to do was return to where I am most inspired — the blogosphere. In particular, Brooklyn Supper.
I felt much more comfortable calling Elizabeth Stark, one half of the whole behind this favorite food blog, and asking her if she would partner with me to throw a party than I did working with a chef I didn’t know. I had tasted her Strawberry Basil Hand Pies at our first Blogstar Sunday Supper (love) and cooked many of her recipes (more love), so I knew she could cook with heart, but a banquet for 20? Neither of us were certain it would work but we both wanted to give it a go because that’s what bloggers do. Make. Stuff. Happen.
With the budget and fee I suggested, we had a starting place. Elizabeth and I created the menu together and she then spent a week testing the recipes. Our combined confidence grew as the day drew closer and on the Friday of the event my apartment became the hub from where we finished the dishes before transporting them down to Pasanella’s private room, filled with flowers and wine and other offerings of love.
My dear friend, Griff Fairbairn, organizing the perfectly pretty flowers she selected from the Chelsea flower market.
The table setting, complete with my husband’s beautiful, hand-written place cards.
The Wines
Thank you to Ryan, Pasanella’s wine director for the selection and notes.
- Bisson Prosecco (classic, ultra-fresh and perfect from Apertif to finale)
- Zeni Muller Thurgau (a current across the board knockout that wins EVERYBODY over, grassy, fresh and ultra salad friendly)
- Bagnol Cassis Blanc (incredible white from Provence with a complex and weighty but still light on it’s feet — would be stunning with the vegetable tagine)
- Massa Barbera ‘Fuso’ (super approachable and velvety soft Barbera that won’t blow away the fresh elements of everything on the menu but offers a worthy, crowd-pleasing red)
- Les Clos Perdus Corbieres (a hearty, rustic but still fruit driven Southern French classic that would be a solid traditional pairing for the lamb tagine only)
Homemade preserved limes
The Menu
(P.S. Elizabeth made everything from scratch except for the pita triangles)
Starters:
Pecorino Rosemary Crackers
Toasted Pita Triangles
Mango Coconut Chutney
Onion Chutney
White Bean and Roast Garlic Dip
Manchego Cheese
Green Olives
Pickled Grapes (these were a big hit!)
Main Course:
Salads:
Kale and Pomegranate Salad
Cantaloupe, Fig, Olive and Basil Salad
Sides:
Roast Asparagus
Roast Cherry Tomatoes
Cous Cous with Golden Raisins
Entree:
Root Vegetable Tagine with Homemade Preserved Lemon
Lamb Tagine with Apricots and Homemade Preserved Lemon
Served with:
Onion Chutney
Mango Coconut Chutney
Mint Sauce
Yogurt Tzatziki
Dessert:
Blackberry Cheesecake Tart
Fresh Fruit with Cardamom Whipped Cream
For starters
From here on I am borrowing Elizabeth’s pictures, which she promises to post recipes for very soon, because despite all our good intentions about photographing the evening as it unfolded, we found ourselves happily unfolding along with it. And that’s a good thing for us. Bad for you if you were expecting to see more party.
Lamb Tagine
Blackberry Cheesecake Tart
I am looking forward to creating many more experiences in real life with real life bloggers.
What would you suggest we could do to make this happen?
What a wonderful dinner and menu. And how thoughtful for you to put something together for your friends from your daughter’s school. There is something about bringing people together to celebrate milestones and friendships – you don’t even need a reason, right?
My first thought in answer to your question is perhaps a bit ambitious but I thought of a cross between a Kinfolk-ish supper and Blogstar – perhaps a dinner in many different locations on the same date. The style could range from a picnic to something more elaborate depending upon locale and budgets.
Might be sweet to know that all sorts of similar dinners are happening at the same time…
Wow! You and Elizabeth together seem to be a formidable team. Love the menu you guys came up with. I’m sure everyone enjoyed it. I know that I would have!
And I like Sandra’s idea. Though, of course, I would prefer us to all be in one place.
I love the idea of contemporary and global happenings. We are in northern Italy in a big country house with lots of good cooks, seasonal vegetables and fabulous local wine – I’m up for it! Ciao cat
Oh my – I JUST saw this – what an incredible evening! And the fact that it was collaborated on with talented people that you know and have a connection with is evident even from the photos.