Preparations started the week before and included converting the back of our garage into our party room. I work at a lumber mill, so last year I was able get a custom cut table top that was 14' x 4'. It works perfectly for our dinner party.
We have had problems in the past with actually preparing too much food and stuffing our poor guests to death. For us, there are so many recipes that we want to try and cook for our friends that it's really hard to whiddle down the menu to a reasonable size. This year our focus was making everything we possibly could ourselves even down to the condiments. Our menu consisted of:
- Amuse - Crab & Brie Tartlet
- Gwurztraminer Poached Foie Gras with Gwurztraminer Jelly
- Home Cured Pork Loin, Beecher's Cheese, Apple with Sea Salt
- Homemade Bacon 3 Ways-Roasted, Bacon Jam, Maple Bacon Shortbread Cookies
- Home Smoked Pork & Pickled Onion Flatbread
- Grilled Watermelon Salad with Arugula, Chevre and Balsamic Drizzle
- Green Bean Salad Wrapped in Prosciutto
- Filet Mignon Sandwich on French Bread with Truffle Butter & Arugula, served with Homemade Pomme Frites and Homemade Yellow Ketchup and Garlic Aioli
- Thomas Keller's Apple Fritters out of Ad Hoc
It sounds like a lot of food. However, the first 5 items were appetizers. Each person had 1 or 2 pieces. The food turned out amazing and the amount and pace of dinner was perfect. I seemed to have forgotten something about the dinner, what could it be? Oh yeah! The wine of course! Stay tuned for the wine from the wine dinner.