Gift Idea: A dinner Party!

Hi All, We gave a dinner party gift certificate to my wife?s brother-in-law for his birthday. The idea was that we would cook and serve a dinner in their home for them and up to 8 guests, and they would pay for the food and wine. The appointed day arrived, and my wife and I, and good friend Betsy, dressed in our best ?wait staff? outfits and went to prepare and serve dinner. The guests were greeted with a ?Blue Bomber? cocktail - a very potent mixture of rum, brandy, blue Curacao, Mai Tai and sweet and sour mix) served on crushed ice, and topped with an edible flower. The menu: Brie fingers Lox bites Cinnamon coffee pecans and smokehouse almonds Gazpacho with croutons Crab cakes with herb sauce Watercress endive salad Chicken Wellington with creamy wine sauce Herbed wild rice pilaf Steamed broccoli and carrots The wine for the evening was a Ferrari-Carano 2002 Fume Blanc. After the guests were suitably fed, we served them bananas flambe?, Moscato d?Asti, and coffee. A wonderful experience, but I would never want to do it again ? too much work! BTW: We received some feedback ? several guests wanted to ?hire? us for dinners in their homes. Just a thought, Dick R.
Reply to
Dick R.
If any of the items I've mentioned tickle your fancy, send me an e-mail and I'll be happy to send you the recipe.
Dick
Reply to
Dick R.
Dick, The menu for the party sounds fabulous. How do I get on the guest list ...for the next party? Anything planned for Northern California? I'll be at Ferrari-Carano this week-end. I love their Fume Blanc. Please forward to me a copy of the Chicken Wellington and Crab dish . Best Regards, Rick Dalderis
dressed in our
Reply to
Rick Dalderis
Fun idea. We've done similar things for charitable auctions (a friend who used to run a restaurant in Paris did dinner, I supplied wines, etc). Dale
Dale Williams Drop "damnspam" to reply
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Dale Williams
Hi Rick, It was fabulous, but the "kitchen help" (us) had to grab a bite and take a sip whenever we had a chance. Hope you enjoy. Dick
Chicken Wellington 1 10 oz pkg frozen chopped spinach, thawed and drained 4 oz fresh mushrooms, chopped 1/2 tsp dried thyme, crumbled 1/4 tsp dried marjoram, crumbled 3 T. butter 3 hard-cooked eggs, chopped 6 boneless,skinless, chicken breast halves and flatten to 1/4" thickness 1/2 tsp salt 1 pkg frozen puff pastry 1 egg beaten 1 T water Cook mushrooms, thyme and marjoram in butter until tender; combine with spinach and eggs, Set aside. Cut each sheet of pastry in thirds and using a rolling pin, roll each piece into a 8 X 6 inch rectangle. Sprinkle salt over chicken. Spoon 1/2 cup spinach mixture on each piece of flattened chicken, spreading to within 1/2 " of edges. Roll up; place, seam side down, on pastry. Fold up sides of pastry to center. Fold up remaining pastry over chicken, pinching edges together to seal. Arrange seam side down on lightly greased jelly roll pan. Combine egg with water; brush over pastry. Refrigerate, covered, 2 to 24 hours. Bake, uncovered, in a 400 degree oven 40 minutes. Cover loosely with foil, bake 10 to 15 minutes longer. Serve with Creamy Wine Sauce. Serves 6 Creamy Wine Sauce Melt 3 T. butter, stir in 3 T. flour, 1/2 tsp salt and dash white pepper. Gradually stir in 1 1/2 Cups half & half. Cook over medium heat, stirring constantly until mixture comes to a boil; boil and stir 1 min. Stir in 1/3 Cup dry white wine. Stir in 1/2 cup shredded swiss cheese until melted. Makes 1 3/4 Cups
Crab Cakes 2 pounds crabmeat 1/3 Cup mayonaise 1 1/2 T. Dijon mustard 2 large eggs, lightly beaten 2 T. fresh lemon juice 1 teaspoon seafood seasoning 1/2 Cups fresh bread crumbs 2 T. chopped parsley 2 T. finely chopped green onions 1 tsp. finely grated lemon peel 1/8 tsp. cayenne pepper 1/4 flour 1/4 Cup peanut oil
Combine all ingredients except crab in a large bowl. Gently fold in crabmeat. Season to taste with salt & pepper. Portion into 3 1/2 oz cakes. Lightly flour, shaking off any excess. (May refrigerate at this point until ready to cook) Saute' in hot peanut oil oil until golden brown on both sides and thoughly heated. Serve immediately. 6 Servings
Reply to
Dick R.

church's annual "services auction." Typically, 4 couples will bid up to $50 per head, so it's become quite the cash cow for her church. We were just talking about her menu over Xmas, but I honestly don't remember what she's cooked up (pun intended) this year. I think that New Zealand lamb figured prominently in there, though...
Mark Lipton
Reply to
Mark Lipton

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