I’ve been thinking a lot lately about throwing a dinner party. An intimate, joyful, intoxicated evening with six guests, many bottles of wine, laughter, twinkly lights, well-chosen music, and parlor games. I’ve put together a fall menu culled from our collection of recipes. It should be no surprise that each course is dead simple – the most pared-down versions we’ve done. Classic preparations of beautiful ingredients. Wine, butter, olive oil. Herbs, oranges, sea salt. While guests arrived I’d serve bright green Sicilian castelvetrano and Greek kalamata olives, radishes with Kate’s butter and salt, salami and cheese and Carr’s rosemary crackers. A pitcher of gin martinis. Then we’d sit down at the table for a leisurely meal of:
Green Salad with Buttermilk Ranch
After dinner, we’ll retire to the living room to play Cranium, Scattergories, and Apples to Apples while we drink after dinner cocktails, maybe Mexican coffee with Kalhua and cinnamon cream. There should be tons of candles and an impromptu dance session. At some point late, a 6 year old comes downstairs pouting in her footed pajamas, asking that we stop having so much fun. In the kitchen, the dishes are soaking in the sink. We’ll worry about them tomorrow.