SATURDAY, 18 AUGUST 2012
Table Service at home
How hard is it to do table service for twelve guests at home?! No mean task! I was one of the lucky guests at a recent dinner and couldn't not talk about this fabulous treat. And may be you can get some ideas for a simple but elegant menu that is easy to serve, timing of preparation suitably staggered to allow you time to enjoy the dinner yourself.
It was a special dinner celebrating the 45th anniversary of a group of people's arrival in Canada - certainly significant, definitely worth the effort, but still a lot of work for the hosts. But through careful planning, smart organization and detailed preparation, our hosts achieved a seamless service without imprisoning themselves in the kitchen. They were actually able to sit down and eat with us!
The guests all felt pampered. Buffet style had been the norm for the last 45 years as families grew - and shrank. Empty nests provided an opportunity for a more civilized way of eating. Civilized, that is, for the guests...
It was a special dinner celebrating the 45th anniversary of a group of people's arrival in Canada - certainly significant, definitely worth the effort, but still a lot of work for the hosts. But through careful planning, smart organization and detailed preparation, our hosts achieved a seamless service without imprisoning themselves in the kitchen. They were actually able to sit down and eat with us!
The guests all felt pampered. Buffet style had been the norm for the last 45 years as families grew - and shrank. Empty nests provided an opportunity for a more civilized way of eating. Civilized, that is, for the guests...
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| Perfectly grilled scallops and jumbo tiger shrimp on a bed of chives |
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| The popular tomato, avocado, basil, hearts of palm salad from an earlier post on this blog - can be made hours ahead |
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| Our hostess spent two hours making the pasta sauce, sieving basil and garlic so it came out smooth and flavourful for our palates. If you don't have two hours, maybe you can use ready-made pesto. |
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| meanwhile the rack of lamb and quail sizzled on the BBQ - smashing when matched with an oaky cabernet sauvignon from Elderton |
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| finishing with a melt in your mouth lemon panna cotta (made ahead and refrigerated) perfectly paired with a smooth Amarone |
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| and more desserts as we relax with Oolong tea: contributions from the guests - rich tiramasu beside dark chocolate dipped strawberry |
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| Finally, this huge fruit contribution was passed around - we regressed back to helping ourselves - the only way to go when you've had too much... |
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