Category Archives: Table Design

Gourmet Group

17 Thursday Mar 2016

Posted by in Baking, Cooking, Dessert, Entertaining, Gourmet Group, Living Room, Recipes, Recipes, Table Design

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After a 6 month break, I’m back to blogging with Gourmet Group!

I hosted the dinner with a Mexican Theme.

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I wanted the night to feel casual and laid back, with really delicious food – and still some elegance.  One of the guys makes yummy guacamole, so we started with chips & guac, and my Dad’s famous margaritas.

The main dish was a barbacoa recipe that I have made for years.  It is so flavorful.  (I usually make extra so we eat it for several nights – the first night over rice, and then next over a big green salad with simple lemon vinaigrette.)  All of the sides:  citrus salad, re-fried beans, and saffron rice with peas, are all from the beautiful Mexico: The Cookbook.  To keep it casual we served them all together on piled-high plates.

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My husband added a sipping tequilla served with homemade Sangrita as a digestif.

And then, my favorite part of all…Cuatro Leches cake with arequipe sauce!!!  Our wedding cake was a cuatro leches cake and and the recipe from La Duni in Dallas seemed similar, so I put it on the menu.  My friend did an amazing job on this masterpiece and it tasted even better than it looked!

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It was a wonderful evening with great friends and great food.

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Gourmet Group

07 Sunday Dec 2014

Posted by in Baking, Cooking, Decor, Dessert, Entertaining, Flowers, Gourmet Group, House, Recipes, Table Design

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We hosted our last Gourmet Group in October, and even thought it has come and gone, I wanted to share some of the highlights.  We celebrated Oktoberfest!

Oktoberfest inviteThe atmosphere was festive and casual.  We started off with a warm beer and cheddar dip, which I served with pretzels and lots of vegetables to add freshness and color.  Beer and a Dr. Loosen sparkling Riesling cut through the heavy but delicious cheese dip.

Cheese BoardMy favorite part of preparing to host this night was learning about German Riesling.  I’ve always incorrectly associated Riesling with sweetness, and while they can be sweet, neither of the wines we served were.  In fact, the wine that we paired with dinner, also a Dr. Loosen, was quite dry and really complemented the food.  I printed out some information on Riesling to share with our dinner guests, which I think they enjoyed.

The most challenging part of the planning was the food presentation.  Almost all of the dishes I chose were the same color, which is why I served so many colorful vegetables with the appetizer, and fresh green beans with dinner.

We ended the meal with this amazing Deepest Dish Apple Pie from the Smitten Kitchen cookbook.  It did not disappoint with 5 pounds of apples and a delicious 3+ inch tall crust.  It’s an impressive dessert, and although my friend made the pie for Gourmet Group (pictured), I made it for Thanksgiving dinner and the crust is fairly easy as long as you are not rushed.

Oktoberfest Pie

Planning A Theme Party, Part 2

26 Wednesday Feb 2014

Posted by in Entertaining, Event Planning, Table Design

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We had a blast at John’s party this past Saturday!  Everyone came over around 11 am for a quick “picnic” lunch.  Then, off to the Rodeo!

Here are some tips to use the week before an event:

1.  Finalize the menu – I usually figure the menu out long before the week of an event, but there are often a few dishes I need to finalize as the date approaches.  Do this as early as possible, so you can buy the groceries (if you are cooking).  As I said previously, I buy the dry ingredients in advance.  And, keep a list!  I cannot stress how important a list is – it will help prevent last-minute trips to the store for forgotten items.  Make a final trip to the store the day or two before the party for fresh fruits and veggies.

2.  Confirm with vendors – Call anyone helping you with an event – the caterer, transportation, event location – and confirm your reservation.

3.  Arrange flowers and decorations – You will feel a lot more prepared if you arrange flowers and any decorations the day before your party.  This includes having all serveware, dinnerware, and stemware out and organized.  This way, you can focus on other things the day of a party.   Flowers will open up over night and look just gorgeous for an event.

4.   Finish any last minute bar prep – Unless you are hosting a big party, there is no need to offer a complete bar.  I decide ahead of time what we will be serving for cocktails and during a meal.  For instance, John was in charge of mixing the Bloody Marys this past weekend.  He had a bar set up with all of the spices and olives, pickles, and bacon for garnishing.  They were amazing!  We also had a party tub of ice cold beers, sauvignon blanc, and waters.  The drink options fit the time of day, the party theme, and there was something for everyone.  At dinner parties, I’ll usually offer something when guests arrive (like champagne) and wine for dinner.  If you offer specific choices, people usually pick from that list.  Of course, if a guest doesn’t want what I’ve offered, I’ll expand.  At the end of the day, I want my guests to have a great time.  The drinks and most garnishes can be purchased ahead of time.

5.  Make a List – Not only for the items you need to buy, but also for timing purposes.  Write down what needs to be done when.  This is especially important the day of an event.  For example, if you need to put food in the oven at a certain time – put that on the list.

6.  Cook (if you are cooking) – Figure out how to approach your menu.  Some dishes can be make a day or two in advance, which is so nice.  In fact, I usually plan a menu around when each dish can be made so that I’m not so stressed the day of the event.

7.  Enjoy the Party! – If you are well prepared, you’ll be able to enjoy the party with your guests!