The dinner party

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March 13, 2014 by Cinfuldelights

February was another big month of cooking in my house, although this month is for recreation and not competitions. Of course there is the biggie: Valentine’s Day, but most importantly, my husband Mark’s birthday. Instead of a big, blowout party, he opts for an intimate dinner party with four to ten other couples. The menu this year was a five course French meal. While we didn’t go with a completely traditional meal, so here are the courses:

First course: Brie, Manchego, Camambert, and smoked Gouda served with stone ground wheat crackers, red grapes, and dried apricots.

Second course: French Onion Soup from Julia Child’s Mastering the Art of French Cooking, topped with a baguette round and smoked Gouda, set under the broiler to brown.

Third course: Mixed baby greens with fresh pears and raspberries tossed with an orange honey vinaigrette

Fourth course: Boeuf Bourguinon, roasted baby red potatoes, and butter braised peas, all accompanied with sea salt whipped butter and baguette

Fifth course: Classic Chocolate Mousse topped with raspberry whipped cream and a zabajone with fresh strawberries and raspberries

What truly topped off the evening was the fantastic company.bdk bday

This coming weekend is the annual St. Patrick’s Day Festival, but adding to the festivities this year, we’re also having another tattoo party. On top of the excitement of fresh tattoos, we’ll also have phenomenal food and snacks for everyone.  Next week, I’ll have pictures of the tasty treats and tattoos.

Also if you were looking for more information about the upcoming competition I’ll be doing host by Mercedes Benz of Pleasanton, here’s a copy of the flyer:TopChef2014Flyer-3 5 14-page-001 (1)

“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.” ~ Craig Calirborne

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