Saturday afternoon, in the brisk fall weather of Minnesota, my husband and I set up tables and chairs, scavenged together enough silverware, dishes and glassware (borrowing some from a good friend) to have a group of friends over.
|Our table was finished with menu cards and napkin rings my husband, Todd, designed.|
|Fresh wild plums.|
|Wild mushroom, beats getting ready to ferment, heirloom carrots, mixed mushrooms.|
There are all kinds of wonderful ways to host a fabulous dinner party. Your guests can bring their favorite dishes to share, you can have an a la carte menu where people can mingle and munch on a variety of tapas style dishes, guests can participate in the cooking — like making personal pizzas or you can have the nice formal sit down dinner where your guests are served by you. I've done it a variety of ways, but because this was a special occasion, with my husband's help, we served our meal in courses. I usually try and invite people over earlier then I expect to actually eat. It's just about impossible to have people arrive and then immediately sit down at the table.
|Homemade butters and fresh baked white and whole wheat bread.|
|Fermented beat salad with arugula and toasted pumpkin seeds.|
From our salads we moved on to our first course of hand-made mushroom ravioli in a mushroom wine broth. I had the broth hot on the stove and the ravioli made before the guests arrived, so when it was time to serve this course all I had to do was drop the ravioli in boiling water for a minute or two then ladle the hot broth over top. The "soup" was then garnished with wild mushroom and fresh parsley.
|Hand-made mushroom ravioli in a mushroom wine broth.|
|Apple spice cake with caramel icing.|
|After a wonderful evening.|