I recently spent a long weekend in San Francisco at my best friend’s house, where he and his love so graciously offered up their kitchen and let me cook up a storm for them and a 10 of their close friends.
I used every. single. dish. pot. pan. fork. spoon. spatula. and whisk in the house.
And it was totes worth it.
Let’s talk about the evolution of this menu, and how an easy, breezy, fun dinner party quickly turned into a legit Iron Chef challenge.
Initially, I wanted to serve everyone all my favorite things – spicy Korean ribs, bacon mac and cheese, shrimp and grits… then the BFF replied to my first-draft menu with “oh… by the way… Kat and Jeff are slightly vegetarian… just nothing with a face or a hoof. But don’t change anything on the menu! They’ll be fine!”
Which, of course, I just couldn’t do. For me, the point of a dinner party is to bring people together around delicious food, and that just doesn’t work for me when some people are served one thing and others are excluded from that dish. So, I welcomed “slightly vegetarian” with open arms, knowing I could still use oysters (there was a yuzu mignonette recipe I’d been dying to try) and I could still keep the shrimp and grits with roasted tomatoes on the menu. No big whoop.
A few days later, BFF sends another text: “Oh… yeah… so… Sandy’s allergic to shellfish. And tomatoes.”
So, no seafood (bye, shrimp and grits and oysters mignonette) and no tomatoes (hasta la vista, roasted tomatoes and tomato and vanilla bean jam). It was time to start over and make an entirely vegetarian friendly menu that would also please a carnivore. A few more ideas were tossed around, then we finally arrived at this menu:
Last Minute First Course 2.o: Gorgonzola biscuits with tomato gravy
Second Course: Spinach and coconut milk soup with ras el hanout
Third Course: Charred brussels sprouts with parmesan frico, yuzu aioli
Last Minute First Course 2.o
A few hours before everyone arrived, I had a small panic attack and envisioned 12 people sitting around, hungry and angry, so we added in another quick course – gorgonzola biscuits and tomato gravy. One of the biscuits even looked like a heart.
And that is how FMITK throws a dinner party, complete with custom menus, delicious food, photography and a playlist. I couldn’t have done it alone, though. Big, extraly large thank yous to my best friend and his boo for hosting, making random trips to the store for items I forgot, and just helping throughout the entire weekend in general, and to Leo for helping me with the menu and place card design!
Would you like FMITK to throw you a dinner party? Email me and let’s discuss!