Holidays Dinner (December 9, 2017)

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Before we knew it the summer had passed and all the BBQs with it... and we found ourselves staring down the barrel of the holidays. Not wanting to let these festive times pass without the company of our friends we quickly swung into gear planning for the next dinner party!

Below you'll see the glamour of the decor, food and wines that we enjoyed with our friends and our amazingly growing and talented "staff" that helped us pull it all together and provide a top-notch service for our friends!

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Center pieces consisted of glitterfied poinsettias and caged air plants. Additionally we had to have the briliant pastel (also glitterfied) beauty for our bar table during cocktail hour!

Center pieces consisted of glitterfied poinsettias and caged air plants. Additionally we had to have the briliant pastel (also glitterfied) beauty for our bar table during cocktail hour!

By now the majority of you are already probably thinking... "Well.. Bring on the food already!" 

So with no further ado... we bring you the food!

Cocktail Hour

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During cocktail hour the above treats were offered (from top left, clockwise):

  • Classic Beef Tartare served on a black pepper cracker garnished with cornichons
  • Asian inspired tuna tartare with a citrus sesame soy served on a buttered cracker
  • Deviled Eggs served two ways a classic paring of crispy pancetta and chive, the second a little sweeter take with seasonal apple compote
  • Mushroom croquettes - Lightly Fried Croquettes filled with mushrooms, leeks and cheese

For cocktails we provided:

  • Nicholas Feuillate Brut Reserve Champagne
  • Blueberry Cucumber Gimlet
  • Pomegranate Irish Mule
  • Mulled Red Wine

Salad Course

Arugula mixed with a little sesame ginger dressing, topped with shaved red onion, toasted walnuts, and ginger poached pears

Arugula mixed with a little sesame ginger dressing, topped with shaved red onion, toasted walnuts, and ginger poached pears

Baby greens salad tossed with toasted walnuts, fresh TART cranberries and feta cheese, mixed with a scratch made baslamic vinegrette

Baby greens salad tossed with toasted walnuts, fresh TART cranberries and feta cheese, mixed with a scratch made baslamic vinegrette

The first course was served with SeaGlass Riesling.

Soup Course

A nice creamy bowl of fall flavors in this sweet potato bisque, topped with some charred marshmellows and a little color of the holiday

A nice creamy bowl of fall flavors in this sweet potato bisque, topped with some charred marshmellows and a little color of the holiday

A little twist on a classic, a deep clam and cream broth filled with clams and potatoes, then topped with crispy fried potatoes and flash fried freshly shucked clams.

A little twist on a classic, a deep clam and cream broth filled with clams and potatoes, then topped with crispy fried potatoes and flash fried freshly shucked clams.

This course and the next, Fish, course were served with Whitehaven Sauvignon Blanc.

Fish Course

A contemporary interpretation, this sear salmon is served with scratch made crab and asparagus ravioli's topped with crispy asparagus tops and a creamy hollendaise. Finished with just a touch of salt and smoked paprika

A contemporary interpretation, this sear salmon is served with scratch made crab and asparagus ravioli's topped with crispy asparagus tops and a creamy hollendaise. Finished with just a touch of salt and smoked paprika

A spanish inspired ceviche with a south american twist, we have marinated halibut, tiger shrimp and sea scallops marinated in lime, garlic, onions and peppers for 24 hours, topped with creamy avacado and fresh tomatoes, served with crispy plantain c…

A spanish inspired ceviche with a south american twist, we have marinated halibut, tiger shrimp and sea scallops marinated in lime, garlic, onions and peppers for 24 hours, topped with creamy avacado and fresh tomatoes, served with crispy plantain chips

Meat Course

Center of the eye sous vide to the prefect medium rare, served with glazed and roasted root vegetables, a silky parsnip puree and finished with some red wine mushrooms and a beef and red wine jus

Center of the eye sous vide to the prefect medium rare, served with glazed and roasted root vegetables, a silky parsnip puree and finished with some red wine mushrooms and a beef and red wine jus

Crispy skin duck breast, served with a steaming rosemary popover, crispy brussel sprouts with mint and parmesan cheese and finished with a little fresh whole berry cranberry orange sauce

Crispy skin duck breast, served with a steaming rosemary popover, crispy brussel sprouts with mint and parmesan cheese and finished with a little fresh whole berry cranberry orange sauce

This course was served with The Stump Jump Grenache Shiraz Mourvedre.

Dessert Course

A dark chocolate buche de noel, centered with a almond mousse and topped with cherries jubilee.

A dark chocolate buche de noel, centered with a almond mousse and topped with cherries jubilee.

A modern twist on holiday flavors, a homemade eggnog icecream served with fresh gingerbread, hot buttered rum, fresh whip cream and topped with chunks of hazelnuts and peppermint

A modern twist on holiday flavors, a homemade eggnog icecream served with fresh gingerbread, hot buttered rum, fresh whip cream and topped with chunks of hazelnuts and peppermint

Served with this meal were two beverages depending on dessert and preference:

  • Hot Buttered Rum
  • Cooper & Thief Cellarmasters Red Wine Blend aged in Bourbon Barrels

Coffee & tea service and the finishing of the various libations above helped us close out our night with our friends as the household and all of our helpers joined the diners for conversation.

Happy holidays to all of our friends! No matter what you all celebrate, we are ALWAYS happy to celebrate our friendship and... well, good food and wine with you all!