We’re lucky enough to be part of a social circle that involves couples spending time with each other over dinner. OK, so far, so good – a lot of people do that, right?
So Laura asked our friend Derek Dickinson, and his partner, Mike, over for dinner this past Sunday evening. Derek said, “Great! I’ll cook. Let’s plan on a dinner for eight.”
We figured that meant he’d grill steaks, do a salad, bake some potatoes or something, and that would be that.
But no.
Derek, a former restaurateur, showed up at this house a few moments ago, 3 p.m. sharp. With a chef. And a sous chef. This bunch is creating, in our tiny kitchen, in our tiny house, a four-course experience in fine dining. Laura is a great chef. But we’ve never, ever, done anything like this. Hell, we never would have thought of it – it’s just so over the top.
The menu? I just happen to have it right here:
Four different pass-around hors ’d oeuvres, including bacon-wrapped dates, quail eggs and caviar, miniature Maryland crab cakes with papaya/basil relish, and foie gras on brioche toasts.
Next, shrimp and avocado cocktail martini.
Next, the entrée – rack of New Zealand lamb with scalloped potatoes, asparagus and Bordelais sauce.
Finally, Valrhona chocolate soufflé.
Wines? Oh, my, yes! Plus we have folks coming who like martinis, and at least one who likes single-malt Scotch. So add those, as well.
To accomplish this, Derek and company have hauled a whole lotta restaurant supplies and equipment into the kitchen. I will take photos as we go along, but mostly I’m going to stay out of the way.
Oh, the cats? I just checked on them. They’re stashed away in our bedroom, out of harm’s way. They don’t much care for company or for disruptions of their feline routines, so we’ve moved food, water and the ever-important cat box in there with them.
Guests, scheduled to arrive at 5 p.m. were right on time. They included our pals and sometime traveling companions John and Nancy Vogt, and another set of pals, also a dedicated pair of foodies and killer chefs, Bob Baker and Charlene Chaloner.
The food was fabulous, the company was charming and interesting, the conversation was, to say the least, lively. We broke up at about 9:30 – and we found that the kitchen had been cleaned. I like the way this all works.
Left-overs? You bet! The fridge has plenty of stuff still sitting there, just waiting for lunches. Life is good!
-JFT
