Last Friday evening, I once again, hosted a dinner party as part of a fund raiser for the Alamance Arts Council. We are very fortunate in Alamance County to have a thriving arts council that enriches our lives with fabulous exhibits and brings the arts to us in such a tangible and engaging way and I am honored to be able to support them in this small way. See my post from last year here.
I chose a menu that was totally comfort food because it is, after all, technically still winter. I wanted to be able to use seasonal ingredients and take advantage of a cold cozy evening and make one last big winter meal. The recipes were adapted from Cook Beautiful by Athena Calderone. It’s one of my favorite cookbooks and the recipes never disappoint. I have included printable recipes, so keep scrolling!
MENU
Blood Orange and Roasted Beets with Yogurt, Tarragon and Hazelnuts
Wild Mushroom Risotto
Pan Roasted Chicken with Shallots and Dates
Blood Orange Bundt Cake with Orange Glaze
My dining room is a typical Southern dining room with a huge table, sideboard and traditional china displayed in two china cabinets. I set the table with a combination of pieces that I’ve collected over the years. I wanted the table to feel intimate and cozy and encourage conversation, so I kept the flower arrangements low and lit the room mostly with candles. The weather was cold, but the loose and airy flower arrangements, done by Lyn Moser of Special Arrangements, provided a little bit of hope that spring is right around the corner.
A beautiful and delicious meal nourishes the body and the soul, much like art. What better way to celebrate the power of art than with seasonal food that celebrates the art of cooking. I hope that everyone who was here enjoyed eating the meal as much as I enjoyed preparing it.
I didn’t get great pictures of the food this year, but I do have a video coming that I think you’ll enjoy. It’s more like a vlog of the whole process of cooking the meal, including when I put my hand around the handle of a 450 degree skillet. The video may be more entertaining than educational!
The crew taking a break with a glass of wine!
Just a word about the wine…
We have a gem of a wine store in Burlington, called Cork & Cow. The owner, Michelle is so knowledgeable about wines and I always trust her to pair the perfect wine with each dish that I prepare. She always chooses perfectly and this year was no exception.
When the guests arrived, they were greeted with a cheese platter with several cheese selections and a homemade fig and olive tapenade. Because the tapenade has such strong and distinct flavors, the cheeses were paired with Oystercatcher Sauvignon Blanc.
The first course, served at the table, was the beet salad and it was paired with a French Rosé,Campuget 2017 Tradition Rosé (Costières de Nîmes) and the pairing was perfect.
The rich main course, was paired with a choice of an unoaked French Chardonnay, Macon Villages Vin de Bourgogne or a Black Point Pinot Noir from Oregon. Most guests chose the Chardonnay, which I found interesting.
The orange bundt cake was served with an amazing sparkling wine. I’m linking the wines below.
I could never have prepared and served this meal without the help of my friend, and partner in crime, Britt Stadler as well as my husband. Britt came and helped me prepare and serve the whole dinner and Garrick was a gracious host and washed nearly every dish by hand. Thank you!!
Hosting a dinner party is an exhausting endeavor, but I am honored to be able to provide my time and talent to benefit the Alamance Arts, which in turn enriches our community.
How wonderful is this??!! From the exquisite table setting (mouth dropping!), to the succulent meal and dessert, to an infinite wine list- everything is perfect!!! Thank you for the recipes and cyber-inviting me in for a glimpse to what certainly was an amazing evening! And- all for a wonderful cause. Love this post❤️
Oh my thank you Lucy! I really had a good time doing this meal and loved the group that ate here! I do think it’s important to support the arts in any community!
Hi Suzanne,
What a lovely evening you created for the arts council! They are lucky to have you!
The menu sounds delicious, so many flavors and colors and textures together must have made a wonderful meal. The table setting and flowers were beautiful. I hope you were able to enjoy it all. Often after I prepare a big meal for guests I’m so worn out I barely taste anything! It’s a labor of love to cook for others. Well done you!
Hi Heidi
I really did have a good time preparing and serving this meal, but you are right…I was very worn out and definitely ready for bed. It was a labor of love for a very good cause! Thanks so much for reading!
Yes, what a lovely evening! And I checked out the one from last year! Both dinners are equally stunning along with amazing food and wine! How wonderful of you to do this! You have inspired me, as usual, to give this a try! Recipes are already printed!
Hi Barbara!
Thank you so much! It was a fun evening and I loved trying new recipes! Please let me know how you like everything and I would love to see pictures! Have a great weekend!
So stunning! Every detail so beautiful and thoughtful, from the menu to the flowers. You are an inspiration, dear friend!
Hi Nina!
Thank you so much! It was a fun evening, exhausting, but fun! Have a great weekend!