The general plan was:
-invite some of Colette's friends and some of ours
-cook over an open fire
-self-serve cocktails
-table setting with real dishes, crystal, vintage flatware, tablecloths
-fresh flowers
-wine
-lingering conversation around the dinner table and the firepit
The day of the party arrived and rain was in the forecast for the entire day until 3:00. Yikes! I tried not to stress out about that, but just forged ahead with preparations. And the weather forecasters were right, as it stopped almost exactly at 3:00, which gave us two hours of prep time before the fire needed to be kindled and another hour before guests arrived. Perfect!
We went to work setting up dinner tables and serving tables, stringing lights, bringing chairs out of the house, setting the table, pulling wool blankets out of our collections and draping them over chairs to ward off the chilly night, and dinner prepping with a careful eye on timing everything right.
For the table service, we used tartan napkins in lively shades of autumn mixed with our classic white dishes and vintage restaurantware appetizer plates. (Vintage restaurantware dishes and ironstone are perfect for outdoor events and picnics, because they're practically indestructible.) Looking through my collection of vintage Bakelite flatware, I chose the butterscotch- and golden-colored pieces for this party. Wine glasses, crystal water glasses, glass water bottles, hurricane lanterns and votive candles, pewter napkin rings, and pewter tankards filled with safflowers completed the look.
Everything was in readiness for our guests to arrive!
The menu was planned to allow for some aspects to be made ahead of time and others to be cooked over an open fire. *virtually all menu items were gluten-free*
- MENU -
Self-Serve Apple Cider Cocktails
Mushroom, Sundried Tomato, and Mozzarella Dip
(cooked over an open fire) with Garlic Toasts
Garlic and Herb Rubbed Pork Loin
(cooked over an open fire)
Salad of Field Greens with Apples, Pomegranate Seeds,
Pepitas, and Feta - dressed with vinaigrette
Whole Grain Rice with Dried Cranberries and Parsley
Cornbread with Butter and Raw Honey
Gourmet S'mores
Some day, when I'm more proficient at the open fire cooking, I'll blog with tips and recipes about the whole process. But I'm really just learning myself still. So for now...quick tips on the easiest parts of the menu.
Self-Serve Apple Cider Cocktails - Set out: 8 oz. glasses, ice bucket with scoop, measure, bottle of bourbon, pitcher of freshly-pressed cider, bottles of San Pellegrino, and the following instructions:
- Fill glass with ice
- One part bourbon
- Two parts cider
- Top with San Pellegrino
Gourmet S'mores - We used to make homemade marshmallows in a variety of flavors when we wanted to step up our s'more game. But now we've discovered that, instead, it's much easier to substitute Ghiradelli chocolate squares for plain Hershey chocolate. For this party, we chose caramel-filled milk chocolate squares and bourbon-caramel filled dark chocolate squares. Yum!
I had as much fun creating the evening as enjoying it as it happened!
