Dinner Party Prep

 

I hosted a dinner party this past week and I really think I enjoy the prep more than the actual dinner.  I love to come up with the menu, including cocktails, select the flowers for the table, set the table and get the food prepared in advance as much as possible, so I can enjoy the evening.

The cocktail prep started three days ahead with the infusion of the dried fruit kit I used for the Sangria I was making.  I was gifted the kit by my daughter from Hunt and Gather and it was some of the best Sangria I have ever made.  So easy too; you add rum or brandy to the dried oranges, lemons, cherries and flower shaped sugar cubes to infuse with flavor and when ready to serve, add red wine and orange juice.  

I set the table early in the day and since I have quite a stock of tablecloths and dishes, it’s fun to see where that leads me.  This time, I used some new blue plates from Crate and Barrel and layered a neutral tablecloth with a print table runner to pick up the blue..  I used some pretty cream and coral roses in a new multi vase holder from The Nested Fig and loved the simplicity.  And of course candles to set the mood.

The menu consisted of Blue Cheese Wedge Salad, Brown Sugar Chili Baked Salmon with Pineapple Chutney, Parsley Buttered New Potatoes, Garlic Roasted Broccolini and dinner rolls.  The appetizers (pool side) and dessert were brought by my guests.  

I love fun dishes and glasses, so I brought out my pretty silver banded cordial glasses for some after dinner drinks too.  

It was a lovely evening and I look forward to the next time.  Because of the day long prep, I was pouring myself a glass of Sangria, just before the doorbell rang and ready to enjoy night.

Happy weekend!