The happy reception of ease for the guests is the opening strain of the evenings agreeable rhythm to lull your people to gentle culinary submission.
Brillat_Savarin " To entertain a guest is to charge ones self with the guests comfort and happiness,during all the time he is under ones roof"
Such preparation takes time and thought. More so than the menu at large. If the feeling is cold and sharp no matter the perfection of a brulee'd hunk of Dolcetto will ever cure such chill.
Sooooo caught up in the task to woo and amaze this age of TOP CHEFS and MASTERS the art of entertaining is becoming lost in a cloud of Porcini dust.....
Relax... food is our friend. The Glue that binds most relationships, and like a good relationship try too hard and the souffle will fall.
Enough utensils . A plate of proper temp. ( Keep your cold plates cold your hot plates hot ; if you have to ask then meet your friends @ Chilis) A glass to fill and some interest of season represented some where. The rest is on you to be the glitter to be taken home in your guests hair and bra. The memory of a good time with out the vision of the little man behind the curtain.
A perfectly executed PBnJ is a better party than a nervously presented Pheasant...........
I felt it was time to blather a bit I've been oh so neglectful of my dear Blog. Starting a biz becomes a child and mine has spit up got colic and a mean case of the shits...This too shall pass.
mama loves you