HOSTING DINNER PARTIES

Saturday, November 7th, I hosted my biggest and classiest dinner party to date.  I had promised my father a celebration for his birthday, one in which I would cook for him and all his friends. With a guest list of 16, and a budget twice as big as my usual $10/person, I planned a menu I was sure damn proud of:

Appetizers:

1) Roasted garlic swirls (using puffed pastry)
2) Portabello mushroom and brie squares (again, on puffed pastry)

First course:

1) Cream of tomato soup w/ basil whipped cream
        -  Croustillon w/ blue cheese.

Main Course:

1) Beef Wellington (w/ fillet mignon, prosciutto ham, portabello puree, & puffed pastry)
2) Roasted Winter Vegetables seasoned with smoked salt (winter squash, potatoes, rutabaga, parsnips, turnips, celery root, carrots)

Dessert:

1) Ruby Red Grapefruit and Sweet Orange Salad
2) Ginger & Lemon Whipped Cream

It took me two full days of shopping and cooking (at least 8 hours a day) to prepare for this meal.  It was a huge hit with all of the guests, who were blown away that I'd done it all myself.  When asked if these were recipes and techniques I'd learned at Chef School, I quietly laughed, sarcastically responding no, of course not.  To tell you the truth, I would never repeat anything I've cooked at school for guests.