Last night we hosted our first official dinner party since covid. We had our almost full-time neighbors Arthur and David, Buzz and Tabetha, new neighbors and owners of The Arlington Inn we met this past summer when they purchased the Inn. Finally, our buddy across the street, Chef Martin, and his friend Alexandra.
Usually, when I do extensive cooking as I did, I take food photos, but I didn’t this time. I only took an “usie,” the plural of a selfie.
We decided at dinner, while everyone loved the meal, it wasn’t about the food; it was about friends around the table telling stories and making each other laugh.
However, It was also about the crazy good homemade cannoli and Nutella gelatos I made to go with the other Italian dishes. It was my first time making gelato with our gelato machine, which had been in storage for ten years.
I made a bunch of favorite recipes I can do with my eyes closed. A big pot of soft and fluffy meatballs and sausage, homemade pasta, stuffed clams, caesar salad, and eggplant stackers. I’ve made each dish at least 100 times and can count on them. One of the celebrity chefs says never to use your friends as culinary guinea pigs.
The other great thing about this menu was that it was not only simple, but I could make all the dishes ahead and bake or reheat them before we ate.
It’s the most important thing to remember when planning a dinner party, don’t make fussy things like soufflé or dishes with multiple preparations and steps unless these dishes are comfortable for you or in your wheelhouse of recipes.
I wish I had taken a photo of the bar I set up. It was brilliant, if I do say myself. I know what my friends drink for the most part, so I set up the bar according to their preferences.
On one side of the bar, I placed an “Old Fashioned” cocktail ingredient tray with the proper glassware. I made an orange simple syrup along with orange wedges, bitters, and maraschino cherries, all in size-appropriate bowls. I also had other dark liquors and red wine with glasses on that side.
On the other side, I had a “Straight-up Martini” tray again with proper glasses, vermouth, and bleu cheese-stuffed olives on sticks. White wine, rum, tequila, vodka, and gin with small cans of tonic water, seltzer, and cola. A bowl of lime and lemon rounds was included to make mixed drinks. Martin was the bartender, which he could do as well as being a fantastic chef.
Even though we have a cozy home, ok, call it small, we all fit in the dining room without a problem. Everyone stood talking in the living room and bar area during cocktail hour. I enjoyed time with my guests, then headed into the kitchen to bake and reheat the food.
The night went off without a hitch. The two gelatos were the stars of the show! So was that simple orange syrup I made. While I had never made any of these items before, I was confident they would be good; actually, they were fucking awesome!
Our home was filled with friends, talking, and laughter. Our neighborhood had a similar thing but with a group of neighbors who either moved away, died, or were too old or sick to participate. We were the group’s youngsters in our 40s, while almost everyone else was in their 60s. We were so sad when our friends faded fast, and most of all, we missed our “Tavern Night” group, as we called it.
Things have come full circle. We are empty nesters and a few years older this time. Our home has been updated since covid, painting every room, purchasing new furniture, both new and used, and giving the once dark and worn living space a more light and modern feel.
Our hosting is over, for now, and it’s up to the next couple, sometime in March. I can’t wait! It’s so wonderful having our social lives back again right here in Arlington!
Delicious as always, and so much fun!! I didn’t realize this was your first time making gelato, it was definitely awesome. You should research and write blog on just that! Thank you for hosting!
Waiting patiently for you to come home and fuck me! http://bitly.ws/znHX