fantastic finds
Think of your dinner as a night of theater: the lights dim, your guests are seated. The curtain rises, your first course appears. The story unfolds; the wineglasses are refilled as laughter carries around the table. The audience is completely enchanted, and your guests can’t wait to see what happens next. As you plan each course, whether it's smoked salmon with capers to start followed by a selection of grilled chicken, or barbecued local fish with crispy roasted potatoes, always bear in mind that the color, flavor, temperature, texture, and taste of each course should be well-balanced and part of the big picture. You can make even the simplest grilled meat and basic potato exciting with colorful vegetables and the right garnish on the right plate, paired with the appropriate wine. Remember, you first taste with your eyes, so make every course as visually appealing as possible.
Tartare in a Spoon
This unconventionally spicy tuna tartare accompanied by a very fine tequila is served in spoons that rest in a bed of clear glass marbles.
Forget Peanut Butter and Jelly
One-bite sandwiches made of white bread and caviar with a colorful micro green garnish. How very sophisticated.
Gazpacho
To serve the classic Spanish tomato-based cold vegetable soup -- an ideal first course in hot weather -- it's fun to pour table-side from a glass carafe.
Loin of Veal
A grape sauce, wild rice, and a carrot timbale enhance this incredibly tender cut, as do roast zucchini and potatoes.
Strawberries and Chocolate
The time-tested favorite combination is given a participatory twist here -- guests can dip fresh strawberries into a trio of delights: light chocolate sauce, dark chocolate sauce, and toasted nuts.
