This year at the Mishap Prom Kirsten brought up the idea of Brandywine doing a monthly dinner party. At first we’d just do it for friends and family, charging little over the cost of the food, then when we start to really figure it out, we’ll raise our prices a little and open it up to the outside world.
We had our first one of these parties last night.
This was the menu:
Local Dungeness Crab and Chick Pea Fritters with Persian Cucumber and Yogurt dipping sauce
Shaved Fennel and Honeycrisp Salad with Champagne Vinaigrette
Mushroom Braised Lamb with Gremolata
Tangerine and Honey Roasted Roots
Assorted California Cheeses Curated by Kirstin Cummings
Warm Spiced Quince with Ricotta and Pink Peppercorn Cream
and here’s a picture of Kirsten with the lamb:
The party went wonderfully, if it was maybe a little strenuous but we learned a lot. I think we need to bring in at least one more person to help with the cooking and serving.
I want to have another one in either late december or early January. Who want to come?