59 replies to this topic

[malarkey]

What? No deviled eggs?!? ...It is Easter, after all.

I'd love to come, since I always seem to miss these Sparrowsfall gatherings. However, we do have an Easter thing mid-day way the f* up north. Which unfortunately, is not a foodie event.

[Eden]

Thanks for the idea. I will bring french stuffed eggs - yumm!

Bill is thinking about an ice-cream or sorbet as well.

[artzygirl]

Looks like desserts are covered, so I will bring some appies....roasted red pepper spread for sure and maybe dolmas (my first attempt at making those)..and/or some other finger foods. Steve, pls PM me with your address/directions and ph # in case I get lost. I'm coming from Greenwood...are you in Ballard? Thanks!

[sparrowsfall]

Okay, we're at 17, which is definitely pushin' the limit, but doable. We can set up a second table in the living room like we did once before.

If my table arrives Saturday, as it's supposed to, we'll have plenty of table. Otherwise, Abra, can you bring that folder?

I have fourteen chairs (including two office rollers), fifteen if you count a piano stool. So I'll need two to four more. Carolyn, can you bring those?

Need wine glasses. I still haven't gotten around to buying a case of party glasses, and not sure I'll be able to get to it before Sunday. I have nine that don't require worry about breaking, or hand-washing.

There's plenty of silverware (though people will have different sizes--the horror!) and plates, though we may have to wash between courses.

Menu so far (NOT SET IN STONE! You guys go ahead and jostle among yourselves. Could add a course or more [fish?], or double up on existing ones, if anyone's feeling excluded...):

HORS D'OEUVRES
French stuffed eggs, haroseth and matzoh. (Eden)
Dolmas. (Nancy)

APPETIZER/PRIMI
Pasta and pesto (Steve)

SOUP
Creamy pea, leek and lettuce soup (Jan)

PALATE CLEANSER
Kumquat Sorbet (Bill)

MAIN
Leg of Lamb (Steve)
Herbed goat cheese potatoes au gratin (Carolyn) [Jesse points out that this is somewhat redundant...]
Roast Asparagus (Judy)

DESSERT
Medley of/riff on traditional Easter desserts from around the world. (Abra)

CHEESE
Four of 'em. (Jan)

Since our theme title is affectedly Français, are French wines in order? I have a couple in mind...

Steve

Edited by sparrowsfall, 16 April 2006 - 09:30 PM.

[Eden]

I can bring two dozen party-safe wine glasses. (and a jumble of wine charms if you wish) Let me know if you want champagne flutes or shot glasses as well - for some reason I have much portable glassware

In addition to the eggs, I will also bring some haroseth and matzoh to cover the other holiday of the week

Thank you for hosting Steve, we're really looking forward to this.


oh and I can also bring spare dining chars if you need any additionals.

[GourmetLight$]

Don't forget Eden's French Stuffed Eggs! Looking forward to those!

In addition to the potatoes, I'll bring some French Peach Sparkling Wine to have for aperitif. Also, 4 wooden folding chairs. And maybe a Red and a Dessert Wine.

Looking forward to this!

Cheers,

[Abra]

Eden, shot glasses please. I have some Orangecello I'd love to bring for dessert.

Steve, we can bring the table. Just confirm that you need it before we set sail. French wines are always in order!

I'm going to be making several desserts, a tasting menu-type plate, so I'll bow out of the appetizer game and save the pancetta for another time.

[Leslie]

Darn, another wonderful cookfest at Steve's that I will have to miss as we will be going out of town for Easter Sunday with family.

Sounds wonderful, and have fun, all! Take pictures, please!

[sparrowsfall]

FYI, I'm just editing/updating my previous menu post (fourth post on page 2) as people decide, rather than reposting a new message and extending the thread.

[Eden]

Bill sez he will make kumquat sorbet.

[Abra]

I notice that there's no salad. Should I bring one, or is there someone who hasn't chosen a dish yet?

[GourmetLight$]

I'm very happy to bring a salad since you're bringing our dessert Tasting Menu, Abra. Or, I don't think Kim and Dave have weighed in on what they'd like to bring. It's a quick thing to throw together, so I'll monitor the thread and will bring one if still necessary by Sunday.

Cheers,

[Abra]

Ok, our desserts will be from Switzerland, Russia, and Mexico. It's just amazing how all Easter desserts play on the same theme. Since I don't celebrate Easter I'd never noticed before, but all desserts seem to be about eggs, cheese, lemons, almonds, raisins, and suchlike. So I think it will be cool to work with such a similar flavor palette for three entirely different desserts. I'm working on one of them now.

Uh, sorry Steve, no France. France has historical ties to all three of those countries, will that do? Hey, maybe the French were the exporters of that dessert ingredient theme.

[SeaGal]

OK, I'm afraid I've got a serious "lack of time" issue this weekend, (poor planning on my part and something unexpected popping up on Saturday). We still want to come, but I'm not going to have the time to do the soup. Would someone else be willing to take it?

I could take on the salad? But, I don't want to step on Carolyn's toes/salad greens.

Oh wait, what about a cheese course? We forgot the cheese course! I could do that. Something runny and ripe, with a bit of goat cheese as well?

We could also combine the salad/cheese course after the main.

What do you think? Anyone up for the soup/appetizer course?

Sorry for throwing a curve here.

[GourmetLight$]

OK, I'm afraid I've got a serious "lack of time" issue this weekend, (poor planning on my part and something unexpected popping up on Saturday).  We still want to come, but I'm not going to have the time to do the soup.  Would someone else be willing to take it?

I could take on the salad?  But, I don't want to step on Carolyn's toes/salad greens.

Oh wait, what about a cheese course?  We forgot the cheese course!  I could do that.  Something runny and ripe, with a bit of goat cheese as well? 

We could also combine the salad/cheese course after the main.

What do you think?  Anyone up for the soup/appetizer course?

Sorry for throwing a curve here.

My toesies don't feel stepped on! I was just offering in case there wasn't a salad by Sunday.

We still need to hear back from Kim/Dave too. Steve, have you heard from them?

I also thought of bringing a wedge of pate, a baguette, some good mustard and cornichon to munch on as we're getting situated. Does that sound as if it will go with Nanc's dips? Or will it be too much? My Momma always said not to spoil my dinner!

Cheers,