Brined Kurobota Pork

Chimichurri Skirt Steak in Handmade Tortilla

Some of you have already seen the photos I posted on my Facebook page of the 10-course tasting meal I served last week, but I wanted to take an opportunity to recap the evening.

During Thanksgiving week, I was fortunate enough to have dear friends in from out of town for a few days.  We made sure we had a few good foodie adventures, including a 10-course meal that my girlfriends and me prepared for most of the afternoon and ate for most of the evening.  What a great way to get caught up on each other’s lives than over a 4-hour meal!?  Here are the courses we enjoyed:

Course 1: Butternut Squash & White Asparagus Bisque (recipe).

Course 2: Panko-Crusted Goat Cheese & Beet Salad (photo).

Scallops in Sage Infused Irish Brown Butter

Course 3: Scallop in Sage-Infused Irish Brown Butter.

Course 4: Prawn Ravioli over Yellow Tomato Coulis (photo).

Course 5: Butter & Finger Lakes Riesling-Poached Sea Bass with Baby Bok Choy and White Asparagus.

Course 6: Indian-Spiced Chicken Tenderloin Bite Over Peanut Sauce (photo).

Course 7: Brined Kurobota Pork with Apricot Glaze & Potato Orbs.

Course 8: Chimichurri Skirt Steak in Handmade Corn Tortilla with Salsa Verde.

Course 9: Maple Bourbon Pecan Tartelette with Maple Profiterole.

Course 10: Cheese Course (Dunbarton Blue, Irish Cheddar, French Brie) with Dark Chocolate-Drizzled Candied Bacon and Honey Pearls.

Cheese Course with Dark Chocolate Candied Bacon

The key to the success of an ambitious meal is to be prepared and organized.  I have 4 tips to hosting a dinner party while not killing yourself.

Have I missed any tips that have served you well when hosting a dinner party?  Please share!