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A few weeks ago, on an oddly warm March evening, Ellen and I attended a lecture by Amanda Hesser at Benaroya Hall. Amanda is a food writer and critic. For many years she wrote for New York Times Magazine among other reputable publications. I discovered her a few years ago when I read her book, Cooking for Mr. Latté (which I highly recommend). The lecture she gave was about recipe sharing and food writing, where it’s come from, where it’s going, and how her own story has woven in and out of the greater story of food writing. Amanda recently launched a recipe sharing website, Food52 (which I’m also finding to be quite cool and useful).
{Benaroya Hall}
However, throughout the lecture, the snipet I am buzzing about most, was Amanda’s mention of a publication called Kinfolk Magazine. Kinfolk is a guide for small gatherings. A place to find inspiration to create spaces for your loved ones to gather and to do it well. You can read their adorable manifesto, here. There is a quarterly magazine you can subscribe to, a blog, and then they also are hosting dinners across the country, once a month.
Check out this gorgeous video of their Brooklyn dinner, here. It’s one of the most inspiring things I’ve seen in as long as I can remember.
Now let’s have a dinner party!
xo,
Meg
I don’t know if you’ve heard the buzz, but a new cook book (if you can even call it that) came out a few months ago called The Modernist Cuisine: The Art and Science of Cooking. It is a 6 volume pretty-much-textbook breaking down virtually every aspect of cooking to a scientific level.
One of my oldest, dearest friends, Greg is an outstanding amateur chef and came up with the brilliant idea of throwing a series of 4-course dinner parties, using techniques from the book to raise the funds to purchase the set. Sunday evening was my turn to go, below are the details:
{Grapefruit and Avocado Salad – Carbonated grapefruit, avocado, orange citrus vinaigerette, bell pepper coulis}
{Minted pea ravioli, black pepper veloute, carrot foam, parmesan}
{Beef roast cooked sous vide with red wine sauce and veggies}
{Mini ice cream lemon meringue pies with toasted pecan crust}
Pretty impressive, right?! I have the coolest friends. Plus Greg just let me borrow his blow torch to make mini baked alaskas for the dinner party I’m throwing tomorrow night. That’s what friends are for.
XO,
Meg
Last week I hosted my first dinner party at my new place! The Studio, as it’s been named, was host to the 1st Annual SPU Admissions Frontline Banquet. AKA- I had my cutest of student staff over for dinner as an end of the year celebration! On the menu was proscuitto-wrapped pork tenderloin with a honey glaze, thyme-roasted sweet potatoes and pears, french-cut green beans, and for dessert, my fave, mini baked alaskas (which actually failed- but were still delicious). 6 was a lot of guests for my little place, but cozy and a ton of fun for sure!
{There they are, in all their cuteness! Sans Madeline who couldn’t make it :( }
{Christine got me a basil plant as a housewarming gift!!}
{The spread}
{failed mini baked alaska- so delicious}
{Hangin’ in the breakfast nook}
We had the best time! I sure adore these girls and we’ve had such a wonderful year so it was so fun to celebrate and spend some quality time over some yummy food.
Just the first of many good times to be had in The Studio.
xo,
M
One of my dearest and oldest friends, Tulla, and her husband Jake hosted a Julia Childs inspired Valentine’s Day dinner party, complete with felt heats and lots of butter. Fun, huh?!
Didn’t catch exactly what everything on the menu was, but the french onion soup was ridiculously tasty and Jake made a Barefoot Contessa chocolate cake for dessert that was equally as ridiculous.
{Tulla, hard at work and still looking so good}
{felt hearts!}
{vintage valentines and tulips on the table}
{french onion soup of your dream}
Hope you had a wonderful Valentine’s Day with people you love!
xo,
Meg
