This post could just as easily be called: How to plan and execute a 10-person dinner party in less than 12 hours.
It was my dad’s 80th birthday this weekend, and the night before, our venue plans fell through. We pivoted to hosting at my house, and my brother, who was visiting, immediately jumped in.
He’s a total foodie like me and loves creating gourmet, restaurant-worthy (but still nourishing) dishes. We’re usually neck-and-neck in the kitchen, so even with the time crunch, I knew something great and memorable would be created.
The season I’m in doesn’t leave much room for elaborate hosting. I had to set down my perfectionist hat, especially with a toddler tugging at my leg and very little time to prepare. But it does leave room for simple, seasonal food shared with people I love.
After tossing around a few ideas, we landed on a menu of spring sides and appetizers with a surf-and-turf main - fresh, with tons of flavor and perfect for gathering.
In this class, I’m walking you through a seasonal collection of sides that work together and pair beautifully with a variety of mains. Each one is flavor-forward and designed to stand out on any table.
We’re focusing just as much on the how as the recipes themselves.
Honey Roasted Carrots with Dairy-Free Cashew Labneh, Sesame Dill Dukkah
Crispy Shallot Hummus (with homemade chickpeas)
Roasted Spring Vegetable Salad with Lemon Herb Vinaigrette
Bonus! Soft Gluten-Free Skillet Flatbread w/ Brushed Garlic Butter
You’ll learn:
how to properly roast vegetables for real flavor
how to build a creamy base for any roasted veggie
how to layer texture so a simple vegetable dish becomes unforgettable
what makes a perfect sauce (including 3 recipes)
how to build a menu from 1 side dish
what main dishes pair best with what sides
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