November 9, 2019

Preparing for a Special Autumn Dinner at My Farm

I love entertaining at home, especially when I can incorporate my own garden-grown vegetables and fruits into the menu.  

Yesterday, I hosted a Moroccan-style dinner for 16. Chef Pierre Schaedelin, from PS Tailored Events, and I, planned the delicious dishes. The first course was Bisteeya, a traditional Moroccan dish, followed by Couscous Royale, made with chicken, lamb, sausage and a variety of fresh vegetables from my garden. Our dessert was homemade pomegranate and quince sorbet served with quince paste and brown butter shortbread cookies - the quince was picked from my trees just last week. Preparing for any party takes a lot of effort, a lot of time, and a lot of advanced planning - it was a busy day of cooking, cleaning, and table setting, but all worth the effort for a wonderful gathering of friends.

Here are some photos, enjoy.