Last night was our German dinner party to benefit Hospice of Hancock County. Robb and I prepared food all week with a final pull on Friday afternoon, had a rousing game of Jetta Tetris on Saturday morning and we set up at my friend Dewey and Danner's home in Blue Hill all day Saturday in time to greet our guests at 6pm. After donating $65 per plate to hospice for our dinner, we knew our guests would be expecting a grand show, and a grand show they received! We brought our own decorations from home, our own settings and linens, cooking implements, candles and my paintings (which particularly interested one of our guests!) and set the stage for a formal evening for 8 impressed guests.
The Menu
*The only things that were not made completely from scratch were the liverwurst, weisswurst and sweet & spicy mustard.*
StartersDessert
Murbe Teig
Pairing: Sparkling Pear Juice or Raspberry Cordial
Coffee and Tea Service
Robb's cooking demonstration for the Spaetzle and mine for Murbe Teig,
As I sit here with a hot mug of tea, a flickering tapered candle and the sound of rain on the windowsill, I am able to reflect on something that I am truly proud of, in a way that I haven't been since leaving school. We put a lot of time and money into the event, but that was our donation to hospice. In total, we raised $520 and provided a beautiful night for 8 generous guests who will hopefully remember the evening fondly. I know we will.
Goal Met 6/11/11.
*Special thanks for Robb's awesome photography!!*
and an unexpected multi-media presentation on the TV:
made this a dinner party to remember.
Additional pictures:
Putting together the centerpiece - lupines I gathered from the highway on Saturday morning.
The completed centerpiece.
Cordial setting with our awesome pepper grinder from our friend, Christine.
Our prep and teaching kitchen. Mad love to the Viking professional appliances. There's nothing like 14,500 BTUs. Brown butter? Yes. Instantly. Whether you like it or not.
Homemade Wheat Bread with Liverwurst and Sweet Onion Pickles
Bias-cut Weisswurst with Raye's Sweet & Spicy Mustard
Pairing: Weihenstephan Original Premium
My Spring Onion Soup with Robb's Salted Carraway Breadsticks
Main Course (Robb's Specialties!)
Saurbraten
Homemade Spaetzle
Pairing: Einbecker Schwarzbier
Watercress Salad with Raspberry Mustard Vinaigrette
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