Homemade Fine Dining

Mom and I love to cook for other people. Before the pandemic, we would have dinners every so often that we would plan elaborate menus for and cook amazing food to share with loved ones. Obviously, that isn't really happening. Scooter is considered an essential worker, so he's been going to work everyday and missing out on our twice-weekly lunches in the garden. He's been hearing me talk about what we enjoy at lunch, and I know he's been feeling a little left out. He needed to work on my parents' RV this last weekend, so Mom and I decided that we would give him a fancy lunch to enjoy after he was done working.

We planned a multi-course Italian luncheon with dishes that we could incorporate ingredients from the garden into. We used fresh herbs, different textures, different flavors, and made everything from scratch. Mom and I wanted to especially highlight our tomatoes, which are starting to arrive in earnest. We delved into our wine inventory to find perfect wines to pair with the meal. I carefully chose the silverware and flatware, the glasses, and the napkins with everything color-coordinated. To make it even more like a fancy restaurant, I used a Canva template to create a menu--in Italian of course. Collectively, it was an homage to the meals Mom and I had planned and shared when things were still "normal."

For the food enthusiasts, I'm posting pictures of all of our food. We like to pull out all the stops. If you are interested in a specific recipe, mention it in the comments and I can include it in a future post.

Bruschetta made with zucchini, shallot, and tomato (all from the garden),
topped with basil and fresh-grated parmigiano reggiano

Tuscan melon with prosciutto di parma

Black Krim heirloom tomatoes from the garden with fresh mozarella
and basil, with olive oil from family olive trees and balsamic vinegar

Squash blossoms from the garden stuffed with ground beef, chard from the
garden, fresh herbs, breadcrumbs, and parmigiano reggiano

Chicken cooked in Marsala wine with fresh garlic, shallots from the
garden, and mushrooms

Peaches from my aunt's tree drizzled with French peach liqueur

Starting in the upper left and moving clockwise: sheep's milk gouda
with truffle, honey-soaked goat cheese, cow's milk cheese soaked in
balsamic vinegar, and a sheep's milk cheese from the Basque region
in France

Homemade biscotti from my great-grandmother's recipe

Mom has dubbed this a "Super Saturday" and wants to do something like it once a month. The menus and "look" of the table and food will change, but it will continue to be a chance for us to enjoy each other's company and good food during these crazy times.

Buon appetito!