Dinner Party Prepping

The hubs and I did something very grown up this weekend. We hosted my parents for a nice, sit-down dinner party. Homemade pie, coffee and tea and all. Totally acted my 30 years of age ;)

When we got married, I knew that wedding china was definitely going on our registry list. I love to entertain, and have dreams of throwing big, lavish sit-down dinners for friends and family. Some day. 

For now, our tiny, non-expandable, condo-sized table for four will have to do. Two to three guests at a time, check. Once, we tried the awkward "add a bigger table next to the circle table" thing. But that wasn't so successful. No one wants to sit on the curve of the table!

I haven't had many opportunities to use the wedding china since the big day. If I had my act together more, I'd do what my friend Lisa does and use it on the 13th of the month, every month. That is such a nice thought. I think we have managed to use the china a handful of times so far, probably more like once every three months :)

So a dinner party was in high order! And hooray, sure enough, the china definitely upgraded the experience, from first course to coffee service. 

I did what I always do, a trick that I learned from my mom - set the table first thing that morning. It not only gets the atmosphere right, but it's usually something you will want to take time with, so why not get it done first? I ironed the tablecloth and napkins, spent time pulling out the right plates and utensils, and then put it all together. The weather was gorgeous, the door was open -- it was pretty much a perfect start to the day.

This dinner party was a lot of fun. We enjoyed a few different cheeses with crackers and beverages before the main meal. We decided on the following recipes --

* Mahi Mahi with Braised Tomatoes - Based on a Bacchanalia recipe from a cookbook we received, filled with famous dishes from tons of great restaurants around the country. The fish was light, and finished in the oven, making it easy to prep.

* Gratin of Belgium Endive - A Cooking Light recipe I tore out in 2009. Made it for the first time, and would definitely enjoy this one again! It paired well with the lighter fish and tomatoes, but as a Cooking Light recipe, it wasn't too heavy, like a true gratin might be.

* Malted Chocolate Pecan Pie with homemade whipped cream - Recipe from the Four and Twenty Blackbirds cookbook that I received at Christmas (thanks, Adrienne and Tim!). Oh my. The filling was amazing. The crust, I need to try again, now that I have made it once, but I could tell it will be stellar when I get it just right. 

It was all so good together! We chose the recipes partially by what would be seasonally appealing -- no need to make a stew when it is going to be 70 degrees outside! -- and also easy for us to prep while still spending time with our guests. The pie was the most time consuming, but I could make it in advance, along with the tomatoes. The endive, we also prepped in advance and just threw in the oven to brown when guests were due to arrive. That way, it was done around the time we were ready to eat. The fish was the one item that needed a little last minute attention, but it was a quick task, and one that the hubs could do while talking about beer with my dad.

All in all, it was a great night. And now, I can't wait to have another party and use that china again soon :)

Have you thrown any dinner parties recently? What did you choose to make? How did it go?!

Movie and Mangia

There are few things I find more enjoyable than delivery pizza on my couch on a rainy Friday night, a fresh Netflix (or whatever they are now going to call it...) DVD all ready to go in the player. Movies and dinner are great separately, but dinner AND a movie? You betcha, especially when they are at the same time for good prices.

Much of the time, though, I want to go OUT for a movie, especially to see the ones not yet available online (don't even get me started on this new streaming vs. DVD controversy that punk company created!). Here in Atlanta, like in most cities, though, making a night out of dinner and a movie can be a tough thing to plan out logistically, especially knowing the traffic that builds up on weekend nights around the hot spots!

Have you ever been to one of those dinner-and-a-movie theaters? They are quite popular, especially since you can do everything in one place! I have only been to one of these types of theaters once in my life, and had a mixed opinion. The drink menu was definitely tempting, but we got there too late into the previews (read: Katherine's typical arrival time, haha) to place any orders. Sad days. But while I wasn't eating that night, I almost felt as if I was, because all I could smell were the "gourmet nachos" they were trying to pass off as "dinner." Nachos for $12? Come on. That is not gourmet. That is bar food. They might have been awesome, true, but something about the whole scene made me expect a slightly higher caliber menu.

Such will not be the case, however, at the forthcoming CineBistro opening just up the road in the new Town Brookhaven complex. It is going to feature seven screening rooms, a big old-Hollywood glamour theme (shown above) and both first-run and independent films. All of that plus what sounds like is going to be top-notch food along with a bar and lounge where you can gather before and after the show. Katherine is becoming very interested...

According to the fine folks behind this big opening, the CinéBistro experience will include:

• The ultimate dinner-and-a-movie night out for those guests 21 and older with proper ID
• First-run, art and independent films with first shows beginning daily at 12 p.m. 
• All digital projection on 40- to 50-feet wide wall-to-wall screens 
• State-of-the-art surround sound audio 
• Stadium-style seating featuring ultra-luxurious, high-back leather rocking chairs and love seats with attached swivel tables, accommodating approximately 100 guests per theater 
• Reserved seat selection and advanced ticket purchase (highly recommended due to demand) at www.cobbcinebistro.com or in person at the CinéBistro concierge desk 
• $10 ticket pricing before 4 p.m. and $12 after 4 p.m. available seven days a week 
• Full-service, in-theatre dining available to those arriving 30 minutes prior to scheduled show time 
• Full bar and lounge open to guests not seeing a movie 
• Four 3-D screens, closed caption and assisted audio 
• An outdoor patio overlooking Town Brookhaven 

But what about that food? I admit, I was a bit skeptical, but then was extremely pleased to see that it is going to be an American bistro-inspired menu emphasizing high-quality, freshly prepared dishes made in-house daily. “Preview” appetizers include oven baked goat cheese (yum!), “The Bay” crab dip with aged cheddar pull-apart rolls, bacon-wrapped dates stuffed with gorgonzola and lamb lollies with potato sauce, fresh thyme and pomegranate glaze.

All of that alone got my attention, but then hearing that main entrees range from pan-seared Atlantic salmon and habanero glazed pork tenderloin to blackened ribeye and lump blue crab cakes, and I thought, DONE! I am going to have to try this place out. It sounds a lot like what Fox Sports Grill, STATS and STRIP have done for the Atlanta "sports bar" scene, so why not try this place out, too?

Here are the details: CinéBistro at Town Brookhaven opens September 23 and is located at 1004 Town Blvd., Suite 1070, Atlanta, Ga. 30319. It will be open seven days a week. Parking is available throughout the property as well as at an adjacent lot specific for CinéBistro guests.

For more information, visit www.cobbcinebistro.com or call 404.333.0740.

So, friends, will you be checking this out for your next date night or girls night on the town?

Disclosure: I received info about this theater from the CineBistro team, but did not receive compensation in exchange for this post. 

Sunday Night (Easy) Gourmet

In a fantasy world, I would have a ton of extra cash to spend on fancy meals out at all my favorite restaurants. But honestly, even if I did, I think I would still enjoy a night of cooking at home with my friends and family.

This past weekend I was in the mood for something gourmet, but was also in the mood to cook. So we tried something new - a fantastic recipe that is perfect for a dinner with your parents at your place, a date night, or a fun dinner party with a few close friends. The risotto is so fun to make, because it expands out with all the liquids into this sumptuous fluffy texture, and the parmesan transforms it into a gooey comfort food. Add scallops and sauteed spinach (two of my favorite things), plus a glass of wine or two, and this meal becomes an easy "gourmet" meal that you could even cook on a Monday instead of a Sunday - it only took 25 minutes!

Many thanks to the WW site that housed this recipe to start - and for her lovely picture of the end result, as my camera was not charged to take a photo of our meal :)

Seared Scallops over Wilted Spinach and Parmesan Risotto

Parmesan Risotto
Servings: 3 • Size: 3/4 cup • Time: 30 minutes

• 1 cup arborio rice
• 2 tsp butter
• 1 shallot, minced
• 1/2 cup white wine
  
• 4 cups chicken stock
• salt and pepper
• 1/4 cup grated parmesan cheese
• 2 tbsp chopped parsley
  

In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, sauté about 1 minute. Add rice, mixing well until well coated and transluscent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add parmesan cheese and parsley, mix well and serve.

Seared Scallops over Wilted Spinach
Servings: 3 • Size: 5 oz • Time: 10 minutes

• 16 oz (about 12-14) sea scallops
• salt and fresh pepper
• 2 tsp butter
• 1 tsp olive oil
  
• 1 shallot, minced
• 10 oz baby spinach, washed
  

Wash scallops (pull off feet if present) and pat dry with a paper towel. Season with salt and pepper. Melt butter in a large hot pan, and place scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Remove from the pan and set aside.

Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts.