By 8:30 AM on Friday, we had been to the grocery store, and I was baking two "loaves" of "Grape Bread". Remember the 5 minute No-Knead Bread Dough? I brought the dough from home, but had a vision...
Brad chopped 8,000 veggies. It is great to have a willing sous chef!
He also chopped 6,000 lovely slices of fruit (no photo): pineapple, mangos, papaya, kiwi, strawberries, blueberries, grapes, melon for a 4 tiered fruit display with Kahlua fruit dip!
I made filling for 300 sausage-cheese tarts. (Hoe someone got a photo of the final product. They were a big hit! (If not there are 3 trays in my freezer, and you'll see them later...)
OK...here is some of the REAL food at the party: My old standards of hot artichoke dip and brie with homemade fig jam:
There were 350 meatballs (no photo), and the committee scored POUNDS of fresh burrata cheese!
Antipasti with palm tree and penguins from the San Diego Zoo...
There were two giant cheese platters (I didn't get a photo of the BIG one with 6 more cheeses) and crackers. I kept bringing out more food and misplacing my camera!
We brought this wedge of parm home from Bologna. Yummy with Italian rosemary honey:
Guests polished off a San Diego version of my Pizza Rustica:
I made thyme crackers and parmesan crisps: (Good with vino!)
And speaking of "good with wine", how about some taralli?
Sage-gruyere bread with sage butter:
Shannon's fabulous pate:
Not pictured: Shrimp wonton cups, sausage-cheese tarts, fruit platters, large cheese tray, Shannon's blue-cheese roasted onion appetizer, marinated asparagus, bean salad, and meatballs!
Time for dessert: Nutella panna cotta and Italian cookies!
The chefs (Palma, Shannon and Brad) were proud and pleased with the results: happy and full guests!