Planning a dinner party

Chef Macross of the Rogue Estate
My coworker and friend Patrick and I have been planning a dinner party for our friends, both as an excuse to really cook together as well as have one last big outdoor hurrah on the smokers and grills before summer ends.
We're both beyond excited about the menu we've come up with and wish to share - to tantalize the taste buds of our friends as well as a matter of foreshadowing for this blog - the upcoming content of which will reflect the recipes and experiences of this weekend's party. I proudly present our working menu for IPM Radio's Summer Sizzle 2009: The starters:
  • Roasted Tomato Gazpacho (tomatoes sourced from my gardens)
  • Cucumber & Dill salad
  • Roasted & smoked garlic spread on toasted baguettes
  • Salsa by Big Steve
The sides:
  • Vidalia Onion & Apple salad
  • Roasted asparagus w/ Thai spiced Hollandaise Sauce
  • Sweet corn on the cob
  • Real Slaw by Big Steve
From the smokers:
  • BBQ Pork Ribs
  • Pulled Pork Sandwiches w / 6 custom BBQ sauces*
  • Venison Roast
Extras if we have time:
  • RE Bacon Explosion
  • slow roasted Leg of Lamb
  • vegetable kebab
Sweet finishes:
  • Fire roasted peaches w/ honey-whipped cream topping
  • Sugar Coma custom cupcakes by Sara Nicholas
We're expecting more sweets and sides as our friends continue to chime in with their own contributions, of course... but this is the main body of the menu we'll be working from this weekend. It's going to be incredible and We'll have photos, process, recipes and lessons learned to share with you in the coming weeks. (And of course the aforementioned formal introduction to Patrick, the newest resident of the Rogue Estate.) Eat well, -Mac
A consummate nerd, yet still plays well with others.

One Comment  to  Planning a dinner party

  1. Wow, this menu sounds amazing! I love the idea of the fire roasted peaches. I love cooked peaches –which is funny because I don’t particularly care for them raw– and this sounds like such a great way to have them. MUST try.

    And gazpacho is one of my favorite things in the universe. I live in Spain and drink the stuff daily about six months out of the year. While the idea of roasted tomatoes for gazpacho is pretty non-traditional, I bet the flavor is amazing. Though I might guess that it’d cut out some of the freshness that is so characteristic of a good gazpacho?

    Anyway, nice menu!

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