We definitely “feasted” on Saturday night. First with our
eyes, and then we dug in to a sumptuous seafood inspired meal! I say we feasted
with our eyes, partially because the food and drink of the evening was lovely -
very holiday-festive - and because the care taken for small details pushed this
Dinner Club into the realm of fantastic!
Details count. The pre-dinner Campari cocktail we enjoyed
was one example (see below for a recipe). This meal was supposed to be representative of an Italian
Christmas Eve. Holidays call for that extra sparkly-something and this cocktail
filled the bill! Campari, blood orange juice and prosecco or moscato di asti
 |
| Crab Crostini appetizer |
While we sipped cocktails and greeted everyone we chose to
dine on our appetizers while mingling rather than seated at the table. The
gamberini in sfoglia (shrimp with puff pastry) was buttery-delicious with just
the right amount of dill to add a tang. Our lump crab crostini were so
simplistic and tasty. They really let the flavor of the high-quality jumbo-lump
crabmeat shine through while still managing to be attractive with hints of
roasted red bell peppers, fresh chive, basil and olive oil.
 |
| Split Entree Plate |
After our pasta course (which, by the way, wins for my “best
dish of the night”, we had a split entrée of salt cod with tomatoes and capers
on one side of the plate (a small “sample size” portion for each of us) along
with broccoli with wine and garlic sauce and a shrimp marsala “housewife style”.
The cod, as we expected, probably ranked last on everyone’s
“thrill list” for the night, but I’m glad I tried it. That’s part of the deal
with Dinner Club. Having a setting and an opportunity to introduce yourself to
new dishes without the restaurant setting where you’ve paid $30 for an entrée
you simply don’t adore! The sauce on the cod, a rich blend of tomato, garlic
and crushed red pepper was quite tasty. I’d give it a try on any number of
other seafood options or on chicken.
Our finale for the night (and I want you to know it’s a
tough choice to make between this dessert and the linguine for “best dish”) was
a homemade chocolate chip cannoli! One of our “guy chefs” really went the extra
mile here! He made his own cannoli tubes and filled them with a delectable
sweet ricotta blend including miniature chocolate chips. His presentation of
the dessert wins by a landslide with the care he took to dip each end of the
cannoli in a separate garnish!
 |
| Fresh fruits, nuts and clementine tea light holders on the table. |
The table-décor really filled the bill this time in evoking
the spirit of a Mediterranean Christmas! Rather than the Santa and reindeer
route, it was a bountiful harvest of fresh nuts, persimmons, pears, lemon
leaves and fresh rosemary sprigs scattered around the nativity (or crèche) – a
absolute must of the traditional Italian “la viglia”!
 |
| Plating (and garnishing) our cannoli dessert! |
It was a memorable meal and a perfect night to dine
together, to catch up on one another’s lives, and simply enjoy spending time
chatting, stirring, sipping and smiling! You can’t do that for five or six
hours at restaurant! I’ll see you next week for more on our “best dish” for
this one and then we’re off into full-force holiday mode around here! Keep
reading!
 |
| Our pre-dinner cocktails! |
Here's one recipe online for a cocktail like the one we enjoyed. Give it a try during the holiday season for a festive (and deliscious) touch to your special meal!
I found this one at: http://laylita.com/recipes/2009/02/14/bubbly-blood-orange-campari-cocktail/
Ingredients:
2-3 large blood oranges, juiced, about 1/3 cup juice
1 oz campari
Chilled sparkling wine – choose from prosecco, champagne, cava, brut, etc
Optional garnish – blood orange peel or blood orange slice
Preparation:
- Pour 1 ½ oz of blood orange juice in each champagne flute.
- Add ½ oz of campari.
- Top off each drink with sparkling wine, garnish with a slice of blood orange and enjoy.
