Tips From The Table
Even if there is no farmers' market or winery for miles, you can still make dinner a feast for the senses. When I pair wine and food, I match that pairing to the moment.
First, I consider the mood when I plan the menu. A festive meal would lend itself to a mixture of bright colors and flavors that keep the energy high, while a romantic evening might call for something that slows the pace, like ripe strawberries or roasted figs to savor one at a time.
I then match the ambiance to the meal, adjusting lighting, music, and table settings.
Whether
you're planning a party or
just thinking about tonight's
dinner, here are some ideas:
Photo: Jack Bullard
About You
Planning a meal of any size should always be a reflection of your personal tastes. Choose foods that you enjoy cooking. Gone are the days when a meal was measured by its complexity. Elegance can be very simple - perhaps red and golden beets with crème fraiche and a delectable pot roast that requires little last minute preparation. Remember, design a meal that leaves you time to be with your guests.
Climate Control
As you plan a meal, create a sensory experience that extends beyond the flavors alone. During the dog days of summer you can offer a chilled soup of cooling colors and flavors, maybe cucumber or avocado, served with a glass of cold Marsanne. If the days are dark and cold, greet your guests with something hot - perhaps mulled wine in a thick mug and a Miniature Sausage Sandwich with Spicy Mustard. Start the party in a room with soft, warm light.

The Main Ingredients
I
often let the ingredients
guide me. This is especially
true at the farmers' market,
where I find inspiration
in the seasonal produce.
I might make something
unexpected, but if it's
guided by quality ingredients
it's sure to be good. For
instance, if you have your
heart set on making gazpacho
for a summer party, but
the farmers' market reveals
that tomatoes are late this
year, try something else.
You may find an abundance
of shelling peas and gorgeous
herbs. So how about a chilled
pea soup with mint? If you
stay flexible and keep your
eyes open, the seasonal
flavors will guide you.
Ambience

As
important as the meal on your
table is the sensory experience
that surrounds it. Once you
have paired your food and
wine, take the time to consider
the ambience. There's no right
or wrong in this realm, only
personal preference. Here
are some things to consider:
Texture: There are endless ways to create texture around a meal. For instance, replace your salt shaker with coarse sea salt served in a small bowl (Maldon salt is great, with its large crunchy crystals). Rather than the uniform look of tapers in candlesticks, try mixing votive and pillar candles. Instead of stemmed wine glasses, try stemless glassware. Consider a sheer fabric of a different color over your usual tablecloth. If serving family style, combine elevated bowls with low serving platters. Simple changes like these can create a lively visual experience.
Temperature: Heat
or chill plates and serving
dishes appropriately.
Chill salad plates in
the refrigerator. I warm
entrée plates in the
microwave (six plates’Äîone
minute) or a low temperature
oven.
Table
setting: Be
creative with your
table settings. Consider
square or triangular
plates and bowls for
your dinner. Try serving
sorbet or ice cream
in a martini glass.
For a more casual
feel, serve family
style platters and
bowls of different
shapes and sizes.
It is important to
have water at the
table. Carafes of
iced lemon water with
tiny sprigs of lavender
are refreshing. Create
seasonal flower arrangements
by shopping the farmer's
market. A nice final
touch is a flower
or herb from the garden
slipped into each
napkin ring.
Room to Room
Time
and space are important elements
to consider when entertaining.
Before guests arrive, take
a moment and do a 'walk-through.'
Approach your home as they
will, and walk through the
house. Notice what they will
notice, and fine-tune accordingly:
Take
into consideration the
lighting and the music
guests will experience
as they walk through the
door, and how the party
will flow from one stage
to the next. For small
groups, maintain the party's
energy by attracting people
to the same space. Keep
the bar and hors d'oeuvres
close together. For larger
groups, consider multiple
bars and food stations.
For a sit-down meal, you can keep the conversation lively by seating your guests next to people other than their partners. Keep things fresh by inviting your guests to the living room, or outside by the fire pit, for dessert and coffee. Discover the talents of a few of your guests and encourage them to perform.
Group Participation
Getting
your guests involved in the
meal before it is served creates
a whole new connection to
the food and wine. You can
set up simple pairings before
the meal, and let guests explore
how different foods change
the taste of the wine. If
you have an open kitchen,
you might cook something showy
like a flambé in front of
your guests, or invite them
to help out by chopping, mixing,
or plating the food. To get
everyone involved, have them
make raviolis - you make the
dough and fillings ahead of
time, then everyone rolls-out,
fills and cuts the pasta together.
It will be the best ravioli
they've ever had!
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