Menu: A Fall Luncheon in Rhode Island


Why not welcome fall with a classic fall menu? PhillyBoy and I are headed to Rhode Island next weekend to spend some quality time with our family, and rather than going with the usual brunch hosted by my dad, WE are hosting a luncheon! While it is no longer where I live, we will be taking over the kitchen! I can’t wait! About 15-20 people will be joining us, so hopefully there is something for everyone!

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Here is the menu:


1st Course
Hummus & lebneh with fresh pita, peppers, and cucumbers
Assorted nuts
Baked brie with fig spread

2nd Course
Whole Foods roasted chicken
Roasted vegetables (potatoes, sweet potatoes, zucchini, eggplant, peppers, cherry tomatoes)
Wild mushroom risotto
Arugula salad with walnuts, raisins, and apples in a balsamic honey dressing
Warm french bread
Pomegranate spritzers

Dolce
2 Pastiche Fresh Fruit Tarts
Coffee & Tea Service


And here is the shopping list:
hummus- made by dad
lebneh (strained yogurt)
3 packs of white pita, 1 wheat pita
5 fresh green peppers
8 small cucumbers (not your standard size)
nuts- in stock already
1 large brie wheel
prepared dough
1 container fig spread
raw walnuts (to top the brie and for salad)
Whole Foods roasted chickens (4)
2 packs of small red potatoes
4 sweet potatoes
2 zucchini
4 baby Italian eggplants
4 red peppers
2 containers cherry tomatoes (yellow and red if they have)
2 large white onion (one for vegetables one for risotto)
kosher salt
garlic
olive oil- in stock
1 box arborio rice
light cream
1 box mushrooms
parmigiano reggiano
arugula
romaine lettuce
raisins
2 apples
balsamic vinegar
honey
mustard
2 baguettes
POM juice
Polar pomegranate seltzer water*
Nescafe and coffee supplies
Pastiche tarts

Friday:
-Go food shopping
-Confirm Pastiche tarts
-Set tables (plates, silverware, napkins, cups, tablecloths)

Saturday:
-Prepare and cook roasted vegetables
-Cut raw veggies
-Dad make hummus
-Prepare salad dressing
-Pick up fruit tarts
-Prepare salad but don’t dress & don’t slice apples
-Slice pita

Sunday morning post-run:
-Pick up chickens
-Prepare brie
-Slice baguettes

60 minutes before guests arrive:
-bake brie  
-put out drinks and ice bucket
-heat up chicken and roasted vegetables
-put out appetizers

When guests arrive:
-prepare risotto
-heat up baguette
-dress salad
-have fun!

Planning and execution can be found here.


  

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10 responses to “Menu: A Fall Luncheon in Rhode Island

  1. Have fun at home!! That menu looks amazing and Pastiche = oh my delicious!!

  2. That all sounds amazing! Have fun at home!

  3. Delicious menu – I’m looking forward to the pictures! Fig spread sounds fabulous, I love figs – I’ve never used them in any dishes myself, this might have to change!

  4. Menu sounds amazing! YUM. Looking forward to your pics ๐Ÿ™‚

  5. Wish I could be on the guest list! ๐Ÿ™‚
    The baked Brie & warm bread sound awesome!
    Have fun!

    http://chickfood.wordpress.com

  6. You are extremely organizes by the way!

  7. Can I be invited?! ๐Ÿ˜‰ That menu sounds awesome!

  8. wow the menu sounds fantastic and you are so organized!

  9. Sounds delicious! I am sure everyone will love it.

  10. Most of your list can be purchased at the Hope Street farmers market – direct from the farm arugula, etc…It is every Saturday from 9:30 – 12:30
    Look forward to seeing you and Philly Boy there!

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