This post is past due. After weeks of shuffling and traveling I had a free Saturday in early October so I decided to have a few friends over to dinner. It was just the kick I needed to finish and show off a few art projects around the house – including the upholstery for my kitchen banquet. After a morning of cleaning, crafting, procrastinating, shopping and struggling to figure out the menu, I got a late start on the labor intensive meal. Four courses, seven people and tons of pictures to share.

The menu:
Roasted Red Pepper and Walnut Dip with Toasted Baguette

Red and Fried Green Tomatoes with Goat Cheddar and Carrot Top Pesto

Pot Pie with Corn, Potatoes, Roasted Poblanos and Scallions Two Ways:
Free Range Chicken
Shrimp and Scallops

Zucchini Muffins with Walnuts and Dried Cranberries and Whipped Cream

Pretty napkin folds and rolls by the guests.

Focus. My lovely friend Amaka.

Guests brought wine and I broke open the bottle sent by Qwiker Liquor.

I don’t think I stood still long enough while cooking to get a clear shot.

I learned that markets will harvest and sell green tomatoes at the end of the season to avoid loss in the frost.

Fried Green Tomatoes!

I found this goat cheddar at the farmers market a block from my place.

The first course was light, easy, and turned out quite elegant. Even though the idea only came together as I was preparing it. That carrot top pesto really does go with everything.

Ayo! Check out her awesome recap of the meal on instagram.

Derek!

I found some kale flowers that were just the right color at the market. Instead of blocking the conversation with long stalks, I alternated the buds with votive candles and used the pretty purple stalks to hold the line.

I really wanted to serve the pot pies in individual ramekins, but didn’t plan in advance enough to find enough at a decent price. Casserole dish to the rescue here!

I’m not sharing this recipe yet because I thought it turned out a bit too soupy. I re-tested using a bit more flour in the roux and thought it was too bready. The better solution is to serve the chowder-like pot pie in bowls instead!

I was just fine with this messy crust. And since I put it on in front of my guests, they were more interested in eating than having something pretty.

My smiling original taste tester Rocky captured most of the photos while I was cooking.

Dessert became super simple as time crunched by.

And one last one for the chef