june dinner party
a look into our first trails end dinner
well, we did it! we launched our dinner party series.
months of ideas and planning, weeks of prep, and a full weekend of cooking made for a truly ideal evening. 12 guests, 70-degree weather, very few bugs, and a celebration of end of spring/beginning of summer.
here’s a look at the menu:
snack plate with grilled bread, seedy crackers, local cheeses, sweet pea dip, breakfast radishes + juicy strawberries
early june panzanella with grilled asparagus, radishes, peas, mint, pea shoots, little gem lettuce, sesame sourdough, macerated shallot vinaigrette + honey goat cheese
smoked carrot + chickpea sliders topped with seared halloumi, harissa aioli, pickled shallot, tomato jam on a sesame seed bun
charred squash + brothy cannellini beans with roasted tomatoes, whipped ricotta, pickled fresnos + basil oil
seared fig sundaes topped with toasted pistachios, halva + hot honey
strawberry basil gin + jam cocktails
as someone who isn’t a baker, i was intimidated by a dessert for 12. while in minnesota a few months back, i found a set of small, vintage sundae glasses. certainly ice cream would be a crowd pleaser. and the beauty of sundaes are that any seasonal toppings are fair game.
seared fig sundaes
make or buy a fig jam to fill the bottom of the glass
on a stovetop or grill, cut fresh figs in half, drizzle with olive oil, and grill until caramelized
scoop vanilla ice cream on top of jam
top with toasted pistachios, crumbled halva, hot honey, flaky salt, and the seared fig
we’re so excited to see how this project evolves. if you’d like to join us, follow along on instagram. we’ll share updates and future dinners there. and a big thanks to katie raymond for the beautiful photos from this june meal.
weekly links
i should join the bean club
the best ice cream in every state
vegetarian camping/grilling recipes
talk soon…