THE DINNER PARTY
Welcome to the World of Nutrition Architecture.
You are cordially invited to our Inaugural Dinner Party. Designed with maximum pleasure and nourishment in mind, we have put everything together, from menu planning to tablescaping, holding always the intention to make healthful eating delightful and gratifying.
We asked our friends what kind of gathering they most enjoyed, and nine out of ten replied, “A Dinner Party”. Chosen carefully and encouraged by good food and drink, a dinner party can take people away from their worries for a moment, which is a precious gift to be able to give to a loved one, especially after the last couple of years we have all had to endure.
So, with the candles lit, joyful music playing in the background, the table set with aplomb, please enjoy this exquisite little dinner party we have planned for you.
Voyage through the other World of Nutrition Architecture categories for more of our Dinner Party whims and ideas.
Since it often happens that having to prepare a dinner party, one cannot decide what to actually serve guests, The Dinner Party menu we kindly composed for you does not need to be followed to the letter, but at least should provide you with some ideas that will make life a little more easier.
Part shot, part flavourful introduction to dinner, the soup shooter works as an exciting, alcohol free amuse-bouche. A soup shot is also an opportunity to highlight local, in season flavours, such as corn used in this instance. Given one of our most favourite flowers begins to bloom in spring, the Lily of the Valley tumblers featured in At my Table - Feast for your Eyes are a little bit perfect to serve the soup shot in.
Tagliata translates from the Italian word “cut” and is a dish composed of slices of thin cuts of meat accompanied by vegetables that, together, form a delicacy worthy of even the most demanding palate. It is difficult to research the correct origin and historical period of the dish due to the lack of precise references. Some people believe that a noble woman from Arezzo who was gluttonous for meat, demanded pre-cut meat. After a wrist dislocation due to a horse fall, she was apparently enraged about not being able to cut her meat, so sent it back to the kitchen ordering for it to be cut to pieces.
Tagliata is simple and delicious but impressive, nonetheless. It is what I make for dinner whenever a fuss-free meal is required. Your guests may well applaud when you bring the Tagliata to the table, since it looks so appealing and attractive. Only you will know how effortless it really was.
In the period volume, True Politeness: A Handbook of Ettiquette for Ladies, the following suggestion is made to assist with the soup course (you’re welcome) -
“It is usual to commence with soup, which never refuse; if you do not eat is, you can toy with it until it is followed by the next course….In eating soup, be careful not to make a noise by strongly inhaling the breath. This habit is excessively vulgar; you cannot eat too quietly.”
And lastly, the mistress or master of the household should never appear to pride her or himself regarding what is on their table; it is much better for them to observe silence in this respect, and leave it to their guests to pronounce eulogiums on the dinner.
And pronounce they will with this dinner party menu.
NEVER TO BE TAKEN TOO SERIOUSLY
