May 19, 2009
Sunday, my roommate Greg graduated. In honor of this momentous event, I was given a blank check and complete control over the party menu. I had spent the week before getting the menu lined up and fairly planned out, and looking back at the party...it was as close to perfect as we could have hoped. The food turned out really well, everybody was really happy for/proud of Greg, and the weather was sublime. I was pretty anxious about cooking for the party - did I get enough food? Did I pick the right food? Would I be able to make the food well, and would people enjoy it?
Historically, when I've planned things like this, they've tended to, ah, not go all that well. From all sorts of hare-brained schemes with Joe to the ill-fated "Green Man Group" performance in French class to carving a chicken in the extended stay hotel in Green Bay this year, I have a history of not executing my plans as well as I imagine them.
But Sunday was different. Everything worked. Here is the menu that we enjoyed:
Roasted Tomatillo Salsa
Smoked Salmon Spread
Caprese Salad Skewers
Tequila Lime Chicken
Mahi Mahi with Mango Pineapple Salsa
Vegetable Kabobs with an Herb Garlic Marinade
Garlic Chili Grilled Shrimp
The entrees were served right off the grill, with a bed of rice available if people wanted it.
Summer Fruit marinated in White Wine and Mint
You can see pictures from the day and also from a a sunday afternoon two weeks ago here. One of the things about the menu that I really enjoyed was that I bought probably 90% of the food in the produce section or from the fish guy at copp's. None of it was pre-prepared, unless you count me cooking at 2:30 sunday morning.
What really made the day perfect was Alissa calling me at 6ish and inviting me to Cosi to help her eat s'mores - that, I believe, is going to deserve it's own post however. Some issues arose focusing on proper cooking treatment of marshmallows!