Some info about our Gourmet Group:  We are 4 couples who enjoy cooking, entertaining, and most of all, each other’s company. 

We take turns hosting in our homes.  The hosts decide on the menu (theme) from appetizers to dessert for the evening.  The hosts cook most of the meal, but give at least one course (along with all the recipes) to the other couples to prepare.  We love trying new recipes and ideas.  So most of the time the recipes are ones we haven’t cooked before, but they don’t have to be.

We hosted our Gourmet Group last December for a Christmas Dinner Fête.

MY FOYER CHEST

I used fresh evergreens, white flowers, and white candles with a touch of silver & gold to greet our guests.

MY TABLESCAPE

‘Tis The Season to Set the Table…

I really struggled at the time to come up with a tablescape theme.  I finally settled on a “Sparkle of Gold & Shimmering Silver” theme.  I think it turned out fine, but I wasn’t in love with the end result.

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A Closer Look at The Table

I inserted various gold and silver ornaments into evergreens

Ivory candles…

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PLACE SETTINGS

Fun gold & silver swirl salad plates I got at Crate and Barrel a few years before was my starting point, layered on gold-rimmed dinner plates.

I alternated gold and silver woven chargers between place settings.

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Festive Christmas phrases served as my Name Place Cards…

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Christmas Gift Bags

What’s Christmas without a few goodies to give people?  Each guest received a small gift bag of Christmas treats at their place setting.

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MY DINING ROOM CHEST

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THE MENU / INVITATION

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COCKTAILS & APPETIZERS

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Bloody Mary Shrimp

I used old crystal martini glasses (found at a local Goodwill store for $2 each) to serve individual portions of the shrimp in.

( I donated the glasses back after our dinner party.)

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Cream Cheese/Caviar Candy Cane

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Cranberry Garnish

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Deviled Eggs with Red Caviar

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Cocktail Glasses

Decorated with candy canes…

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DINNER IS SERVED

SOUP

Two-Mushroom Velouté

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SALAD

Mixed Greens with Pear, Feta, & Bacon

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MAIN ENTREÉ

I may not have been thrilled with my tablescape, but I was thrilled to try, and cook for the first time:

Coq au Vin

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Crispy Roasted Potatoes with Rosemary

I gave this Williams-Sonoma Recipe to another couple to prepare.  Did she do a beautiful job or what!!

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I changed the thyme the recipe called for to rosemary instead.

–Coq au Vin

Green Beans with Caramelized Pecans

Crispy Roasted Potatoes with Rosemary

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This was my plate.  (I don’t care for a lot of sauce/stew liquid on food/coq au vin.)

–DESSERT

Divine White Cake with Candy Cane Garnish

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Merry Christmas