This was a fall dinner party menu that I put together for a vegetarian friend, based on Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company, by Bruce Weinstein and Mark Scarbrough.
Cheese Platter with Homemade Crackers
Arugula Salad, Persimmons
Pear Risotto, Parmigiano-Reggiano, Dill
Cauliflower Strudel, Blueberry Chutney
Mixed Berries with Honey Maple Mascarpone
When my friends arrived, the appetizers were waiting on the kitchen bar, the salad was plated and on the table, the dessert was in martini glasses in the fridge, the risotto was on warm in the Instant Pot, the blueberry chutney was ready, and the one of the cauliflower strudel was complete and one was left to be assembled. While everyone munched on the appetizers and sipped drinks, I finished assembling the cauliflower strudel, put it in the oven, and set the timer. I then invited everyone into the dinning room, where the salad was waiting. After we ate the salad, I removed the salad plates, let Bruce entertain the guest, while I plated the risotto in rounds. I then brought the risotto out, and when the timer went off to check on the strudel, I removed the cauliflower strudel, went back to the table and once everyone was finished with their risotto, I remove the small plates. The strudel had cooled off enough to slice by then, so I plated it with some of the blueberry chutney. We laughed, ate, and drank and at some point, I cleared the table and brought out the dessert.