I have a solution for one of the problems of a really bad downturn in the economy. Seems like everyone I know is being affected by the home mortgage crisis and financial implosion on Wall Street. As a former restaurateur and owner of a catering company, I see that one of the first places people cut back in hard times is entertaining, especially dining out. Well, there’s probably no time that we need a little good food and wine with friends more than when we’re being given daily reminders of how desperate things are and no quick solution in sight.
 
So here’s my idea, dinner parties. Yea, I know it won’t save the world, but it just might save your sanity, or what’s left of it, anyway. Do the math with me. If your dining room/backyard/wherever can comfortably hold 3 or 4 or 5 couples, then you can have a month or so of great evenings and only cook once. The only real caveat is that you should choose your dining companions as carefully as you choose (insert item of great importance that you really, really like here). Seriously and obviously, your choice of guests can make or break the evening. Put together the guest list like you are cooking the best dish you make, just enough spice, proper proportions, and mixed just the right way. Then put it all together and enjoy. You only have to do the cooking as often as your turn comes around. Your guests will invariably bring wine. Truly, there is nothing better than a little kitchen therapy. You will get a lift from cooking for and showing off for your guests and they will be grateful for all the reasons that you will be grateful for when it’s your turn(s) to be invited over.
 
I’ve had two memorable meals in the last two weeks prepared by friends. While I know that it can sometimes be a little daunting to cook for a professional chef; I can tell you that no one appreciates the effort more. And both meals, by the way, were excellent. Kudos to Kevin for really going for the whole gourmet thing and for inviting such interesting guests. Raves to my favorite meatatarian, Johann, for his usual outstanding touch with beef. The roasted potato/sweet potato combination was to die for and topping the caprese with a slice of salty procuitto was simply inspired.
 
As you can plainly see, its getting time for me to host and I’m pairing guests and menus in my head. Maybe something as simple as grilled brats and schnitzel with Rieslings and a beer tasting or I could do that BRC signature Lobster Risotto and a Russian River Chardonnay. Hmmm, the training wheels doc finishes her two week rotation soon and I did promise dinner…maybe the lamb shank ‘osso bucco’ with white beans paired with a Super Tuscan would be perfect if the weather stays chilly…how about those perfect lamb porterhouse chops I saw at Whole Foods the other day with braised rainbow chard…….Gotta run, I think I hear the kitchen calling.
 
Cheers,
Chuck
Leader, VinVillage, San Diego
Chef/Owner, Chuck Samuelson Catering
chuck@vinvillage.com