Holidays are the times when people get together, which means hosting—and often, out-of-town guests. We’ve got the formula for how to host weekend guests with a sense of frivolity and fun—and a menu designed for maximum hosting freedom.
Comfort foods are highlighted: winter veggies, a Hungarian goulash, and crepes will delight and fill up guests in the most pleasant way. Stock the bar with fall faves, including apple ciders and wines perfect for the season. Togetherness never tasted so good. I’ve listed the menu here for quick perusing, but see the whole plan at this link.
WEEKEND MENU:
Welcome Snack: Brussels Sprouts w Black Truffle Dip
Friday Night Dinner: Cod w Lemon Beurre Blanc Sauce
Friday Night Dinner: Roasted Winter Vegetable Medley
Saturday Breakfast & Lunch: Palacinky (Slovak Crepes)
Saturday Lunch: Curry Butternut Squash Soup
Saturday Dinner: Segedin Goulash
Saturday Dinner: Steamed Dumplings
Sunday Lunch: take the extra Segedin Goulash and make pot pies out of it with Puff Pastry topping (see recipe with Segedin Goulash). Serve with an heirloom tomato salad on the side.
the bar:
Signature Cocktail: The East Cider with fresh fall flavors
Wine Picks, Etc: Transitional Wines for Late Fall
