52 Dinners - Week 52: A Final Meal of Sichuan in Cape Cod
To ring in 2020...
I cooked Sichuan food for 11 fabulous men in a gorgeous home on Cape Cod.
Our dear friends Jay & John invited us to spend New Year’s Eve with them in Provincetown this year, and it was the perfect setting for a delicious end to this very fun dinner party project of mine.
We started with hors d’oeuvres and cocktails at the big beautiful kitchen island, where everyone chatted and mingled as I finished throwing dinner together.
Then I rang the dinner bell and everyone found their seats. Our hosts introduced me, I said a few words (almost got emotional), and then the fun began. I passed everything around family-style, and all at once.
Everything came together beautifully. It was all so special.
For dessert I served pears poached in prosecco, fresh ginger, star anise, and bay leaf, with an orange Sichuan peppercorn ice cream atop toasted black sesame shortbread and garnished with crystallized orange.
To celebrate the new year, the new decade, and to serve as the final toast of this Fifty Two Dinners project, Jay and John opened this magnum of 1990 Dom Pérignon. I know.
Thank you so much for following along on this journey. It’s been fun. I have found my calling and I’ve found my voice. I can’t wait to see what’s next.
What is next? Kingdom Direct delivers weekly dinner parties to hungry Vermonters! Stock up on pantry essentials, lunch and deli items to keep your menu this week full of flavor and variety.