Boulder Dinner Party – Success!
The dinner party the night before my friends’ CD release party was a blast. I spent the day baking four batches of bread and acting as sous chef for Jessica who created an incredible array of foods for about twenty five people. This is a bread blog, though, so I’m just going to focus on my microcosm of the evening.
Appetizers included bruschetta made from my test baguettes and Jessica’s homemade heirloom tomato salad on top.
Bruschetta with day-old baguettes.
Three different breads were available with the main course – 9 grain, ciabatta, and lean. I also mixed unsalted butter with smoked sea salt to make a more interesting spread. Jason has a small collection of pizza peals which I used as an interesting way to serve the bread.
Six loaves (three types of bread) on the buffet.
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- Test baguettes, used for bruschetta.
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- Eight loaves, six good, two bad.
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- Eight loaves, six good, two bad.
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- Two bad loaves (tasteless sourdough).
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- Six good loaves, to be served.
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- Bruschetta with day-old baguettes.
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- Six loaves (three types of bread) on the buffet.
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- Jason – friend and host – with beer.
