{"id":1977,"date":"2012-08-24T23:56:34","date_gmt":"2012-08-25T06:56:34","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=1977"},"modified":"2012-11-17T12:37:14","modified_gmt":"2012-11-17T20:37:14","slug":"boulder-dinner-party","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/boulder-dinner-party\/","title":{"rendered":"Boulder Dinner Party – Success!"},"content":{"rendered":"

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.<\/p>\n

Appetizers included bruschetta made from my test baguettes and Jessica’s homemade heirloom tomato salad on top.<\/p>\n

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Bruschetta with day-old baguettes.<\/p><\/div>\n

Three different breads were available with the main course – 9 grain,\u00a0ciabatta, 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.<\/p>\n

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Six loaves (three types of bread) on the buffet.<\/p><\/div>\n

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