I’m really looking forward to zucchini season coming around again. I use it in so many recipes that it makes me sad to see the miniature little organic zucchinis that are available this time of year. That said, grab a bunch of them, because this is one of the tastiest, most delicate side dishes you can make.
I love dinner parties. I love wine. I love combining these things, especially when my parents host, because my mom could out-Martha-Stewart entertaining. She makes everything beautiful.
|Grand Vin Chateau Latour, 1985|
My parents’ friends Chris and Theresa are unbelievable wine connoisseurs. They have a wine cellar that I probably wouldn’t leave – like, ever – but I was so happy to be a part of this wine dinner last night, to which they brought all the wine we were lucky enough to have. Our wine “sommeliers” were so much fun – Chris was so knowledgeable, and we were all so curious to know all about the wines he’d selected specifically for the dinner. Among the highlights:
|Krug Brut, 1995, 2 bottles brought to the party under the guise of celebrating Brad’s and my engagement. To which we toasted, enthusiastically and repeatedly!|
|E. Guigal Cote-Rotie La Mouline, 1986|
|Chateau d’Yquem-lur Saluces, 1988 and Rserva Velha Barbetto Madiera, 1910!!! They decanted this for 3 days before bringing it to the party. Unreal.|
My dad made my/my sister’s favorite dish, filet mignon with a shallot and merlot reduction, mashed potatoes, and zucchini ribbons.
We had a great night with a lot of laughs, and actually learned a bunch about the wines, the flavor notes, and how they were meant to be paired. At the end of the evening, my parents brought Brad and me a little cake to celebrate us officially being within a year of our wedding! We’re saving it in the freezer for our 1 year anniversary…they are too cute.