In today’s fast-paced, technology-driven world, the art of intimate dinner parties offers a refreshing opportunity to reconnect with the people who matter most. We need to celebrate the joy of gathering with friends and family for an evening of great food, engaging conversations, and meaningful moments. From hand-calligraphed gratitude cards that spark heartfelt discussions to craft cocktails and a curated three-course dinner, our hope is to inspire readers to embrace the beauty of being present. With an emphasis on setting aside digital distractions (which are so present these days), we invite you to create a warm and memorable experience that honors connection and community; after all, as caterers, we are tasked with being memory makers evoking joy one bite at a time. My hope is that these recipes and images inspire you to do the same.
Our ideal menu this time of year features a delicious cocktail, a cozy soup, a hearty main (your choice!), and a beautiful dessert. And to make your dinner party truly special, we love to add gratitude cards to the table: these pre-set cards invite guests to share what they’re grateful for, adding a personal and interactive element to the evening. The hope is that everyone will take a moment to share theirs around the table. In our family, we do this every year at a family get-together and it's so special for us all.
Violet Buzz Cocktail: Level up a classic Bee's Knees cocktail with this refreshing recipe. Tangy grapefruit soda, delicate honey, and a pop of fresh lemon make the perfect drink!
INGREDIENTS
2 ½ oz. Empress 1908 Indigo Gin
1 oz. fresh lemon juice
1 oz. honey syrup
2 oz. grapefruit soda
Lemon wheel
METHOD
Shake 1 1/2 oz of Empress Indigo Gin, the lemon juice, and honey syrup on ice. Strain into your glass on fresh ice. Add 2 oz of grapefruit soda and layer the remaining Empress Indigo Gin on top. Garnish with a lemon wheel and edible flowers.
Tableside-Poured Butternut Squash Soup: An elegant tableside restaurant quality moment featuring a rich, velvety butternut squash soup poured piping hot in a pre-garnished bowl that arrives at the table looking like food art.
INGREDIENTS
2 tablespoons butter
1 large onion, chopped
1/2 teaspoon ground nutmeg
4 ¼ pounds butternut squash, peeled, seeded, and cut into 1 inch cubes
4 ¼ cups chicken (or vegetable) broth
2 Gala apples, peeled, cored, and diced
½ cup apple juice
¼ cup maple syrup
Salt and pepper, to taste
METHOD
Melt butter in a large pot over medium-high heat. Add onions, apples, and nutmeg; sauté until onions and apples begin to soften, about 5 minutes.
Add squash, chicken broth, and apple juice. Bring to boil; reduce heat and simmer uncovered until the squash is tender, about 30 minutes. Let cool.
Working in batches, purée soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to a simmer, thinning with more broth if desired.
Makes 8 servings.
Flowers by: Lauryn Soden, Founder and Floral Designer, Stems + Co. Calligraphy on gratitude card and menu card: Erica Jean Calligraphy by Erica Bryniczka
Robin Selden and Jeffrey Selden are the Managing Partners of Marcia Selden Catering, along with their mother and founder of the company, Marcia Selden. For more, visit marciaselden.com