Fall time at work brings the United Way campaign – and I think most of you would agree the money goes to some good causes. Besides being able to do a payroll deduction pledge, our work area sponsored a fall bazaar by having a silent auction and other goodies to buy with all the proceeds going to the campaign.
I think it is very cool that I get to work with someone who shares similar interests especially in the areas of food, recipes, dishes, and entertaining; we are like two peas in a pod. So when Grace came in the morning of the auction, she had a brilliant idea and asked if I would be interested in auctioning off a dinner for four
completely prepared and served by us… Of course I was! I was glad
So we quickly put together a menu that we called Autumn Dinner for Four, made a flyer and posted it in the bazaar room. Later in the day we were thrilled to find out the dinner’s highest bid was $200! Two of our fellow co-workers were the lucky winners. Finding a time to do the dinner was a little challenging, first it was the holidays, then people on their honeymoon or vacation. We finally came up with a date – February 28th.
The dinner was at my house and served in the dining room. I had fun using all my fancy smanchy dishes and glasses. I also created a floral arrangement.
Since spring is around the corner (right?), I used packets of seeds as place cards, attached a spring saying on each.
Once our guests arrived, we started with some appetizers… Grace and I divided up the menu – the apps, salad and dessert were mine – Grace did the soup, main entree and wine.
I made stuffed mushrooms
Grace made a very flavorful soup – well actually two in one bowl… Cream of Fennel and Butternut Squash. I really enjoyed this combination. The fennel side was topped with toasted anise seeds and the squash with parsley and dabs of sour cream.
Next came the salad course – made with spring greens, red onion, craisins, pears and goat cheese rolled in crushed candied pecans. Trader Joe’s Champagne Pear Vinaigrette dressing was served on the side.
Now the main event – Honey Dijon Roasted Pork Loin with Cider Cream Sauce, Garlic Mashed Potatoes and Sauteed Broccoli with Shallots and Bacon. Doesn’t this look divine?
Lastly it was time for dessert and coffee… a trio of mini desserts – Apple Crisp, Brownie Bites and Lemon Tarts. Just a couple bites of each to hit the spot!
I think our guests were happy (and quite full!). We plan to make this a yearly tradition… let the bidding begin!