An Appetizer For An impromptu Dinner Party - or for Hungry Teenage Boys

A charcuterie platter like the one at Spruce that I highlighted in my last blog entry is an inviting casual dinner party appetizer but an even simpler one that I often put together is a prosciutto platter.  Simply cover an attractive platter with thin slices of prosciutto and accompany with a bowl of cornichons, a slab of butter, a trio of varied salts, and a basket of fresh bread slices.  (Either an Italian or, surprisingly, a good rye bread are both great with the prosciutto).

Charcuterie and Brioche and Caviar - what more could you want?

A lovely birthday dinner in San Francisco

Spruce is known for their charcuterie and so we of course start with an assortment to share as an appetizer.  (I will start recreating this platter for dinners at home all the time.  It’s easy to assemble at the last minute and the presentation is lovely.)  Spruce includes about 5 varieties of sliced hams and beef (including bresaola, prosciutto, and beef tongue), a small pot of pâté, sliced cornichons, a small lettuce salad garnish, and a delicious fruit preserve. 

We splurge on an order of the California Osetra Caviar.  I didn’t know there was caviar from California.   We are certainly not every day aficionados but we are impressed with the taste and try to restrain ourselves so as to make sure we all get about the same amount.  The brioche toast accompaniment (along with the traditional blinis) is devine and I now want to have brioche toast every morning, with the crust cut off.

The service - a bit too attentive.  There seem to be two wine sommeliers and while our waiter is lovely, we keep getting interrupted while we are eating or talking to make sure “everything is ok?”.  But not a biggie – we feel very cared for.  And at least our waiter doesn’t tell us his name and so fortunately we don’t have to slash his tip.  I love my white corn soup with huitlacoche and coriander cereal.  The main courses are quite good – especially the brioche crusted halibut.   (Again that amazing brioche.)  This is a very pricey evening out.  On first reflection I think I would like to save my fine dining dollars for the top of the line establishments.  On second reflection, the total cost is not bad given that we splurge on caviar and enjoy some lovely wine.

(Huitlacoche - sounds so lovely.  It was delicious in the corn soup but now I know what it is and I am not sure I can eat it again.  Knowledge is often not a good thing.   Don't check out these links if you would rather just enjoy the taste next time you have an opportunity.....Spoiler Alert!!)