Green olives stuffed with gorgonzola (martini). Pickled white asparagus, spiced shrimp, or beef jerky stick (bloody mary). Crystallized ginger slice (ginger beer cocktails). Pear slices (pear martinis). Almost anything on one of those cute cocktail picks that look like swords.
We do chili for over 30 people for the Super Bowl every year. It is a great dish for a large group because you can make it the day before and reheat.
We do red chili the day before and then white chicken chili the day of (although we cook and chop the six pounds of chicken breasts for it the day before). A friend brings vegetarian chili (made with textured soy protein) that she also does the day before. Add three or four dozen jalpneo cheddar corn muffins (we bought extra muffin pans just for this occasion) and run them in shifts in the double ovens. Add two pans of butterscotch blondies, high quality vanilla ice cream (locally made), and caramel sauce and you have dessert.
Beverages are easy with chili; we offer beer, hard cider, wine, soft drinks and waters. We have guests bring apps and other dessert options. They always are glad to contribute.
For something fancy for a group of 8 to 10, we do a two to three pound tenderloin in a single beef wellington because it can be seared and assembled early in the day and then baked, sliced and sauced and sauced right before serving (or bringit to the table whole -- it is a great presentation!). Accompany with a blue cheese and shitake potato gratin (it bakes for an hour and can be put in the oven before guests arrive), and steamed haricots verts. We start with a salade compose of greens, asparagus, red onion rings, orange supremes and a creamy lime dressing. Fnish up with a frozen chocolate mousse (made the night before) and you have a fuss-free dinner party!
I would get some citric acid in powdered form and add while processing to retain color. Available at most international foods stores.
The secret is patience: bring up to a boil slowly, then stir ONCE, cover and reduce to a simmer and then do NOT open the lid until done.
Even though he handles the vast majority of the cooking, my husband cannot cook rice. Before we met, he used Uncle Ben's in the boil-in-bag. Yech! I now handle all rice cooking duties, be it white, Texmati, brown or wild.
Farfalle pasta salad with pesto and tomatoes. Devoured every time!
Can Central set aside part of the restaurant for you? The food is divine and suitable even for non-foodies (especially the fried chicken), the wine list offers a number of good options, and they have valet parking. Alternatively, does Zaytinya (sp?) have a party are? The tapas are yummy and the party drinks give a nice vibe.
Congrats! I am glad that the Open Table option worked out for you! If you cannot find someone on this board to go with you, try eRobertParker or the Wino Depot boards. A lot of the people who post on there either live in the Napa area or travel there regularly.
And if that does not work, let us all know . . .
I second ZenKimchi -- they used to have excellent fried dill pickles at all of the Cock of the Walk restaurants, including the one outside of Raleigh, NC. (also try the fried catfish and the cornbread!)
Here in the Midwest, I recommend the fried dill pickles at the various locations of 17th Street Bar & Grill (and also their potato skins and smoked chicken wings) and also from the stand near the grandstand at the Illinois State Fair (which also sells fried chicken livers that I recommend).
Either a tall gin and tonic with a lime twist over lots of ice or a mojito made with dark rum and simple syrup from demerara sugar. Yum!
Oops! Hit the wrong key and posted before I finished . . .
It is my recollection that Open Table has one table a day that comes on line at midnight (I cannot remember in which time zone).
If you do get in, bring your wallet . . . the prix fixe alone is pricey, but both times I was there the restaurant had supplements for various items. The wine list also is spendy and, last I checked, corkage is $50 a bottle and only available for bottles not on the list.
Good luck!!
My favorite cocktail garnish is an orange peel curl!
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