Holiday Memories: A Holiday Business Dinner
While we're all busy getting ready for the holidays, here's another encore blog I know you'll enjoy. It was originally posted on December 22, 2022.
The holiday season is one of my favorite times to entertain.
Earlier this week, I hosted a dinner gathering for 13. My Winter House was decorated with lots of beautiful trees, glistening in green, silver, and gold. Before dinner, we enjoyed a 30-minute program by professional magician, mentalist, and illusionist, Philip Deutsch, also known as Phil “The Magic Man.” Chef Pierre Schaedelin of PS Tailored Events and I planned a wonderful menu that included twice baked potatoes with golden Osetra caviar, dover sole meunière with carrots, sunchokes, and green beans, and Grand Marnier soufflé with raspberry coulis for dessert. It was a great evening with colleagues and a most delicious holiday feast.
Enjoy these photos.
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- Every year, I try to vary the holiday decorations in my home. Here is the tree in my Brown Room – it is one of the most beautiful trees we’ve ever done.
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- At the base of the tree, my Tinsel Penguins with glittered feet – all gathered beneath the branches.
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- I always fill the rooms with many trees during the holidays. On this game table, I placed a silver tinsel tree laden with icicle ornaments on every branch – simple, yet elegant.
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- My mantel is also adorned with bright silver balls and my Flameless Polar Bear candles.
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- This is my Nativity Set. We placed all the figures on the table under a bed of soft, snowy cotton and lights.
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- The table is set and looks so wonderful – just in time for my guests to arrive. Each dinner menu is placed on the plate with the sycamore tree on the menu card cover – the symbol of my Cantitoe Corners Farm.
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- As part of the table centerpieces – this bowl filled with colorful ornaments and lights. It stands out so stunningly.
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- And more flameless polar bear candles in the center of the table.
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- In my servery, just off my kitchen – more sparkling silver trees placed on white cake stands.
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- And silver wreaths in each window.
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- While dinner was being prepared, we all gathered in my sitting room for a magic show by Philip Deutsch, also known as Phil “The Magic Man.”
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- My beautiful Empress Tang graced us all with a brief visit – I think she also enjoyed the magic show.
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- In my kitchen, all the limoges dinner plates were set out on the counter ready for the first course.
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- My dear Empress Qin waited patiently underfoot for the smallest morsels to fall her way.
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- A gold plate with Mother-of-Pearl spoons for the caviar. Pearl is always recommended for caviar because it does not hold flavor, nor does it transfer it, so your caviar will hold exactly as much flavor as intended.
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- And here is a large container of golden Osetra caviar. Osetra caviar ranges from golden to brown and comes from the Osetra sturgeon, which weighs 50 to 400 pounds and can live up to 50 years.
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- And here are the twice baked potatoes fresh from the oven.
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- At dinner, the potatoes were served with crème fraîche and each of us spooned dollops of caviar on top.
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- Here is our entrée – beautifully plated dover sole Meunière with vegetables. Meunière is both a French sauce and a method of preparation, primarily for fish that is dredged in flour before being sautéd or pan-fried. The word itself means “miller’s wife” in French.
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- And of course… the dessert – the most perfect soufflés with a sweet, tangy, and delectable raspberry coulis sauce. It was a very delicious meal and a very enjoyable evening for all. Here’s wishing you a memorable and safe holiday with loved ones.
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