Behind the Menu

Tim and Alice are part of a dinner group that’s best described as a book club for culinary and wine obsessives—and it was their turn to host. They wanted a true experience: cocktail hour with tray-passed hors d’oeuvres, two starters, a first course with three choices, a main course with two choices, and a dessert trio. On paper, it looked like a menu with lots of options. In reality, it was even more complicated, as each dish had multiple components—sauces, garnishes, reductions, fillings. I spent three days prepping before even stepping foot onsite. By the time guests arrived, everything was in place for an indulgent summer evening designed to surprise and impress with every bite.