Slow Cooks

The menu for the big Palm Desert GTG was amazing, in fact the whole evening was amazing. Serving a sit down dinner for 48, involves a lot of work. Most people would even know where to begin. PalmaBella knows how to throw a party! She started with the lists months ago; making and freezing the pear gorgonzola ravioli, and the artichoke lemon lasagna ahead of time. Palma had Jerry out grilling vegetables at 6:30 in the morning- with a pot of coffee.

We were the caprese team, assembling skewers of tomatoes, basil, and mozzarella.The evening started with a battle over the brie with fig preserves.The secondi was a pork tenderloin with a fig reduction sauce. We all had a part in the stirring of the port and figs.My favorite was the chippolini onions with chestnuts and apricots.Of course there was plenty of Italian wine and prosecco to go around.I think all of the SlowCooks would agree that we had the best time of all. You know it is a foodie who is happiest in the kitchen.

Wouldn't y'all agree?

Sandi