2 lemons for water and zest
1.5 cups almond milk
¾ cup young thai coconut meat + 1 cup coconut water
1 ¼ cup sucanat (naturally granulated sugar cane)
2 T coconut oil
natural cocoa powder
vanilla bean x 2
white wine vinegar
3 sweet onions
1 celery stalk
2 large butternut squash
1 fresh ginger
6 bay leaves
10-15 sprigs thyme
4 yellow onions
¾ cup leeks
1 medium fennel bulb
1-2 bunches Italian parsley
1 fresh garlic
2 granny smith apples
8 red radishes
¼ cup basil leaves
¼ cup chives
¼ cup spinach
4 cups soymilk
1/3 cup white beet sugar
3 ½ tsp agar-agar powder
1 pint fresh blackberries
2 cups Muscat de Beaumes dessert wine
¼ cup apricot jam
¼ cup chopped black truffles OR portobellos and truffle oil
2 lb. cauliflower florets
1 white onion
4 cups carnaroli or Arborio rice
dry white wine
extra Vegetable stock just in case
6 black brandywine heirloom tomatoes
¾ cup micro fennel
3 lbs king oyster mushrooms or portobellos
1 ½ tsp minced thai chile pepper
1 large jalapeno (or 2 small)
8-10 firm, ripe avocados
Soymilk creamer for coffee
Earth Balance soy butter for bread
Four days ahead / WEDNESDAY
Write out plan
Three days ahead / THURSDAY
Buy wine at Seaboard -- Thrifty Thursday (15% off mixed case)
Buy cardstock; Print out menus and review cards
Shopping trip to Whole Foods for pantry goods and first round of ingredients; while there, check avocados and tomatoes for ripeness. If firm, buy now.
Make vegetable stock
Two days ahead / FRIDAY
Pick up tableware rental
Make chocolate gelato
Make butternut squash soup
Make fragrant green herb oil for soup
Prep bread dough to rise overnight
Make chocolate cakes
One day ahead / SATURDAY
Make merlot-infused sour cherries
Second trip to Whole Foods for delicate fruits/veggies
Empty out refrigerator
Set up tables and chairs; bring out supplies and serving dishes; put identity rings on wineglasses
Set out pens and report cards; stash menus to hand out later
Set out place cards
Bake whole-wheat boules
Five hours ahead / SUNDAY 2:00
Run and empty dishwasher
Take out garbage and recycling
Clean off coatrack
Grill jalapeno and blend oil
Slice 1 lb cauliflower florets to ¼ inch thick
Three hours ahead / SUNDAY 4:00
Shower and dress
Start boiling water for addl. cauliflower, simmer 10 min, puree in blender
Dice white onion for risotto, mince garlic
Make panna cotta, chill ramekins for 1-2 hrs.
Two hours ahead / SUNDAY 5:00
Open red wine, chill white wine
Lower thermostat, turn on outdoor lights
Pass kids over to grandparents
Let come to room temperature: soup, herb oil, choc. cakes
Core and slice heirloom tomatoes and keep covered
Heat vegetable stock for risotto
Make blackberry sauce for panna cotta (marinate 10 min, cook 5 min, cool)
Make vanilla Muscat sauce (boil and come to room temp)
One hour ahead / SUNDAY 6:00
Fill water glasses; set out Pellegrino
Start mushrooms -- thyme, salt, covered 30 min in warm place. Start grilling 6:45.
Set out fruit and olives
Slice avocado, spritz w. lime
Begin warming soup on low, stir occasionally.
Tear whole-wheat boule into crumbs and dry in toaster for gremoulata.
Prep coffee maker w. grounds and water
Prep sugars and soy creamers for 2 tables, get coffee mugs
Wash pots and pans if time.
Pour sparkling wine at 6:55. Remind guests to hold onto their glasses.
Mingle and eat appetizers
Introduce meal, introduce report cards.
Pour first wine.
Keep stirring risotto; turn to low.
Prep oven at 250 degrees.
Slice grilled mushrooms
Plate w. avocado, then warm in 250-degree oven for 2 min., turn off oven
Garnish w. thyme, season, and serve
Chop and assemble granny smith /radish slaw for soup
Garnish soup w. herb oil, and serve
Grill ¼-in cauliflower slices and set aside.
Place chocolate cakes in warm oven.
Pour second wine.
Plate tomatoes in semi-circle.
Add portobellos and truffle oil to gremoulata.
Fold cauliflower puree into risotto; plate, arrange w. cauliflower slices and gremoulata, and serve.
Pour dessert wine.
Make bittersweet chocolate sauce (6 min, stovetop)
Plate with gelato, mint and cherries, serve.
Remove panna cotta ramekins from fridge, dip in warm water, and plate upside down with vanilla Muscat, crushed blackberries and blueberries.