We had so much fun last year and received such positive feedback from friends and family that we decided the recital should be an annual event. So, once again on December 4th our living room was transformed into a recital hall.
The new arm chairs were removed to the back rooms. The sofa placed in the dining room along with the coffee table left the living room a stark echo chamber in which the piano's magnificent sounds reverberated.
Definitely part of the recital's fun is the build up to the actual event. The journey being as fun as the destination itself. Last year the journey was all about the process and logistics. Where will all the people sit? How do we start the evening? What wine should we serve? How much food will people eat? how much beer should we buy?
With our professional commitments and hectic Thanksgiving week the build up was much shorter and more intense than last year. We were old hats at this now. I knew where to rent chairs and what glasses we wanted. The alcohol purchase wasn't fought with anxiety and groceries were delivered straight to our door by FreshDirect. The journey the second time around was more about anticipating the evening itself. Who was coming? Who we could chat and catch up with? How would the personal interaction play out between the wide group of friends that were invited?
Some 55 people arrived and were thrilled to hear Joe play the piano and Arun the violin. We thought an annual recital would benefit from an expanded repertoire. While Joe's playing is accomplished and beautiful, a solo program year after year may wear thin with the same guests. This year Arun added the violin to Joe's piano. Next year we are thinking of having some talented friends sing and hanging others' visual are on the walls -- a salon of sorts.
With the musical portion of the evening completed, everyone retreated to the dining room for cocktails and hors d'oeuvres. Follow the more link below for the evening's menu. Michael (Arun's boyfriend) and I created the menu. Perhaps our only mistake was not preparing enough food. Most of it vanished within 45 minutes! 10 servings per person simply weren’t enough. I will have to remember this when I cater next year's party.
Judging by the speed at which food was consumed, there were definitely favorites. The meat balls to start. Once they the on the table a tight group of 6 people hovered over the tray until there were no more. The close circle around the meat balls and other guests trying to get a taste resembled a rugby scrum. Something good was in the middle and people weren't stopping until they were rewarded with a small moist ball of pork and chicken seasoned with parmesan, salt and pepper and fried golden brown.
My savory tarts are big hits as well. Based on last year's success, I made the tarts larger and stuck with Swiss chard and parmesan to the crowd's intense pleasure. I also stuck with the cupcake dessert theme. This year coconut cupcakes with coconut cream cheese frosting had guests licking their lips and fingers as if I laced the cakes with crack. In their rush to go to another December holiday party, some guests stole a second cupcake for the subway ride.
There is something intensely rewarding about making food that pleases people. Nothing makes me happier than special requests for one of my dishes. I suspect next year people will demand we host another recital where Joe plays and where I get an opportunity to cook my mother's meatballs and present my addictive "crack" cupcakes.
Check out the recital photos and a short video of the last movement (Quicktime format).
Menu (number of servings)
- Savory tarts with swiss chard and freshly grated aged parmesan (80)
- Mama's meatballs with sweet chili sauce (80)
- Cheese platter with dried fruits and nuts (3 big cheeses, brie, blue, cheddar)
- Traditional crudite platter with celery stems, brocoli, asparagus, tomatoes, and mushrooms with a chunky blue cheese dip (25)
- Tomato, mushroom and basil risotto on endive leaves (60)
- Seaweed omelet (60)
- Mini coconut cupcakes (40)