I am so thankful to have such a great group of girlfriends that threw me a dinner party to ring in my 30th birthday. 🙂 Couldn’t think of a better way to turn 30 than with great friends and delicious food.
We hired private chef Lindsey Becker from The Date Dish to create a gluten-free extravaganza for us. She was absolutely amazing and all the food was so delicious so I highly recommend her if you have an event or dinner party coming up!
hors d’ouevres: petite filet mignon and fingerling potato with horseradish cream
These were unbelievably tempting and so easy to pop in your mouth. Lindsey also claims these are pretty simple to make – click here for the recipe.
Second course: roasted fennel gelato with smoked almond dust and cara cara oranges
Lindsey surprised us with this bonus course, which was so deliciously salty and sweet at the same time – so delish. Here’s a note from her on how to make it:
The gelato was made by slow roasting 3 Tbsp fennel seeds and steeping them in 2 cups milk for 1 hour. The milk is then strained, reheated and then combined with 3 egg yolks through a tempering process to form the base. The mixture is cooled over an ice bath then put into an ice cream maker. The gelato is finished with an orange supreme, and finely ground smoked almonds.
Third course: grilled nectarine, prociutto and burrata salad
I love Italian food so of course this salad was right up my alley. Plus the grilled nectarines added an unexpected sweet component.Click here for the recipe!
The entree: chilean sea bass with spicy eggplant caponata.
This course was my favorite. The eggplant caponata was so savory and amazing and the yogurt added creaminess to it – so good. Note from Lindsey on how to make it:
The Chilean sea bass was dried well, seasoned, and seared on a high heat. The eggplant caponata was made from a sauteed mixture of anchovy infused oil, toasted pine nuts, currants, onions, red pepper flakes, eggplant, green olives, diced tomatoes, red wine vinegar, capers, basil and shavings of bittersweet chocolate. The dish was accompanied by a lemon scented tahini yogurt sauce to serve as a cooling agent.
After we finished dinner, Hayley brought out my present with a celebratory sparkler….
….and Lynn followed with a sparkler and my beautiful gluten-free chocolate birthday cake on a platter. As she was walking out she got scared by the sparkler……tilted over…..and we see the cake go flying to the floor! Note the empty cake plate!
…and Lindsey was wondering how to salvage the situation.
….and the rest of the party was cracking up.
That didn’t slow us down though!
We moved onto my present…
Lynn tried to throw me off the trail by shouting out “It’s a blender!!”…..
And Lindsey managed to scrape off top of the cake so we could eat it! It was so delicious – definitely pleased the non gluten-free crowd! It was chocolate cake and cream cheese frosting and from Pip’s Place.