Influencer’s Dinner Menu Instructions for April 13, 2019

 

Next Influencer’s Dinner August 24, 2019 

To recommend someone click HERE.

Tonight’s Dinner

Cocktails/Mocktails Team 

Step 1
Announce to our guests that tonight we are offering Maple Manhattans (whiskey), French Martinis (vodka), or a Ginger Beer (non-alcoholic) Mocktail.
Step 2
Take Cocktail/Mocktail Orders from each guest.
Step 3
Make Cocktails/Mocktails

Maple Manhattan
Add:
Ice cubes to shaker (you can make up to three drinks at a time-just do the math)
2 oz. Jim Beam Prohibition Rye
1/2 oz. Sweet Vermouth
2 dashes Angostura Bitters
1/4 oz. (no more) Maple Syrup

Stir vigorously (at least 40 times)
Pour 3 oz servings per lowball glass
Add Maraschino cherry for garnish

French Martini
Add:
Ice cubes to shaker (you can make up to three drinks at a time-just do the math)
2 oz. Tito’s Vodka
1 oz. Pineapple Juice
1/2 oz. Chambord

Stir vigorously (at least 40 times)
Pour 3 oz servings per martini glass
Add Maraschino cherry for garnish

Ginger Beer Mocktail
Add:
Ice cubes to a lowball glass
4 dashes Fee Bitters
1/2 oz fresh lime juice
Top the glass with Gosling’s Ginger Beer
Garnish with lime slice

Step 4: Ask each guest if they prefer still or sparkling water and fill glasses accordingly.

Step 5: Enjoy your bubbly or cocktail, appetizers, and stimulating conversation.

Mixed Green Salad Team
In a twist on an ordinary green salad, mix crunchy and colorful purple and orange cauliflower, radishes, and fresh herbs. To give the dish an extra boost of almond flavor, we add a row of roasted almond slivers.

How To Make It

Step 1
Organize 7 salad plates.
Step 2
Identify Ingredients (all ingredients have been washed): Purple and orange cauliflower, radishes, watercress, dill fronds, basil leaves (tear if too big), almonds, champagne salad dressing, kosher salt, cracked pepper.
Step 3
Put on preparation gloves.
Step 4
Artistically add a line of the cauliflower and radishes to each salad plate. Then add a row of the watercress, dill, torn 
basil, and a row of almonds. Pictured below is an example. But feel free to use your imagination as you create a pleasing arrangement of the salad.

Step 5
Gently sprinkle overall with a very small amount of salt and pepper (guests can add more later if desired).
Step 6
Gently shake and then drizzle a small amount of Girard’s Champagne dressing over salad. (Again, guests can add more later if desired).
Step 7
Set a completed salad at each place setting.
Step 8
Enjoy your bubbly or cocktail, appetizers, and stimulating conversation.

 

Entree Team
Stuffed Piquillo Peppers with Charred Tomato Sauce

Serves 8

How To Make It

Step 1
Identify 7 stacked dinner plates.
Step 2
Make sure oven is preheating to 375F.
Step 3
Identify Ingredients: 21 piquillo peppers in 2 or 3 jars, charred tomato sauce, steak mixture, vegetarian mixture, lime sour cream, roasted almond slivers, cilantro sprigs.
Step 4
Put on preparation gloves.
Step 5

Remove piquillo peppers from colander and pat dry with paper towels.
Step 6
Spread about a half cup of the charred tomato sauce in the bottom of each of the two heatproof glass dishes.
Step 7
The piquillo peppers tear easily, so handle them carefully. Hold in the crook of your hand between your thumb and forefinger, like an ice cream cone. Use the fingers of your other hand to carefully place stuffing into the pepper. Fifteen peppers will be filled with the steak mixture and six peppers will be filled with the vegetarian mixture. Use about a rounded tablespoon per pepper. Lay the peppers down on a flat place and press a little.
Step 8
As you fill the peppers, lay the filled peppers on top of the sauce side by side in the bottom of the two heatproof glass dishes. Be sure to identify where vegetarian peppers are located.
Step 9
Place in oven for 8-10 minutes just to heat the peppers and filling.
Step 10
Heat the remainder of the charred tomato sauce in a saucepan on the stovetop and bring to a gentle simmer.
Step 11
Spread a few tablespoons sauce on each dinner plate and top each with three stuffed piquillos. There will be five plates with three piquillo peppers stuffed with steak, and two plates with three peppers each stuffed with vegetarian filling. Below is a sample plating idea photo, but feel free to use your imagination.

Step 12
Artistically add a small drizzle of the lime sour cream.
Step 13
Add a sprinkling of roasted almond slivers.
Step 14
Garnish with a sprig of cilantro.
Step 15
Set a completed entree at each place setting. The two vegetarian plates go to: Cameron and Viola.
Step 16
Enjoy your bubbly or cocktail, appetizers, and stimulating conversation.

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Created by Randy Elrod
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