Who was this special company, you ask? Anita and Cameron of course. After the amazing time that they showed me last fall, we wanted to be sure that our time with them was filled with good food and better conversation – hence a simple, homegrown meal was in order.
What do you serve when special company is coming? Around here you pull out all the stops and make grilled chicken. What you say? What’s so special about grilled chicken? Well, just that we raised them and butchered them ourselves and that my husband is the master of the perfectly golden grilled chicken (when it’s just us we tussle for the skin).
But first we started with homemade crackers (halve or eliminate the baking powder for crispy crackers) and local cheeses – Appel Farms farmstead cheese and Golden Glen Creamery’s Red Pepper with Onion & Garlic cheddar. Also out were homemade dilly beans and dill pickle spears.
When we finally got to dinner, we had creamy yukon gold potatoes, homegrown spinach salad (Point Reyes cheese exception), and steamed purple carrots with our chicken.
A bottle of a locally made wine finished off the meal which wouldn’t have been the same without good humored conversation and story telling. So nice when you discover new friends that you enjoy just in much in real life as you do via email…
You also know you’re in good company when said friends arrive with homemade plum chutney, green tomatillo salsa, Ranch Gordo hot sauce and the beans from their pantry. Now those are some hostess gifts I can get behind (and put away in good time).
The only blemish on our evening was my complete failure of an attempt to make Mark Bittman’s Vanilla Pots de Crème. I absolutely refuse to divulge the reason for this failure as it was completely my error and nothing to do with the recipe. Years from now I will still flush with embarrassment when I remember that I actually decided to share it with dinner guests (it was THAT BAD). In case you’re wanting to give me the benefit of the doubt, you should know that Mike prodded me to try again tonight and they turned out fine (after our friend Kevin helped to figure out yesterday’s failure).
Mike and I both immensely enjoyed the opportunity to see (and meet, for Mike) Anita and Cameron again and can hardly wait until we’re able to make it down to San Francisco and say hello again.
*****
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Purple carrots are one of my favs, both for the eyes and the tastebuds. Glad you had such a great time with Anita and Cameron, and Mike of course. As for the dessert, it just goes to show that a dish deserves a second chance!
What is your secret to that perfectly cooked chicken?
oh my gosh, what a fabulous meal that was. Pam, the chicken *was* perfectly cooked; Mike has his indirect grilling technique down!
I am still dreaming about those potatoes…
Mangochild :: I love purple carrots. Yep – and a more attentive cook!
Pam :: I’ll get Mike to write it down this weekend and get it up soon – but really it’s all about indirect heat on the grill for about an hour.
Anita :: Aren’t those the best potatoes ever? I love having an excuse to make them.