Last year we started a tradition for after the sale. We let about a week go by so everyone can re-focus on their lives outside of the sale and then we come back together for a potluck and a chance to hear about each other's FELIZ experience. It seems there is a link between wanting to support small artists and being A+ home cooks because, y'all- this food is so good! We're talking homemade ricotta, tiramisu, pesto tagliatelle, antipasti... Maybe you can tell it's been Italian themed so far? We may keep it up, but I think no matter what the theme, it's going to continue to be a really amazing dinner. :) It's a good reason to help us in the fall.
Because everyone put together an incredible spread- we wanted to share the menu here for our reference, and hopefully yours, too! Glenn swears the panna cotta is easy and if she's right then please do yourself a favor and get crackin'.
Watermelon and feta salad*
Radish and micro green salad with poppy seed dressing
Bright, smoky asparagus*
Lemon, ricotta, almond flourless cake
Panna cotta with rhubarb + chamomile compote*
For drinks- bubbly water and all kinds of Italian wine.
Thinly sliced salami, ball of fresh mozzarella, mixed olives, water crackers, artichoke hearts, and roasted red peppers.
Put it all on a plate and there ya go.
Watermelon, feta, and basil salad
Cut up watermelon into bite size pieces, toss with feta, season with salt and garnish liberally with torn basil.
Bright, smoky asparagus
Lightly coat fresh asparagus spears in olive oil, grill at high temp (in a grill basket or cast iron pan set on your grill),
flip/turn often to get an even char (approx 5-6 minutes), pull off the grill, plate,
squeeze lemon juice over (to taste), drizzle with a bit of fancy grassy olive oil, sprinkle generously with smoked paprika and Maldon finishing salt - voila’!
Glenn mixed the chamomile compote into the rhubarb compote and would reccomend it if you can!
Steep 1 cup of strong loose-leaf chamomile tea.
Add 1 to 1.5 cup fresh peaches to the tea and bring the mixture back to a boil.
Turn down the heat, add 2 tbsp honey, 1 tbsp brown sugar and let simmer for 45ish minutes.
Once reduced by at least 1/3 original volume, hand blend to preferred thickness.
Let mixture cool slightly while you bloom 1 tbsp gelatin in a separate bowl.
Add gelatin to puree, mix evenly, and store in a sealed container until ready to serve with panna cotta.
It was one of the last spring nights before it got so hot and we took advantage with a little garden walk. Thanks Sarah for hosting, and thanks to the whole team of organizers for setting the bar so high!
Will we see you at next year's wrap party? We hope so! Always feel free to get in touch if you have any questions about the sale as a volunteer, a vendor, or a sponsor. email@example.com