Intimate dinner parties by the fireplace are fun all winter long, but spring entertaining can go big. Have a crowd over for that first outdoor barbecue—even if guests eventually wrap up in blankets and cozy up to the fire pit—or host a buffet-style weekend brunch for Mother’s Day (and skip the lines at the restaurants) or over the long Memorial Day weekend.
Chef Mike Trombetta, co-owner with new partner Sean Conry of Farm to Belly, a personal chef and catering service in Plumas County, weighs in with a menu—paired with drinks—that will please a houseful.
By Thea Marie Rood
Set up this variety of dishes on the deck or the kitchen island and let guests help themselves and mingle on a lazy Sunday morning. Don’t forget to set out The New York Times, a regional magazine (if only we knew of one to recommend) and some board games.
• Carrot brown sugar muffins
• Apple-smoked bacon
• Roasted red pepper and broccoli quiche (with goat cheese and fines herbes)
• Locally produced salamis and cheese, olives and pepperoncinis
• Line-caught wild Pacific salmon with red onion, olives and citrus vinaigrette
• Mary’s lemon/herb/garlic chicken
• Chocolate covered strawberries
• Mixed chocolate truffles
Serve with Schramsberg Blanc de Noirs or grapefruit mint bellinis.