The different faces of entertaining

When we entertain, the purpose many times sets the pace, menu and even the décor.

Sometimes we entertain to impress somebody about our culinary abilities, or we do it for ourselves to satisfy a craving or curiosity.

Sometimes we do it to get closer to our company, after all company comes from “con pane” or “with bread”, to eat together. Sometimes we do it for business purposes or for learning something. It is only Shakespeare who entertains for revenge (cf. Titus).

The purpose of entertaining sets the type of dish we will prepare. If we want to get closer to somebody we will choose a dish that can be ready before hand and served easily as to have time to converse and share the experience with them as we partake the food.

 

This is the approach I took when last week winemakers David Noyes  and Mark Lyon dropped by. We were to taste wonderful white wines, mostly Sauvignon Blanc and one Chardonnay. My choice was Trout “au” Roquefort. I also prepared a nice tomato and onion salad and we had a nice berries sorbet for dessert.

After that (if you can believe it), we walked the vineyards.