Openin' a can of Martha Stewart

So tomorrow, we're having a dinner party--the largest dinner party we've ever had: 10 guests, plus ourselves, all junior faculty and their partners in the department. So 12 people at two tables, dining from two separate sets of china.

What are we serving? I'm glad you asked:

Hors D’Oeuvres

Cheese Plate:

Aged Gouda, Gormandise de Rambol with Kirsch, Ilchester “Five Counties”

Green Salad with Fig Vinaigrette

Grilled Asparagus

Truffled Sweet Potato Purée with Goat Cheese

Wild Mushroom Stuffing

Brie Risotto with Port-soaked Figs and Prosciutto

Honey-Glazed, Cedar-Plank-Roasted Salmon

Chicken Roulades with Apples and Bleu-Cheese

Moroccan Pork Tenderloin with Roasted Pears and Apricots

Chocolate “Christmas Pudding” Cake

White Chocolate Pumpkin Cheesecake

Now, let's see if we can actually make all that food...

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