YaYa Dinner Party

Last Thursday night I hosted my YaYa dinner party group. We began our dinner party group about five years ago, just the female friends because when we have lunch together we never have enough time just talking. The dinner group party provides  us a venue to chat without worrying about what meeting we had to get to or bridge group we had to get to and it provided a relaxed atmosphere to talk and to just enjoy each others company without husbands.

For this dinner party I chose to do a Greek themed menu.

Antipasto Platter with

 Rolled Grape Leaves, Orange infused Olives, Sun Dried-Tomato Hummus, and Feta drizzled with olive oil, salt and pepper

 

Greek Salad

 

Ina Garten's Pastitsio

 

Greek Vegetables

A medley of Potatoes, Zucchini, and Mushrooms tossed with Oregano

 

 Baklava and Greek Wedding Cookies for dessert

 

 

Since it was so close to Halloween I had to have something pertaining to Halloween. This isn't Greek, of course, but I had black salt which I rimmed my little pumpkin glasses with and placed in the pumpkin dispenser, a mighty fine Margarita.



Our menu was posted on this chalk stand, a cute little stand that I could not pass up.



Ina Garten is one of my favorite cookbook authors and I have found that one can never go wrong with one of her recipes. The Pastitsio was excellent and the beauty of this dish was that it could be made in advance so I was more relaxed and able to enjoy my guests.

 

My tablecloth was one I had picked up on sale from a William Sonoma during the summer while in Atlanta. It is a botanical Jacquard tablecloth, grey with khaki colors and I thought it perfect to be used for a Fall dinner party. I also used grey napkins with my antique brass acorn napkin rings.

  

The wine I served was a red blend, a California wine and the label was Ghostrider. I thought that appropriate for a party just a couple of days before Halloween.

The Pastitsio called for wine also and I used this same wine in the dish. I am a firm believer in cooking with only a wine you will drink and this wine was a perfect paring with the dish.



For my centerpiece I placed pumpkins, gourds and squash in my antique dough bowl with a few berries finessed in the bowl. This is often my Fall centerpiece of choice and you can see over it.

Just above each plate I placed three French chocolate truffles in a small cello bag and tied with an orange and black ribbon. A Halloween treat as a parting gift for each one of my guests.

I think a good time was had by all. I enjoyed preparing the dinner, always love setting a pretty table and it was great fun and fellowship.

I will share this post at Susan's blogging party Tablescape Thursday. Click HERE for other beautiful table settings shared.