The Culinary Architect: A summer dinner party for use in fall

The Island Now

As a busy caterer, when I entertain at home I try to make everything ahead so that I may enjoy my guests and myself and, of course, not feel like I am working at another catered party. 

The following menu takes the best of the end of summer and beginning of fall’s bounty and combines the ingredients to make a wonderful dinner that may be served buffet style or family style.  

To make this menu a memorable evening, just add some store-bought nibbles, i.e. prosciutto, sliced thinly, salami, pate, a wedge of Parmesan cheese and some crackers.  

Finish off your meal with “Make Your Own Sundaes.”  

Who doesn’t love ice cream, hot fudge, whipped cream, sprinkles and chopped nuts?  

The best part of this menu is that everything may be done ahead of time, allowing you to be a guest at your own party and you to be the most gracious host or hostess.

Menu

Serves 6

Store-bought Antipasto*

Cold Cucumber Soup

Shrimp, Fennel and Celery

Herb Chicken*

Quinoa with Zucchini 

and Squash

Mixed Poached Vegetables*

Make Your Own Ice Cream 

Sundaes*

 

Cold Cucumber

Soup

Spray Olive Oil

3 cucumbers, seeded and 

cut into chunks

1 onion, cut into chunks

32 oz. homemade or store 

bought chicken or vegetable 

stock (I use homemade   

chicken stock)

1bunch dill

Salt and Pepper to taste

 

1.  In a large Dutch oven, spray the olive oil.  Saute the onions over medium heat.  Add cucumbers, stir.  Add stock and bring to a boil.

2.  Reduce heat.  Add half a bunch of dill and simmer 30 minutes.

3.  Cool.  Puree soup in a food processor, fitted with a steel blade or a blender.  Refrigerate until serving.

4.  Pour into bowls and garnish with dill sprig.

 

Shrimp, Fennel

and Celery

2 tblsp. Dijon Mustard

1 tblsp. white balsamic 

vinegar

1/4 cup olive oil

2 lbs. cooked cocktail shrimp

1 head of fennel, sliced thinly 

in a food processor with a 

2mm blade

3 stalks of celery, cut thinly 

on the diagonal

Salt and Pepper to taste

1/4 cup fresh dill fronds

 

1.  In a large bowl, mix mustard, vinegar and oil.  Add fennel and celery.  Toss to coat well.  Add shrimp, toss again.

2.  Refrigerate until serving.  Taste, add dill fronds and salt and pepper, if desired.

 

Quinoa With

Zucchini and Squash

1 package of Quinoa, cooked 

as per instructions

1 zucchini, cut into cubes

1 yellow squash, cut into 

cubes

Salt and Pepper to taste

 

1.  Once Quinoa is cooked, add zucchini and squash.  Toss well.  Taste and season.

2.  Refrigerate until serving.

 

Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties.  For more photos and presentation follow Culinary Architect Catering on Facebook. Please email me photos of your dishes at party@culinaryarchitect.com.

A summer dinner party for use in fall

By Alexandra Troy

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