Lexington, KY - Spring in Kentucky is a special time of year. It begins with Keeneland and continues through the Derby. As the air and the earth warm up we are naturally drawn outdoors, returning to our patios, porches and yards - a chance to catch up with friends and neighbors and best of all, at least to me, the chance to dine outdoors.
My wife and I both grew up in and around kitchens, both at home and professionally, and since leaving the restaurant industry, we have both embraced food as a favorite shared hobby, throwing dinner parties for our friends and family at least once a month for the last six years and counting. What follows are the recipes and menu for our first of the season.
When I say we throw dinner parties I feel I must clarify exactly what I mean. The food is the focus for us. The meals consist of many courses and the dinners last well into the night. They are based around a central theme which usually revolves around somewhere we have traveled to or would like to visit. Identifying a strong theme can be very useful in helping to narrow menu choices, simplify and refine the decisions that need to be made and make the meal cohesive.
The right theme paired with the right food and wine can spark conversations that last for hours. It can take you on a journey to far off places, a way to share memories of far away places or times with your guests. The theme should be based on what the current weather conditions will be like and what produce is seasonably available as well as events such as birthdays, anniversaries and the like.
For our theme, my wife, Rosemary and I chose to take our friends on a trip to Bretagne in France. A few years ago we were fortunate enough to have been invited to the small coastal town of l'Armor Plage as guests of Rosemary's god-parents. The scenery was phenomenal, the cuisine outstanding. The impression it made on both of us will last a lifetime. We spent nearly three weeks eating our way through the Breton culture, exploring crepes, rosÈs, chevre and Armagnac. The following pages are a menu that we felt was evocative of that trip while at the same time consisting of products available from local, independent businesses.
Artichoke with dijon vinaigrette