Cost: $20
We are grateful for a reprieve from the dreariness in the weather and the gardens at The Voluptuous Table are waking up in response to the sun. Just being able to get out into the yard and clear away dead leaves and branches makes us hopeful for the green leaves and flowers that are to come. We anticipate many happy times with you this spring and summer in our gardens and in our home. Let's get together on Saturday, March 24th at 6 p.m. to get things started, shall we?
Our opening cocktail is what I'm calling The Bee's Knees Primavera. The Bee's Knees is an old Prohibition Era gin-based cocktail that I'm revamping for our dinner, serving it to you in a punch bowl, help-yourself-style. First, I'm infusing London dry gin with cracked coriander seed, which imparts a fresh, lemony flavor. Then I'm making a spring herb gastrique with Texas honey, white vinegar and handfuls of fresh herbs like parsley, mint and fresh coriander. The final result is a libation built of that lovely coriander-infused gin, the piquant herbal gastrique and some tangy lemonade, all garnished with fresh herb sprigs and lemon slices. And...some cute little flower-shaped lemonade ice cubes. This cocktail is sweet, tart and fresh-tasting--a great spring cocktail.
Our appetizer is just as fresh and spring-like--a trio of hummuses (or is it hummusi ?), each with its own unique flavor profile: roasted carrot and chickpeas with a little spike of cayenne, enhanced with roasted garlic, cumin, mint, lemon and coriander; sweet petite pea and chickpea, nuanced with plenty of lemon zest and fresh garlic and finished with chopped fresh dill, mint and parsley; and sweet and tangy roasted red pepper hummus, which elevates the humble chickpea transformatively via house-made harissa paste, pomegranate molasses and the mild and fruity Aleppo pepper. You can choose the way to convey all this healthful deliciousness to your mouth--something crunchy and cracker-y, or fresh raw veggies.
At the table, we're serving you a giant family-style salad of mixed super-greens (shredded collards, romaine, baby kale, chard and spinach), purple cabbage, chopped spring onions, fresh parsley and zucchini "zoodles," (because I'm finally breaking out that spiralizer) all tossed with a tangy, citrus-y tahini garlic dressing, all topped with raw pumpkin seeds. Get your vitamin K infusion on a salad plate, as well as a healthy dose of vitamin C and some calcium, iron and zinc too.
Our main course is a rustic and satisfying plated meal, served lovingly to you by myself and Mr. Voluptuous. You'll feast on a garlicky seared cod fillet perched atop a ciabatta bread garlic toast and a richly flavorful and spunky house-made puttanesca sauce. On the side, a warm grilled lemon half is intended for you to squeeze over your fish. This simple addition of lemon juice and smoky, charred lemon oil amplifies the flavors so much! House-grated Parmesan will be on the table if you wish for some extra richness, and you can forgo the ciabatta toast if you are watching gluten and carbs. Just let us know about your dietary needs, or ask us about our ingredients if you have a concern.
Since this is a BYOB meal, I'm going to suggest a few sexy Italians as the best wine pairings for the main dish: a crisp, juicy Pinot Grigio, Falanghina or Greco if you like white, or a Nero d'Avola, Primitivo or Barbera d'Asti if you like red. Visit Total Wine and More or a Specs outside of Bastrop County to help with these wines, or your Bastrop HEB should have a few. Beer lovers will be satisfied with a beer that has the same kind of sweet-tart balance that red wine brings to the table, so look for a Belgian Oud Bruin, or a Flanders Red Ale. Again, Total Wine, Specs (and I'm also going to suggest Whip-In on North IH 35) for good beer selections.
Don't worry, I haven't forgotten about dessert. I like the sound of a Strawberry Tiramisu with Balsamic Vinegar, don't you? Italian ladyfingers, strawberry preserves, fresh sliced strawberries macerated in balsamic vinegar, a rich layer of mascarpone and cream, all brought together and presented in a little slice of heaven. Enjoy your dessert with plenty of Community Coffee or hot tea and ask us about our delicious house-made liqueurs--we always have limoncello on hand and I've just finished some batches of liqueurs made with blood orange, Buddha's hand citron and kumquat/mandarinquats. I don't think they'll last long...
We hope to hear from you about this upcoming spring dinner event and appreciate your RSVP before Thursday, March 22nd. Everything described above is yours for a suggested donation of $20 per person. You can respond to this email, or call 512-55 EAT 44. We do look forward to spending time with you around The Voluptuous Table.
Vindaloo Tiramisu
