VeriTABLE Dinner, 6.15.13

We were so happy to be asked to cook a special dinner this Saturday night for Memphis friends we've known for quite a while. We think of them like family, and so we chose to serve the meal in a way that reflects that sentiment. We also chose the name VeriTABLE for it because it reflected our vision for the evening: a meal that is true and real. It was a beautiful June evening spent in a heavenly backyard, and we wanted to share it with you.

When we cook at home for the people we love, it's simple. It's not about wowing folks to elicit a certain reaction, but we still want to get the best flavors across while using tried-and-true techniques. It's about just being together, relaxing and talking, and sharing a meal, all the while enjoying people's company just as much as you enjoy the thoughtful, well-prepared food. We love the ease of food served family-style lately and the idea of sharing an experience in that way. It's almost officially summer, and here's to many more relaxed outdoor meals for all of us with the people we love.

The reasons why we cook are varied depending on the day or the occasion, but when it comes down to it, the main things are clear: we want to celebrate occasions big and small every single day, to create  moments of connection, and to nourish people to show them how much we care about them. We are lucky enough to cook for people who are open, willing, and grateful, and we are so thankful for them.

We are also grateful for our wonderful hosts, Margot Mc Neely and Gary Backus. They invited us into their beautiful home, set up tables, and had the yard sprayed with cedar oil -- which smells amazing, by the way -- to keep the mosquitos at bay. They worked hard to make sure everyone had a fun time. We are happy to know them.

Happy Father's Day to all of you. We hope you will be sitting down to a a great meal with your people today. As usual, that's our plan for sure.

Antipasto:

Italian Eggplant Sausage with Fennel Pollen, Pine Nut Pureé, Pickled Blackberries, and Grilled Vegetables

Salad Course:

Kale and White Bean with Porcini Mushroom

Smoked Cauliflower with Tomato and Gremolata

Flatbreads:

Truffle Potato and Goat Cheese

Foraged Chanterelles and Corn with Provolone

Dessert:

Peaches and Tarragon Ice Cream Sandwiches