In article >, "Bob (this one)"
> wrote:

> My sister decided that *we* needed to design and cater the event rather
> than to pay someone to do it. And that it should have some sort of
> Italian theme. She got space at a boat club she belongs to and proceeded
> to get nuts about the arrangements and details.
>
> She *made* the tablecloths. Picked the fabric, cut it to size and serged
> the edges so they'd be perfect. Napkins. Buffet table drapes. Wall
> hangings.
>
> Delegated decorating jobs to other relatives and friends and said she
> wanted ideas for food from me. She'd do the food, she thought. As the
> date approached, she became more unhinged and demented and her voice
> ascended into the coloratura range. Her sentences got shorter and
> shorter as we got closer. Her typical type "A" personality kicked in
> full blast and I think she was probably barking out orders in her sleep.
>
> So, to preserve what little sanity remained, I volunteered to actually
> do the food. It's very telling when I'm the stabilizing influence. Oh,
> BTW, they're in New Jersey and I'm in Virginia. Went up a day ahead so I
> could pick up the last-minute things that had to be fresh, fresh,
> fresh...
>
> Here's what I did for the event. I brought all sorts of trays, plates,
> bowls, baskets, chafing dishes, platters, slabs of slate and marble,
> copper cookware (that I actually polished for the occasion), etc. This
> is an edited version of the email I sent to lots of family members.
> Somewhere there are pictures, but I was busy at the time, so I don't
> have any. On Saturday, I took my time (it was a strange kitchen and I
> knew I'd spend a lot of looking and fetching minutes). Started about
> 10:30 and finished setting everything out about 4:15. Party started at
> 4, theoretically, but the crowd actually arrived around 4:30, like I
> figured.
>
> Everything here is authentically Italian because I say so. And my magic
> wand here proves it. Ok, would you buy "Italianish...?"
>
> bagna caoda - two different ones on their own warmers in different
> places in the room with some raw veggies, breads and pasta around them.
> We'll use a small copper chafer for one and a candle under a fondue pot
> for the other. Veggies would include (assuming availability and
> quality): carrot strips, cauliflower and broccoli florets, sugar snap
> peas, celery strips, bell pepper strips, fennel and whatever. Breads
> would be slices of Italian bread, oven-toasted. Pasta should be some
> sort of macaroni easy to fork, like cavatappi.
>
> red peppers and capers - roasted and peeled pepper strips, olive oil,
> capers.
>
> Marinated mushroom and artichoke kebabs - two mushrooms and an artichoke
> heart on a small bamboo skewer
>
> chickpeas - with some herbs, a small splash of white wine vinegar and a
> large splash of oil.
>
> Canellini beans - with a balsamic/garlic oil dressing
>
> Fava beans - in a light tomato sauce
>
> Prosciutto and melon - Pieces of peeled melon wrapped in prosciutto. (we
> used honeydew)
>
> Italian meats - like mortadella, Genoa salami, sopressata, coppa, etc.
>
> Pepperoncini and some Italian-style hot stuffed cherry peppers.
>
> Stuffed mushrooms - I cheated here. I bought crab cakes and lobster
> cakes from a trusted local caterer and used them. Broke them into pieces
> and stuffed the shrooms. They vanished in a flash.
>
> Cheese ravioli with marinated mozzarella bocconcini - just cooked the
> ravioli and tossed them with the cheese and the marinade they came in.
>
> Caponata - with grilled bread slices
>
> Pastorio salad - mixed salad greens, cucumber, red onion rings, yellow
> and red pepper strips, slices of different cheeses, ham, garlic
> vinaigrette dressing. We lined a bowl with bread slices and filled the
> center with layers of tasty stuff. Added a good glurg of vinaigrette at
> each layer. Put a weight on it for an hour or so so smoosh it all
> together and served it cut into wedges.
>
> A frutti di mare salad of calamari rings, tiny shrimp, mussels, etc.
>
> Several different cheeses - gorgonzola, grana padano, smoked provolone,
> etc.
>
> Several different breads - Ciabatta, grissini, foccacia, olive bread,
> large Italian loaves
>
> A few oil flavors for dressing and dipping - I brought a dozen bottles
> of different infused oils and threw in some vinegars for good measure
>
> Broccoli, cauliflower and pasta - Cooked together with a creamy
> (mascarpone, lemon juice, capers, oil and Parmesan) dressing
>
> Bruschetta, crostini - a pate of chicken liver Venetian-style. And
> chopped tomatoes with an anchovy or two for seasoning, fresh herbs, a
> dash of oil and vinegar.
>
> Beverages - Wine punch, soft drinks, coffee with fixings.
>
> Biscotti and cookies, a selection of Italian pastries - This got out of
> hand because several people decided to bring desserty things. Decadent
> and lovely.

Keerist, my wedding invitation must have gotten lost in the mail. This
spread was for the SHOWER? Honey, where I come from this would be
chicken salad, rolls, nuts, mints, and dessert. Mymymy. (Is C going to
be in the wedding?)
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.