First Course:All around, everything was perfect. I loved getting to use all of my serving dishes, pitchers, and decanters that I never get to use. I made everything from scratch, and the only issue was not being used to the oven in our new house, so the pork took about a half hour longer than I had planned for. No big deal! I had so much fun planning the menu, prepping, cooking and serving, and I didn't even mind the cleanup. I need to plan another dinner party soon!
Cubed Anjou Pears with crumbled Gorgonzola Cheese and Toasted Walnuts
paired with a white wine called Traminette from Arcadia Vineyard in the Finger Lakes of New York
Roasted Pork Tenderloin stuffed with Roasted Garlic, Dried Apricots, and Dried Cranberries
Roasted Red Potatoes with Rosemary
Green Beans in Walnut Oil with Toasted Walnuts
paired with 7 Deadly Zins Zinfandel
Pete brought Mom's birthday cake, per her instructions: White Cake, Lemon Filling, Vanilla Icing, and Coconut; and I served espresso.