Divas’ Dinner Party

January 21, 2012

Back in October I, along with a group of women who worked on the Azle Taste Tour, volunteered to help with a special dinner party that raised money for the Azle Community Caring Center. The Divas’ Dinner Party, in which a group of women would decorate the table, drive guests to the dinner, cook, serve, and clean up after, was the brainchild of Dawn Zuilhof.  Dawn is the treasurer, Board of Directors, Community Caring Center.  She envisioned this event, described it in the live auction in October, and in the end two “Divas'” parties were sold.  The cook volunteers, Dawn, Jackie Barnes, Susie Bunch, and I got together to plan the menu.  We decided on a very special five course meal and divided up the various dishes.  The guests were picked up by the driver volunteers and arrived at 6:00 at the lovely home of Rebecca Freer on Eagle Mountain Lake.  The table had been beautifully set by the group in charge of decorating.  The volunteers who served the food would tell the cooks how guests responded to each of the courses.  Based on their reports I’d say the dinner was a big success!

First course

Greek Salad Skewers by Susie Bunch

Smoked Salmon in Puff Pastry by Julia Dunaway

Gancia, Prosecco

Second Course

Spicy Butternut Squash Soup with Chile Cheddar Croutons by Jackie Barnes

 Mini Muffins and Rosemary Bread Sticks by Susie Bunch (not pictured)

Primarius, Pinot Noir

Third Course

Crab Cakes with Frisee, Mango Salsa, and Jalapeno Remoulade by Julia Dunaway

Lavender sorbet by Susie Bunch
Fourth Course

Roasted Stuffed Tenderloin of Beef with Cherry Wood Smoked Bacon, Mushroom Ragout, and Cabernet Reduction (by Julia Dunaway)

(for one guest, Stuffed Chicken Breast with Cabernet Reduction)

Creamy Mashed Potatoes (by Dawn Zuilhof and Jackie Barnes)

Sauteed Haricots Verts with Roasted Red Bell Pepper, and Pine Nuts (by Jackie Barnes)
Silver Palm, Cabernet Sauvignon

Lovely table setting done by the decorators!
Fifth Course

Dessert Trio

Bailey’s Irish Cream Mini Cheesecake (by Susie Bunch)

Key Lime Parfait with Raspberry Coulis (by Dawn Zuilhof)

Banana Cream Pie Parfait with Chocolate and Caramel Sauces (by Susie Bunch)

Robert Mondavi, Moscato D’Oro

Susie Bunch, Rebecca Freer, (hostess), Chef Julia
Chef Julia and Jackie Barnes

Susie putting the finishing touches on the sorbet

almost all the guests about to sit down to dinner