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When Dinner is Served

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For our first dinner from the new kitchen, we kept it simple. An introductory bowl of Marcona almonds, a plate of Italian meats and flatbread, and a collection of olives was on hand to greet the guests. That was followed by an arugula and shaved fennel salad with a Dijon vinaigrette, and then a dish of baked ziti and a dish of spaghetti with olive oil, garlic, and… sardines. (The latter was supposed to have been anchovies, but I made a mistake at the market. Not of cilantro/parsley proportion, but a mis-step nonetheless. Fortunately, everyone was kind enough to say it was just as good.) No matter, it’s the company that makes the evening.

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