…or how to cook for thirty and have fun doing it.
My friend Annie was charged with preparing the Wedding Rehearsal Dinner in honor of her son’s upcoming wedding. Annie is the owner and maker of Trevani Truffles works at most of the Seattle Area Farmers markets. So she has access to some of THE freshest food around. Instead of going the easy route (stop at Costco, pick up some platters – yawn- or call in a caterer – $$), she got a recipe for paella.
What is paella? In a nutshell, it’s a Spanish rice casserole, but casserole is not the right word: Mixed paella is a free-style combination of meat, seafood, vegetables and sometimes beans. You can read more about it here.
Annie and her husband Mark set up a brick lined “pit” in the driveway and the rest of the family pitched in to help make the dish. One of the neat things about paella is that the rice cooks in all the juices. They served sangria and beer, homemade crackers and fresh caught salmon dip from Alaska -which Annie’s sister caught and smoked. And it was all delish!
It was a magical evening with family and soon-to-be newlyweds.
Yakima Cherries and a cherry fan.
Libations for the cooks.
A little music – Annie sings, too!
Focaccia and salmon dip…yum!
Andouille sausage hits the massive pan.
Spiced chicken gets a browning.
They realized a little late that the recipe called for hand crushed tomatoes.
Recipe in garage door gets another look.
Things are bubbling.
Fresh prawns and clams….
A good fire keeps it cooking!
Yummy clams!
Dinner is served!
