Steakhouse Night!

a.k.a. the best dinner party

Happy 2025 all!

I told you all I was taking this whole week off, but I couldn’t resist coming back a bit early to (a) wish you a happy, healthy new year! and (b) let you know about the class I’m teaching this weekend because I am SO EXCITED ABOUT IT!

This Sunday’s class will be STEAKHOUSE NIGHT!!!

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Grace and I recently hosted a Steakhouse Night for some friends and it was SO MUCH FUN. It’s just great to have a theme!

Here is the martini bar I set up:

You’ll notice the only appetizer I offered were peanuts — no need to get everyone full before a big, hearty meal. Plus less work! Also ignore all of the groceries etc. in the background — this was in the afternoon before everyone came over.

After drinks, we sat down to dinner. Grace said it was their favorite meal I’ve ever made…!?! Here’s my plate:

Clockwise from the top: a perfect baked potato with creme fraiche, chives + scallions / a beautiful radicchio salad featuring three types of radicchio from Long Season and citrus, pomegranate seeds, crumbled blue cheese and a vinaigrette / steak! / creamed kale.

And our pal Brynne was on dessert and showed up with individual crème brûlées for each of us plus the most decadent, rich flourless chocolate cake. And a mountain of berries. We got to take turns using my blow torch! It was all so, so soooo good.

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After such a fun evening, I got excited and starting thinking of fun steak dinners from around the world. Here’s the list I sent to our group text:

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The funny thing is I eat red meat very infrequently. I like treating steak as a special thing deserving of a party. Plus I just love a theme for a menu. That said, I don’t think you need to serve meat to have a great dinner party, even a steakhouse-themed one. In fact, I did a really fun menu in my book Now & Again (2018) called “STEAK HOUSE DINNER FOR VEGETARIANS.” It remains one of my favorite menus. The recipes in the book include:

• Maple Syrup Old-Fashioneds

• Stuffed Mushrooms with Walnuts, Garlic + Parsley

• Iceberg Wedge Salad with Pickled Shallots

• Charred Broccoli with Capers + Lemon

• Double-Baked Potatoes with Horseradish + Cheddar

• Black Forest Cake

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I will be talking about all of this in class this weekend. It’s going to be such a good one!!! Join us! If you have any questions about my classes, head here and if the FAQs don’t answer your questions, just drop a line.

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See you in class and see you back here for “I Love Lunch” next Tuesday! xooxox