It's been just a few days since we finished sharing the last of our recipes from our most recent Dinner Series event - A Strawberry Summer, yet we're back today to share a NEW Dinner Series event! This one was a Didriks company get together, an evening of food and fun, so it was a lot less formal than the last event. We still had some great eats though, and wanted to share them here. The staff at Didriks recently opened a new kitchen store called Local Root (conveniently located across the street from the original location on Concord Ave. in Cambridge!), so we took this dinner as an opportunity to try out some of the new merchandise from the kitchen store.
We also incorporated some tried and true pieces from Didriks, including the iittala Teema Platter (pictured above), and the Schott Zwiesel Diva wine glasses (pictured below). Wine came to us courtesy of the small but strong wine selection at Formaggio Kitchen, our nearby neighbors.
The dinner included a few small appetizers, specifically designed to be 1 or 2 bites each and easy to eat with a crowd when you may or may not have a spot to sit. All seemed to be a smashing success - below are the Parmesan Cheese Straws, displayed in an iittala Aalto Vase.
Another appetizer, and arguably the favorite of the evening, were these crostini with roasted grapes, crumbled blue cheese and a drizzle of honey. If you've never thought to roast grapes before - I HIGHLY recommend it. They were incredible! This crostini (recipe coming soon!) is up there with the best crostini I've ever had. We got the bread from another local business - Clear Flour Bread in Brookline. Their fantastic bread probably contributed to the outstanding flavor of the crostini.
As we moved onto the main course, you can tell the menu is decidedly fall-themed, starting with this Mustard-Cheddar Pull-Apart Beer Bread. Yes - it's as good as it sounds! The bread was happily nestled into an iittala Teema Serving Platter.
We enjoyed lots of roasted root vegetables served in an iittala Teema Serving Bowl, which accompanied the star of the show - a big, beautifully browned pot roast. The roast was cooked in a Le Creuset dutch oven - one of the things we're most excited to offer at our new store!
To round out the meal, an apple dessert seemed like the only option. To fulfill that need, I made these Salted Caramel Apple Bars, which were a big hit! They screamed fall, and tasted amazing. They were served on a JK Adams Heritage Board, with a Sabra Gingham Charm Tart Slicer.