At the Table

Newly befriended neighbors with great taste in wine

On the Menu

• Lazy Deviled Eggs aka Soft Boiled Eggs with a dollop of Garlic Aioli
• Sliced Daikon + Watermelon Radishes and Cucumber Spears tossed in Rice Wine Vinegar and topped with Aleppo + flaky sea salt
• Grilled Flank Steak with Roasted, Marinated Red Peppers from Á Table
• Homemade French Fries (see note for method)
• Garden Lettuce with leftover Green Goddess Dressing
• Fresh Berries served with “Communal Whipped Cream” inspired by For the Table

In the Glass

• Aperitif: Gruet Brut Rosé
• Wine Pairing: Mendel Malbec

Notes

This get together fell just a few days after our last dinner party, so I used ingredients from that first evening to simplify shopping and prep. The remaining half of a watermelon radish joined the plate of pickles and the green goddess dressing was given a good stir and reprised for the salad. Based on the advice of a pro, I adapted this soak and blanch method for french fries to reap all of the texture and flavor of a deep fry and replaced the second fry with ~5 minutes at 450 on the lowest possible oven shelf. Our guests supplied the berries, so they were tossed in a teaspoon of sugar just before we sat down to eat and then served with collectively whisked whipped cream. With the collaborative approach to dessert, the entire meal came together in under an hour (not including soak time for the potatoes), which is a gift for hosting on a busy, summer day.

Dietary Restrictions

• Gluten-Free: No need to adapt, this is gluten-free!
• Dairy-Free: Swap olive oil for the butter in the red pepper accompaniment to the steak + serve the berries with squares of high quality dark chocolate — this Oat Milk bar from Raaka is a current favorite
• Vegan: Substitute your favorite veggie burger for the steak and use the suggestions for a dairy-free meal above