Sit down dinner parties make me really happy. So when I host a small group of people, I try to use them as guinea pigs for new recipes that I've been eyeing.
The biggest part of the appetizers was clearly the meat charcuterie platter. We served prosciutto, coppa, finnochiona, and homemade chicken liver pate. The accoutrements are dijon mustard, cornichons, and olives.
Feast of the Seven Fishes) better. It was in a tomato white wine sauce. It just had much more flavor overall. The pesto really wasn't that fragrant enough for everything.