Back in August I threw a party at Kirby Cove, the beach at the base of the Golden Gate Bridge.
The reason this turned out to be a slammin’ party, I think (by which I mean I had happy full drunk guests), was that it combined the fun of a casual bbq with the specialness of a sitdown dinner party. People were as goofy as ever, but they also felt like they had been given a gift – they commented on the food, the company, and, of course the setting. It also didn’t hurt that my friends are charming wonderful people who got along famously, even those who hadn’t met before.
I’ve discovered two things about myself recently: I love planning parties, and I really love doing so using spreadsheets. Give me a way to keep track of everything I need and everything I have to do, and I’m a happy, minimally anxious planner. And so it went with this party: I couldn’t plan for everything – I didn’t realize that we’d have to haul the supplies in from the parking lot into the site with wheelbarrows, for instance – but everything that was in my control was fully PWND.
- oysters, raw and barbecued
- caprese salad (with a friend’s ridiculously good homemade herb salt)
- grilled peaches and halloumi with honey
- watermelon, mint and feta salad
- lentil salad with tomatoes, jalapeno and fresh corn
- quinoa salad with shrimp
- grilled asparagus
- eggplant, tomato and zucchini tarts in three iterations: vegetarian, gluten free, and with bacon (guess which was best)
- grilled flank steak with chimichurri
- coconut layer cake