Celebrating Baby D', Eric and Nelle! Baby shower for 40 guests.

       Months ago I happily agreed to do the food for my wonderful cousin Nelle's baby shower.  Larger events are not generally my interest, but this was a family affair, and few things inspire me and my work like family and friends!
       The event was unusual-  It was not intended as a "meal", yet had been scheduled for noon!  Approaching this from a design perspective was so fun-- what direction did I want to take that would yield a diverse, fun and satisfying eating experience while delivering a balanced meal to those inevitable guests who would consider it one?  I positively giggled as I decided on- Mediterranean street food.


      The cooking of the Mediterranean and the portions of the Middle east that fall under that title has always been inspiring to me- the savor and complexity in the fritters, the marvelous spicing, the positively sensual colors, the emphasis on seasonal produce-  the deep respect and reverence for food and its place in the culture.  These things speak to and make reverberate the strings that tether me to my cooking.



       I made savory tarts, dips and fresh pita bread that I baked into its puffy glory on site just an hour before the guests arrived, and a beautiful spread of salads.  I plied my sister with lunch a few days before (and the possibility of leftovers), and the little champ came over and rolled no fewer than 130 dolmades.  I provided a couple of traditional condiments that could be applied in any number of ways to the spread- in fact, Nelle came up with a combination that was like an upgrade to the whole affair-- I guarantee some new dish or other is incubating in my brain as a result.  See?   Inspiration comes from all corners!

The menu:

Dukkah:  Spiced hazelnut dip with bread and olio nuovo

Fresh pita bread with hummus and muhammara

Dolmades:  stuffed grape leaves

Spanakopita

Butternut squash, leek and walnut tart

Salads:

Spiced sweet potato and shaved fennel with preserved lemons and green olive

Marinated beets with celery and herbs

Wild and basmati rice with fresh ginger, currants and almonds

Creamer potatoes with roasted red pepper, black olive and saffron

Turkish spiced yogurt sauce

Seasonal fruit platter