There's something magical about watching an idea transform from a concept into reality. When I finally kicked off my dinner club business with a menu celebrating winter apples, that magic was palpable. What started as uncertainty ("Can I really sell tickets to this?") quickly turned into excitement as the event sold out. My friends came through, and suddenly, I was all-in on bringing my apple-themed culinary vision to life.
The Creative Process: Imagining a Menu
My approach to menu creation is equal parts structure and imagination. I use themes as guardrails—in this case, apples—and then blend familiar recipes with new inspirations. I draw from memorable restaurant experiences, my recipe database, and an instinct for flavors that complement each other. For each course, I explore multiple options before finalizing a cohesive menu that excites me. This creative tension between the familiar and the experimental keeps me energized through the planning process. It's where the true joy of culinary storytelling comes alive.
The Menu Journey: Course by Course
STARTER: BREAD & JAM
Crusty bread, apple butter, ricotta, olive oil
This starter was inspired by an unforgettable bread and jam appetizer I had at an Italian restaurant in Boston nearly 20 years ago. Rather than attempting to outdo our local bakeries, I sourced a loaf with the perfect crispy crust and chewy interior. The naturally sweet, creamy ricotta came from grass-fed Jersey cows, lending it the palest yellow hue.
The star was homemade apple butter—a blend of sweet and tart apples slowly cooked down with just enough sugar, cinnamon, and cloves for complexity without overwhelming the fruit's natural flavor. A finishing touch of peppery extra virgin olive oil, fresh ground black pepper, and flake salt brought some balancing savoriness.
SALAD: SHAVED ROOT VEGETABLES
Parsnip, rutabaga, carrot, apple, apple cider vinaigrette
This dish presented my biggest challenge of the evening. Inspired by seasonal winter root vegetables and their natural affinity for tart Granny Smith apples (with a nod to Ottolenghi for dressing inspiration), I encountered both technical and presentation hurdles.
First came the mandolin drama—my old one with serrated blades chewed through vegetables rather than slicing them elegantly. A new Japanese mandolin solved that problem. Then came plating: my initial "toss and mound" approach was delicious but looked messy.
The solution? I arranged the thin slices like petals, creating a rose-like presentation with the herbs and nuts as accents. I waited until event day to execute this vision, and while it took significantly more time than anticipated, the stunning visual impact was worth every minute.
MAIN: FILET DE PORC NORMANDE
Pork tenderloin roasted with apples, crispy roasted potatoes
This reliable favorite from Anne Willan's "The Country Cooking of France" celebrates Normandy's classic pairing of pork and apples. Bacon-wrapped pork tenderloins get a quick crisp in the pan before apples and onions are lightly browned. Then everything is flambéed with calvados before finishing in the oven.
The resulting roasting juices blend with the softened apples and onions, creating a velvety purée that's enriched with heavy cream. Paired with twice-fried potatoes (boiled until craggy, then double-fried for maximum crispiness), the dish balances contrasting textures: tender pork, crispy bacon, fluffy-yet-crunchy potatoes, and silky sauce.
DESSERT: WARM-SPICED FINANCIER & APPLE COMPOTE
Warm-spiced almond cake, apple compote, crème anglaise
While apple pie was tempting, I stayed with the French inspiration of the main course. Light, buttery financiers provided the perfect canvas for warm spices—cinnamon, allspice, and cardamom—that complemented the tart-sweet apple compote. A rich vanilla crème anglaise added a luxurious creamy sauce element.
Noticing the need for textural contrast among these soft components, I made salted-caramel hazelnuts for crunch and flavor complexity. The result was a balanced dessert that concluded the meal perfectly.
Wine Pairings: Elevating the Experience
Each course was thoughtfully paired with wines that complemented and enhanced the flavors:
With the Starter: 2022 Colomé Estate, Torrontés (Salta, Argentina)
From vineyards at 5,000-10,000 feet elevation, this vibrant white's floral perfume and bright citrus notes complemented the creamy ricotta while its acidity cut through the olive oil. The wine's stone fruit character created a harmonious bridge with the sweet-spicy apple butter.
With the Salad: 2021 Loimer Lois, Grüner Veltliner (Kamptal, Austria)
This biodynamic Grüner's bright acidity and herbaceous notes were perfect alongside the root vegetables. Its green apple character mirrored the dish, while peppery notes enhanced the fresh herbs and chili. The mineral finish provided a clean backdrop for earthy vegetables.
With the Main: 2022 Otto's Constant Dream, Pinot Noir (Marlborough, NZ)
A perfect match for the bacon-wrapped pork, the wine's bright fruit complements the caramelized apples while its earthy undertones enhance the savory elements. The silky texture mirrors the creamy apple-onion sauce, and the wine's natural acidity cuts through the richness of the dish.
Personal Touches
Welcome Cocktail: Winter Whiskey Sour
There's always time for a cocktail! —Mrs. Kasha Davis
Knowing some guests were meeting for the first time, I created an apple-inspired welcome drink to break the ice. I started with a classic whiskey sour and incorporated apple and spice elements. I reduced apple cider with sugar to create a concentrated syrup, added Amaro Nonino for spice and complexity, and then just had to rebalance the lemon to accommodate these new additions.
Take-home Gift: Zucchini Bread
A thoughtful morning-after treat using summer zucchini I'd grated and frozen (gardeners understand the perpetual surplus). James Beard's recipe, with doubled spices, offers a not-too-sweet bread with the perfect contrast of crispy crust and moist interior.
Looking Forward
While my "change for next time" list contains about 50 items (the eternal perfectionist in me), the inaugural dinner was a genuine success. Watching friends connecting over and enjoying the food and wine confirmed what I'd hoped: there's something special about bringing people together through thoughtfully crafted, themed dining experiences.
This apple-inspired menu was just the beginning. I can't wait for the Spring Event!
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