Autumn Dinner in the Orchard

Last Friday, we hosted a charitable dinner party in the orchard for 33 guests. The last dinner we had was before the pandemic and I can honestly say, I am a bit rusty coordinating venues such as this. But by the time the event started, everything is in its place and ready to go.

Renting What We Need

Fortunately, I am able to rent the supplies we need~tables, chairs, table linens, dishes, glasses and silverware. But, it appears, every business is challenged with finding employees. Our rental company used to deliver and pick up any and all rentals. Now they do not. Fortunately, we have a pick up truck and after a few trips back and forth (thank you, Scott!), we have everything we need to get started.

Rental costs have gone up significantly (nearly double), but I do not have enough items for this many guests.

Centerpieces

Selecting the flowers for the centerpiece was a bit last minute, but our local grocery store, Safeway, has a nice floral department. Fortunately, their spider mums and roses are in perfect fall colors. Coupled with alstroemerias, lilies, and seeded eucalyptus, this combination adds just the right amount of “autumn” to the table.

Since rental tables are rather narrow (30″), the centerpieces cannot be too wide. Twenty-four 16 oz. mason jars are the perfect size for the small bouquets lining the center of the table.

I had no idea it would be hard to find pumpkins in early November (as Christmas decorations take over), but fortunately Whitfill Nursery comes to the rescue. Not only did they have enough small pumpkins, but they kindly gave them to me free of charge (love that place)!

The Menu

I will cook dinner for up to 10 guests, but anything more than that I leave in the trusty hands of our caterer, Julie Greder. Her cool, calm demeanor is exactly what I need before a big event. In addition to developing a delicious menu, Julie and her staff do not disappoint with their high quality of service. Here is the menu for the evening.

Passed Appetizers

• Veggie Stuffed Mushrooms
• Brie with caramelized apples toasts
• Shrimp with spicy lemon aioli

Salad

• Fresh mixed lettuce with apples, dried cranberries, goat cheese, candied pecans, apple cider vinaigrette

Choice of Entree

• Filet Mignon with Caramelized onion, balsamic glaze, Yukon mash & asparagus
• Roasted Chardonnay Salmon with Butternut Squash Risotto & asparagus

Dessert

• Caramel Apple Bread Pudding with Cinnamon Whipped Cream

Since we do wine pairings with each course, Brad from Total Wine suggests everything from bubbly to dessert wine. His selections are spectacular and his bottle count is spot on.

A menu at each place setting is always a nice touch. Using orange stock paper, decorative scissors and grosgrain ribbon, these menus are relatively easy to make, albeit a little time consuming to do 33 of them.

Checking the Weather

In checking the forecast, we are supposed to have an unusual cold spell.

Fortunately, we have a few portable outdoor heaters, but we inform our guests to dress warmly just in case. The heaters worked well, however, by the end of the dinner I was quite chilly and wrapped myself in a blanket. But with the autumn theme, the crisp night air was still enjoyable.

Lighting/Electricity

When we host this event in the spring, we don’t have to worry about it getting dark so early. Quite honestly, I didn’t really think about the amount of light at 6:00 p.m. so it’s always good to evaluate that a day or two before. Landscape lighting often doesn’t provide enough illumination to those who aren’t familiar with our property.

The orchard and dinner table are fortunately well lit with the overhead string lights.

Cocktails and Hors d’oeuvres

The first hour of the event is a time for everyone to gather. Many people arrive on time, but others filter in as the hour progresses. We have this time on the back terrace, where the gas heaters are on and the fireplace is going. With the sun setting, the temperatures begin to drop and this is a great space to stay warm, while enjoying a glass of Prosecco and hors d’oeuvres.

The mood is jovial because everyone seems to happy to once again be together. A combination of passed appetizers and one where our guests can help themselves provides a few light snacks before dinner. Kyle, the bartender, tops off glasses of Prosecco while guests socialize.

Using lanterns with battery-operated candles, we create lighted “walkways” from the back terrace to the orchard, from the orchard to the nearest bathroom, and from the orchard to the driveway. It is easy to say, “just follow the lighted path” vs. trying to give directions in the dark.

Musical Venue

As a fundraiser and for increased exposure for the renown music program at our church, part of the evening includes a musical venue. With just a keyboard providing accompaniment, these two very talented opera singers graced the evening with their quality voices. What is it about live music that just fills your soul?

As much work as it is to put this event together, we always feel so blessed to be a part of it and share our home with others.

Thanks for joining me today!