Okay, HG is going to make you very hungry. Make sure you have some sustaining snacks available. Gorgeous Granddaughter Sofia R. graduated from prep school in Santa Fe (The Desert Academy) and had a birthday. The R. family (Gifted Daughter Lesley, Brilliant Granddaughter Arianna and Distinguished Profesore Massimo) came to New Mexico for the festivities and much feasting ensued, culminating on the last two days of the visit. Graduation Day afternoon was sunny and bright. Ceremonies and speeches were brief (thankfully). Sofia, in a stunning white dress, was the most beautiful of the graduates. (This is a totally objective opinion, not swayed by the tiniest bit of grandfatherly adoration). Appetites nicely sharpened by their collective pride in the graduate, HG/BSK and the Family R. were off to the Compound Restaurant to celebrate. (BSK was the height of fashion in rarely worn high heels–she didn’t trip–snug skirt, Parisian white blouse, Lisa Jenks silver and pearls necklace). Flattering light bathed the white plaster walls of The Compound. It was off to the culinary races: A chilled bottle of sparkling Gruet Blanc de Blanc and a bottle of Dolcetto d’Alba. The appetizers: King Crab salad with avocado, black truffles, baby lettuce; Lobster, shrimp and cubed mango salad on a half head of Bibb lettuce; Tuna tartare with preserved lemon and black caviar; Spring pea soup with mushroom arancini; Osso Buco capelletti with veal shank ragu, peas and fava beans; White asparagus on brioche bruschetta with a poached egg, crisp prosciutto, Hollandaise. (Getting hungry, Readers? Save some room for the main dishes). Main dishes: Rack and shank of lamb with baby artichokes and a sauce of garlic and Meyer lemons; Crisp fried chicken schnitzel with a caper, wine and lemon sauce accompanied by sautéed leaf spinach; Pan roasted chicken breast, chicken sausage, potato puree, baby onions and fava beans.; Wild mushrooms and polenta with a truffle relish and shaved parmesan. The desserts: Confections of melted chocolate cake, hazelnut tart, ice creams, meringues, dark chocolate twigs. Sweet finale. Up in the morning for energetic swims and walks with Toby, The Wonder Dog. Then, Lesley R. (assisted by BSK) did some serious cooking while Profesore Massimo manned the barbecue. Food for a six to nine PM outdoor party for the graduate. A crowd of 30 (friends, neighbors, Sofia’s prep schoolmates). The menu: Pulled pork sliders (a Lesley R. signature dish) with southern barbecue sauce; Olive oil and herb brushed barbecued chicken thighs on a bed of greens; Potato salad (high in flavor and low in mayonnaise). Ditto the cole slaw. Room temperature fusili pasta in freshly made basil pesto. Cheese straws. Potato chips. Artisan bread. Red wine. White wine. Four varieties of beer and ale. Lemonade for the younger folks. Vodka for the incorrigibles. The Dessert Queen, the inimitable Karen K., provided the ultimate carrot cake (enriched by grated fresh ginger and other secret ingredients). There was a chocolate birthday cake with Sofia’s and BSK’s names on it (BSK has an upcoming birthday in a few days). There was a wee bit of grappa for limited amount of imbibers. Just a wonderful party in a wonderful setting, the terrace and portale of HG/BSK’s home facing the colorful Barrancas (cliffs and mesas) and Gary and Natasha Gundersen’s meticulously tended organic farm. Lesley R. and BSK arranged tables and seating comfortably. Lots of flowers, candles and ambiance. These are women who know to make things festive. Their family is grateful.
Leave a Reply