7 minute read
HOME and Hospitality
By Amy Montgomery
Looking through old photos of my childhood there are far more photos of family gatherings than family vacations. All the memories of Thanksgiving and Christmas dinners at my grandmother's are captured as well as the photos of growing up as my grandmother handed the entertaining reins over to my mother. All those photos bring back wonderful holiday memories of being at home and learning the art of hospitality.
Inviting someone into your home is one of the kindest, most personal invitations you can extend. You are welcoming them into your private world, where you live, where you love, and where you conduct your day-to-day life. So, if you are having guests for dinner, let's make it special.
A clean house and a tidy well-stocked powder room are all part of a welcoming home. The menu for having guests for dinner doesn't need to be complicated. A chicken casserole or roasted tenderloin with a salad can be just perfect. A passed dinner roll and a bite of dessert will polish off your menu. Choosing menu items that can be prepped in advance and popped in the oven just before guests arrive will be your best choice. Plan on being away from the oven long enough to greet your guests at the door. I prefer to have an appetizer ready and waiting. A simple spread with crackers, artfully displayed green grapes, and some fresh strawberries are classic and simple. If you're going to offer wine, have a red and a white available for your guests. Set out plenty of cocktail napkins and wine stems and ask your guests to serve themselves.
Setting the table will set the mood. Bring out your linens; tablecloths, placemats, and dinner napkins. No linens? No problem. There are so many choices for paper placemats and dinner napkins that there's no reason not to have a proper table setting. The details on a happy dinner table include coordinated colors, textures, and dishes and no dinner party table is complete without florals. An underwhelming flower arrangement can just be too basic. You'll need a wow factor. Inexpensive flowers are plentiful in most grocery stores and chain big box stores. Purchase some and arrange them the night before allowing the flowers to open. Keeping the arrangement low and lush will keep the sight-line clear across the table for your guests to chat comfortably.
Dinner conversation should never be about politics or religion. Vacations, upcoming and past, your first job, and your favorite movie or restaurant are perfect topics. Ask questions! Learn more about your dinner guests. Not only do you want to be a great host, but when you're at another's home remember these guidelines Be a good guest, too!
At Amy Montgomery Home we have a shop full of entertaining essentials to help you be a great host, but did you know that we love to host our customers? In June, July, and August we hosted over 120 guests at Amy Montgomery Home for dinner along with an evening filled with table-setting conversation, recipe tips, and flower arranging classes. Classes for "Dinner & Flowers with Amy" in September and October at the shop are available on our website. These classes offer discounted after-hours shopping and a seated dinner followed by a floral tutorial. Visit amymontgomeryhome.com for additional information.
Something Special FOR FALL
I am so happy to offer an additional event in September and October, one evening each month. I’m introducing "At Home with Amy Dinner & Flowers” where I will welcome 14 people each month into my home for a seated dinner and flower arranging tutorial. We will enjoy an evening in my house talking about table settings, recipes, and florals. You will have plenty of time to shop after hours with a discount at the shop and then join me at my home for a wonderful fall evening.
CLASS DATES
September 18 and October 23 & 24
Head to amymontgomeryhome.com to make your reservations.
CLASS FEE - $110
Class fee includes dinner and a swag bag valued at $20, plus a 20% discount on after-hours shopping.
AFTER-HOURS SHOPPING - 5-6:15 p.m.
20% off after-hours shopping. Guests may also shop after dinner until 10 p.m.
TOUR - 6:15 p.m.
Teri, my shop manager, will lead you on a two-minute walk across the alley to my home where I will greet you and take you on a tour of my home before dinner.
DINNER - 6:45 p.m.
Guests will be seated to enjoy a four-course served dinner. After dinner, I will begin demonstrating how to design fall floral centerpieces and answer any questions.
MENU
Sweet Potato Soup
Apple & Spinach Salad
Dijon Artichoke Chicken with Basmati Rice
Dinner Rolls
Vanilla Wafer Cake with Creme Anglaise
If you would like to bring red or white wine for dinner, please bring the wine into the shop with you at 5:00 p.m. We will stage it for you and carry it to the house in advance of dinner. Wine glasses will be provided.
AMY MONTGOMERY has over 25 years of design experience and owns Amy Montgomery Home in Columbia, Tennessee. She delights in sharing her personal collection of vintage china and dishes with readers and is a lifestylist focused on home and is thrilled to offer her customers an elevated customer service experience. Visit amymontgomeryhome.com for additional information and follow her on social media at @amymontgomeryhome.
Sweet Potato Soup (Serves 16)
INGREDIENTS
6 large sweet potatoes, peeled and diced
10 cups chicken stock
1 bay leaf
½ teaspoon white pepper
½ teaspoon red pepper
1 teaspoon nutmeg
2 cups half and half
1 cup brown sugar
Salt to taste
ROUX
1 cup all-purpose flour
1 ¾ extra olive oil
GARNISH
Crème fraîche
INSTRUCTIONS
SOUP
Place peeled and diced potatoes in a large soup pot with the chicken stock and enough water to completely cover the potatoes. Add Bay leaf and spices and bring to a boil. Let simmer until the potatoes are soft, about 30 minutes.
Purée drained sweet potatoes in a food processor, saving the broth for later, and return the puréed potatoes to the pot. Add back a cup at a time of the chicken stock, stirring to incorporate. Thicken the soup with roux (see roux instructions below) by gradually adding two tablespoons at a time and whisking, then add half and half, brown sugar, and salt to taste.
Tip: Stir the roux before adding to the soup if the flour has separated from the oil. Also, to ensure clumpfree soups and sauces, always add cold ingredients to hot ingredients meaning whisk a cold or room temperature roux into an already-hot soup or sauce.
Garnish with a dollop of crème fraîche on top of hot soup and serve.
ROUX
Place one cup of olive oil in a saucepan over medium heat for about three minutes. Then add a dash of flour to see if it bubbles.
When bubbling occurs, gradually whisk in 1 ¾ cups flour into the oil, stirring constantly. Continue whisking the mixture to prevent it from burning and do not let the roux reach an outright boil. Once the roux reaches a lovely mahogany color, remove it from the heat, pour it into a metal container, and cool.
Tip: After the roux has completely cooled, pour any leftover roux into an airtight container and store it in the fridge. It will keep for weeks like this allowing you to use it in other delicious recipes.
