What better way to break the monotony of winter days than with a high school Winter Formal? All of our kids had gone to this event while in high school and it was usually a low key event even though it was held at the famous hotel in town. But usually my kids went in groups and we highly encouraged that.
Traditionally, kids would go out for dinner before the dance whether in groups or as dates. Two weeks before the dance, Geena, my social butterfly daughter, asked me if she could invite “just a few friends over for dinner” that night to save kids some money (or their parents, depending on the family). The year before she had done the same thing and we had hosted six for dinner. And I really like being a part of my daughter’s life – even if it makes me head chef and bottle washer! So of course, Husband and I said yes.
Husband and I thought we would serve a simple spaghetti dinner, but Geena had other ideas. Red sauce and party dresses don’t go well together she said. She asked instead for chicken piccata with linguini, a salad, and a peanut butter and chocolate dessert.
Menu set, Geena began to invite her friends to come over for dinner. The Monday before I asked Geena how many were coming so that I could adjust my grocery list. “Ahh,” she hesitated, doing some math in her head, “Ten, I think. But don’t do anything yet, I’m still waiting to hear from some people.”
“Ten?” I thought for a moment. My dining table could manage twelve. “How many people did you invite?”
“It might be as many as fifteen.”
“Fifteen? Seriously?” So much for highly encouraging our kids to go out in groups! I took a deep breath. In reality, we had done many pasta dinners for the soccer teams and had hosted as many as 24 in the past.
“Well, you know – you can’t invite this person and not invite that person,” she said. “And I know the chicken piccata will be perfect for a large amount of people.”
Too late to argue that now when she was waiting for responses. I had never thought to put a limit on it, but I probably would have said it was okay anyway. I had to go with it. “When will you know the exact number? I need to know for shopping purposes.”
By Wednesday, the number had swelled to twenty. That’s right – twenty! I had received calls from other parents wanting to help out. I gratefully asked one family to bring the salad and another family wanted to come and help with cooking and dishes. How could I say no to that? Another couple wanted to come to take photos of all the kids. What the heck – the more the merrier!
Seating for 20 was an issue. In the past, we had always put two tables out for the soccer pasta dinners, the dining table pulled out for twelve and two smaller fold up tables together for eight. Geena insisted that she wanted ONE table for 20 so that everyone felt together. After much thought we cleared out the living room, turned the dining table and added on one of the smaller tables and then a round table from outside.
You can’t quite see all twenty place settings, but this gives you the idea!
Geena is never one to let an opportunity go by to add her own flair. She wanted everyone to feel as if they were at a dinner party. The dance theme was a masquerade and the timing was near Mardi Gras. We had masks, beads, candles and flowers to decorate the l-o-n-g table and make it feel a little more festive. The colors of the night were gold, green and deep purple.
Once everyone arrived, we adults served the salad course, then the main course, followed by the dessert. I think the kids enjoyed being served and treated like the adults they were growing into.
The salad course from one end of the table…
…to the other end of the table!
After they left, we cleared the plates, loaded the dishwasher, opened up a bottle of wine and the adults who were left sat down in the dining room and enjoyed our own dinner!
Geena says in retrospect that dinner at our house was more fun than the dance itself. As parents of a teenager, it was wonderful to open up our home to 20 of Geena’s closest friends – all dressed up and looking smart – and give them a safe place to be together. I think we were honored that so many would want to come to our home for dinner!
So here is our recipe for Chicken Piccata and Fettuccine Alfredo. I will say that Geena was correct in that this is a great menu for a crowd. I could make the sauce beforehand and cook the chicken just before everyone came over and keep it warm. We served with green beans, a salad. Our dessert that night was made ahead, too. Sorry I didn’t get a photo of the main course!
CHICKEN PICCATA
The original recipe was called Fettine de Vitello Piccata from the “Recipes from Great American Inns” cookbook (1981) and attributed to City Hotel in Columbia, California.
2 pounds chicken breasts, sliced thin
⅓ cup all-purpose flour
6-8 tablespoons butter
¼ teaspoon salt
pinch of white pepper (equal to ⅛ teaspoon)
¾ cup dry white wine
2 tablespoons minced shallots
1 tablespoon lemon juice
2 teaspoons minced parsley
½ cup butter, chilled
Pound chicken pieces until very thin. Dip both sides in flour, shaking off excess. Heat 3 tablespoons butter in a fry pan over medium heat. Quickly sauté a few pieces at a time, turning to lightly brown both sides; add butter as needed. Remove meat; keep warm on a heated platter (or in pan cover and put into warm oven, 200˚ or less).
When all the chicken is cooked, season with salt and pepper. Add wine into the pan, along with shallots and lemon juice; reduce to one-third. Take off heat. Add parsley and ½ cup butter, quickly and lightly blending with a small whip to a creamy texture. Pour sauce over chicken. Serve immediately.
Makes 6-8 portions. (Can substitute veal for chicken.)
Fettuccine Alfredo
4 tablespoons butter (can add a dash of olive oil if butter begins to brown)
4 tablespoons minced shallot
2 cloves garlic, minced
½ cup dry white wine
1 cup heavy whipping cream
¼ cup Parmesan cheese, grated
1 pound fettuccine
In a large pot, cook pasta according to package directions. Drain, return to cooking pot.
In a large skillet, over medium heat, melt butter and olive oil. Add minced shallots and garlic and sauté 2 minutes. Add white wine and reduce by one-half; Stir in cream and heat. Stir in Parmesan cheese. Add finished sauce to the pasta. Add parsley and top with more Parmesan cheese.
under the cape honeysuckle 