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To tables everywhere that celebrate beautiful food and wonderful friends, both old and new.

“Sharing food with another human being is an intimate act that should not be engaged in lightly.”

– M.F.K. FISHER

Before we begin ….

There’s more to fine dining than food. Through the whole of human history we know that equally important is the ritual of bringing people together to create convivial hospitality … getting to know one another, setting aside disagreements, telling stories, sharing time out from daily routines.

My husband Rich and I bring together various characters at frequent dinner parties in our homes in Vermont and Southern California. Often the folks invited do not know one another, and it’s always our hope that it will be an engaging evening for all.

But putting on a fine dinner party takes time and effort. For those of us who are involved in various professions the thought of hosting a dinner party over the weekend can seem overwhelming. In addition to the actual time in the kitchen preparing the various components of the meal, there is the sometimes extensive time involved in purchasing all the needed ingredients. This part alone could involve hours, if not days, depending on what you plan to serve.

Over the years many of our guests have commented on our meals and have asked how long it took to prepare this or that … and when did I do it. There have been times when I almost felt embarrassed to respond that I had prepared some of the courses earlier that week, or even the week or month before. I was amazed at their responses. Instead of rolling their eyes in disgust they usually asked me to tell them how I did it. And thus began the genesis for this book.

It’s important to note that the recipes are not always easy and uncomplicated. They become approachable, however, because most can be prepared a day or two ahead of your party – sometimes weeks in advance and frozen. It’s the same with Rich’s desserts.

Throughout each menu you will notice the phrases: TIME SAVERS and AFTER THOUGHTS. Before dismissing any recipe as being too complicated please read the TIME SAVERS, or the notes in BOLD type about preparing ahead of time. The AFTER THOUGHTS are helpful suggestions on alternate ways to use the recipe, or sometimes ways to prepare multiple batches for later use.

In addition to the recipes, this book includes a few “tall tales” from our soirees. Because some of the anecdotes are humorous and/or embarrassing, I have changed the names to protect the guilty or innocent. Most likely these experiences will resonate with many of your own.

When our parties are successful the meals themselves will have been actively commented upon. To this end, I indulge in my love of cooking, take my time, and prepare almost everything well in advance. Of course I hate to be in the kitchen and miss a single slip of idle gossip or political controversy. Sometimes the conversation does overwhelm the food, and that’s fine. I’ve had a wonderful time trying things from “gourmet comfort” to thoroughly novel twists.

Enjoy your parties, AND your guests!

— Ray Repp