Springtime Dinner with Steve Rolf and Family!
A year ago, I stated that I was launching a new feature on my Blog — Calling it Dine-With-Friends.
Wow — It’s taken me an entire year to arrange a second event (so much planning). Again, the concept: I invite a few Pottery-Friends for dinner, I plan the menu and prepare the food, friends bring their own pottery; together we arrange and photograph each course. Then we DINE — And I feature the tasty event here on my Blog!!
The Potter — Steve Rolf:
For my (finally) second official Dine-With-Friends, I invited pottery-friend Steve Rolf and Family — Steve, wife Jacky, kiddos, and Steve’s parents. Steve lives in River Falls, Wisconsin (almost Minnesota). He creates wonderful, sensuous, perfect-for-the-table pottery. He uses a very dark, fine-particle (very smooth) claybody, and has developed the silkiest, satin glazes. Everything Steve makes is ‘perfection’, sublime! Link to Steve’s Web Site — www.scRolfPotter.com.
The Food — Salmon Dinner:
We started our Dinner with a bunch of bright, fire-red tulips — In one of Steve’s intriguing Vases, on its very own pedestal/stand. For this vase, he used a dusty Korean Celadon glaze — A wonderful contrast with the bright red tulips!!
And now, the Springtime Menu….
— Naan Pizzas with Jalapeno, Apple, Bacon and Fontina
— Salad of Greens, Golden Tomato and Strawberries
— Maple/Fig Glazed Salmon with Apple/Fig Topping
— Wild Rice Pilaf and Fresh Asparagus with Shiitake
— Chocolate/Almond/Orange Flourless Cake
— Maple Creme Mousse
Note — Most recipes are already included on my Recipes Page. I’ve added two additional — The tasty Pizza and delightful Chocolate Cake.
Appetizer — Naan Pizzas with Jalapeno, Apple, Bacon, Fontina
For the Appetizer we made small Pizzas — Using ready-made Naan as the crust. I had made a zippy Jalapeno Pesto ( jalapeno and cilantro); then we added sauteed apple, smokey bacon, and plenty of grated Fontina cheese. Wonderful flavors — Everyone loved these Pizzas!
Jacky arranged Pizza Bites on a simple-but-dramatic rectangular tray — Wheel-thrown as a round plate, then cut to a rectangular form, with rounded edges for wonderful definition; dusty Korean Celadon glaze.
Salad of Greens, Golden Tomato and Strawberries:
Jacky had fun preparing the Salad — So colorful with spring greens, baby arugula, golden tomatoes, and big luscious strawberries (I think we threw in some snow peas as well). A light drizzle of blush dressing. The Salad looked absolutely stunning in a large serving bowl, dark brown glaze over textured slip along the rim. Everyone needs a salad bowl like this!!
And for individual servings, Salad served in some of my favorite Steve Rolf bowls. Smallish, perfect for salad (or soup) — Tenmoku glaze.
Entree — Maple/Fig Glazed Salmon with Apple/Fig Topping:
We served the Entree on several different dinner plates. Maple/Fig Glazed Salmon, oven-roasted, with a topping of tangy sauteed Apple and Fig; accompanied by a Wild Rice Pilaf with Leek and Dried Apricot; and fresh Asparagus with Shiitake Mushroom. A very springtime meal!!
Plate #1 — A rimmed plate with center ‘combed’ for texture and design, then a white-slip inlay. All coated with a clear satin glaze — Subtle dusty tones, with interest; perfect for food!
Plate #2 — A rimmed plate with wonderful ‘chunky’ texture on the rim — Glazed with a rich Amber Celadon. I love the way the glaze breaks and pools over the textured rim. Both plates, a perfect presentation for any entree!
Dessert — Maple Creme Mousse:
We enjoyed TWO desserts! My Maple Creme Mousse — Creamy, heavenly maple-syrup sweetness! Served in several of Steve’s small bowls — Silky satin matte glaze over a dark-ash wash. Truly lovely effect over soft-textured exterior. I LOVE these bowls — We all loved the Maple Creme Mousse!!
Dessert — Chocolate/Almond/Orange Cake:
We also enjoyed a (very special) Chocolate/Almond Flourless Cake! Made with chocolate, ground almonds, orange zest — Wonderful flavors and texture. Served on a Pedestal Cake Stand, with a complex blue/grey satin matte glaze.
Steve’s daughter, Christina, did an expert job styling the cake with fresh pansies for a simple, springtime look. Then she discovered that pansies made a tasty nibble when she dipped them in powdered sugar. Oops — She ate most of the pansies!
Finally, we all enjoyed a slice of Chocolate/Almond Cake with fresh Berries — Light, moist, complex-chocolate flavors! Served on Steve’s Dessert Plates — White porcelain, combed for texture, with dark slip inlay design. A lovely contrast to the Chocolate Cake.
And that was our Dinner — Totally served on Steve Rolf Pottery!! We all had so much fun arranging each course — And dining together!! As always, a major THANK YOU to my husband, Bob, the Photo-Guy. I will definitely do this again — Invite Pottery-Friends for Food and Photos.