Pumpkins & Pinot Dinner Party
As if you really need a specific reason to reunite with soul sisters, we loved the thought of throwing a Pumpkins & Pinot Dinner Party.
Utilize your usual fall decor with a few extra pumpkins for emphasis! Use food picks pressed into pumpkins to present what is being served, or designate dinner seating, or simply warmly welcome your guests! We chose pumpkins in a small array of sizes and colors to reflect the fall feel. As always, items of varying heights provide interest and depth to your tablescape.
If you have a farmer friend that can spare a cornstalk, that makes for a completely cute decor piece when cinched with twine and then finished off with a big burlap bow.
The menu does not have to be anything over-the-top or magnificent. We kept things simple by serving steak kabobs using Kentucky Beef (see the marinade recipe below!), heirloom tomatoes with mozzarella cheese drops, brussel sprouts drizzled with balsamic vinegar, baby potatoes, a cute cake, and of course bottles of your favorite pinot grigio!
Keep it Simple Kabobs
The steaks I snag from Kentucky Beef Council are always delicious on their own, but if you’re in the mood for a marinade I looooove the savory flavor created with the combination of these ingredients! Just add all the items to a ziplock bag and allow them to marinate for a few hours before the company comes over!
Keep It Simple Kabobs Marinade
Print Recipe
Ingredients
- ¼ cup worcestershire sauce
- ¼ cup soy sauce
- ¼ cup olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon minced garlic
- 1 tbsp brown sugar
- 2 tablespoons lemon juice
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
Instructions
- Combine all ingredients in a container.
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