Everyone in New York knows the best seasons are the shortest; the brief respites between stifling summers and icy winters. We took the opportunity on a recent cool Sunday evening in November to throw a fall-to-winter dinner party with the New York Bitches and their beaus.
It ended up looking a bit more elegant than our usual rooftop dinners. Our friends at Villeroy & Boch shared some of their recent collections, including the Pizza and Pasta Passion lines of beautiful dinnerware. Paired with their simple and contemporary La Davinia and Purismo glassware collections, our table looked less like our usual “bring your own side dish” gathering and more like an intimate autumn wedding.
The Pasta collection is humbly named, featuring elegant curves and swirls you are more likely to find in a sculpture exhibit than on a table. They present food beautifully, upscaling simple pastas and positing flatware in the plates’ perfect grooves.
The Pizza collection follows suit, with earthen pizza stones adding a rustic feel to the table, and individual white ceramic pizza plates having fancy fun with an old fashioned feel. They make any pie look positively upscale.
Villeroy & Boch is one of the few dinnerware brands that can boast hundreds of years of tradition, and yet our dinner felt contemporary and fashionable. And we all agreed it can shift smoothly between Sunday pizza on the roof and a five-course tasting event.
A few bourbon cocktails didn’t hurt things, either. We’ve been enjoying Jack Daniels’ Single Barrel selections, like its smooth and drinkable Select bourbon. It played a starring role in a sparkling sangria that was the surprise hit of the night.
The Single Barrel Rye is also perfect for fall and winter dinner affairs, with a slight caramel sweetness that sets it apart from the bourbon. We used it in a Boulevardier cocktail, which was perfect as the temperatures dropped on the roof. We topped off our gorgeous table with fresh flowers from New York’s Rachel Cho Floral.
When you’re planning your winter dinner party, make sure your food menu is well-suited to those pre-dinner cocktails and wine. For this event, we created a menu of hearty appetizers, a fresh fall salad, and plenty of delicious pastas and pizzas. The best of the recipes are below.
Plus, we have a giveaway! Villeroy & Boch wants to see your winter dinner party pictures this season. The company is giving away a set of its Passion collection to one lucky winner who submits a gorgeous tabletop photo on Instagram. Your photo will also be featured on the Villeroy & Boch website.
How to enter? Simply post a picture of your winter dinner party tabletop on Instagram and add this to the caption: #inspiredbyvb #celebratevb #bitcheswhobrunch @villeroyboch @bitcheswhobrunch
So start planning your winter dinner party, Bitches! Here are some recipes.
Sliced Apple with Brie, Honey and Thyme
- 12 half-inch-thick slices of baguette
- 2 tablespoons of melted butter
- Coarse salt
- 12 slices of Brie, sized to fit the sliced baguette
- 36 very thinly sliced red apples (about 3-4 small apples)
- 1 bunch of Thyme, tender not woody stems
- Clover or tupelo honey, for drizzling
Preheat oven to 375 degrees. Arrange bread in a single layer on a baking sheet. Lightly brush each piece with melted butter. Sprinkle with coarse salt. Bake for about 10 minutes or until golden brown and toasted. Cool.
Arrange one piece of Brie cheese on each piece of toasted baguette. Shingle 3 very thin slices of apple on top of the Brie. Drizzle with honey and top with a small tender piece of thyme.
Makes 12 pieces.
- 1 cup cranberry sauce, homemade (recipe follows) or store-bought 2/3 cup medium diced red onion
- 1/2 cup rice wine vinegar
- 1/3 cup sugar
- 2 Tablespoons pickled ginger, roughly chopped (or 1 Tablespoon grated ginger)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon fresh rosemary petals
- 4 ounces cream cheese
- 1 loaf of crusty baguette
- 2 Tablespoon butter, melted
Preheat oven to 375 degrees. Slice the bread on a slant into ½- inch slices. On a baking sheet, arrange the bread and brush lightly with melted butter. Bake for ten minutes or until golden and toasted. Remove from oven and set aside to cool.
In a heavy bottom saucepan, combine the diced red onion, sugar, vinegar, pickled ginger, and red pepper flakes. Over medium high heat, simmer until the vinegar is reduced by more than half and the sugar begins to caramelize (the red onion will become pink and translucent). Reduce the heat and stir in the minced rosemary and cranberry sauce. Return to a boil and remove from heat to cool completely.
To assemble the Bruschetta, smear each toast with approximately 1 Tablespoon of cream cheese, top with 1-2 heaping Tablespoons cranberry sauce, and garnish each with a rosemary petal.
Ally’s Fall Kale Salad
- Sliced kale
- Butternut squash
- Pumpkin seeds/pepitas
- Pomegranate seeds
- Zesty Z za’atar dressing
Sparkling Apple Sangria
- 2 apples, cored and sliced into match sticks
- 1/2 cup Jack Daniel’s Single Barrel Select
- 2 cups apple cider
- 750ml bottle cava (or other dry sparkling wine), chilled
- 1/4 cup pomegranate seeds
Add the apples to a large pitcher reserving about 1/2 cup for garnishing. Add the whiskey, apple cider, and chilled cava. Stir.
Fill the pitcher with ice. Pour the sangria into glasses filled with ice and top with sliced apple and pomegranate seeds.
Makes 6 drinks.
- 1 ounce Campari
- 1 ounce sweet vermouth
- 1 ounce Jack Daniel’s Single Barrel Rye
- 1 orange peel
In a rocks glass filled with ice, add the Campari, sweet vermouth and Jack Daniels Single Barrel Rye. Stir to combine. Add the orange peel.
Makes 1 drink.
BitchBiz: This article was written independently and while the tableware was provided, we did not receive compensation from the companies mentioned.