EPIC family dinner!

Last night I had the pleasure of sharing my kitchen with The Hunebee for an amazing Saturday night dinner. We drove to the other side of town so we could shop at the quaint little "Major Market." I love that place because they sell brands you've never heard of and carry products with throwback labels that make the experience of shopping much more genuine. Well an exorbitant amount of mula later we headed home to a group of hungry boys who had been waiting in bated breath. It was a plethora of all the things you could imagine being served as you sit, drink, talk and enjoy! We had everything from Mango to Kipper snacks, and two kinds of natural uncured sausages that we bought for the boys, Ty, Angelo, and Jesse. Christine and I tried for the most part to go gluten free for this meal and we had more than enough to make up for it.

The first, and the medium sized, platter was covered in Italian specialty cold-cuts. Included was Prosciutto, Capicola, Dry Salami, Peppered Salami and the night's biggest fan was the "Serrano Jamon" which wasn't nearly as spicy as it's name may lead you to believe.
 

The larger of the platters' was our Giardiniera-cheese plate. This plate consisted of persian cucumbers, pimentos, almond stuffed green olives, and pimentos stuffed, sun-dried tomatoes, mini polish pickles, artichoke hearts, peperoncini's, swiss cheese, muenster, and "Tomato Basil" feta.

There wasn't enough room on the large platter and even if there was these babies deserve their own space in the spot light! Mini water packed "Buffalo Mozzarella" balls with a chiffonade of fresh basil were the second favorite of the night!

This was our Fish plate full of tiny, delectably, salty snacks! First and foremost is the gorgeous smoked salmon that we served with Chive cream cheese. There was a mound of sweet smoked oysters next to the Kipper snacks' and capers' rolled in anchovies. Don't worry they may not be a pictured, but there was a huge plate of crackers next to this mini platter:)

While the fresh element of the table got a little lost among the glory that was "above" don't underestimate the importance of this pretty plate of watermelon and mango with basil and white balsamic, peach glaze. It added a great break to all the salty, and savory dishes that spanned the table.

There was also a bowl of marinated mushrooms that I made with garlic, parsley, a little beer, and a lemon zest, garlic, parsley aioli spread I made for the sausage buns.

The Hunebee and I decided on this menu thinking it was some how easier than something else. I'm glad we chose this and I KNOW everyone else was as well, it was delicious, fun, and comfort food at it's finest!!!