River House is a long-standing tradition, spanning multiple actual houses, guests, hosts and kitty companions. But one thing has remained constant: the necessity of Making a Tray. A Tray can be featured for lunch, a light dinner, or for an appetizer course served while grilling dinner. Beth, our first 2010 River Guest and an excellent start to the season, is seen here with a lunch tray, featuring garlic- and prosciutto-stuffed olives, cracked green olives, roasted red peppers, marinated sun-dried tomatoes, a baguette, multi-grain chips, genoa salami, marinated mozzarella, sliced pickle, sauteed zucchini slices, and prosciutto bread.
What all Trays do have in common are: a variety of tasty items for picking at, olives or other Italian specialities, some kind of bread or crackers, leftovers from the prior night's dinner which can be eaten on aforementioned bread or crackers, some kind of cheese, and accompanying cocktails. The quintessence of Tray is really variety, tastiness, and savoriness. And, ease. Tray is all about easy deliciousness. And fellowship.
Diana has raised the Tray game and made it more about antipasto. And that is fine because it is still about variety, tastiness and savoriness. And fellowship.
Also, it is about River.
Sorry, Ginger. Tray is for people only.
The December 2015 Shot - Louis & Tracey
1 year ago