A Fall Dinner Party (Whole30 Approved)

It’s the time of year where spending a bit more time inside, curling up on the couch, and enjoying a delicious meal with friends is commonplace. Last week, I invited some friends over for a dinner party. The only catch- we had all sorts of diets and food allergies to accommodate. (The list was long, but it included dairy, grain, gluten, whole30, pork, beef, avocados, bananas, and eggs.) Rather than being discouraged and resorting to eating a slab of bland meat , I decided to look at it as a challenge. You know I love a good challenge, so I started recipe researching and brainstorming the dinner with a few of my foodie friends.

Keep reading to see how the whole meal came together!

The Table

Inspired by the seasonal produce of fall, I played with a palette of warm colors and the bounty of fall. Anchored by the use of loose eucalyptus and sunflowers, I added a few mercury glass tealight holders in a mixed metallic. The pops of color were injected with the use of pomegranates and persimmons. Each place setting was anchored with a charcoal gray napkin, black stoneware bowl, full set of metallic flatware, and a beautiful golden bosc pear placed in each bowl. Underneath the flowers was a favorite linen runner from Crate and Barrel. It’s a staple for parties in our home and one we use over and over again.

The Food

Remember the earlier mentioned challenge? It was too real and required a bit of research. Using seasonal produce and a love of lamb as a launching point, I developed this menu featuring vegetables in a variety of forms. Whether cooked down and pureed as a soup or slow roasted alongside herbed lamb, it allowed the meal to have continuity and flow, while highlighting various aspects of the vegetable. (I’ll be rolling out the recipes for the menu items later this week.)

Fall Dinner Pary (Whole30 approved) Menu

Roasted Leg of Lamb with Squash, Tomato, Roasted Garlic, and Sunflower Seeds

Carrot Soup with Balsamic Vinegar and Herb Oil

Mediterranean Salad

Chai Soaked Pears with Cinnamon Vanilla Coconut Cream

Carrot Soup with Balsamic Vinegar and Herb Oil

Roasted Leg of Lamb with Squash, Tomato, Roasted Garlic, and Sunflower Seeds

Chai Soaked Pears with Cinnamon Vanilla Coconut Cream

Tomorrow, I start sharing recipes from the dinner party. See you then!

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