The Dinner Party Guide: Burgundy Edit
our october inspirations for a simple dinner with friends
because you should invite some friends over for dinner
the inspiration
THIS MONTH WE ARE EXPLORING BURGUNDY.Burgundy has a long standing reputation as a food and wine capital located in east-central France. The region is charming with rolling hillsides, vineyards, and winding canals and dotted by picturesque historic towns.
From the chickens of Bresse, the mustard of Dijon, the cheese of Eppoise, Charolais beef, Burgundy truffles, cassis, and wines like Pinot Noir and Chardonnay (we could go on) - this is a gourmand’s dream to wine and dine.
The food is influenced by the terroir: rich and full-flavored to match the wines and cooler temperatures. Dishes like beef bourguignon, coq au vin, and escargot bathed in garlic and butter, the Bourgogne region boasts of many of the classic French dishes that are now familiar in bistros and restaurants.
Read about the many Protected Products of Burgundy.
WHAT TO WATCHThe Truffle Hunters Documentary
This beautifully shot documentary explores the unique relationship truffle hunters have with their dogs while searching for the rare and expensive White Alba Truffle juxtaposed with the greed and exploitation of the sellers.
Anthony Bordain on Burgundy, No Reservations: Season 8 Ep. 13
Chef Ludo Lefebvre returns to his roots with Anthony Bourdain as they explore the relationship between the people, the food, and the wine in the Burgundy region. Available on MAX, Hulu, Amazon Prime, or Apple TV.
“I’m looking for something that is not perfect about this place. Some syphilis, some dirt. Reality doesn’t look like this.”
to set the mood
I set our October table with saturated deep blues and a pumpkin orange Staub to serve the Bœuf Bourguignon. It was a big departure from all the light linens and airy tablescapes of this summer and instantly commanded the cozy, intimate vibes I crave this time of year!
PLAYLISTThe playlist might be even more important than the food. Find autumn tunes here.
MOODBOARDAnd you know I had to make a moodboard for the month! See my October Pinterest board here.
DON’T FORGET THE CANDLESAt the tippy top of my wishlist for setting tables this month are these incredible food replica candles carried by John Derian. They're made by Cereria Introna, who has been making candles in Italy since 1840 and mimic the cutest foods from baguette to pineapple upsidedown cake.
for the table
L’ART DE LA TABLEThis month we are thrilled to be cooking a long table dinner with Chef Brooke Faudree because Brooke shares my obsession with l'art de la table.
L'art de la table is the practice of composing a table where every element converges in perfect harmony. Brooke describes it as “all the magic that goes on at the table for the guest. The expectation and unfolding of the dining experience begins with… the table setting, the menu planning, all the preparation, the greeting at the door. I think it's that intentional element of unexpectedness that I love the most.”
Read our full Q&A with Brooke.
THE CONVERSATIONIt may sound a bit cheesy, but I love passing around conversation cards to ignite the evening. It's a charming way to encourage your guests to share stories, thoughts, and laughter. Download our October conversation deck
“Let the guests bring something that will add to the evening. This doesn’t have to be food, it could be their favorite record or some flowers. Let guests be active participants. It’s important for the guests to be taken care of but also feel a worthy part of the experience. ”
on the menu
The Burgundy region boasts of the rich and robust dishes often associated with France as a whole; the food made with great care and technique but was once considered “peasant” food.
From the pork terrine glazed with Dijon to the airy gougeres and the salty and pungent epoisse fromage fort - your table will be a spread of all the classics of the region. Nestle into Bœuf Bourguignon, the stew that captures the essence of Burgundy’s love affair with food and wine, and finish with the red wine poached pears draped with pine honey cream.
Our October menu is the epitome of comfort and warmth, ideal for lingering at the table with loved ones on a crisp Autumn evening.
FEATURE COURSE— Pork Terrine with Dijon Mustard & Cassis Jam
Pork Terrine is a true show of craftsmanship. It's a labor intensive effort that requires skill, which is why you often don't see it on menus. It's a shame because it's one of the most elegant things one could ever serve. Ours is glazed with a little black walnut mustard and cassis conficture. This is us showing off ;)
recipes for you
BŒUF BOURUIGNONOnce a peasant dish using cheap cuts of beef and wine from Burgundy, bœuf bourguignon is now a beloved stew by all and arguably the most well-known dish of France. This recipe is adapted from Julia Child, the queen of making French recipes accessible to American homes.
BURGUNDY BLACK TRUFFLE OMELETTEBurgundy truffles are best served raw or very lightly cooked which is why they’re perfect in a delicate but rich omelette. The fat of the butter helps absorb and maximize the flavor and aroma of the truffles.
RED WINE POACHED PEARSIt’s a simple but sexy dessert (and it’ll make your house smell amazing). This classic French dessert originated in Burgundy, and this technique works best if the pears are unripe as they hold up better when poaching in the hot liquid.
ESCARGOT IN GARLIC & PARSLEY BUTTERThis October our Grand tier members received an escargot kit!
This recipe is pretty simple to make, but the hardest part may be sourcing escargot with the shells. You can always buy canned escargot and forgo the shells completely.
BEURRE ROUGEThis month, we’re making Red Wine Compound Butter. Sign up for Insider Access for all Butter Blog recipes.
to drink
KIR ROYALEThe Kir is a popular French drink combining dry white Burgundian wine with crème de cassis that dates back to the 19th century. It gets a flashy rebrand to a Kir Royale by swapping out the wine with bubbles. It’s so simple, why not? And the crème de cassis is protected by AOC, so it’s truly a taste of Burgundy.
RECIPE
Pour .5 oz of Crème de Cassis in a wine glass and top with 5 oz chilled Champagne or suitable Cremant de Bourgogne (but almost any bubble will do).
SOMMELIER NOTESOur favorite local sommelier, Bill Summerville writes,
“With wine pairing always remember:
There are only so many great pairings.
There are many more pairings where nothing happens.
The best way to know a good pairing is to taste a really bad pairing.”
Each month Bill Summerville writes beautiful sommelier notes, providing an excellent foundation for those who prefer to select their own wines.
Read Bill’s Sommelier Notes
ZERO-PROOF PAIRINGSOur friends at Marigold put together a selection of nonalcoholic pairings each month. Shop zero-proof pairings for October here.
the gift
FOR THE HOSTChef Brooke Faudree has one of my favorite dinner party tips— “Let the guests bring something that will add to the evening. This doesn't have to be food, it could be their favorite record or some flowers. Let guests be active participants. It's important for the guests to be taken care of but also feel a worthy part of the experience.”
FOR THE GUESTSMy favorite gift to send loved ones home with is a handwritten poem or note. You can tuck it in their coat pocket or leftovers and double down on the afterglow. I love Mary Oliver, here’s an excerpt from “I Worried”—
“I worried a lot. Will the garden grow, will the rivers
flow in the right direction, will the earth turn
as it was taught, and if not how shall
I correct it?”
THE MEMBER GIFTThis month our Grand tier members will receive Escargots à la Bourguignonne along with a special serving vessel. It is the perfect French classic (from Burgundy, duh) to accompany the apèro hour or serve as a first course.
pdc on the road
UPCOMING EVENTSMembers & Insiders get access to exclusive long table dinners, workshops, and more. Sign up for tickets.
PDC x TWIN CITIES FLOWER EXCHANGE
Join us for dinner in a magical flower warehouse!
Friday, November 3 — GET TICKETS
MIA AFTER DARK
Spend an evening in the museum after hours! Ticket includes tasting menu experience and a private, curator-led tour of the exhibits. See all Mia After Dark tickets.
October 17th — Guest Chef Jorge Guzmán
November 15th — Guest Chef Tim McKee
November 29th — Guest Chef Sean Sherman
want to dinner party with us?
Skip all the prep and shopping, we deliver.
Allow us to transform your home into a luxurious gathering space for you to feast, converse, and allow time to stop!
It’s really pretty here.
Stay tuned!
“Instructions for Living : Pay attention, be astonished, tell about it.”