It went well, really well. All the ingredients made it to the kitchen, most of them made it into the food… except the sage, which I forgot and is still sitting in the fridge. The food all came out the right temperature at the right time, and people had fun.
But I’m a perfectionist on a mission – I want my ingredients to be 100% local, and after 2 full weeks of hunting down ingredients like it was my full time job (because well, it sort of is), I only managed to get 26% of my ingredients from a source that was within 100 miles of where the meal is being prepared and served. Our average ingredient traveled ~760 miles. That feels like a huge failure.
“I was studying abroad in Argentina,” says Caroline Myers, Communications Coordinator for Marketshare. “My Spanish skills weren’t very strong and my host mother made a big dinner for me for my birthday. I was really homesick. I was turning 21. I didn’t have many friends.
“My host family had a house out in the country and they took me there and prepared the most delicious meal, an Argentine Asado (barbecue), for me. It was the best meal I had while I was there. The best part had to be the dulce de leche ice cream covered with bananas.
In Part 1 of What Makes a Good Host Anyway?, Carolyn and I laid out the broad strokes of event planning … but I’m never going to throw a gala (… god, I hope I’m never going to throw a gala) so how can I scale this down to the kind of event I find most challenging: A well-facilitated collaborative conversation?
Annie Swank of Drink Tank does this professionally, working at “the overlap between design thinking and dinner parties”.
Think about the best meal you’ve ever had…
A meal where the chef was sharing a little piece of their spirit, culture and passion with you. Where you bit into something so amazing you insisted everyone else at the table had to taste and share that visceral experience. Where the hours flew by and conversation mingled with flavors and textures and laughter… These are the kinds of meals to be had at The Depanneur.