The menu came together in a way I always enjoy most, building around one central dish and letting the rest of the meal support it. This lemony pappardelle with artichokes and shrimp became the anchor, paired with a garden-to-table roasted beet salad made with produce harvested just hours earlier, simple roasted asparagus, and a classic tiramisu to close the evening. It was elegant enough for guests without becoming overly complicated, which is often the sweet spot when entertaining at home.
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