We’ve already shared with you the table setting from our Hi-Rise spring dinner, but today we’ve got something even more exciting: the menu! Hi-Rise Bread Co. owner Rene planned and prepared the entire menu for the dinner, which was delicious from beginning to end. Given the springtime theme, he chose to feature a variety of in-season produce, including asparagus and rhubarb, which he incorporated into the main dish and dessert. Read on for the menu, but don’t blame us if you’re drooling by the end!

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This past weekend, we had the pleasure of hosting a Dinner Series event at Hi-Rise Bread Company. Their team cleared out the bakery, and we had a lovely entertaining space at our disposal. Rene, the owner and chef at Hi-Rise, planned and prepared the menu, and guests were invited to enjoy an evening of delicious good, plentiful wine, and general merriment.

Weeks before the event was held, the team at Didriks got to work planning this stunning table setting, a spring-based theme that incorporated a several new products, loads of color, and an air of rustic whimsy that suited the space and the meal so perfectly.

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Holiday desserts come in many different shapes and sizes. There are the traditional pies, decorated and festive cookies, and fruitcakes galore.  But my favorite kind of holiday desserts always include chocolate. This dessert is a fruit-and-chocolate hybrid, which has the best of both worlds -lusciously silky, smooth chocolate filling, and crunchy, tart cranberries.

This tart starts with a sweet pastry dough base, called a pate sucree, which is simple to make and just needs a bit of chilling time before it’s ready to use. The filling is a decadent chocolate/cream/butter combo, that gets poured into a par-baked tart shell, and finished off in the oven.

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My how the holiday season has flown by this year! Here we are, 6 days until Christmas, and it feels like I pulled my winter jacket out for the first time just days ago. Our recent Holiday Dinner Series almost seems like a distant memory now, even though it only occured a few weeks ago. It was certainly a memorable one, packed with comfort food classics, a beautiful locally-purchased pork roast, and plenty of bubbly and wine. It often happens that I’ll start to plan a menu, and a theme emerges – this time, the theme was cranberry. So fitting for the season!

Parmesan Croutons, ready to dress up the soup bowls

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