How to Host a 50th Birthday Party

I turned fifty a couple of weeks ago and my wife Deb organized a dinner party for fourteen. I must say she did a fine job on the party and we all had a great time! My Mom came down from Tennessee, where she's now living near my sister. Some friends from out of town stayed over the weekend and the rest were close friends who live here in Huntsville. The mix of people worked out very well - ages ranged from 22 to over 70. Dinner lasted about four hours and spanned eight courses plus sorbets. All of the food was homemade, with deserts brought by two other party attendees. We consumed three bottles of champagne, four bottles of white wine, and six bottles of red. Cigars and brandy were served on the front deck. The atmosphere was relaxed, fun, and special.

Here is the menu:

Jeff’s Birthday Dinner
August 11, 2007
Prepared by Debbie Delmas and Lauren Obermann
Served by Debbie, Lauren, and Adam Dauro



Cheese Filled Phyllo Triangles
Moet & Chandon White Star Champagne


Shrimp and Artichoke Salad with Lemon, Mint, and Parsley
Pavilion 2005 Napa Valley Sauvignon Blanc


Savory Buttermilk Panna Cotta with Asparagus, Bacon, and Infused Oils


Chilled Cucumber Soup with Pickled Red Onions and Cucumbers


Pineapple Ginger Sorbet


Tostada of Frijoles, Smoked Barbeque Pork, and Caramelized Onions
with Chipotle Cream
J. Lohr 2004 Paso Robles Cabernet Sauvignon


Mango Sorbet


Lasagne Verde
Spinach noodles layered with vegetables, pork, beef, and white cream sauce


Cheese Tray
White Cheddar (Canada), Morbier (France)
Humboldt Fog (USA), Blue (USA), Tallagio (Italy)
Dried Fruits, Nuts, Fresh Grapes


Carrot Cake
prepared by Lauren Obermann


Chocolate Pate΄ with Crème Anglais and Raspberry Coulis
prepared by Karen Bachmeyer