Right now, I am thinking bacon wrapped dates/prunes/figs stuffed with almonds and ricotta salata to start, osso bucco/daube au beouf, or chicken with 40 cloves of garlic,with a Swiss chard polenta cakes, and a pear tart for dessert. I am leaning towards braised/stewed dishes for their portability.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.