You are here

Entertaining: Autumn Luncheon, with Recipes

Celebrate fall with all the pleaseantries of a sit-down meal

Written by Krissa Rossbund
  • Colleen Duffley
  • Colleen Duffley
  • Colleen Duffley
  • Colleen Duffley
  • Colleen Duffley
  • Colleen Duffley
  • Colleen Duffley
  • Colleen Duffley

    This luncheon menu created by Camden Drive of Beverly Hills takes its inspiration from both the flavors of fall and its gorgeous panoply of color. Cake Monkey Bakery in Los Angeles provided the mini-layer cakes for dessert.

    Los Angeles-based caterer Camden Drive specializes in exquisite food, vintage cocktails, classic technique, and innovative presentation. Cake Monkey Bakery desserts are available through special order.

    Check your pantry for these necessary items before shopping:

    • Extra-virgin olive oil (need 1/4 cup plus enough to coat vegetables and pumpkin)
    • Kosher salt (about 1 cup plus additional for seasoning)
    • Ground black pepper (need 1 tablespoon plus additional for seasoning)
    • Black peppercorns (need 1 tablespoon)
    • Cayenne pepper (need 1/8 teaspoon)
    • Sugar (need 1/2 cup)
    • Brown sugar (need 4 tablespoons)
    • Butter, unsalted (need 2 tablespoons)
    • Canola or vegetable oil (need 2 tablespoons)
    • Bay leaves (need 4)

    Specialty grocery store

    • Grey sea salt, such as Celtic or Sel Gris

    Produce

    • 1 bunch medium carrots
    • 1 large white onion
    • 1 pound fresh green beans
    • 1 (3- to 4-pound) pie pumpkin or butternut squash
    • 2 heads garlic
    • 2 bunches fresh sage
    • 1 bunch flat-leaf (Italian) parsley
    • 1 bunch rosemary
    • 1 bunch fresh thyme
    • 1 bunch parsley
    • 1 bunch chive
    • 1 medium orange
    • Cherries (garnish for Algonquin cocktails)

    Grocery

    • 1 (36-ounce) bottle pineapple juice (purchase the smallest bottle you can find—you only need 1 ounce per cocktail)
    • 1 (49 1/2-ounce) container chicken broth or vegetable broth (need 6 cups)
    • 1 (10- to 12-ounce) jar apricot preserves
    • 1 (16-ounce) package dried orzo (need 1 pound or 2 2/3 cups)

    Baking aisle

    • 1 (10-ounce) package whole pecans (need 1/2 cup)
    • Saffron threads (need 1/4 teaspoon)

    Butcher

    • 1 (4 1/2- to 5-pound) center-cut pork rib roast with 6 ribs

    Alcohol

    • 1 bottle rye whiskey
    • 1 bottle French dry vermouth
  • Colleen Duffley
  • Colleen Duffley
  • Colleen Duffley
  • Colleen Duffley