Opening night!

Hurrah!  After two very successful and fun preview nights, we felt more than ready for our official Mi Casa-Su Casa Opening Night.  When I announced the date of our Opening Night, the meal booked out in less than 24 hours.  I was overwhelmed and really looking forward to launching this venture with a houseful of brave and adventurous guests.

I’d just received a shipment of colourful and bright napkins from the USA, so I set a happy and vibrant table to match.  Bright yellow flowers and cobalt blue water glasses seemed perfect with the warm Sydney-spring breeze that was blowing in from our balcony.  We were ready!

A bright and colourful table is set for a fun evening!

Aren’t these napkins cool? Straight from America!

Menu planning for Opening Night was so much fun!  I veered away from old-school Southern food a bit to include a few of our personal favourite modern American foods.  And, since it’s football season (American football!  Gridiron!) at home, I got really excited about adding buffalo chicken tenders to the menu.  At this time of year in the States, we’d be rocking up to a different bar every weekend to sip beer, watch football and eat finger-lickin’ buffalo chicken wings.  It’s an all-American autumn tradition, and I was so excited to share that flavour of home with our guests.

Frying up the chicken tenders for the first course.

I brought this Buffalo flavoured Tabasco home with me from the States in August… I think it was too spicy for the guests on Opening Night!

The starter… buffalo chicken tenders with a celery and blue cheese salad.

Our main course was a Southern-style classic of pulled pork shoulder with homemade BBQ sauce.  The pork was cooked for more than 8 hours, until it basically melted into a massive pile of porky strands.  I served the pork with a hash of smoky chipotle black beans and roasted sweet potatoes, a side of tangy and creamy coleslaw with buttermilk dressing and crunchy rounds of skillet cornbread to mop up all the saucy goodness.

Coleslaw with buttermilk dressing.

It’s not the prettiest plate of food, but the pulled pork with homemade BBQ sauce was tasty!

I rounded out the meal with my new favourite dessert… sour cream and blueberry pie with a pecan praline topping.  A perfect mix of creamy and fruity and crunchy, this pie seemed very popular with the guests and even Andy (who is not a dessert lover) gobbled up a piece once we’d served the guests!

Plating up the blueberry and sour cream pie with pecan praline topping for dessert.

After dessert, we poured ourselves a couple of well-deserved glassed of wine and joined the guests at the table for a chat.  Such nice people!  One of the reasons we’ve started this supper club is to meet new people who share our love of good food, and we certainly had a tableful of friendly, funny diners!

As of right now, we’re fully booked until the new year.  But, don’t worry!  I’ll start organising some January and February dinners soon.  If you’re interested, drop me an email at sarahkate@micasa-sucasa.com.au and I’ll add you to a list.  We’d love to have you!

And, if you can’t wait until the new year, here’s the recipe for the coleslaw with buttermilk dressing to keep you going.  It’s picnic season in Sydney and I promise you’ll be very popular if you bring this coleslaw to your next gathering!

Coleslaw with Buttermilk Dressing

1/2 green cabbage, finely chopped into ribbons
1/2 purple cabbage, finely chopped into ribbons
2 carrots, peeled into thin ribbons (use a vegetable peeler or a mandoline)
3 spring onions, finely chopped

For the dressing
1/2 cup buttermilk
1/2 cup sour cream
3 tbs mayo
2 tbs Dijion mustard
salt and pepper

Combine all of the ingredients for the dressing in a clean jar and shake well.  You might need to stir it up with a fork as well in order to incorporate all the sour cream.

Place all the vegetables in a large bowl that leaves you plenty of room to toss the veg with the dressing.

About 30 minutes before serving, toss the dressing with the veg.  Serve cold or at room temp in a pretty bowl.

13 Responses to Opening night!

  1. Dear SarahKate,

    You seem like the hostess with the mostest, love that big wooden dining table, and no doubt the party-goers would be in for a fun and delicious evening. You’ve come up with a fantastic concept to meet fellow food lovers!

    • ChopinandMySaucepan- Thanks! The table full of guests on Saturday night were chatting and laughing away all night. It was a great party!

  2. Everything looks so delicious and I seriously can’t wait till Thanksgiving Dinner at Micasa-Sucasa. I will have to have a go at making your coleslaw recipe. Would be perfect with a BBQ, and it really is the weather for them now.

  3. Yay! Congrats on a super successful beginning! Wish we could join you! It looks amazing! I know from experience, it was the best meal in town!

    • Dana- Thanks darling sister! We’ll make sure to host a dinner when you and Noah and CJK come to visit and you’ll be the stars of the show, I’m sure!

  4. Woo hoo! Congratulations. It looks like the night went beautifully and those lucky guests got to experience the amazing Southern hospitality you and Andy provide (not to mention the awesome food). So glad you posted the recipe below, I am bookmarking it stat.
    Oh yeah! Put me down to 4 people in the New Year please! x

  5. I think cooking in that tiny kitchen in the hostel in _____ (Fill in the blank for me please… I can’t remember which country.) with Ilona prepared you for cooking for 10 in your current kitchen! I don’t know how you do it! But it all looks yummy!

  6. Your table set-up looks beautiful – well done. And thanks for sharing your coleslaw recipe. I usually make it in bulk over summer so i can dig in for a spoonful at all times of day/night. I love the sound of this dressing.

  7. Congratulations on the successful opening! I’ve been drooling over photos of your homecooked food on Instagram from the guests, I think I’ll have some massive cravings for American food after I get back from my US trip next year so we will probably drop by whenever you have availablility in early 2013 :)

  8. Pingback: A Spring Thanksgiving | vegeTARAian

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