ArcaMax

Bring Two. Sip One.

A couple of weeks ago we threw a wedding shower for a couple of young friends who are getting married in October. We called it Bring Two. Sip One.

This couple has been together for a while now, so they really don’t need the traditional gifts. They are foodies like us, so the stocking of a nice wine cellar matches right up with their style. That led us to asking guests to bring two bottles as their gift. They could choose to bring wine, liquor, champagne or even liqueur. They could plan to open one bottle at the party and enjoy it, and the other one would head to the cellar of the bride and groom.

In the invitation they were given instructions to put thought into the bottle choice. Maybe the bottle would have a story behind it. It could be a reason they chose that particular vintage or wine. Or instead, they could plan to tell a story about the bride and groom that would coordinate with their gift. My fingers were crossed that these assorted guests, (whom we had never met), would follow through and come prepared.

Then I added another twist. We had labels made that had a heading on them. The heading on the label was “Advice for the Bride and Groom”. The labels were about three by four inches. Just the white labels you can get at an office supply store. Nothing fancy. They were printed off our office printer. Again, nothing overly complicated.

As the guests arrived, they were instructed to take one of the bottles they brought and get ready to attach a label. All they had to do was think of some kind of advice they thought the bride and groom could benefit from as they go into their marriage. They were to write that advice on the label and then attach the label to the bottle. This way, as the months and years go by, each time the bride and groom take one of those bottles out of their collection to drink, they can start off by reading the note of advice from the gift givers. It would give them a little marriage inspiration and also remind them of the friends who gave them that particular bottle. Again, fingers crossed that these people would not think I’m some kind of dope with crazy ideas.

The party ensued.

We gave the group about an hour to get a drink, mingle about and have some food. Then we ushered them all in one big room to gather and share their bottles and their stories. About 15 minutes into the presentations my husband whispered in my ear. “It’s working!”

The stories were all so touching. Some brought tears to my eyes and even the guys got choked up at times. I didn’t know any of these people when they came to the house, but I felt I had new friends when they left. Each couple shared their story of their bottle or a story about the bride and groom. It was amazing.

And now the bride and groom have bottles in their cellar that have words of advice and touching tidbits to go along with their gifts. It all rounded out quite well.

Feel free to ‘steal’ this idea for a party you’re having. You can do the foodie version or yours might involve something completely different. I’m sure you can riff on this in all kinds of ways. I can see a shower for a gardener and everyone brings plants. I can see a sporting goods version. A tennis version might have notes on tennis balls. (Of course a serious tennis player probably won’t use the balls on the court but they might look really great in a bowl as a decoration in the man cave). Yet another might involve recipes for a young bride who needs help with meal planning and cooking advice. Maybe the recipe was originally developed by the great grandmother of the groom. You get the idea.

And be sure to have a great party!

Baked Salmon (SUPER SIMPLE)

This is a great one for notice cooks or those who want to get dinner on the table in a hurry with little fuss.

Serves 2

2 six to eight ounce pieces of salmon. All skin removed.
2 Tbl of vinaigrette. Your choice of flavor. Non-sweet. I used champagne vinaigrette. (I am going to clear some full fat dressings for Plan Z. This is the first recipe using salad dressing).
½-1 tsp of dried basil (up to you-- how intense you want your basil flavor)
Sea salt and pepper to taste

Heat oven to 375 degrees

Put the fish pieces in an ovenproof pan that has been sprayed with olive oil. Drizzle dressing over the fish. Let marinate in your refrigerator for 15 minutes. Don’t marinate it much longer or the vinegar in the dressing will begin to ‘cook the fish’. Sprinkle the basil over the fish and marinade.

Cover dish with aluminum foil.

Transfer to your oven and bake for 15 to 20 minutes, or until fish is done to your liking. Grate sea salt and pepper on to taste.

Serve with a simple vegetable and salad and you’re ready to rock. In the picture mine is served with cooked spinach and baby tomatoes.

Cheers,
Zola