Over the last few years, my desire to host friends and family over a shared meal has grown. I’m not sure exactly what happened, but the desire to gather with loved ones - over a collaborative dinner, a meal I’ve made especially for guests, or a quick snacking spread I’ve put out of whatever I’ve have on hand, I found myself wanting to plan hang-outs and gatherings on the regular. Last fall it was a last minute Friendsgiving, and based on availability, over two separate nights. (What I love about last minute is working with what you have, it doesn’t have to feel perfect and feels more forgiving - ie. not noticing the paper towel napkins my son put out while setting the table). I made two plant-based meals, filled with fresh, local veg based on dishes I had been working on since the weather began to cool. A warm kale & butternut squash salad loaded with roasted, spiced chickpeas and pumpkin seeds (a regular fall/winter meal here), a sweet potato & cauliflower curry, roasted beet and walnut salad and roasted rosemary potatoes. They were lovely evenings - the best excuse to head to the farmer’s market and catch up with good friends.

Hosting our daughter Sophie’s Engagement Party was a true delight and honour. The theme was inspired by the upcoming wedding - Sophie’s love of flowers, bright colours and an injection of European-feeling summery blue & white patterns. It was a casual afternoon party… guests were invited to come and go at their leisure, congratulate the couple and mingle with others. I wanted the challenge of creating a light bites menu for the party that fit within my own dietary restrictions, that way there was no need to worry about cross-contamination and truthfully, I find it more enjoyable and inspiring to prep food that I can taste test myself. And the bonus, I had plenty of options for others with their own restrictions or allergies. The spread was entirely gluten-free and primarily dairy-free, with Brazilian cheese bread (naturally gluten-free) and a few good cheeses on a grazing board as the exception. The menu included a warm white bean and cashew spinach & artichoke dip, white bean ranch dip, an almond & maple cake with coconut whip (a Sweet Laurel Bakery recipe), the tastiest nutty chocolate chip cookies (adapted from Maman café & bakery’s famous recipe) and a gluten-free brownie I’ve been making for 25 years (everyone’s favourite, and a new favourite of my soon-to-be son in law’s). It was a sweet and simple afternoon party perfectly fit to honour the bride & groom.