Planning a wedding takes tons of time and commitment, and with endless parties and showers being thrown in your honor, finding time to host your own get-togethers is understandably difficult. But now that the whirlwind that is your wedding has died down, it's time to get settled into married life by throwing your very first newlywed dinner party!
But when it comes to breaking out your new registry gifts and getting acclimated in your kitchen, you might find you need a little help. Enter Chef Thomas Keller, award-winning chef and proprietor of restaurants like The French Laundry and Per Se. The restauranteur, who just released a line of top cookware in collaboration with All-Clad, available now exclusively at Williams-Sonoma, shared a foolproof dinner menu inspired by his most delicious dishes. We promise his suggestions will please any guest — even your in-laws.
Soffrito, makes 3 cups
1 1/2 cups extra virgin olive oil
4 1/2 cups onion, finely diced
1 clove garlic, very finely minced
2 pounds (about 10) Roma tomatoes
1 bay leaf
Carnaroli Rice Risotto, serves four
1/4 cup canola oil
1/2 cup onion, very finely minced
1 1/2 cups Carnaroli rice
1 cup white wine, such as Sauvignon Blanc
1 quart light chicken stock or both, unseasoned
4 ounces unsalted butter, cold, cubed
2 ounces Parmesan cheese, grated
4 tablespoons heavy cream
Crispy Skinned Fillet of Atlantic Salmon, serves 2
2 portions of salmon, about 6 ounces each, pin bones removed
1/3 cup Canola oil
2 ounces unsalted butter, cubed
Coarse finishing salt*
What are you serving at your first dinner party? Tweet us @BRIDES!