When gathering family for a dinner, there’s always going to be a bit of drama. We suggest, however, keeping the flair limited to the food. The following is a family-style menu created by Bellevue Club executive chef Chris Peterson. He chose the dishes based on their big, beautiful presentation, bold colors and textures, and their crowd-pleasing summer-inspired flavors. Bon appétit!
steamed mussels with sausage
- 1 pound mild Italian sausage of choice
- 1 cup sliced shallots
- 12 garlic cloves, crushed
- 3 cups white wine (sauvignon blanc or chenin blanc) or rosé>
- 5 pounds local mussels of choice
- Fresh parsley, chopped
- Olive oil
- Sliced baguette
Slice the sausages into halves. In a large skillet over medium-high heat, cook half of the sausages, turning them occasionally, until almost browned. Add half the shallots and garlic cloves. Sauté for a few more minutes, and then add a quarter of the wine and let the vegetables and sausage finish cooking, about 10 minutes. Add another quarter of the wine and half the mussels, and bring to a boil. Turn the heat down to low, and let simmer for 5 to 10 minutes, or until all the mussels are open. Add a small handful of fresh parsley, and drizzle olive oil into the pan. Repeat with the second half of ingredients. Ladle into a big serving bowl, and serve with baguette.
Marinated Beef Tenderloin with Summer Vegetables
- 1 cup balsamic vinegar
- 1 cup olive oil
- ½ cup of aromatics of your choice (we suggest rosemary and thyme)
- 6 garlic cloves, chopped
- 1/3 cup shallots, chopped
- Teaspoon of salt
- ½ teaspoon black pepper
- 1 (5-pound, or larger) beef tenderloin
- 2 pounds fingerling potatoes
- 6 zucchini squashes, halved lengthwise
- 6 summer squash, halved lengthwise
Put the first seven ingredients into a blender, and mix for a few seconds. Place the tenderloin in a large glass dish, and cover with the marinade. Keep in the refrigerator for at least six hours. On a clean grill, cook the tenderloin, rotating it by thirds. Drizzle the potatoes in olive oil, add salt and pepper to your taste, and break them up into manageable amounts to place in aluminum foil packets. Place on the grill. Using the whole grill, place the squash and zucchini over the heat. Once everything is cooked to your desired levels and temperatures, place the meat in the center of a large platter, cut up the squash and potatoes into smaller chunks, and arrange them around the tenderloin to add color and texture to the dish.
Strawberry Shortcake with Lavender Whipped Cream
- 4 cups heavy cream
- 4 teaspoons dried lavender buds
- 1 pound strawberries, stems removed
- 4 tablespoons balsamic vinegar
- 4 tablespoons brown sugar
- 8 tablespoons confectioner’s sugar
- A dozen premade individual shortcakes
To make the whipped cream, bring the heavy cream to a simmer in a saucepan. Add the lavender buds, and let steep for 10–20 minutes. Strain the buds, and then place the cream in a bowl in the refrigerator for at least two hours, or until it is completely chilled. To prepare the strawberries, quarter the fruit, and then mix them with the vinegar and brown sugar in a mixing bowl. Let the mixture marinate in the refrigerator for about 15 minutes. When preparing to serve, add the sugar and whip the cream using a mixer on medium speed. Plate the dessert by arranging the shortcakes on a platter. Spoon the strawberries on top, and then spoon the whipped cream.