Book Club Appetizers Novels & Stories

I smiled as I grabbed a cart and we started into the food section. “I still can't believe you offered to cook for your boss and his possibly girlfriend. Urgh,” Dahlia rolled her eyes this time at me. “Let’s keep an open mind. Crew said there's no way she's anything of importance to him in that regard. I say otherwise but let's see.” I told her and she looked at me as though I'd lost it. “Anyway, I decided to go all in and give them the full show. So, I will be making shrimp cocktail and grilled pineapple skewers for appetizers, grilled salmon with roasted vegetables, mashed potatoes, and some carbonara pasta maybe for the main dish. For dessert, I do have some cookies and cupcakes I baked th

Mitch tells me, “Think of what the menu items will likely be. What does that conjure in your mind?” “Lobster, prawns, king and soft-shell crab, clams, mussels, oysters. Healthy and creative sides. Shareable plates for appetizers. Decadent desserts. And the décor… Warm and charming for an anniversary or a birthday dinner. Yet dynamic enough to invite ten of your closest friends to join you for a…a…” I hear a resonate clicking in my brain. “A clambake,” I say. My gaze snaps up and connects with Mitch’s.

“Goodmorning chief, everyone greeted. “Goodmorning. Everyone, your best behavior. Especially you, Camille.” I stiffened. “You’ll have closer contact with the chairman than the others.” My pulse quickened. “The boss returns this afternoon. Get to work.” The moment she left, Chef Dylan pulled out his tablet. “For appetizers: Oysters on the half shell. Heirloom tomato and burrata salad with basil pesto, aged balsamic reduction, microgreens, toasted pine nuts.” He swiped the screen. “ For the soup: Silky shellfish soup with cream and cognac.”

Jake ordered Baked Brie en Croute as an appetizer for everyone. The three of us made small talk while looking over our menus. The waiter brought over our drinks This was followed shortly by the appetizers. He asked if we were ready to order our meals or if we needed a few more minutes. We decided we were ready to order. We deferred to Dana to place her order first.

The tablecloth and napkins were well ironed, and the tarnished silverware added bright in the place. Foods in the buffet area were also set. Different appetizers were put in the first table such as Fig and Brie Crostini, Arancini, Bacon-Wrapped Dates Stuffed with Manchego, Strawberry Goat Cheese Bruschetta and Caprese on a Stick. The chefs planned well to serve elegant appetizers for the guest for the party. For the music, they hired musicians to play mellow or jazz instrumental soft music during the event, that will complement the dinner setting and that people can keep a conversation going even with background music.

I announced and the Prince scoffed “Are you trying to console your fiancé for losing? It’s best you don’t use me as an excuse” he responded but I successfully aired him and signaled to the maids to bring in the appetizer which a soup. “Potato Leek Soup is the appetizer. I prepared this to aid your digestion because we will be eating quite a lot today” I announced and the Prince started again “It’s not like you can make it better than the palace chef. Why are you talking about it proudly?” he nagged and I shot him a laser glare

“Sent ’em home,” she said. “We were getting over-prepped. I told them to enjoy the weekend, and I’d see them first thing Monday.” “You sent everyone home.” She seemed to recognize this was out of character. She poured beer into the glass she hadn’t been drinking from. “Sit,” she said. “Taste. I think this will complement our spin on Boston beans and bacon.” This was one of their appetizers, served on lace-thin triangles of sourdough toast. Unsure what he was getting into, Trey sat and sipped. “Yes,” he said. “That combination ought to work.”

“No, everything appears in order. What’s on the menu for tonight?” “There are cookies and a chocolate tower, which we’ve put out now. Lobster bisque and shrimp cocktail for appetizers. Filet mignon for the man course. Baked potatoes, Caesar salad and of course, the wedding cake.” I can’t wait to see Sophie’s reaction to the wedding cake figurines. I had them made weeks ago in preparation, and it was great luck that they were finished in time. “Lovely. And the bride and groom? Are they prepared?”

“Arugula salad with roasted beets, feta and toasted pumpkin seeds.” Beets? The greens looked like wilted dandelion leaves. That whole dish resembled something his mom served when she was cleaning out the fridge. The Asian man said, “Polenta with shallot dill sauce.” A rubbery yellow disk with what looked like a splotch of ranch dressing and a skinny piece of ditch weed sticking from the center. What the hell kind of appetizers had Ava ordered? Where were the nachos? Chicken wings? Fried pickles, okra and cauliflower?

That morning, as I ate my fruit and oats, I asked the cook, “Could you make some salmon canapés for tonight?” “Of course, Mrs. Clifford.” “I’d also like brie bruschetta, cheese dip, a charcuterie board, grilled veggie skewers… I love breaded shrimp, mini ricotta and sundried tomato quiches… Have you ever made turkey rolls with apricot and cheese?” “No… but I can learn.” “Great!” I sighed, happy. “No sweets? Not even with special sugar?” It was my birthday! One normal dessert a year wouldn’t hurt.