This has to be my favorite Hungry in Brooklyn dinner party to date.  New friends, old friends, close friends and faraway friends all gathered together to celebrate Sarah Brill’s birthday. Perfect weather, tasty food, one long table, and lots of pinot grigio marked the first HiB to hit the terrace. And there were even fireworks. 

THE COURSES: 

First: Chilled Carrot Soup - organic carrots, garden chives, hudson valley creme fraiche

Second: Arugula and Citrus Salad - organic grapefruit & avocado, house pickled red onions

Savory: Wild Shrimp and Organic Peppers - sustainable North Atlantic shrimp, pepper and mango skewers, organic coconut jasmine rice, chimichurri sauce 

Sweet: Homemade Ice Cream Sandwiches - homemade organic chocolate chip cookies made with locally milled flour, homemade vanilla bean grass-fed ice cream 

TIP:  Roast your shrimp. 

I was concerned about how I was going to cook 90 shrimp at the same time and have them come out with the perfect consistency.   The best thing to do?  Roast them in the oven!  400 degrees, and they all came out exactly the same.  The gorgeous shrimp I picked up from The Lobster Place were rather large, so I roasted them for about 12 minutes- but make sure to adjust the cooking time depending on the size. 6 minutes should do it for the little guys. 

Check out the next two posts for photos!