When was the last time you went to a dinner party? Not a potluck or a BBQ, but a proper dinner party with good dishes, flowers and a table full of guests? Dinner parties aren't as popular as they used to be as friends tend to gather at buzzworthy new restaurants or order in pizza while watching Netflix with nary a paper towel on their lap. Parties with its china, linens and cocktails may be waning in other parts of the country, but in the South, hospitality is treasured.
Southerners value gathering with friends and loved ones over food and drinks, but we’ve changed the playbook to adapt to changing expectations. While some people are allergic to the word ‘entertaining,’ we cherish an opportunity to host an event. Tablescapes and etiquette that feed the soul while embracing the messiness of real life. We haven’t abandoned perfectionism, just changed its perspective. We know our house is never going to be perfect and our food may be unsophisticated, but good friends don’t care. We make do with what we have and have a really good time doing it.
The well-edited version of food and life that’s presented on social media has led to a perception of heightened expectations and the feeling that if you can’t host a party-perfect, you shouldn’t throw one at all. To a generation raised on consuming experiences instead of creating them, being the host seems like too much work. Giving homemade food to your guests is a metaphor for sharing and openness. Gathering around a table is a symbol for the community. Eating in unison is a reminder of connectivity. And you’ll be evoking these metaphors even if your baked salmon is overcooked.
Gathering and offering a bespoke experience to people is motivational. It initiates and sustains friendships, makes you a creator, not just a consumer, and catalyzes on generosity. So, the next time you receive an invitation to a dinner party, don’t blow it off. Remember that someone thinks you are worth the effort. A memorable dinner party leaves a lasting impression–a warm feeling of community and rambling conversations, peppered with flavors that fill the stomach, as well as, the heart. So be my guest, or better yet, invite me to be yours.
INGREDIENTS
· 3/4 cup packed fresh parsley leaves
· 1/2 cup packed fresh cilantro leaves
· 2 tablespoons packed fresh oregano leaves
· 1 small shallot, chopped
· 1/2 Fresno chili, seeds removed and chopped
· 3 cloves garlic, peeled
· Kosher salt and freshly ground black pepper, to taste
· 1/2 cup olive oil
· 2 tablespoons red wine vinegar
· 1 1/2 pounds flank steak
INSTRUCTIONS:
1. To make the chimichurri sauce, combine parsley, cilantro, oregano, shallot, chili and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and red wine vinegar in a slow stream until emulsified; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
2. Combine steak and remaining parsley mixture in an airtight container; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
3. Preheat grill to medium high heat.
4. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
5. Slice steak and serve with reserved 1/2 cup parsley mixture.
