The Art of Hospitality

Last night my son Gary treated us to a dinner -- Chicken Pot Pies - baked in individual ramekins, literally oozing with comfort.  Oh my gosh, I was in heaven.  I love being in the kitchen with Gary and feeling welcome to help.  He started getting things organized, and I was able to prep some of the ingredients by dicing carrots, celery, onion and cooked chicken.

While watching him create these little beauties, I learned a lot and thought you all might enjoy seeing some pics, and reading a little about his process.  He started out by retrieving his printed recipe from his journal of recipes (informative for me, i.e., How to Find Recipes ... instead of ... Now Where Did I Put That Recipe?...).  Beyond that and as a side note, if you want the recipe for Turkey Pot Pie, click this link to it at allrecipes.

Altered recipe:  Gary wanted you to know he altered the recipe by using chicken instead of turkey.  Additionally he added: 1/2 tsp sage; 1/2 tsp marjoram; 1 tsp salt; 1/2 tsp pepper; 3 cups water; 3 tsp of powdered chicken bouillon or 3 cubes of chicken bouillon.

To follow along, after prepping was finished he assembled together and cooked the ingredients, following the process and times stated in the recipe.  While the ingredients were simmering,  he rolled out the pie crust.

He placed the ramekins face down on top of the crust to measure the round shape, to have about a 1" overlap.  

By the time he cut the rounds of pie crust, the simmering goodness was ready to dish.

He fitted the pie crust over the spooned in pot pie mixture and cut vents in the crust, for the hot air to escape while baking.   The recipe plus two pie crusts made eight individual servings.

I couldn't resist taking a photo through my wine glass.  It has Napa Valley incised on it, and offered an opportunity for a looking glass of sorts, a vision through this lens of wine country, what that means with all the great wine and food for which it is known.

Back to the process.   The aroma filling the kitchen caused tummies to growl and once the pies were baked, they had a bit of a rustico look to them that I love.

Gary agreed to a photo of him in the kitchen.  On the stove, eight chicken pot pies rest until time for dinner.  Luke the Lab was resting too.  

We sat down to dinner with each having our own Chicken Pot Pie.

Tender crust and just the right amount of ingredients floated in juicy gravy.   I ate slowly, savoring each bite of incredibly good food.

But alas, it was gone, il fin, the end.

But not quite the finale,` as dessert was served:  fresh raspberries drizzled with honey from the bees of Jon and Patti Sevigny at BeeKinder in Napa. 

Dinner and dessert was a most satisfying experience.  One thing Gary mentioned early on was that he and Bill have a day a week when they cook, adding meals to their freezer.     

To sum up, during each visit in their home, I am blessed to feel at home and benefit from their amazing meals.  Gary and Bill certainly have mastered the Art of Hospitality.  Viva Hospitality!