#NationalDinnerPartyDay
Hauste’s Gift To You & Yours
A Spring SoirÉe For National Dinner Party Day
For Hauste’s 1st annual National Dinner Party Day celebration on April 9th, we’re party planning in real-time on Instagram as we lead up to the big day – invitation templates, decor inspo, spring-inspired menu, and reminders on how & when to get it all done included! Whether your loved ones make it to your table or curate their own simultaneous celebration across the nation, #HostWithHauste this holiday!
So, why should you have a dinner party on April 9th?
Dinner parties not only foster connection and meaningful moments, but they also align with a low-waste lifestyle! #NationalDinnerPartyDay was founded to contribute to Global Citizen’s mission of #ADayWithoutWaste
"As Americans we produce 25% of the world's waste, even though we count for less than 5% of the global population. When you buy food locally, and thoughtfully prepare an awe-inspiring meal, you are the change that reduces this thoughtless, insane waste! And most likely, while doing it, you will have a wonderful time!" @huffpost
To honor the mission of Global Citizen & #NationalDinnerPartyDay we'll be taking you along as we plan, prep, cook, & hauste - in hopes that you will #HostWithHauste!
Follow along live on Instagram Stories – @hauste.co
Get In The Moodboard
Laid-back California backyard meets Italian spring
Set the Mood
Here is our Spotify playlist! We’ll be listening to it all day
Shop the Look
Here are some of our picks to set the scene
The Extra’s
Along with the curating the menu we’ve designed invitations, a printed menu, and place cards! You can access the Canva templates via the link below!
On the Menu
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Serves 4-6
Roasted Olives
2 cups olives pitted
1/3 cup olive oil
6 cloves garlic (peeled)
1 shallot (thick sliced)
1 lemon (quartered)
2 sprigs fresh thyme (chopped)
2 sprigs fresh rosemary (chopped)
big pinch of chili flakes
Whipped Feta
1 block (8 ounce) feta cheese
3 ounces cream cheese, at room temperature
2-3 tablespoons honey
zest of 1 lemon
2 tbsp water
freshly cracked white pepper and salt to taste
Baguette
1 baguette, sliced
2 tbsp extra virgin olive oil
Steps
Preheat the oven to 450° F. In a baking dish, combine the olives, olive oil, garlic, shallot, lemon, thyme, rosemary, and chili flakes. Bake 20-25 minutes.
Meanwhile, add feta, cream cheese, honey, lemon zest, water, and white pepper and salt to a food processor and pulse until smooth.
Slice baguette and brush with olive oil on both sides. Once olives are done roasting, set oven to broil and toast slices. You’ll need to flip them once one side gets golden. Keep an eye on these – they go quick!
Spoon the feta into a low bowl and then top with the warm olives. Serve with toasted baguette.
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Serves 4
1 pound dried linguine pasta
4 tablespoons extra virgin olive oil
1 pound large shrimp, peeled & deveined
1 shallot, finely chopped
4 tablespoons salted butter
2 cloves garlic, minced or grated
2 tablespoons chopped fresh thyme
1 pinch crushed red pepper flakes
1/2 cup dry white wine (we used Sauvignon Blanc)
zest and juice of 1 lemon
1/2 cup fresh parsley, chopped
salt and pepper to taste
Steps
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Save about 1 cup of the pasta cooking water.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Season the shrimp with salt and pepper. When the oil shimmers, add the shrimp and sear on both sides until pink, about 2-3 minutes. Remove the shrimp from the skillet.
To the same skillet, add the remaining 2 tablespoons olive oil and shallots. Cook for 5 minutes. Add the butter, garlic, thyme, and crushed red pepper flakes. Cook until fragrant, 1-2 minutes. Pour in the wine, lemon zest, and juice, and bring to a simmer. Add the shrimp and pasta, tossing to combine. If needed, thin the sauce with a little of the pasta cooking water. Remove the pasta from the heat and stir in the fresh parsley.
Divide the pasta between plates. Top with more fresh herbs and a slice of grilled lemon!
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Makes 24 bars
Crust
2 cups flour
1 cup sugar
2 sticks of butter
4 large eggs
Topping
1 1/3 cups sugar
1/4 cup flour
2 tbsp lemon zest
6 tbsp fresh lemon juice
1 bag (14oz) shredded coconut
Steps
Heat oven to 350°F
Line an 9x11 baking pan with lightly greased foil
To make crust, mix flour, sugar and butter with a food processor (or pastry blender) until mixture resembles coarse crumbs
Spread evenly over bottom of prepared pan and bake for 20 min (until golden)
To make topping, beat eggs, sugar, flour and lemon juice in a large bowl until well mixed, then add lemon zest and coconut
Spread over baked crust
Bake 25 to 30 min
Let cool in pan and cut into bars
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1 large wine glass (or spritz glass – we use these from Viski)
1 part club soda
2 parts Aperol
3 parts Prosecco Brut
chuncky ice cubes
orange or lemon slices for garnish
Steps
Fill a large wine glass half way with ice cubes.
Pour 2 parts Aperol
Pour 3 parts Prosecco (add the Prosecco after Aperol, to keep bubbles at their best)
Pour 1 part club soda
Stir and garnish the rim with an orange or lemon slice & serve!
