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When it comes to entertaining, the norm just will not suffice anymore. Of course casual dinners or outings to the hottest new restos will always have their place, but for the true art of private dining it seems as though putting in the appropriate effort has fallen out of favour.

For this issue of Homefront Magazine we share one of our first "private dining collection" dinners and take you inside a loft downtown Toronto where the owner meticulously re-created one of the most authentic Moroccan Kasbahs outside of Marrakesh. The theme for our inaugural dinner, Morok'n'roll, combining the traditional feel of a Middle Eastern setting with a modern twist on the decor and menu.

We started with a hand-made, antique, copper and black glass communal dining table and added a luxurious touch to the themed elements to match the room. Traditional middle-eastern votive holders were combined with bronze glass pedestals for a multi-tiered centerpiece which ran the entire length of the table. Greenery and accent florals indigenous to the region the décor was meant to evoke added a fresh and warm touch to the table.

When it comes to decorating for themed parties, dinners or otherwise, the goal should always be to create a setting which clearly represents the theme in question, while incorporating enough small details for your guests to slowly notice throughout the evening.

Classic crystal stemware provided for a neutral element, while dark purple tea light holders with jeweled ornaments stood on rust-burgundy coloured napkins at each place setting.

The guest list included a cross-section of the country’s most recognized A-listers, from renowned fashion designers to the heads of the some of Canada’s largest financial institutions. As with any dinner party the mix of guests was developed to create a unique environment where guests would be guaranteed to enjoy the company of those around them, whether they were old-friends or new acquaintances.
 
Executive Chef Scott Connor developed a middle-eastern-fusion menu which was a feast to the eyes and the palette. Each dish combined essential and authentic ingredients with a modern twist. The plateware was selected for its unique design, each course appearing almost as a piece of art as servers carefully placed them before guests.

Despite classic china being an absolute ‘must’ for entertaining, I highly recommend adding to your inventory some interesting accent pieces which can serve multiple-uses. The dishes I selected for this event can be used for either plated courses, or even for serving dips or canapés, making them well worth the investment and able to stand the test of time.

I always say that "if you are going to entertain then entertain well." After all, life is too short. So, this winter invite over friends friends, create a unique environment, open a great bottle of wine, and experiment with some new dishes. I guarantee it will be worth the time, and make for some memorable dinners.

RECIPES

Moroccan Roll Menu

1st Course

Chick Pea Dusted Scallop On Red Lentil Puree
This dish incorporates lots of North African elements. Pureed red lentils, olive oil, garlic and a seared scallop dusted with oven dried chick pea, which has been blended to a powder and coated on the scallop.

2nd Course

Roasted Hummus Soup & Tabouleh
Roasted chick peas blended with sesame seed paste, lemon juice and olive oil, garnished with chopped flat leaf parsley, bulgur wheat and plum tomato. A spin on traditional hummus dip, thinner in consistency which allows it to be enjoyed as soup.

3rd Course

Grilled Lamb Chop On One-Day-Cooked Lamb Shank
Many Morrocan dishes involve slow cooked meats. Here we have combined Slow braised lamb shank pressed and marinated for one day, with a grilled lamb chop. The yogurt-infused cous cous, which is a staple in Nort African cuisine is finished with a pickled eggplant baba ghanoush.

4th Course

Saffron & Tomato Mousses With Syrups
Two savoury dessert mousses, one saffron, with saffron syrup, and the other red plum tomato with red red plum tomato syrup, both topped with carmelized pistachio sugar flakes.

5th Course

Coconut and White Chocolate Cous Cous
A combination of large pearl cous cous with white chocolate sauce and cinnamon poached orange segments, served with plum confit ice cream and toasted coconut. We have kept the North African prunes at their soft stage, great for ice cream. The cinnamon in the oranges creates a very Western dessert while staying true to traditional influences.