By Libbie Summers
Photography by Daniel Shippey
Make your plate a painting.
This wonderful Shotgun Supper Club dinner started with a first course that was a rainbow of colors, fresh, simple and worthy of a dinner for 100.
•Red, Yellow and Green: Farm Fresh Radish with Irish Butter and Olive Salt (for the olive salt, I put black olives in a food processor and processed until a small bit consistency then mixed with Maldon salt…about a 50/50 ratio of olives to salt)
•Pink and White: Pink Deviled Egg (Get the recipe I did for Better Homes and Gardens HERE)
•Green and White: Smashed Avocado and Goat Cheese Toast (Nothing to hard about this…not much to explain. Spread goat cheese on a toasted piece of great bread. Smash an avocado and season with salt and pepper and a little lemon juice. Spread over the goat cheese. I garnished with a finely diced radish, but a little salt and pepper are fine.)