Last night we were tickled to be invited to the home of Spencer & Allison, co-owners of Black Tie Barbecue for an intimate get together with their fabulous, and recently engaged, friends, Joe and Lauren. You’d think Spencer and Allison would be exhausted from catering constantly, but no, they were up for a tasting party. A bruschetta tasting party. I love being a recipe guinea pig.

Four different types of bruschetta were prepared by our gracious hosts as the rest of us gathered in their kitchen to cheer them on:

1. Buffalo Chicken
2. Melon, Proscuitto & Mozzarella with Mint
3. Shrimp with Red Pepper
4. Antipasto

And I know this is crazy, but I left my camera on during the day and the battery died, leaving me with no way to document our time together. Thank goodness for Spencer and his iPhone! Thanks again, Spence!

Since this was the first time we had all seen each other since February (Lauren lives in D.C.), we had loads to catch up on. And catch up, we did. The talk inevitably turns to food and catering, since I used to cater and of course, we all love food.

Lauren & Joe, From The Night We First Met In February

And then it was time to test the recipes.  Pinky swear, these two cannot lose (actually, these four – Neil and LaToyin, who round out the 4 owners of Black Tie BBQ), are so talented in the kitchen, that soon I will be saying, “I knew them back in the day,” when Hollywood calls.

The Fabulous Four - Allison, Spencer, Neil & LaToyin

First up – Buffalo Chicken Bruschetta. How could what looks like a yummy spread taste exactly like a plate of hot wings? We all loved the flavor meld of chopped fried chicken tenders, blue cheese, hot sauce and celery. I can’t wait to serve this at next year’s Super Bowl party. Ok, I won’t be able to wait until then – college ball is starting soon! Go Gators!

Next -Melon, Proscuitto & Mozzarella. Finely minced sweet cantalope paired with salty proscuitto, mini mozzarella and mint. So refreshing and not the least bit cloying. It was like a palate cleansing bruschetta. An elegant winner. I could see this served on silver trays with mimosas as a starter for brunch.

Third – Shrimp with Red Pepper. What’s not to like? It’s shrimp, y’all. Not a speck of this was left over. Scrumptious.

Last offering – Antipasto Bruschetta. Yum, Yum, Yum.  Chopped kalamata olives matched up with crunchy radish and tomatoes. Gobbled up like ravenous badgers. Gone, Daddy, Gone.

Antipasto & Shrimp Bruschettas, With A Peek of Buffalo Chicken Below

Melon, Proscuitto, Mozzarella & Mint - Perfect

The six of us sat around the living room, noshing, sipping wine and discussing classic television. So much fun. As we discussed where we all go on vacation together (we would have the greatest time traveling with these two awesome couples), Allison and I dished up the blueberry crisp and vanilla ice cream I had made earlier in the day. I have to say, it was well-received.

Blueberry Crisp & Homemade Vanilla Ice Cream

After all these tasty treats, Spencer suggested we move the party to a very secret location in Buckhead. A place I have been dying to check out. This place is so secret, it has no sign, no visible entrance – the only way to gain entry is to know the private telephone number. I won’t tell you where it is, because that would spoil it for those in the know, but I will tell you that they mix some of the tastiest cocktails I have ever had the pleasure of imbibing until 2 a.m.

When I finally tucked myself into bed at 3 a.m., I had happy visions of delicious bruschetta dancing in my head.

Thanks a million, Spencer and Allison, you all are fantastic to bring the six of us together. Cannot wait to do it again.

xoxo, Patti

Today blogging to The Bugsy Malone Soundtrack – Speakeasy