Dinner Party with 1983

You're going to want to text a dinner party invite to all your favorite people once you're through with this post. Tonight, we're hosting a dinner party that promises to tantalize your taste buds and leave you craving more. And at the heart of it all? The pièce de résistance: 1983 Creamy Espresso Martinis, the perfect accompaniment to a banger of an evening.

Appetizer: Pan Con Tomate (yes, that's exactly what it sounds like)

A Spanish tapas staple, these little bites are the perfect starter.

Ingredients:

• 1 ciabatta loaf
• 3 Tbsp. extra-virgin olive oil, plus more for drizzling
• 2 garlic cloves, halved crosswise
• 2 lb. heirloom tomatoes, cored
• Flaky sea salt
• Freshly ground black pepper
• chopped oregano,
• and/or oil-packed anchovy fillets (optional; we like Fish Wife Cantabrian anchovies in EVOO 👌)

Instructions:

1. Preheat the oven to 300°F (150°C).
   
   
2. Using a bread knife, slice the ciabatta in half lengthwise, then slice each half lengthwise again, and cut each strip diagonally into 4 pieces, resulting in 16 pieces total.
   
   
3. Drizzle 3 tablespoons of oil over the bread and rub each piece to evenly distribute the oil. Place the bread on a rimmed baking sheet and bake until lightly browned and dried out, for about 30–40 minutes. Rub the warm toast with the cut sides of garlic and set aside.
   
   
4. Meanwhile, slice a thin round off the bottom of each tomato. Grate the tomatoes on the largest holes of a grater into a medium bowl until only the flattened tomato skins remain. Finely chop the skins and mix them into the grated flesh, seasoning generously with salt.
   
   
5. Spoon a generous amount of the tomato sauce over each toast (you may have some left over). Let it sit for at least a minute or two so the bread can absorb some of the juices. Drizzle with oil, sprinkle with more salt, and top as desired.

Main Course: Filet Mignon with Truffle Mashed Potatoes

Ingredients:

• 4 filet mignon steaks
• Salt and pepper to taste
• 2 tbsp olive oil
• 4 large potatoes, peeled and diced
• 1/4 cup butter
• 1/4 cup heavy cream
• 2 tbsp truffle oil
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat the grill or a skillet over medium-high heat.
2. Season the filet mignon steaks with salt and pepper.
3. Drizzle olive oil over the steaks and rub to coat.
4. Grill or sear the steaks for 4-5 minutes per side for medium-rare, or until desired doneness. Remove from heat and let rest.
5. Meanwhile, boil the diced potatoes in a pot of salted water until tender, about 15 minutes. Drain well.
6. In a separate pot, melt the butter over low heat. Add the cooked potatoes and mash until smooth.
7. Stir in the heavy cream and truffle oil until well combined. Season with salt and pepper to taste.
8. Serve the filet mignon steaks with a generous spoonful of truffle mashed potatoes. Garnish with chopped chives.
   
   

Dessert: Boozy Affogato

Ingredients:

• Vanilla bean gelato. (If you're feeling fancy, sub vanilla for mint, fiordilatte, or coffee gelato)
• 1983 Creamy Espresso Martinis

Instructions:

1. Place a scoop of gelato in a serving glass or bowl.
2. Pour 1983 Creamy Espresso Martinis over the ice cream until it's partially submerged.
3. Serve immediately and enjoy the creamy, indulgence. Mama miaaaa 😩🤌

As the evening comes to a close and the last drops of creamy espresso martinis are savored, we raise our glasses to the magic of good food, good company, and unforgettable moments shared around the dinner table. Oh, and if you're looking for the perfect pre, during, and post dinner tracks to keep the vibes chillin, look no further. We've got you covered.