I’m excited to host and kick off our very first book club for The Goldfinch. Supposedly we all read the book in advance; however, for those who just barely opened the book, are still at the beginning or three quarters of the way done, be prepared for spoilers. I think I made it a little beyond the halfway mark. But bonus points to those who actually got through the entire 700+ page book this past month.

Of course no book club is complete without the wining and dining experience. Aside from the munchies and fruit and cheese platter (not photographed), tonight’s menu includes:

1. Spring salad with sliced apples, silvered almonds, goat cheese and raspberries with a champagne vinaigrette.

2. Mashed yams with creamy butter and milk.

3. Roasted vegetable (carrots, onions and bell peppers) pasta with garlic and white wine sauce, and a side of grilled chicken.

And to top it off our meal, I sprung for making these yummy lemon shooters. Crumbled vanilla cake with lemon curd and whipped cream.

Bon Appetit!