What's for dinner?

As many of my readers know, hubby and I have a passion for throwing dinner parties. We love having friends over to enjoy good food, conversation, and tasty beverages. A typical dinner party a la casa Busbee usually entails a four-course tasting menu with wine/beer paired with each dish. We like to keep the menu a surprise for the guests until the moment of their arrival.
Well, life and dinner parties had been moving along very comfortably when a friend of mine suggested we mix things up.
"How about the guests bring the ingredients and surprise chef when they get to your house," she suggested. It was a brilliant idea.
I casually mentioned the idea of a "surprise ingredient" dinner to hubby one evening as we settled in after Caleb's gourmet hot dog dinner and cozy bedtime ritual. I thought hubby would shy away from the concept. I would if I were the chef...which I never would be, by the way. I hardly let hubby taste my culinary disasters.
But hubby took me by surprise. He said, "Bring it on."
And our dinner guests did, last night. We assigned each guest a list of items, all of which were fairly vague. Bring 2 veggies and a meat. Bring 2 starches, one seafood, and a fruit. We gave them estimate portion sizes - enough to feed 8 people - and reminded them to be creative. They complied and generously brought to the table bags of groceries at 5 pm.

Here are the ingredients that hubby had to use: rice, broccoli, apples, carrots, leeks, cranberries, brussel sprouts, sweet potatoes, cheddar cheese, truffle oil, bay scallops, fresh crusty bread, and london broil.

Hubby brainstormed every so briefly and then flew into action. We sat around a cheese plate and waited with bated breath. Just kidding, we conversed and had a merry time.

The first course was ready by 6 pm. Sweet potato and cranberry cake, sauteed bay scallops, apple slaw.

It was fantastic. We all looked somewhat guilty at how quickly we cleared our plates.

Second course: Truffled rice, braised brussel sprouts, green and yellow pepper salad, radish garnish.

Third course: Medium rare grilled London broil, leek mashed potatoes, broccoli, red wine reduction.

Dessert (prepared in advance by yours truly): Turtle swirl cheesecake.

I am once again astounded by hubby's versatility and ability to adapt to a stressful situation in the kitchen. And the fact that he went into this willingly is a testament to his craft. Thank you hubby dearest for filling my belly with another gourmet meal.