dine in

Living in a smaller town has certain limitations; one is a wide selection of restaurants. Thankfully Dayton has a profusion of purveyors with top-notch butchers, fishmongers and an abundance of specialty food items. Making business entertaining at home a more than viable option. Such weeknight dinners need to have a minimum of muss and fuss. Providing lighter options always makes good business sense. In this day and age it’s prudent to inquire if your guests have any dietary restrictions or strong aversions. Tonight’s business fare is predominately vegetarian with a preapproved Alaskan catch for the main.

Asparagus with a wasabi mayo makes a fresh starter with just the right amount of kick. Steam asparagus in the microwave until crisp-tender and refresh in an ice bath. Drain well, wrap in paper towel and store in the frig in a Ziploc bag. This can be done earlier in the day, or even the day before.

Whisk together the mayonnaise, soy sauce, sugar, fresh lemon juice and wasabi.

Put in a ramekin, cover and refrigerate for at least four hours, this too can be made the day before.

The mushroom bisque is best made the day before so the flavors can meld overnight. Sauté sliced button and cremini mushrooms with chopped onion until the mushrooms are just beginning to brown. Add the sherry and chopped thyme.

Transfer mushroom mixture to a medium stockpot. Add broth to cover, simmer for 10 minutes.

Carefully puree with a hand blender until just smooth but the soup still has texture. Cover and refrigerate overnight.

Sauté the shitake mushrooms with the shallot rounds until they begin to brown. Set aside for a garnish. This can be done hours in advance, cover and refrigerate and gently re-warm in the microwave on 50% power right before serving.

Ladle the hot soup into bowls, garnish with the warm shitake shallot mixture, drizzle with white truffle oil.

Citrus marinated salmon with fresh herbs. Best if covered in the frig for at least four hours. Grill over hot coals.

Here’s a spinach trick for a crowd. Pre-sauté in batches.

Leave at room temperature then flash sauté at the last minute with minced garlic and a little olive oil.

The roasted fingerling potatoes can be halved, tossed in olive oil, kosher salt and fresh rosemary and left on their baking sheet well before your guests arrive. At the end of cocktails pop them in a preheated 450 degree oven until crisp, about twenty five minutes.

A fresh fruit finish is tempered with those petite fudge cakes that were previously stashed in the deep freeze. With a meal like this you can count on repeat business!