What could be nicer than getting together with a few old friends for lunch - a couple of quiet hours stolen from the day to chat, taste some delicious food and wine, play cards and enjoy interesting company? That’s a formula for a wonderful afternoon. In keeping with the informal nature of this gathering, we set our table in an old potting shed that hadn’t been used in years. The patina of the walls, crumbling bricks, tangle of plants and tarnished brass created a gentle comfortable warmth for the occasion. One of my basic rules in entertaining is: Never be predictable! Look to unusual spaces in your home to stage a party; use everything from antique sterling baby cups to battered clay pots for table centerpieces; use a den or library for an intimate dinner for four, or even a small terrace for a tasty breakfast.

In keeping with the rustic surroundings, we dressed the table with cotton in an inviting white-on-white print that would show off the dramatic colors of the food, and then centered it with a tarnished metal vase filled with cascading champagne grapes and a few blossoms from the garden. The only other decoration on the table were some crusty baguettes, fragrant olive oil, bottles of Spanish wine and a large clear pitcher of water with colorful lemon slices afloat in it.

The gentlemen sat down to a lunch that captured the sensuous Mediterranean feel of the setting. For the first course, we served a stunning multi-layered vegetable terrine that I have served in my catering company for many years. A pungent arugula sauce gives the dish a little edge and a tiny salad of baby greens shares the plate. The leftovers make the most fabulous sandwiches the following day!

The classic paella that followed, handsome and hearty in its large copper pan, left the guests speechless, but only for a moment. As they dug into the treasure trove of saffron rice, shrimp, chicken, clams and mussels and sipped a rich, dark, fruity Pesquera from Spain, there was a happy, contented buzz of conversation, and the noontime sun peeked into the shed. To end the meal on an exhilarating note, we served a zesty lemon sorbet with grapefruit segments that had been marinated in Grand Marnier.

The vegetable terrine, arugula sauce, sorbet and grapefruit can be readied early in the morning or the day before. All the components of the paella can also be readied ahead of time. When the guests arrive, just put the pan on the stove or in the oven to cook for 45 minutes. Paella is also a perfect choice for large buffets, because it looks so festive, feeds many people and requires little “a la minute” preparations.

Menu

Terrine of Eggplant and Roasted Peppers with Arugula Sauce
Seafood Paella
Lemon Sorbet with Marinated Grapefruit