Last night we hosted one of the "Notable Affairs" dinners for the Marshall Regional Arts Council, under the name "Carnevale Pastorale" which was a nod to the Venetian carnevale festival (Mardi Gras) and the bucolic nature of our little place in the country. (There's some musical reason for the selection, but I've forgotten exactly what it was now). The dinners raise money for the MRAC's series of performing arts events in our community by having couples host dinner events (fish fries, boat tours, etc.) and 8-50 people sign up, with the proceeds going to the MRAC. We signed up, and decided we'd cook instead of sitting down and eating with our guests (we didn't learn till it was over that it's rare for the hosts to actually cook - someone said it had happened about fifteen years ago). That also solved the little problem of only being able to seat ten people at our dining table, and having china for twelve (and silver for four! Luckily people in our family who have passed away had silver, which helped substantially, and we were able to set a really nice table).
Anyway, Jamie whipped up a phenomenal menu, beginning with a really nice appetizer table including bacon-wrapped artichoke somethings (photo shows the table, but the bacon things are hidden), crostinis, and red and white wine recommended by Under the Texas Sun, our local wine store. 
That was followed by a spinach (and other lettuces) salad with cranraisins, almonds, feta, and balsamic vingear/olive oil/Dijon mustard dressing (plus sea salt and ground pepper, of course). Main course was the Abacus rosemary crusted pork tenderloin, with grilled vegetables and a pasta and spinach side dish. To commemorate the main course (and our role for the evening), Jamie and I wore our Abacus chef's jackets from our "Dirty Dozen" cooking classes, which were a big, big hit. Turned out one couple, the Lewises, were regulars at Abacus chef Kent Rathbun's wine dinners at his home in Dallas). 
Dessert (I really wish I'd taken a picture of it!) was warm soft chocolate cake (the kind where it's cake on the outside and liquid chocolate on the inside), baked in rose shaped muffin cups served with a fanned strawberry garnish, raspberries and blueberries, and a whipped cream topping (whipping cream, sugar & vanilla). Oh, yes, and it was dusted with edible bronze flakes.
All in all, a very nice evening, and all for a good cause.