I had been planning for a long time to take advantage of the cooler season to organize an event like “Dinner at Stipe’s.” The idea was to showcase what we could do, bring people together, strengthen the brand, and grow the business. Although the concept sounded simple, the execution was not easy for us.

The biggest limitation was seating – within the Villa, we only have 24 spots arranged at two large tables. Without the option for smaller tables for 2-4 people, guests had to share a table with strangers. Some couples canceled because of concerns about how others might behave, but the guests who did attend had no such issues. The atmosphere remained well-managed, warm, and pleasant.

Preparations and Selection of Dishes

Preparations for the dinner lasted a full week. We paid special attention to the appetizer and dessert, as these dishes needed to make a strong first and final impression. For the appetizer, we decided to serve carp chips and fish pâté. We spent three days experimenting with recipes for catfish pâté – ingredients like tuna, margarine, or similar items commonly found in restaurant recipes were out of the question. In the end, we succeeded – a simple catfish pâté with minimal seasoning won everyone over. To add a Baranja touch, we included crackling scones. The guests were delighted, exceeding all expectations.

One guest, Josip, ate so much pâté that he struggled to continue with the other courses!

For dessert, we chose floating islands and baked crepes with cheese. The combination of warm and cold desserts delighted the guests, but more on that later.

The Day of the Dinner and Challenges

On the day of the dinner, everything went smoothly – the dishes were prepared in order, and the carp on a spit was cooked in front of the house. This turned out to be a perfect choice – guests enjoyed the fire, sipped wine, and shared stories.

However, unexpected complications arose. We were waiting for a team of journalists who never showed up, which disrupted our schedule. Due to the rush and lack of experience in serving multiple courses, we messed up the fish stew. We added a bit too much water to save time, but it affected the flavor. Our usually excellent fish stew ended up in the “good/edible” category, which was disappointing for us.

An Evening with Food and Fire

Before dinner, the guests gathered around the fire while I brought out the first dishes: carp chips, pâté, squeaky cheese, and pickled vegetables. The reactions were fantastic – the guests expressed their enthusiasm for the appetizers.

After the appetizers, we served pasta for the fish stew and catfish perkelt, along with the main dishes. Although the fish stew didn’t shine, the catfish perkelt was a hit. Guests praised it, and the locals who tried the carp on a spit couldn’t hide their delight.

Preparing the carp in front of the house allowed guests to participate in the process – they stepped outside, admired the fire, and engaged in conversations. When the carp finally arrived at the table, it was met with applause. Visitors like Paul and Tony tried this style of carp for the first time, while locals remarked on how exceptionally well it was prepared. Three carp, each weighing three kilograms, disappeared in no time.

The desserts were the cherry on top – floating islands and baked crepes perfectly rounded off the dinner. Guests sighed with fullness and satisfaction, and the evening continued in a relaxed and enjoyable atmosphere.

After Dinner – Socializing Until Dawn

After the desserts were finished and the tables cleared, the guests lingered with drinks in hand, enjoying the pleasant atmosphere. Everyone was smiling and satisfied with the dinner, casually socializing with one another. The first group left by midnight, the second by 3 a.m., while the crew that stayed overnight welcomed the dawn.

Although I went to bed very late, I had to get up in the morning to prepare breakfast for the guests who stayed overnight. With the aroma of coffee and breakfast, we spent a few more pleasant moments chatting about the dinner. The guests praised the entire experience and promised to return for the next dinner we organize.

Feedback and Preparation for the Future

After the impressions settled and I finally took a breather, I sent a feedback form to the guests. They rated the dinner as outstanding! In my message, I apologized for the fish stew and promised to address that logistical hiccup. Still, that detail couldn’t overshadow the overall experience – from the food and drinks to the atmosphere and socializing. The guests unanimously concluded: “We want more!”

For me, this dinner was a significant step forward. Although not everything went perfectly, we learned a lot. I realized how important it is to balance logistics, quality, and atmosphere. Were we lucky with the guests, or did we lay a solid foundation? We’ll find out after the next dinners. One thing is certain – this was the beginning of something special.

We are now slowly preparing for the second dinner, which will take place on Saturday, December 7, 2024!

In the general lack of photos, this is one of the rare ones we managed to capture—featuring our special guest Paul Bradbury clearly enjoying the company, the atmosphere, the food, and, evidently, some Gerštmajer wine! 🙂