Three weeks before Judith Tatar sets Oct. 19 for the date of her dinner party. Confirms birthday boy Glenn Pushelberg of design duo Yabu Pushelberg as guest of honour, along with his partner George Yabu. Also books set designer and director Michael Levine, straight off his tour of duty with the Canadian Opera Company's Ring cycle.
Calls and books the wait team of Barton Cornego and Tony Volpe of William Reid & Associates, and her favourite caterer, Liza Hardoon of To Go in Toronto. Calls the rest of the guests and asks them to pencil in the date.
A few days later, is reminded by her office that Oct. 19 is the launch of her new gallery space at the Spoke Club. Makes a few desperate calls and rebooks guests for Oct. 18.
Two weeks before In honour of Pushelberg's predilection for Air France, Tatar's office designs and sends out an e-vite that looks like a boarding pass. Forwards e-vite to the hired professionals, so “that they know the attitude of the occasion.”
Judith Tatar spent three weeks planning Glenn Pushelberg's birthday bash. (Simon Hayter/The Globe and Mail)
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Chef Hardoon e-mails a sample seasonal menu with several options for each course. Tatar chooses butternut squash soup with spiced crème fraîche over salad of mâche, frisée, asparagus and beets.
For the two mains, Tatar first chooses pan-seared halibut over mustard-crusted salmon (“I think I have had too much salmon lately”). It's tougher to decide between filet mignon or braised beef short ribs for the meat choice, but she concludes that the filet is too safe.
Orders birthday cake from Linda Morganstein of Once Upon a Cake, famous for hand-painted illustrations on fondant icing.
Forwards finalized menu to The Globe and Mail's Beppi Crosariol, who makes his wine recommendations for each course. He comes up with an affordable sauvignon blanc that pairs well with the hors d'oeuvre, a hot Gigondas for the short ribs and vin santo for dessert.
Consults DJ Geoff Kelleway on the evening's music.
One week beforeTatar discusses the flowers with her regular florist, Karina Lemke of Posies Flowers. Enthusiastic response from guests finds Tatar's table oversubscribed. Calls friend Anna McGowan to borrow flatware and china, and design store Nienkamper to borrow extra seating. “My plan is not to freak out and just to squeeze everybody in,” she says.
The morning ofBefore rushing out to get her hair done, receives e-mail from Levine, who is too ill to attend. Calls friend Stephen Dembroski, who is happy to pinch hit. Leaves house to caterer Hardoon and florist Lemke to work their magic. 5 p.m.Arrives home and dresses. 6 p.m. Makes final decisions on dinner seating and reviews the night's schedule with the wait team, who bring her an inaugural glass of white wine. Refreshes her lipstick (Code Red) and puts on the music. 7:35 p.m. The doorbell rings.
