This is in an area where I didn’t use tenacity for bentgrass or put new seed down. It seems to have popped up this year though. I haven’t tried spraying it with tenacity yet.

I always find red a hard color to keep rich and bright. I would initially wash it in cold to release excess dyes using a color specific detergent (not too much, since it's not even dirty). I wouldn't wash it too often but when it needs freshening up, warm wash, delicate cycle (or short cycle that's not too aggressive). Line dry or tumble dry on medium or low heat. If you line dry outside be sure the white part is exposed to the sun so it doesn't fade the red. Oh...and congrats on the Electrolux...let us know how you like it.

I wanted yellow walls, and we chose Benjamin Moore's "Rich Cream," which actually reads as light yellow in our kitchen space. I really wanted yellow, and all the ones I tried were too bright (highligher bright) until I tried the Rich Cream, which was perfect: warm, soft, yellow. So all this to say, even if you choose another color of the rainbow than yellow, it is important to try the trial cans in your space before choosing the shade, because differences in lighting impact the color seen. We love it, and after our upcoming kitchen remodel, plan to repaint the same color!

Great responses, thank you so much! So much unpack :) @Elmer J Fudd, I’m not set on seafood as part of the entrée, but would like to serve 2 small complimentary protein portions instead of one larger portion. What else would pair well with filet? I would love to go a little out of the box with that, and keep the sides simple like roasted heirloom carrots, a roasted green veggie and some kind of potato, possibly a mash. I love your ideas @beesneeds Maybe start with an amuse bouche? @Michele, melon and prosciutto, a classic! @Sheeshie, I have some help and a very efficient process. Panzanella with jalapeño…nice twist, thank you! @pillog, thanks for the encouragement, I do think I’m on the right track… now it’s nailing the pairings! About the “fork”, I meant I didn’t want finger food. Knives welcome too! @jojoco Asparagus spears wrapped in prosciutto sounds fresh, I wonder what spring fruit I could use instead of pear? Thinking about seasons, if it were late summer wouldn't grilled peaches with cherries with burrata sound good? Maybe with almonds or pistachios? @foodonastump, great idea to incorporate watercress with the drunken shrimp (that looks amazing!) as a nod to a salad course. Not sure if I’ve had Risotto cakes, but it sounds delish. @faftris instant read digital thermometer and room temp filets, I think it will be ok. @chartreuse scorpion, you made me think of panzanella.. Thank you, @lisaamam definitely small portions. Spinach fettuccine with mushrooms, prosciutto, peas and cream is a contender, and would be so pretty @floral_uk z.8/9 SW UK (love your name) paté is an idea! And thanks for the reality checks ;) @patriciae , avocado sounds good, but avocado is tough to gauge for prime ripeness and browns so quickly. Same reason my banana cream pie always has a backup… Goodness @Bunny, that is one small appetite! @chloebud, for me it depends on how delicious the dish is ;) @nicole and chloe, the puff pastry and rollups look great, and they are always a hit, too. @localeater, you’re channeling Italy too. Love artichokes too, but can be so messy. @pkpk23 somehow I keep coming back to pasta with a light, lemony sauce…sounds so good. @olychick, vegetable terrine! So beautiful, looking into that. @Annie Deighnaugh, I am saving the cranberry brie bites, adding to my appetizer file. Those are some elevated mushroom caps, and they do lean into the beef, thank you. I might be reconsidering my sides, the carrot recipe looks great too. This would be a good time to thank you again for your apricot bites recipe…I think of you whenever I serve them (which is often), and they are always a hit. @czarinalex, one large ravioli on a pretty plate could work. I could see it with pea tendrils and maybe a pea puree depending on the filling. That pesky filling choice lol. Thank you @wildchild2x2 I do hope this will be a memorable evening with friends I won’t see for a few months as we all go separate ways for the summer. @Islay Corbel Thank you sending those links!! I’m headed down the rabbit hole! Do you think the salad substitute course is considered antipasti? Love the Mousseline de poisson et sauce aux crevettes as well. And I have fish forks lol. @John Liu that’s a direction I hadn’t thought of, thank you! @Kswl toasting the ravioli is a great option, and thanks for the fork reminder. @Sherry8aNorthAL, thank you, that is so pretty! Apologies if I missed anyone, you all knocked it out of the park. After the first round of responses contenders were: Ravioli with a light possibly lemony cream sauce… but what filling? Risotto cakes Vegetable terrines…maybe as a side if not a first course? Bonus points for being "make ahead". Still debating if shrimp is the best choice to go along with the filet, which will help determine the starter. Can't wait to dive into the links and the later suggestions. The side bar comments are interesting as well. I appreciate your perspectives and enjoy the collaboration, which is, after all, why we are here on GW. When it comes to hosting, the formality of my menu varies widely, as does the guest list. Food plays a big role across cultures—what we eat and how we prepare our meals are a reflection of who we are, where we come from, and our experiences along the way. After the isolation of covid, we took to hosting intimate dinner parties because we wanted to share that part of ourselves with each other. Food can jet us back to some of our happiest memories. And I am grateful that I get to share it with my GW friends as well.