One of the occasional pleasures of my professional life is taking part in tastings for major events. Yesterday, on a perfect Washington spring afternoon, we zipped down 395, past the blossoming Tidal Basin, to the caterer’s large facility.

First we were presented with six different round tables with three different color palettes for the décor.  Through a process of mix and match, we chose two table cloths (midnight blue and shimmering copper), a white charger with random gold spots, gold flatware, a midnight blue napkin to hang under the plate and over the edge of the table, a deep blue water glass, clear wine glasses, and gold chivari chairs with a gold cushion.

Already we were exhausted.

A first plate of eight potential passed hors d’oeuvres arrived.  As a vegetarian, I have little comment on the meat-based options…and yet, of course I do.  I comment on presentation and the balance of our choices.  And I’m excited about the rapini in a chick pea batter with lemon aioli sauce.  And we all love the spinach and mushroom Florentines in a tiny Florentine basket.  We are nearly seduced by the appearance of the BLT cupcake, but it’s just too sweet.  We settle on a coriander beef lightly balanced on a corn chip and trout on a wonton crisp.  We’ve barely started.

I recall a spectacular tasting that took place on September 29, 2008.  We arrived at the caterers around lunchtime to choose the menu for one of our most rarefied galas.  As we picked out the best wines and foods for our elite guests, the stock market lost 777 points.  It seemed a deeply appropriate transition from the buoyant and confident years of fundraising into the darkest days of the financial crisis.

But today we know the reality we’re dealing with.  Galas still work but there is a sense of modesty.  And we soldier on to choose green and white asparagus salad with a goat cheese twist and pretty raspberry vinaigrette.  Perhaps the flowers will reflect back the pink of the vinaigrette or maybe we’ll choose an unusual copper-colored rose.

Duck with wild rice and quinoa beats out the more adventurous blackened catfish.  We’ve moved away from the days of only choosing beef, but choices are limited.  Chicken is a no-go.  Lamb is controversial.  Salmon is a cliché.  Quail is too autumnal.  But duck is sophisticated and acceptable to most.  I try not to think of my duck friends.

You are wondering about the wines.  They are being donated by a local vineyard and therefore there is nothing to taste today, which is disappointing, but keeping me awake.

Their vegetarian options are fun and we settle on a rich artichoke wellington filled with meaty mushrooms and blue cheese.  We switch out the delicious fingerling potatoes for lighter vegetables to balance out the richness.  And the packets of bright green beans look wonderful.

Dessert is a difficult choice between a cleverly constructed set of sangria sorbets with sangria-soaked fruit and a brandy snap wafer.  I was skeptical of this on the menu, but it’s complex and delicious.  We go for a chocolate beignet with crème anglaise and a cardom-infused espresso ice cream, decorated with tiny lines of caramel.  The beignets are not quite right – a little chewy and dry.  A long discussion ensues.  The caterer will work with the chef on perfecting them…and we’re invited back for a second tasting of the dessert.

I suddenly realize it’s 4pm and I’ve missed a meeting.  Armed with photographs of the chosen tables and each dish, we crawl into the car and head back.  A fabulous table awaits 700 people next month.