perfecting the "done before they arrive" party- a work in progress
What in the world happened to spring? I just arrived home from meetings in Savannah only to find my daffodils covered in sleet. Snow is in the forecast and the temps are plunging into the 20s. I thought those dark dank days of walking my dog were over. Time to import a splash of sunshine. Maybe its because I was just in the south and I was spoiled
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perfecting the "done before they arrive" party- a work in progress
The inn is full for Easter! With hikers, bikers, sun seekers, and sleepers- breakfast for a crew can be a challenge. Out in California “toast” continues to reign. So I figured I would hop on that train and make it the centerpiece of my Saturday breakfast/brunch/lunch. A grab-and-go affair that should please all palettes and fit every timetable.
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perfecting the "done before they arrive" party- a work in progress
One of the best parts of throwing a party is in the planning. I get a certain thrill when all the components begin to come together. From the menu to the seating chart, it’s a culinary “words with friends”. I knew I wanted to do something a little different for a business dinner my husband and I were hosting. The challenge was creating something
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perfecting the "done before they arrive" party- a work in progress
Want to whip up something extraordinary in no time flat? Simply toss some out of the ordinary ingredients together to create a dish that is sure to impress. If you’ve never tried Israeli couscous you are missing out. Sometimes called pearl couscous or ptitm, these small, round, pasta-like granules are made from semolina and wheat flour. Unlike
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perfecting the "done before they arrive" party- a work in progress
Want to elevate your next dinner party? Simply add a course. Easy to do when you offer a salad of mixed greens and an array of cheeses after the main. Notably French, a salad and cheese course is a wonderful way to extend the festivity, savor that last bit of red and a great tactic to appease a still hungry guest without breaking the bank on
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perfecting the "done before they arrive" party- a work in progress
What’s the secret to staying warm during the winter weather? Dress in layers. The same holds true when making soup. Start with your base- stir and sauté, and another layer of ingredients- stir and sauté, add your liquids- stir and simmer. Something truly magical happens when you compose a soup with care and stir and simmer with love. And the best
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perfecting the "done before they arrive" party- a work in progress
What’s the secret to pulling off a seamless dinner party? Making sure all of your components are prepped and made ahead of time. And what better way to ring in the New Year than with a duck supper in front of the fire? While I adore confit, I certainly don’t relish the idea of rendering and preserving duck legs in my own kitchen. Thankfully with G
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perfecting the "done before they arrive" party- a work in progress
Another holiday weekend is upon us, happily for some of us that means another full house. Which most likely means offering up breakfast, lunch and dinner, several days in a row. The trick is figuring out a way to show your guests you care while not pushing yourself over the cliff. For me breakfast and brunch have always been a bit of a bear.
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perfecting the "done before they arrive" party- a work in progress
Just had my holiday hors d’oeuvres class at Dorothy Lane Market Culinary Center. It was such fun teaching the full house how they too could impress their guests with little stress. I shared a few tricks of the trade that ensure that absolutely everyone can entertain with ease. Here they are! Every guest loves being greeted with a plate of
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perfecting the "done before they arrive" party- a work in progress
Was it just me, or did you wake from finally putting away the last Thanksgiving chafing dish only to discover that it was the first day of December? This fall has literally flown by; unfortunately my holiday to-do list has not taken flight with it. As I look at my calendar, myriad of task related post-its, sheets of lined note paper covered with
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Wherever I find myself, I’m happiest with a full dining room table. As a former professional chef and caterer I want to share what I’ve learned over the past three decades of entertaining. On this site you’ll find tricks of the trade to help even the most harried of you pull off a seemingly seamless fête. Come join the conversation! read more →