perfecting the "done before they arrive" party- a work in progress
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Posted on February 24, 2012 by Sandy Bergsten
Here’s an entertaining maxim- minimize the last minute fuss. Make as much as possible ahead of time. This blue ribbon winner can be made three days in advance. What party wouldn’t want a sweet ending like this? The secret ingredient…
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perfecting the "done before they arrive" party- a work in progress
One of the best things about our place in the desert (and there are many) is our local market. The produce, meat, and seafood at Jensen’s are all superior. Out west my hubby and I share a car and easily slip into our future roles as retirees. Each morning I go for a mountain view hike while he slips into town for his usual Venti Bold.
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perfecting the "done before they arrive" party- a work in progress
Who dares venture out for dinner on Valentine’s Day, appropriately dubbed Amateur Night. Dining in one can splurge with a plethora of the best ingredients simply prepared. Foie gras, salmon roe, black truffles, and chocolate- now that if that doesn’t put you in the mood what else will. My Valentine has a soft spot for all of the above.
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perfecting the "done before they arrive" party- a work in progress
Growing accustom to my southern environs I find myself leaning into their creature comforts. While dressing for the grocery store continues to throw me for a loop, the prospect of grits on the menu has been a delight. In Minnesota you were lucky if your cream of wheat had a sparse sprinkling of brown sugar and perhaps a dab of oleo. In contrast
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what’s old is new again- round two
What’s better than a great dinner party? Being left with the stars for an encore performance in a whole new role. One of my top craves in Palm Desert is Three Corner Bistro’s duck confit pizza. While theirs is made with brie and arugula, I decided I’d toss my lone confitted duck leg with the leftover roasted grape tomatoes, sautéed spinach, and
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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!