the hostess with the mostest hotel
The afternoon’s conversations drift from children to jobs and table to lounge chairs. Minted Arnold Palmers give way to Pete’s 22 Ice Cube Margaritas. And if you know my dad, as these girls most certainly do, when he says twenty-two ice cubes he means it. Guac and my food detective’s rendition of Salsa Attack Salsa are the evening’s preamble.
continue reading →
the hostess with the mostest hotel
My mom is quite the baker. Not sure how her grandmother nickname, Yum, originated but it must have had a thing or two to do with all the incredible sweets that came out of her kitchen. I on the other hand would never be confused with a baker. They are a different breed. Perhaps it’s because they are meticulous measurers where I am more of a
continue reading →
perfecting the "done before they arrive" party- a work in progress
Living in a smaller town has certain limitations; one is a wide selection of restaurants. Thankfully Dayton has a profusion of purveyors with top-notch butchers, fishmongers and an abundance of specialty food items. Making business entertaining at home a more than viable option. Such weeknight dinners need to have a minimum of muss and fuss.
continue reading →
perfecting the "done before they arrive" party- a work in progress
Sometimes things just come together. The right people. The perfect meal. The planets. This past Saturday was one of those cosmically aligned nights. At twilight our guests arrived and with drinks in hand we ventured out to see the crescent moon forming a perfect triangle with Venus and Jupiter. Easy to enjoy this stellar company because all of the
continue reading →
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.
continue reading →
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.
continue reading →
the hostess with the mostest hotel
Can’t believe my baby is turning twenty. To celebrate we are having a houseful in our desert home. Family tradition dictates that the birthday girl picks the meal- or in this case meals. Tonight the request is pistachio pesto with grilled shrimp. One of the challenges of a vacation home is that it isn’t quite equipped like our more permanent one
continue reading →
perfecting the done before they arrive dinner party- a work in progress
Here’s one to wrap up and put under your tree. A scrumptious supper where the prep is practically done the night before. Having family friends over to take in the lights and exchange a gift or two. The best present for the hostess is spending time in front of the fire rather than with her head in the oven.
continue reading →
perfecting the done before they arrive dinner party- a work in progress
We’ve all said it, “would love to have you over for dinner- let’s get a date on the calendar”. With each additional couple the improbability of finding an open night increases exponentially. Instead of settling on a common weekend in a month, we find ourselves flipping through the seasons. Last night’s dinner was supposed to occur in July.
continue reading →
perfecting the “done before they arrive” dinner party- a work in progress
When faced with a big event it’s best to break it down into manageable pieces. Hosting a large party can be daunting, if it’s for business the stakes can feel higher. There are certain expectations for a work-related affair such as a prompt schedule, accommodating a range of diets, and providing a format that is conducive to the business at hand.
continue reading →
Page 5 of 6 pages ‹ First < 3 4 5 6 >
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!