grill on

perfecting the "done before they arrive" party- a work in progress
Categories: Meat, Veggies and Sides, Supper, Dinner Party, Sources, Posted on June 30, 2014 by Sandy Bergsten
Can’t believe tomorrow is July. That said it is time to get your grill on! One of the things I like best about grilling is that most things need to be marinated and that means prepped and placed in a bag hours ahead of time. Another little secret is that
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a new leaf

food detective
Categories: Salads and Dressings, Sources, Eating Out, Posted on February 24, 2014 by Sandy Bergsten
When New Year’s resolutions lose their novelty it might be time to turn over a new leaf. This year I resolved to get healthy, and not for the short run but for life. I’m a pretty healthy person but I wanted to hold myself accountable. One of the ways I’m
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brutal winter

perfecting the "done before they arrive" party- a work in progress
Categories: Fish and Seafood, Sauces and Such, Sources, Eating Out, Posted on February 16, 2014 by Sandy Bergsten
This one has been one for the record books. Polar plunges. Incredible ice storms. And my dear mom’s heath battle. She is a fighter and a champ, but like this winter it’s been a relentless rollercoaster. It’s hard to find your footing when you feel like you’re constantly skating on
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a super bowl

perfecting the "done before they arrive" party- a work in progress
Categories: Soups, Supper, Sources, Posted on January 22, 2014 by Sandy Bergsten
Dayton Daily News asked if I would be an entertaining expert on a column about throwing the best Super Bowl Party. I had to laugh- me providing insight to the mother of all football gatherings. In all my years of entertaining I don’t think I’ve ever had a Super Bowl
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fill’er up

something in a snap
Categories: Appetizers, Cocktail Party, Dinner Party, Sources, Posted on November 26, 2013 by Sandy Bergsten
Can’t believe Thanksgiving is just days away. I am so excited to have a full house in the desert. But with that full house brings a lot of opinions. I’m being holiday- shamed into cooking an authentic entirely by scratch multi-dished meal. Really. Must we… Obviously “we” (meaning me) must.
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côte à côte

food detective
Categories: Veggies and Sides, Supper, Dinner Party, Sources, Posted on October 28, 2013 by Sandy Bergsten
The other day I was pushing my cart down the frozen food aisle at Trader Joes when my eye spied the most adorable carrots. These frozen little gems looked just like teeny pumpkins in a frost. I had a flashback to my catering days in the 1970’s when turned vegetables
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listen up

food detective
Categories: Veggies and Sides, Supper, Dinner Party, Sources, Posted on September 22, 2013 by Sandy Bergsten
Thomas Keller’s ears should be burning. I have been raving nonstop about his killer creamed corn recipe. It is literally off the chart. The secret it turns out is freshly grated lime zest and big spritz of lime juice. Combine this with just picked sweet corn and you’re hard pressed
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coastal cocktails

perfecting the "done before they arrive" party- a work in progress
Categories: Appetizers, Cocktail Party, Sources, Posted on August 6, 2013 by Sandy Bergsten - Comments (0)
My buddy Rick came in from San Francisco to call on his Midwest clients. I jumped at the chance for him to visit our new home in Dayton. It’s not often we get coastal company, or for that matter any houseguests at all. Southwestern Ohio doesn’t have much destination appeal.
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of course

perfecting the "done before they arrive" party- a work in progress
Categories: Salads and Dressings, Dinner Party, Sources, Kitchen Tenets, Posted on July 22, 2013 by Sandy Bergsten - Comments (0)
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
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no baloney

something in a snap
Categories: Appetizers, Cocktail Party, Dinner Party, Sources, Posted on July 15, 2013 by Sandy Bergsten - Comments (0)
There is something sublime about mortadella, the Italian cold cut made from heat-cured pork often studded with pistachios. I’ve heard it’s a staple in Bologna but in that pass of a name ends the comparison. If you have never had mortadella I invite you to venture into an Italian deli
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