a new leaf

food detective
Categories: Salads and Dressings, Sources, Eating Out, Posted on February 24, 2014 by Sandy Bergsten -
a new leaf

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 doing just that is by keeping a detailed food diary. “A moment on the lips forever on the list
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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 -
brutal winter

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 thin ice. Having my folks so far away has been difficult. They are
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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 -
a super bowl

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 party. I don’t even really watch that much TV let alone have a man-cave setup with
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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 -
fill’er up

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. While I was sulking and pushing my cart up and down the
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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 -
côte à côte

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 (or tournage de legumes) were all the rage. If you’ve never turned a vegetable you
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listen up

food detective
Categories: Veggies and Sides, Supper, Dinner Party, Sources, Posted on September 22, 2013 by Sandy Bergsten -
listen up

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 to find a more sensational side. Living in southern Ohio there is
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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)
coastal cocktails

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. Ironically everyone who has ventured to our place has fallen in love with
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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)
of course

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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no baloney

something in a snap
Categories: Appetizers, Cocktail Party, Dinner Party, Sources, Posted on July 15, 2013 by Sandy Bergsten - Comments (0)
no baloney

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 or high-end butcher and have them slice you a quarter pound
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vertical dinner party

perfecting the "done before they arrive" party- a work in progress
Categories: Appetizers, Soups, Meat, Grains and Pasta, Desserts, Cocktail Party, Dinner Party, Sources, Kitchen Tenets, Posted on June 22, 2013 by Sandy Bergsten - Comments (0)
vertical dinner party

Just taught my first class at DLM’s Cooking School. What a blast! The theme was a “vertical dinner party”. Many of the students arrived wondering what that term actually meant. Truth is I made it up, but it’s my go-to version of a pumped up cocktail party. When you want to entertain a crowd but are pinched for space, time or money instead of a
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