perfecting the "done before they arrive" party- a work in progress
Weeknight business dinners call for quick thinking and definite pre-prepping. The key is finding something impressive that won’t wreak havoc on your kitchen or midweek schedule. Duck confit is one of my all time favorites. Before we moved it was my go-to comfort food at Fire, our standing Friday night dinner reservation in Cleveland.
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perfecting the "done before they arrive" party- a work in progress
What’s better than having a bestie who shares your same culinary craving? One of my favs is equally obsessed with eggplant. The deep fried version can’t be beat. But with people like Paula falling from grace with her fat laden fryer it was time to try to lighten up this classic. On my recent stint in CA I experimented with modernizing this favorite
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perfecting the "done before they arrive" party- a work in progress
How to tackle a dinner party? Break it down. No better way to impress than to present something made with love and care. Here’s a secret- pull something lovingly homemade out of the deep freeze allowing you to entertain with ease. A perfect example- cheddar cheese tartlets. If you think of ski slopes these little gems would be blue diamonds.
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the hostess with the mostest hotel
In the Cayman Islands we had some incredible meals on Seven Mile Beach- Agua, Blue and Luca. It’s funny how memorable dishes are; they sometimes come from the most unexpected of places. This takeaway is from the endless breakfast buffet at the Marriott, with lines almost as ceaseless. Because we were dining out (and large) in the evenings
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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
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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!