perfecting the "done before they arrive" party- a work in progress
There is no better way to give your guests a warm welcome than with a hot canapé. No one needs to know that your toasty little treats have been stowed in your freezer for weeks. What’s better than a cheese puff? Here’s an easy twist on this classic hors d’oeuvre. The secret- toss out the typical toast rounds for premade phyllo dough cups.
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perfecting the "done before they arrive" party- a work in progress
For a large party once you’ve established the guest list, sketched out the menu, and sent out the invites it’s time to make what you can ahead of time to stow in your freezer. Pesto is an invaluable deep freeze staple. It can be made weeks or months ahead of time. For one of the sides for my dinner for twenty I’m serving pistachio pesto on fusilli.
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perfecting the "done before they arrive" party- a work in progress
Tonight I am having twenty over for dinner. And to raise the bar these guests are some of the leading horticulture, flower arranging and photography judges in our country. So not only do I need to have an expert meal for this esteemed group everything inside and outside needs to be looking it’s finest as well. Planning a fete such as this takes
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food detective
Some of the best things in life are the simplest. This holds true for the tender gentle green- mache. Also known as lamb’s lettuce this tiny dark green leaf from France with it’s nutty flavor is making a big flavor splash here in the United States. Because it is a low grower and must be hand cultivated it makes it a challenge for mass production.
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perfecting the "done before they arrive" party- a work in progress
Months ago we inquired if friends could come over for dinner. As we scrolled through our collective calendars weeks turned into months, we finally settled on Saturday May 5th. In February when I tapped the event into my iPhone who knew that our date harbored two minor holidays- Cinco de Mayo and the Kentucky Derby. When this potential conflict
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the hostess with the mostest hotel
Loaded into the Mercury Grand Marquis, armed with water and sunglasses we headed west to Joshua Tree Park. Past the alien-like windmills of Whitewater and north toward the national park the temperature readout on our dash the size of a park bench dropped with each mile. A quick pit stop greeted us with 35 mile winds and plunging 51 degree temps
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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.
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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! read more →