perfecting the "done before they arrive" party- a work in progress
Nothing beats having a top chef on speed dial. Lucky for me mine is a die-hard Italian with a prowess for texting. When I’m in a Tuscan pinch I can always count on Paul Minnillo to lend me a virtual hand. For a small dinner party it can be fun to reach out of your comfort zone and take a culinary excursion to a different time zone. Tonight we’re
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perfecting the "done before they arrive" party- a work in progress
Having some fun friends over for Sunday supper. Just happens to be the day we set the clocks ahead an hour. Thought it would be entertaining to look back at some of my oldies but goodies that I haven’t made in a while. One of the benefits of having foodies over is that they immediately recalled these more than a decade old recipes, proving that
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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.
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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
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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.
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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.
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perfecting the "done before they arrive" party- a work in progress
Growing accustom to my southern environs I find myself leaning into their creature comforts. While dressing for the grocery store continues to throw me for a loop, the prospect of grits on the menu has been a delight. In Minnesota you were lucky if your cream of wheat had a sparse sprinkling of brown sugar and perhaps a dab of oleo. In contrast
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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
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!