perfecting the "done before they arrive" party- a work in progress
What in the world happened to spring? I just arrived home from meetings in Savannah only to find my daffodils covered in sleet. Snow is in the forecast and the temps are plunging into the 20s. I thought those dark dank days of walking my dog were over. Time to import a splash of sunshine. Maybe its because I was just in the south and I was spoiled
continue reading →
perfecting the "done before they arrive" party- a work in progress
Want to whip up something extraordinary in no time flat? Simply toss some out of the ordinary ingredients together to create a dish that is sure to impress. If you’ve never tried Israeli couscous you are missing out. Sometimes called pearl couscous or ptitm, these small, round, pasta-like granules are made from semolina and wheat flour. Unlike
continue reading →
perfecting the "done before they arrive" party- a work in progress
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
continue reading →
perfecting the "done before they arrive" party- a work in progress
What’s the secret to staying warm during the winter weather? Dress in layers. The same holds true when making soup. Start with your base- stir and sauté, and another layer of ingredients- stir and sauté, add your liquids- stir and simmer. Something truly magical happens when you compose a soup with care and stir and simmer with love. And the best
continue reading →
perfecting the "done before they arrive" party- a work in progress
Just had my holiday hors d’oeuvres class at Dorothy Lane Market Culinary Center. It was such fun teaching the full house how they too could impress their guests with little stress. I shared a few tricks of the trade that ensure that absolutely everyone can entertain with ease. Here they are! Every guest loves being greeted with a plate of
continue reading →
perfecting the "done before they arrive" party- a work in progress
Was it just me, or did you wake from finally putting away the last Thanksgiving chafing dish only to discover that it was the first day of December? This fall has literally flown by; unfortunately my holiday to-do list has not taken flight with it. As I look at my calendar, myriad of task related post-its, sheets of lined note paper covered with
continue reading →
perfecting the "done before they arrive" party- a work in progress
This time of year almost everyone wants to know what I’m going to make for Thanksgiving. If truth be told I would reply, “reservations”. While I cherish spending time with my family, I am not a huge turkey-day fan. First off there are way too many pots and pans. Everything needs to be simmered and whipped and baked and roasted. There’s the turkey
continue reading →
perfecting the "done before they arrive" party- a work in progress
Last Wednesday I invited Carrie Walters, from the DLM Culinary Center, Liz Valenti, from Wheat Penny, and Wiley, from Meadowlark, over for lunch. I knew I wanted to serve something seasonal, but also something with a bit of flair. Let’s be honest how often do these three top Dayton chefs get to sit down to a midday meal that is reminiscent of days
continue reading →
Page 5 of 5 pages ‹ First < 3 4 5
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 →