perfecting the "done before they arrive" party- a work in progress
French fare. While it all looks so easy, tarts can be (pardon my French) a bit of a bitch to make. Most of you know I am not the best of bakers. On my mom’s recent visit she was shocked at the state of my petite fudge cakes. These diminutive desserts were riddled with caverns and caves. And if you know anything about my mom she isn’t shy about
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perfecting the "done before they arrive" party- a work in progress
Having a business associate over for a midweek dinner. Time to keep it light, fresh and fast. Summer suppers stir up images of chilled soup and garden-fresh greens. How about a flash from the past- chilled borscht coupled with airy crab cakes? Here is a beet soup that has stood the test of time. In fact it’s the very recipe I served at my wedding
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perfecting the "done before they arrive" party- a work in progress
With my parents in for the weekend I thought it would be fun to serve several small courses for dinner. I also wanted to wow them with a showstopper. In Dayton Foremost Seafood has the most incredible soft shell crabs. You need to call ahead to see if they’re available but when they are Foremost will clean the live crustaceans for you on the spot
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perfecting the "done before they arrive" party- a work in progress
My folks arrive in minutes and of course I had a plan in place. Little did I know that Mother Nature had plans of her own. Yesterday at 3:32 PM after trying to outrun a monster thunderstorm I pulled into the garage when bang the lights went out just as the garage door shut. I carefully set down my bottles of Pouilly Fuisse and Bordeaux and felt for
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perfecting the "done before they arrive" party- a work in progress
Shrimp roll sliders, a downsized version of that northeastern summer staple- the lobster roll. A perfect accompaniment to chilled watercress soup. While top cut hotdog buns are “wicked good” they are almost impossible to find east of I-91. Simply sub bakery fresh slider buns and split them down the top. Continue inland and swap the lobster for
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perfecting the "done before they arrive" party- a work in progress
With guests on their way in a day and the heat index expected to reach a staggering 115 degrees in Dayton, it’s time to come up with a refreshing and light menu. Chilled watercress soup is the perfect ticket to escape this oppressive heat. Made a day in advance then served up alongside shrimp roll sliders and a tomato and burrata salad. All will be
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perfecting the "done before they arrive" party- a work in progress
One of the many gifts my mom gave me was showing me the importance of putting everything in its place. There is an air of elegance if everything is exactly where it is supposed to be. For a large party you’ll strike gold if you set out your serving pieces the night before. Marking each piece with an identifying post-it is a certain silver lining.
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perfecting the "done before they arrive" party- a work in progress
A super way to transition from cocktails to dinner- pass soup to your guests in small cups. For my party for twenty I’m serving a cold curried zucchini soup. I was going to use pretty decorative paper cups that I could toss away but because so many in attendance will be conservationists I was “cup shamed” into using china. Thankfully I have
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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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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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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!