photo by telegraph.co.uk

There’s nothing more uncomfortable for dinner party guests than a stressed out hostess. And we all know if the hostess isn’t having fun then no one will. Don’t let yourself make easily avoidable mistakes when throwing your next dinner party. Here are some tips to organizing and executing a wonderful, relaxing and fun dinner party.

1. Plan your menu out in advance. Make sure you think through all the dishes you’re planning on serving. Don’t wing it. Organize a menu that’s balanced. For example, if you plan on serving a “heavyish” meal, like steak or lamb, try balancing it with notes of brightness and light flavors, like a citrus salad.

2. Be realistic about what you can do in the time you have. Try to prepare as much as possible earlier in the day, so that you only have to finish off a few things in order to serve the meal. This will let you spend more time with your guests and less time bustling about the kitchen.

3. Serve appetizers. This might seem obvious, but give your guests something to eat upon their arrival! Serving appetizers on a tray will make it easy to move things around and replenish in the kitchen. It will also allow you to be a mobile host, working through the room and talking to all of your guests.

4. Know your guests. This is important. If you don’t know what all of your guests like to eat, play it safe. If they’re adventurous eaters you’ll learn that during a safe meal and keep it in mind for the future.  As a host you don’t want to make anyone uncomfortable by giving them something they don’t want to eat.

5. Set the mood for dinner, and be a guide. Create the atmosphere you have in mind with lights, decoration, and music, so that the guests will ease into a fun and relaxed mood as soon as they walk in the door. Don’t be afraid to ask your guests to move to the table when dinner is ready, or to return to the living room after dinner for a drink. It’s your party and your place. Finally, have fun! That’s the whole idea, so don’t lose sight of it.<

Who doesn’t like cheese? One of the simplest and most impressive ways to entertain your friends is to put together a well thought out cheese platter. Skip the usual ho-hum brie and cheddar and put together a cheese plate that combines a variety of textures and  flavors.

Here are six  of our pics delicious cheeses that will make get your guests talking.

1. Reblochon: this French cheese is fruity, funky, and dynamically flavorful. There are several varieties, the most common being Reblochon Fermier (Farmer’s         Reblochon). This is a cheese that packs flavor, and may not be for the faint of heart.

2. Toscano: This is a milder cheese. It’s for those who know what they like and don’t want to experiment. This Italian hard cheese is salty, dry, and perfectly compliments white wine, or a dry martini.

3. Tomme de Savoie: another French cheese, this is also soft, but firmer than Reblochon or Brie. It’s creamy, savory, buttery, and will slowly melt in your mouth.

4. Artisan Cheddars: Go  local. There are scads of great, small producers of cheddar in the United States, particularly in Wisconsin and the surrounding states, that make cheddars with varying levels of saltiness, rich caramels, and dryness. These artisan cheddars will redefine what your guests think of cheddar cheese.

5. Chevre: Try a less conventional goat cheese, either from France or the United States. Humboldt Fog from California is very popular. It’s covered in an ash rind, giving it a slightly smoky and smooth finish.

6. Sheep’s Milk: Manchego is a favorite, particularly when paired with quince paste or rich Marcona almonds. But try experimenting with other sheep’s milk cheese from the Iberian Peninsula and the Pyrenees Mountains. Or, try Podda Classico from Sardinia, which is sweet, nutty, and sharp.

Get your guests even more excited about your grown up cheese platter by choosing one or two wines to pair with the cheese, or if you’re feeling casual, craft beers can be fun and complex. Enjoy!

Photo Credit: becauseimaddicted.net

Wowing clients is a serious business. After all, it’s not everyday that someone will trust you with their budget and their taste buds.

I’m always on the hunt for the latest and greatest in food and design, but it seems there are always new techniques and gadgets to keep on top of. Just when I master one, another one comes along that I just gotta have.

When I find myself in overwhelm mode, I go back to basics and ask myself what flavor combinations get people coming back for more?  The answer is what I call the “Sweet & Salty Factor”. Yep, it’s as simple as that. Combine something sweet with something salty into a bite-sized niblet and your guests are guaranteed to be happy campers.

One of my favorite sweet and salty creations is an hors d’oeuvres I call the “Cheeseboard Crostini”. I discovered this while playing around my kitchen trying to find an interesting way to use up a bunch of leftover grapes and small hunk of blue cheese.

After roasting the grapes in olive oil and balsamic vinegar I topped them on a crostini smeared with blue cheese and sprinkled with crushed walnuts and honey. The sweet and tart flavor of the grapes was a delicious contrast to the saltiness of the blue cheese and walnuts. Sweet. Salty. Perfection.

Cheeseboard Crostini Recipe

makes 30 crostini

1 small bunch red grapes (left whole)

2 Tablespoons olive oil

2 T Balsamic Vinegar

Pinch salt

Dash of pepper

5 ounces blue cheese

¼ cup toasted walnuts (crushed)

1 small baguette

Honey for drizzling

Grape Preparation

Preheat oven to 400. Toss grapes in 1 Tablespoon olive oil, balsamic vinegar and pinch of salt. Roast on tin foil lined baking sheet for 10-15 minutes.

Crostini

Preheat oven to 350/ Slice baguette into 1/4’ slices and lay out on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350 until golden, about twelve-fifteen minutes. Grapes can be made ahead and stored in an airtight container for four days.

Assembly

Smear blue cheese onto the crostini. Top with crushed walnuts. Add two grapes and drizzle with honey. Serve at room temperature.

Summer is without a doubt a great time to throw a party. Having catered hundreds of parties I am often asked what makes for a great party. I’d like to say it’s delicious food, but the reality is that it’s the people that make a party. It’s the job (yeah, you can call it a job) of the host to create an atmosphere that will bring out the best in his or her guests. Here are some tips for creating a fun party:

1. Design a menu that emphasizes fun: Nothing inspires interaction (and excitement) amongst guests like a family style meal.  If you’re feeling daring create a meal by experimenting with a lesser known cuisine, like Moroccan food. There’s no better way to surprise and delight your guests.

2. Go natural: Summer is a great time to experiment with natural elements like earth tone linens or bamboo plates and utensils. Combine neutral shades with a pop of color, like hot pink peonies, for a casual, yet chic look.

3. Experiment with contrasting flavors: I’ve found that some of our most popular dishes are those that combine salty and sweet flavors, like watermelon and feta or brie and figs.

4. Remember that your guests want to have fun with you: try to organize all of your plates and dishes before the party starts, so that you can act the host and socialize with your friends. Serving room temperature dishes in the summer is a good way reduce futzing in the kitchen.

5. Allow your guests to be the party: set up food and drinks so that they accompany and compliment your guests, but don’t become the main focus of the party. If you put your guests into the spotlight, they will feel more at ease, have more fun, and will remember your grace and skill in creating a festive atmosphere.

Who doesn’t love a cool, refreshing drink on a hot summer day? As sangria sees a return to popularity at catered events, we like to spice ours with non-traditional ingredients to keep our guests coming back for more. Here are six options for an edgier twist on the original, sweet cooler:

1. Orange Sangria, for a start close to home. Try adding orange liqueur and a tart orange soda (like San Pellegrino Aranciata) to your classic sangria base.

2. Crisp Fruit Sangria: instead of the classic mix of orange, mixed berries, and sugar, try green apples and lemon slices for a dryer, clearer concoction.

3. To go entirely off-piste, try something with a sparkling wine base (Cava is best, but Prosecco or traditional Champagne will do) and build it out with peaches and lavender for a botanical, sweet delight.

4. For a better white sangria, use blood oranges, kumquats, and mint to even out a balanced, beautiful evening drink.

5. For the dryest twist, start with a mix of Cava and grapefruit juice, brightened and cooled with slices of fresh ginger (be sparing, it’s strong!), clean cucumber, and radishes.

6. Finally, for an edgier, more rugged twist, try the popular Basque Cooler Kalimotxo: half cola and half red wine. You can spruce it up with a float of ouzo or an anise liqueur (for those who want something stiffer and less sweet).

Enjoy and stay cool!

You may have noticed that kale has become quite popular in the last year or so. The attention, in my opinion, is deserved. Here are seven awesome things you can do with kale, a healthy, beautiful and delicious vegetable:

1. Salad! Try substituting kale for romaine for your next Caesar salad. Chop the kale finely and toss it with a Caesar dressing to surprise your guests with a new twist. The kale will stand up more heartily to the dressing than romaine and is an exciting change to traditional Caesar.

2. Soup! Try on Caldo Verde, a traditional Portuguese stew that has a flavorful, light broth, potatoes, sausage, and lots of kale. Of course it’s warm and comforting on a cold winter night, but it’s also light and fresh, and could be a great starter for a summer meal outside.

3. Make your own kale chips! I’m sure you’ve seen kale chips in the store, but try baking your own. Experiment with flavor combinations like soy sauce and sesame oil for an Asian-inspired flair, or Parmigiano Reggiano, olive oil and garlic for Italian. You can play with herbs as well to create an exciting and healthy snack.

4. Fold kale into an omelette for a healthy and colorful brunch, with feta cheese for salt and creaminess.

5. Finally, experiment! Try substituting kale for other leafy green vegetables in your recipes. You can play with a Southern twist and cook kale as you would Collard greens (slow cooking and richly flavorful) or try even a simple sauté with onions or garlic that will bring out the brightness in the kale.

Try all types of kale: curly, Tuscan (also known as Dinosaur and Lacinato kale), and purple kale. You can mix varieties for color and presentation, and enjoy the delicious, healthy, and easily prepared delights of kale.

When planning party menus it’s key to stay relevant to the seasons, but what does this mean for basic flavors? Here are some fun ideas for presenting balanced summer menus both at home and at your next catered event.

1. Mingle flavors by pairing bitter drinks with sweet snacks: a summertime classic drink that’s back in vogue is the Negroni (gin, Campari, and sweet vermouth). For sharp, balanced bitterness, serve it with the subtle sweetness of tea cakes, biscotti, or figs.

2. Incorporate herbs and summer greenery: you can stray from the traditional by combining both herbal and botanical flavors. Herbal liqueurs like Amari, Cynar and Aperol are very popular right now. Try mixing these with gentler herbs like mint and basil for a bright summery cocktail.

3. Play with mildness and intensity: talk to your caterer about ideas for a menu that involves a balance between bright flavors and mellower, longer ones that will round out your party and satisfy your guests. Classic combinations like fresh mozzarella and ripe tomatoes are a traditional example of this balance (the softness of the dairy, the sharpness of the acidity in the tomatoes). But for a more updated menu, try experimenting with various cuisines–like pairing kumquats with tangy yogurt and fresh mint.

These are just some ideas for creating the perfect summer menu for your next party.  Keeping your menu balanced and varied will keep your guests interested. Variation is the key here, the fun will follow!

So many factors go into creating a perfect event. Whether you’re hiring a catering company or planning it yourself you’ll need delicious food, helpful staff, complimentary decor, and last but definitely not least, a comfortable space. An event that would be perfect can be uprooted by the wrong location: all the aspects of your party need to align so that guests are at ease.

Here are some tips to finding the perfect location for your event:

• Consider Atmosphere: Make sure that the location will allow your event to embody the mood you hope to achieve. If want an elegant, relaxed, summer-brunch affair, choose a location that offers plenty of natural light, open space, and enough room for guests to feel comfortable mingling, even allowing for a bit of breeze. On the other hand, if you want an intimate, cozy event, consider a space that will not allow your guests to separate too much.

• Remember the Food: make sure that your location will accommodate the food you have planned. If you envision a large buffet, be sure to keep in mind the amount of space this takes up, so that you don’t have guests bumping into the buffet tables or catching their sleeves in sauce. If you want to have trays of passed hors d’oeuvres and cocktails circulating throughout, look at a space that allows for open footpaths, one that doesn’t force a crowd into a single, central area, blocking your guests from enjoying the deliciousness you’re offering them.

• Finally, trust yourself! Don’t host an event in a space that doesn’t please your eye and your aesthetic. Your event reflects upon you, so it’s very important to find a location you love. Your guests will appreciate your event all the more if you are happy and having a good time yourself: make sure you want to spend time in the location for your party.

Choosing a location for your event can be the foundation for the other planning