Anatomy of a Dinner Party: a day in the life of a hospitalityaholic
 

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Australia Day Party!

Monday, January 30th, 2017

G’day Darlings!

Last week we were invited to celebrate Australia Day with our friends Liz and Vance at their swanky midtown pad.

I have to admit, I didn’t even know this was a thing. But it is and it was delicious!

Liz and Vance served Australian Meat Pies, which are scrumptious. Topped with mashed potatoes and minty mashed peas, they made a hearty meal on a very cold night.

Pics!

Our sweet hostess, Liz and me – all smiles with them every time we get together.

 

 

 

Yummy meat pies.

 

 

With Jen and James.

For those of you in Atlanta, the Australian Bakery is our go-to for these treats. Buy in bulk and freeze them, because you are definitely going to want more once you try them.

Big thanks to Liz and Vance for hosting and darlings, I promise to get a better camera pronto!

xoxo, Patti

Happy New Year!

Monday, January 2nd, 2017

Good Morning Darlings!

Happy 2017 to you all. Hope your celebrations were fabulous and safe.

We threw a tiny party for 8. The menu:

Cheese & Salami Platter with Sea Salt Crackers & Holman & Finch Semolina Bread

Caviar Service with fresh buckwheat blini, sour cream and chives

Veggie lasagna

Salad filled with olives, artichokes, bermuda onions topped with a lemon basil dressing
Garlic Bread
Assorted Cupcakes
More than our share of Segura Viudas Cava

Table Decor provided by my friends at TLC Rents. I chose a purple and gold theme. Purple tablecloth with a gold sequined overlay. Purple napkins. Tons of votives. And for extra interest, small plastic dinosaurs were placed all around the table. Always opt for whimsy when you can. Look around the house – you will surprise yourself.

Since our party was so tiny, I decided not to post any photos of the guests. But – you can see the table below.

It’s like you are right there next to me!

Tell me about your night!

xoxo, Patti

Ready, Set Bubbles!

Thursday, December 29th, 2016

Good Morning Darlings!

NYE 2017 is just days away – how will you celebrate?

We will celebrate in a very different way this year. A tiny little fete’ for 8.

If you have been following me for any time at all, you know my absolute go-to for bubbles is Segura Viudas Brut Cava. Honestly, it’s as tasty as wines that are 3 times the price and its $8 price tag allows me to buy in bulk (truly, I have 3 cases at the house – you never know who will stop by!) My friends can always count on me to provide them with a glass of bubbles. Life is a celebration, drink it in. Does that sound cheesy? It’s okay to be cheesy!

When the lovely folks at Segura Viudas got in touch about their new Reserva Heredad (SRP $25), I jumped at the chance to try it. Look how fancy the bottle is!

THE Drink for NYE 2017

With only a few faves gathering, a few bottles are affordable and why not spoil your besties? We will be feasting on roasted veggie lasagna bathed in bechamel sauce, yummy garlic bread, crisp salad, caviar and a surprise dessert.

The pop of Segura Viudas Reserva Heredad will be our soundtrack as the clock strikes midnight.

It should be your go-to, too! Happy New Year!!

xoxo, Patti

ps – Check out the fabulous music video on their site. It will get you all revved up to party! ūüôā

Gifting Wine

Monday, November 7th, 2016

Good Morning Darlings,

Halloween is now behind us and Thanksgiving is a few weeks away. For me this means lots of dinner parties and when you are invited, I know you always want to arrive with a gift. You cannot go wrong with wine (unless, of course, your hosts are recovering alcoholics, allergic to grapes or are staunch beer drinkers who never drink wine – know your audience, darlings.)

EOD Cellars Wine is a charity wine that is made possible through a partnership with Tackitt Family Vineyards and the EOD Warrior Foundation. Profits from the wine sales go directly to the EOD Warrior Foundation, which are used to help current and past EOD warriors and their families. EOD stands for Explosive Ordnance Disposal, the disarming and disposal of bombs. EOD technicians are highly-trained military members serving in the Army, Marines, Navy and Air Force who are responsible for disarming, rendering safe and disposing bombs. The EOD profession is one of the most dangerous occupations in the military.

 

EOD Wines

EOD Wines

Over Black Friday weekend, Tackitt Family Vineyards will be offering free shipping on all of their fantastic and award winning wines, including those with the EOD Cellars label, making it even easier to give the gift of wine this holiday season. Enter ‚ÄėEOD‚Äô for the promo code in the coupon block to get free shipping.

For those giving wine gifts this year, it’s a good idea to keep a few etiquette tips in mind, including:

  • If you are not familiar with specific taste preferences of those you are giving the wine to, it‚Äôs always best to stick with classic varieties. Giving someone a simple white or red wine is usually a safe bet.
  • Don‚Äôt expect the host to serve it that night or right when you give it to them. They may have other plans in mind, and it is your gift to them. They can stash it away and serve it when, and to whom, they wish.
  • It‚Äôs a good idea to stick a note on the bottle, letting them know you put some thought into the selection. If you are choosing an EOD Cellars Wine, for example, it‚Äôs a nice touch to write on there that you thought they would appreciate the selection and the mission.
  • You may want to give something with the wine, with good options being to consider pairing it with a good chocolate, cheese, Spanish olives, dried fruits, or almonds. Another nice option is to pair it with a special hand painted wine glass or small wine pairing book for their collection.
  • Wrapping it in a wine bag is optional, but if you choose not to use one, then it‚Äôs a nice touch to add the hand-written note and a ribbon or bow.

I love the idea of wine gifting with a purpose. Later this week, I’ll be discussing some of my favorite local Georgia wines.

Tis the season!

xoxo, Patti

Red Phone Booth & Amalfi Pizza

Tuesday, September 20th, 2016

Good Morning Darlings!

We went on a double date with sweet friends Spencer and Allison to Red Phone Booth and Amalfi this past Saturday.

It was marvelous! The Red Phone Booth is a speakeasy only accessible via the…you guessed it…red phone booth!

 

Pre-dinner cocktails! This is the fog cutter

Pre-dinner cocktails! This is the fog cutter

 

Date night!

Date night!

 

Spencer had the best pie of the night.

Spencer had the best pie of the night.

 

Eric is so cheeky.

Eric is so cheeky.

Pie crust stuffed with fresh ricotta.

Pie crust stuffed with fresh ricotta.

 

Go. You will love it. Pinky swear.

xoxo, Patti

Martha and Snoop – Together Again

Friday, August 12th, 2016

Good Morning Darlings!

I love a good dinner party. I mean, duh! So I cannot wait til this fall for Martha Stewart and Snoop Dogg’s new dinner party show.

You can read all about it on Vanity Fair.com

I wonder if anyone would watch it I taped our dinner parties? Tell me below in the comment section (which is finally fixed).

I will be glued to my seat waiting for this show. With a gin and juice, natch.

xoxo, Patti

Lemonlicious

Friday, March 25th, 2016

Good Morning Darlings!

I’ve been so busy lately, but I’ve missed you! And now it’s almost Easter.

Bestie Melanie is cooking dinner and I am contributing deviled eggs and lemon meringue cupcakes. Don’t these cupcakes sound divine? Take a look at how pretty they are!

LemonCupcakes

Now, that isn’t my finished product, but it did come from the lovely people at¬†Nielsen-Massey, who were so kind to send me their gorgeous vanilla AND lemon extract so I could recreate this masterpiece at home.

And, it would not be kind of me to keep the recipe all to myself. Here you go – make these and look like a superstar this Sunday!

Lemon Cupcakes with Marshmallow Meringue(Makes 2 Dozen)

For the Cupcakes:
2¬Ĺ cups cake flour
2 teaspoons baking powder
¬Ĺ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1¬Ĺ cups sugar
2 tablespoons lemon zest (3-4 large lemons)
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
¬Ĺ teaspoon Nielsen-Massey Pure Lemon Extract
3 large eggs
¬Ĺ cup low-fat buttermilk

Directions
Preheat oven to 350?F. Place paper liners into two standard cupcake tins; set aside. In a medium bowl, add flour, baking powder and salt; whisk to blend and set aside.In a large mixing bowl, add butter, sugar, lemon zest, and vanilla and lemon extracts. With a handheld mixer, beat on medium-high speed until fluffy, about 2-3 minutes. Add eggs one at a time, beating after each addition. Reduce speed to low. Add dry ingredients one-half at a time, alternating with buttermilk; beat after each addition and scrape sides of bowl as needed. Do not overmix batter.Fill each liner with about ¬ľ cup batter and bake until done, about 18 minutes. Carefully place cupcakes in 2 (9 x 13) pans and cover with plastic wrap; set aside to cool. Make sure the wrap does not touch the cupcake tops; this method of cooling will make deliciously moist cupcakes.

For the Marshmallow Meringue:
4 egg whites
¬ľ teaspoon cream of tartar
¬ľ cup sugar
1 cup marshmallow creme
¬Ĺ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
¬ľ teaspoon Nielsen-Massey Pure Lemon Extract

Directions
In a large bowl, add egg whites and cream of tartar. With a handheld mixer, beat on medium-high speed until foamy. Increase mixer speed to high and gradually add sugar until soft peaks form.Add marshmallow creme, vanilla and lemon extracts, and beat until combined. Using the back of a spoon, mound and creatively swirl meringue onto each cooled cupcake.Place cupcakes on a rimmed sheet pan. Use a handheld kitchen torch or place under a broiler and toast until golden brown. If using the broiler method, watch to ensure meringue does not over brown.

xoxo, Patti

Time to Get Valentining

Thursday, February 11th, 2016

Good Morning Darlings!

Is Valentining a thing? It is now!

How will you celebrate? E and I like to stay home away from the crowds and cook a romantic meal together. Complete with cocktails, of course.

Flirtini – isn’t that a fun name? It just makes me want to kiss and hug my sweetie! Here’s the recipe:

Flirtini

FLIRTINI
Time to get your flirt on!
2 oz. Van Gogh Raspberry Vodka
Splash of cranberry juice
Chilled Champagne
Float with champagne chilled to the top of the glass.
My friends at Van Gogh Vodka are always on the cutting edge of yummy cocktails with their flavored vodkas. Love them!

 

Oooh, and who doesn’t love chocolate? A Chocolate Almond Kiss would do the trick!

Chocolate Almond Kiss – with extra kisses!

 

CHOCOLATE ALMOND KISS
2 oz. Van Gogh Dutch Chocolate Vodka
1 oz. Hazelnut Liqueur 
1/2 oz. Dark Crème de Cacao
Splash of Cream 
Shake vodka, hazelnut liqueur and dark crème de cacao into a cocktail shaker with ice. Top with a splash of cream and garnish with a sprig of mint.

 

For dinner, I’m thinking a nice spaghetti, like in Lady and The Tramp.

 

Little candlelight, some nice pasta. Amore!

What are your plans?

xoxo, Patti

New Friend Wednesday – Joon Lim, Sommelier Extraordinaire!

Wednesday, November 25th, 2015

Good Morning Darlings,

Are you ready for Thanksgiving? We are kicking it very low key at our house tomorrow. Just Eric and me. I can’t wait.

If you are going out to eat or are looking for the right wine, let me introduce you to my friend, Joon, the sommelier at Kevin Rathbun Steak. He is so passionate about wine and he will steer you in the right direction.

That's Joon to my left.  He is the wine guru!

That’s Joon to my left. He is the wine guru!

Q: Who was your biggest influence in deciding to become a sommelier?

 

A: ¬†My biggest influence is a gentleman by the name of Bob Stepic, my then-GM and sommelier at a little bistro I worked at called Park Cafe in Duluth, GA.¬† I started as a server having just the very basic knowledge I had gained through a Dummies book on wine.¬† I didn’t know how to go about becoming a sommelier and didn’t know anyone, having just moved to Atlanta from Kentucky.¬† As time went, I expressed much interest in being a sommelier and knowing about the industry as a whole, service and beverage.¬† I’ve had bosses in the industry prior to working at Park Cafe, but Bob was a true mentor to me.¬† He was full of wisdom and just plain common sense.¬† He was one of those who could put two and two together like no one can.¬† Though not a certified sommelier himself, he planned a detailed path with a timeline as to when I would accomplish certain steps, that would lead to me becoming a professional sommelier with the certification that goes along with that.¬† There was an atmosphere of accountability and without it, I couldn’t have stayed on track.¬† Bob Stepic also introduced me to many industry professionals, namely people involved in education and distribution of wine.¬† That in turn gave me the opportunity to network with other sommeliers in the city and around the country.¬† My career, current place of employment, certifications, great people I’ve connected and have become friends with over the years, were all made possible either directly or indirectly, through Bob Stepic.¬† It all started with him eight years ago.

 

Q: What do you believe is most diners’ misconceptions about consulting a sommelier at a fine restaurant?

 

A: ¬†Misconceptions of diners – I think more diners are comfortable now than ever before in approaching a sommelier for help in selecting wine.¬† There are some though that still approach us with much apprehension mainly because of a fear that they’ll be looked down upon for either saying the wrong thing or just coming across as less experienced.¬† One of my favorite movie scenes is from Ferris Bueller’s Day Off when Ferris and his two friends go in to the fancy french restaurant that his father frequents, called Chez Quis.¬† The stuck-up maitre’d gives a glare of disapproval the moment they walk in to the restaurant, given their youthful age and the way they’re dressed.¬† Ferris didn’t know any better to make a reservation so he claimed to be the sausage king of Chicago and the maitre’d just scoffs at him.¬† I think some diners still have that image of that maitre’d when they think of sommeliers.¬† The truth is, we’re there to help you.¬† We wouldn’t have jobs if it wasn’t for you asking for help.¬† Some lists can be quite lengthy, we don’t want you to be lost in a sea of pages, robbing you of your time to enjoy with other guests.¬† We curated the list and take pride in every bottle of wine that is offered, so as far as we’re concerned, you can’t make a bad decision!

 

Q: Why did you choose to become a sommelier?

 

A: ¬†Why did I choose to become a sommelier?¬† I love wine as much as life itself.¬† I feel that I’m called to do it.¬† I feel that God smiles at me when I take time to hone in on my craft and cultivate the desire he placed in my heart.¬† In particular, I love how historical traditions are so closely intertwined with the style of wine that is produced.¬† Only when you gain a revelation of the history, the culture, and politics, can you truly understand why a wine from a certain country tastes like the way it does. ¬† I’ve had many “ahh” moments when tasting wine simply because I understood the historical and legislative context in which the wine was made. ¬†The topic of wine encompasses many disciplines and the amount of information is endless. ¬†It always keeps me striving… ¬†and humble.

 

Q: When should we start choosing our wines for the holidays? Are there any new varietals that we should be taking notice of?

 

A: ¬† When you should choose wine for the holidays? ¬†I’m not sure that a correct time exists. ¬†The choices are abundant and more readily available than ever before. ¬†For Champagne and sparkling wines in general, I like to shop for them some time before thanksgiving, for enjoyment on Christmas or New Year’s. ¬†There’s an assurance of supply for your favorite producers, especially if what you’re looking for is a small grower producer. ¬†As for varietals, I’m excited about California petite sirah and petit verdot. ¬†These two are typically regelated as blending grapes for Bordeaux blends but more and more winemakers are realizing their potential as a stand alone variety. ¬†They produce delicious wines with good color, floral aromatics, good tannin structure and rich berry fruit. ¬†Another variety that doesn’t get the attention it deserves is Austrian Zweigelt, with its intense cherry fruit, freshness, and savory herbs. ¬†Like Rodney Dangerfield, it just can’t get no respect! ¬†The price to quality ratio is in favor of the consumer as well. ¬†Try a bottle of Umathum and you’ll be hooked.

 

Q: Where would you most like to travel to learn more about your craft?

 

A:  Where would I like to travel to learn more of my craft?  South Africa.  Everyone I have spoken to attests to its beauty.  They too have a long history of wine production dating back hundreds of years, much of which remains a mystery to the rest of the world.  The future is bright for South Africa with much creativity, innovation, and value coming out of this country.

 

Happy Thanksgiving!

 

xoxo, Patti

Meet Annette Joseph

Monday, November 9th, 2015

Good Morning Darlings!

Who is Annette Joseph you ask? Why she’s only an expert on entertaining, cooking, and styling. She regularly appears on The Today Show and Martha Stewart Sirius Radio. Her recipes and party ideas have been featured in Better Homes and Gardens, Epicurious, DesignSponge, MSN, The Huffington Post, Southern Living, and Woman‚Äôs World¬†among others.

Her first cookbook, Picture Perfect Parties¬†published by¬†Rizzoli NY, is an engaging how-to guide that provides blueprints for a year‚Äôs worth of get-togethers, covering every holiday and¬†occasion. ¬†Her focus is always on making use of items that are already at hand in the house,¬†ingeniously transforming the ordinary into the extraordinary‚ÄĒa style of entertaining that¬†doesn‚Äôt require spending a lot of money.

In other words, an Icon. I had the supreme pleasure of meeting Annette at the Ferrari Trento luncheon a few weeks ago and inquired to see if I could interview her so you could get to know her, too. She said yes! Here is the interview. Enjoy darlings! All photos courtesy of Sarah Dorio.

Meet Annette Joseph. She is going to make you a party maven, too!

Meet Annette Joseph. She is going to make you a party maven, too!

Who inspired you as you were starting your career?

 

There are so many people that inspired me coming up. I think that one of the first people was my boss at my very first job. He taught me about looking at everything and seeing how cohesive a composition was.

 

Then later I met my very first Art Director, and she was a huge help and influence in making my eyes see like a camera. 

 

I was very inspired by stylists I assisted while learning my craft, each and everyone of them contributed in a different way to what my style has become to date.

 

Photographers always inspire me and help me see things in different ways. Even clients have inspired me. In the world of styling the goal is to give the clients what they envision while staying true to your own style.

 

This is a lesson that I feel is most valuable when starting a career in styling. It will keep you working and it will make more work come your way.
What can you share with other working women on making it all work and not feeling guilty about taking time for themselves?

 

I think taking time to recharge your creative battery is the most important aspect of the keeping it fresh. This idea of working and not taking anytime off is one that will kill your career.

 

If you have a family, children you should make time for them and make time for yourself. I take the summers off ( most summers are my slowest time) and live in Italy. The inspiration is astounding and makes me a better stylist.

 

What are the newest trends in party giving, both in food and decor?

 

Not sure there is a trend, good parties are good parties. I tend to do parties that are very me.

I think a new trend of outdoor parties with hanging globe lights and long tables is on point, but all the parties  tend to look alike and it’s most important to do you, you’re unique and your parties should reflect that.

 

The most important thing in my mind is to just entertain in your home.

 

Find your style and do you. I am not a trend person I am a style person.
You can give fab parties, too! Exactly like Annette.

You can give fab parties, too! Exactly like Annette.


Where do you feel your most comfortable?

Definitely in the Kitchen, I am lucky to have one here in the States and one in Italy. I enjoy them both equally.

Cooking to me is relaxing, creative and my happy place.

How would you like to see your future unfold? Any future plans you can share?

About 2 years ago I started my Style + Photo Workshops http://annettejosephstyle.com/annette-joseph-workshops/

The next one is in February in Marrakech, and then in June in Italy, in my hometown. There is great satisfaction in teaching people how to make the best images they can, plus pass on the 20 plus years of experience I have in the business.

 

In big future news : We are in the process of buying a farmhouse in Tuscany that will be the location for my Style + Photo Workshops it should be finished in about 1 year. In the meantime I am still styling for clients, styling cookbooks and working on my second book, which will be about my food experiences in Italy. The school is probably my future, I hope to bring all the amazing creatives I know to the school to teach, we will have cooking, art, writing , styling and photography, yoga lessons. I am really excited about this. All my years styling are now turning into the best possible scenario, passing on knowledge, inspiring creative thinking and working with people I love.

 

Thanks, Annette! Picture Perfect Parties would make the perfect holiday gift for everyone on your list. I’ll be buying one for myself, too! Treat yourself!

 

xoxo, Patti