Cast iron cooking is second nature to most southern cooks.

I have not been one of those cooks.

A copy of The Lodge Cast Iron Cookbook was sent to me, and even though I have a very nice cast iron pan, I was a bit skeptical. I never even use that thing – it makes me nervous! My mama’s cast iron pan always seemed to be rusty and weird. So, I have kept mine in the cabinet and every once in a while I take it out and admire it.

That is all going to change!

The Lodge Cast Iron Cookbook is chock full of great ideas for using your cast iron pan – whether it is a family heirloom or new.

Last Saturday night I dragged it out and made deep dish pizza in it. I was worried about the pizza sticking – but it did not. It slipped right out of that Lodge skillet and didn’t need a bit of cleaning.

It might be magic. It’s definitely my brand new favorite.

Here’s what it pretty much looked like. I didn’t follow the recipe entirely, because I’m a rebel, Dotty…

Here is the recipe from The Lodge Cast Iron Cookbook, so you can take that skillet out and actually use it.

Skillet Cauliflower-Feta Pizza
Serves 2-3

1.5 cups white flour
1 tsp rapid rise yeast
1/4 tsp salt
1 tsp honey
3/4 cup warm water ( 110F)
2 TBSP extra virgin olive oil
3/5 cups cauliflower florets (8 oz.)
1/2 cup chopped onion
2 garlic cloves, sliced
Canola Oil
1 TBSP sesame seeds
3 oz feta cheese, crumbled
2 oz asiago cheese, shredded
.5 cup fresh parsley or basil

1. Preheat oven to 425F
2. Combine the flour, yeast, and salt in a large bowl or stand mixer fitter with dough hook. Stir in honey, warm water and 1 tbsp of olive oil. Knead or mix in the bowl, kneading in extra flour if needed to make a soft, barely sticky dough. Place the dough into a well-greased bowl, turning to grease the top. Let rise in a warm spot until doubled in volume.
3. Toss together all the veggies and remaining 1 tbsp of olive oil in a large roasting pan. Bake, uncovered, for 20 minutes. The cauliflower should be soft and golden brown. Allow veggies to cool slightly.
4. Lightly grease your Lodge 12 inch cast iron skillet with canola oil and sprinkle the bottom with sesame seeds. Punch down the dough. Turn dough out onto a floured surface. Shape dough into a large round. Press the dough into the bottom of the skillet and up the side about 1 inch. Top with roasted veggies, cheeses and parsley. Bake until the crust is crisp in the center of the pizza and the cheeses are melted and golden, about 30 minutes.
5. Tilt the pan and use a metal spatula to transfer the pizza onto a cutting board. Cut it into 6 wedges and serve.

Now, what else can I make in my skillet? I’m using that thing for everything from now on!

Um, if you are wondering what to buy me for my birthday 18 days from now, here’s a hint!

xoxo, Patti

Today blogging to Zac Brown Band – Chicken Fried

I am so tickled to introduce you to our Guest Blogger today, Lydia Quibbin-Jones.

Lydia is a full-time mom and part-time designer for Hinkley Lighting. She is also a wine enthusiast and dreams of owning her own vineyard in Santa Barbara someday.

We are going to learn all about choosing the correct stemware for wine.

Wine tasting and drinking is no longer an activity reserved for the elite. What was once perceived as a highbrow movement is now embraced by people from different walks of life. All that swirling, sniffing and sipping is not a pompous and pretentious way of attracting attention–it is a revelation of people’s appreciation for the finer things in life.

Those who are familiar with wine tasting know that pairing the right wine with food brings
out the flavor in a meal. Wine balances flavors and cleanses the palate for a more appetizing gourmet experience.

Pick the correct glass for maximum enjoyment.

Wine Savvy
As if knowledge of wine and food pairing is not enough, wine connoisseurs take the pursuit a notch higher by indicating what kind of vessel wine should be poured into. Isn’t Riesling still a Riesling regardless of the glass you use?

Apparently not, according to wine connoisseurs. Red wine tipped in a shot glass will not taste as good as it would have been if poured in the proper glassware—and we are not talking about the kind that grandma uses to serve lemonade.

Just as wine-food pairing is an art, there is a science behind choosing the appropriate stemware to use for your drink. Take the time in choosing the correct stemware to bring out the true flavors of wine.

Pick a wider mouth for a red wine.

Stemware Basics

Stemware is aptly named so because of its function. Wine glasses are designed to be held at the stem so that fingers (and fingerprints) do not obscure your view of the wine. More importantly, it prevents body heat from warming the wine and affecting its flavor.

Here are the basic rules when choosing the correct stemware for wines:

•Pick clear and colorless wine glasses. Although clear and colorless almost mean the same,
there is a difference when it comes to serving wine. Chiseled and colored glasses do not give
justice to the beauty of the wine as it muddles the wine’s true color and distracts you from fully appreciating its looks. Part of wine appreciation is sight, so the clearer your vision of the wine is, the more you are likely to appreciate it.

•Choose thin-lipped glasses over thick ones. Wine should easily flow from the glass to your
mouth. A thick rim inhibits you from completely tasting its flavors. In addition, it emphasizes the wine’s flaws and makes your drinking experience less than satisfactory. A crystal glass is perfect, as it has a rougher surface than ordinary glass. The coarse (different from chiseled) surface intensifies the aroma and flavor of the wine.

•Look for the right wine glass size. Different types of wines call for different sizes of glasses. Red wines like Merlots and Cabernets are robust and require a glass that has a wide bowl and mouth for swirling (think tulip-shaped). This allows the wine to develop its aroma or bouquet. White wines like Sauvignon Blanc and Chardonnay, on the other hand, are best enjoyed at cooler temperatures. Therefore, a stemware with narrow bowl and opening prevents the wine from
warming.

•If you are serving champagne, choose a champagne flute over a coupe. The tall, slender
body and narrow opening of a champagne flute enhances the aroma and taste of the drink.
Traditional champagne glasses, which are short and shallow, do the opposite and shorten the
visual enjoyment of bubbles in the sparkling drink.

Choose champagne flutes for more bubbles.

Wine stemware is designed for the full enjoyment and appreciation of wine. Even if you are serving cheap wine, crystal stemware will allow the bouquet of your drink to develop and give you a bolder flavor.

While you do not need to be a sommelier to know which stemware goes best with the kind of wine you are serving, it pays to know the basics so that you can enjoy its full flavor. Observe proper cleaning and storage of your stemware to prolong the goodness of your wine tasting experience.

That was great! Thanks, Lydia!

xoxo, Patti

Today blogging to Oasis – Champagne Supernova

When our sweet friend, Stephanie, asked Eric and I to join her Cookbookery Club back in December, we were thrilled. The premise – choose a cookbook and allow everyone to prepare a dish, then get together and chow down.

That sounds perfect for us! Of course we would love to join!

Our first month we cooked from the Momofuko Cookbook. Eric and I had just been asked to join that afternoon, so we brought wine and beer. Everything was delicious. At the end of the evening, a new cookbook is decided upon, but instead of choosing a book to cook from, we decided on a Robert Burns Scottish Dinner. With Haggis.

Uh oh. Haggis. I’ve never had it, but wowza, does it have a bad reputation. I smiled and offered our house for the next month.

All I could think about for the next month was how I was going to have to be polite when it came my way. I would eat a tiny bite and proclaim “how interesting!”

I love to be proven wrong.

It was up to me to set the mood. In my mind, Scotland is dark and brooding (maybe I read too much Macbeth as a girl…), so a black and red table seemed suitable. I wanted place cards, and the only really Scottish icon I could think of was the Loch Ness Monster, so Eric fashioned all the place cards with Nessie on them, with a lovely Celtic font.

Our table. Um, it's not blurry, it's just the fog from the Moors.

Everyone gets their own LNM- Loch Ness Monster.

Eric and I were in charge of the Colcannon – a yummy dish of mashed potatoes, cabbage, fried onions and butter. Lots of butter. It seemed like we were getting off easy, so I attempted to make Scotch Eggs. Have you ever had Scotch Eggs? Bless their hearts, they are a heart attack waiting to happen. You take a boiled egg, enrobe it in sausage, dust it with flour, dip it in raw egg and breadcrumbs – then you fry the whole thing. Is it good? OMG, it is SO good! I even attempted to make a vegetarian Scotch Egg for our darling Stephanie, by using 2 veggie patties. Of course I fried hers first. It was a bit awkward, but she was sweet enough to say it was good.

Scotch Eggs - You truly only need one half. It is so rich.

Colleen, Charlie and Byron enjoy the Scotch Eggs.

Stephanie and the vegetarian Scotch Egg

While we munched on the yummy kale chips Stephanie and Reeves brought, Byron browned toast points to serve with the Potted Meat he made to share. Potted Meat – that’s a funny name for a delicious food. Essentially, Potted Meat is pate. There was Rabbit, Mushroom and Chicken Liver – all incredibly tasty. My favorite was the Rabbit. Sorry, Bunnies.

Potted Meats and Toast Points. A snack fit for a king.

During this time of munching, Charlie was steaming the Haggis and Reeves was frying the Salmon Patties. We learned that Charlie couldn’t find a sheep’s stomach, which traditionally is how Haggis is served. He also omitted one of the sheep’s organs, but I just can’t remember which one right now. Maybe the heart. So his version was for beginners. Like me. Earlier in the day, at brunch with my favorite chef friend, Jeffrey, he gave me this advice, “think of haggis as eating meatloaf.” And you know what? That was darn good advice.

Before you know it, the Salmon Patties were fried and Charlie was unmolding the Haggis.

Reeves makes Salmon Patties.

Charlie is about to unveil the Haggis!

So? Are you dying to see it? It’s almost Haggis time!

Charlie's beautiful Haggis! Robbie Burns would be proud.

And Reeves’ gorgeous Salmon Patties were freshly fried.

Reeves' Crispy, Delicious, Salmon Patties.

And then there was the Colcannon that Eric and I had made.

Mashed potatoes, cabbage, fried onions and butter. Nothing to dislike here.

Oh, are you wondering how I liked the Haggis? Oops, sorry!

It was wonderful. Rich, meaty and scrumptious. In fact, it was so good, I asked if I could keep some and use the Colcannon on top to make a type of Shepherd’s Pie for the next night’s supper. How was that? Awesome!

Ready to eat!

Digging in.

Colleen and Byron seem to be having fun.

Reeves joins Eric at the other end of the table. Hi Guys!

After dinner, Colleen offered us all the butteriest shortbread ever, while Eric brewed tea and we all retired to the living room. Um, those shortbread cookies were so good, they were gone before I could snap a photo. Trust me on this one.

Next month – the Southern Foodways Alliance Cookbook. Any Southern Cooking is good cooking in my book. Can’t wait!

Happy Wednesday everyone!

xoxo, Patti

Today blogging to Franz Ferdinand – Take Me Out

The economy is getting better, yes? You feeling a little more flush these days?

If you have followed this blog for any length of time, you know I adore New Orleans. The Ritz-Carlton, New Orleans in particular.

First stop - Rudy at the Concierge Desk.

They have got some crazy fun packages for you to celebrate Mardi Gras 2012. Take a gander at some hot hotel trends for this year!

Immersion Conversion: In search of a true local’s experience?
Opt for one of the following packages:

Ride on a Mardi Gras Float - You are one of the Krewe!

Lundi Gras Ride of a Lifetime: Ride in a Mardi Gras parade, stay in the hotel’s exclusive penthouse and enjoy the 2012 carnival season like royalty. Price: $27,500.

Discover with You (a.k.a. Paris without the Jet Lag): Discover New Orleans, a city that has been compared to Paris, and eliminate the jet lag. Starting Price: $329.

I fell in love all over again with this fellow in NOLA.

Louisiana’s Bicentennial (War of 1812): Commemorate the 200th anniversary of the State of Louisiana and the War of 1812 on our Club Level. Starting Price: $639.

Sportsman’s Paradise: Take a limousine to a helicopter, board a sea plane to a charter fishing boat, and then have the chef cook your fresh catch. Price: $21,000.

Spa = #1 in the Nation!

For Women Only Floor: With prior planning, ladies can reserve the fourth floor (six rooms) of the hotel’s exclusive Club Level. This private key-access-only wing of the hotel features complimentary food and beverage presentations throughout the day along with concierges who can arrange spa services, offer restaurant recommendations and suggest retail therapy.

You have to meet Chef Vinny.

Restaurant Trends: In keeping with the trends, we’re stocking up on champagne, adding Bananas Foster French Toast to the menu, and buying locally from Covey Rise Farms, in addition to snipping herbs from our on-site garden. And, on any given day, Executive Chef Vinny Russo can be found experimenting with liquid nitrogen and working with Chef de Cuisine Emily Dillport to craft new menus that will debut in March for both M Bistro Restaurant and The Davenport Lounge. http://nrn.com/article/food-writers-top-menu-trends-2012?page=0,0

Pet-Friendliness: Pet owners don’t have to leave their dogs or cats at home when they stay at The Ritz-Carlton, New Orleans. Contact us in advance and we’ll arrange a Ritz-Carlton pet bed, bowls, and homemade treats from the pastry kitchen for your furry family members.

Mind, Body and Soul Vacation: A trip to the #1 Hotel Spa in the U.S. and Canada (Travel + Leisure) would certainly qualify as a mind, body, and soul experience. The Ritz-Carlton Spa, New Orleans spans 25,000 square feet, is open seven days a week, and offers nearly 100 services. It also features a salon, fitness center, relaxation lounges, retail store, and café. Reserve the Restorative Day, Rebalancing, or Gentleman’s Getaway package.

Money Matters/Corporate Social Responsibility: The hotel offers community outreach options for leisure and group guests. Leisure guests can support the efforts of Café Reconcile by dining at the nearby restaurant for lunch, while group guests can plan an off-site dinner at the venue. Café Reconcile’s life skills and job training program assists young people ages 16 to 22 from at-risk communities (www.reconcileneworleans.org). Guests who want a more hands-on experience can help rebuild homes through the St. Bernard Project (www.stbernardproject.org). These unique offerings make your money matter and offer an alternative to the typical lunch, meeting break, reception, or team-building exercise.

Second-Chance Cities: Business travelers should give New Orleans a second chance in their leisure time. Venturing outside of the hotel would expose them to the city’s unique art, music, cocktail, and culinary offerings. From the music on Frenchmen Street to the art on Julia Street and the plantations on River Road, we recommend giving the Crescent City a second chance.

Off-Season Travel: The months of December, June, July, and August are considered off-season and the best months to book a trip to our city. Room rates then dip an average of 55%.

Travel with an Expert: The Concierge team at The Ritz-Carlton, New Orleans has been featured on CNN and in numerous publications for their ability to create unique, one-of-a-kind experiences for our guests. They can offer personal insights or arrange to have an expert guide you on a private tour (history, voodoo, antique, etc.). The most popular tour is the Hollywood South Movie Tour, showcasing the city’s many past and present filming locations.

Social Media: We enjoy conversing with guests and learning about their travel goals on our new Facebook page (www.ritzcarlton.com/RitzCarltonNewOrleans). In 2012, travelers will use crowd-sourced alternatives (Gogobot, Afar, Trippy, Tripped Off, and Tripl) to share travel tips and research travel options on Facebook.

Digital Detox: In a world of e-mail, Facebook, Twitter, cell phones, smartphones, etc., we encourage guests to digitally detox. With live jazz, handcrafted cocktails, culinary delights, and a world class spa, there are a lot of reasons to leave your device at home (or at least in your room) when you stay with us.

The Club Level makes me feel swoony. Could be the complimentary champagne...

Intimate Accommodations: Guests who prefer a bed and breakfast experience to a full-service hotel can have the best of both worlds if they choose our Club Level. This hotel-within-a-hotel features 75 residential-style guest rooms, a sitting room, two lounge areas, and a library. The Club’s ambience, art and antiques, food and beverage presentations, and personal concierges recreate the intimacy associated with bed and breakfasts.

You have got to experience The Ritz-Carlton, New Orleans. It’s like being wrapped in a silk cocoon where everything is perfect.

I’m pretty sure Heaven must be modeled after The Ritz-Carlton.

xoxo, Patti

Today blogging to Belinda Carlisle – Heaven Is A Place On Earth

SuperBowl is here in less than one week. Eek!

First things first. The Bar. What are you going to serve? You could go with just wine and beer, but you could conjure up something really special your guests will remember (hopefully!)

Have you ever had Pisco? Heard of a Pisco Sour? Yum yum yum. I bet you don’t see that at a lot of SuperBowl soirees. You can change that, you little trendsetter, you! Here are a few ways how.

Here are some Pisco Porton recipes. They sound fab! And they will pair just perfectly with your favorite game day foods.

Fumble Roosky and Rockin’ Nachos

A truly dynamic epicurean battle, this next match-up is the product of lots of layers. Pisco Portón is at the heart of this combination, the ultra-premium white spirit that is at the forefront of the Peruvian pisco trend. This cocktail packs a punch – sure to cool-off your mouth from even the most zesty, jalapeño-heavy nachos. This unexpected flavor showdown certainly matches the good ol’ Fumble Roosky – it might look sweet and innocent but this cocktail is a serious flavor explosion.

This bottle will make you look super swanky to your friends, right?

Portón Fumble Roosky

1 part Pisco Portón
1 part Amaro
1 part Ginger beer
1 part Cola

Stir in glass filled with ice and strain into rocks glass with ice.

Passing Game Punch and Halftime Chili

Grab a cup a chili, and mix up the perfect drink to wash it down with – a celebratory punch. A true punch is all about bringing people together and what better occasion to do that than when rooting for the home team? This punch uses Tequila Avión Silver, the super smooth tequila.

Chili, like punch, is comprised of many different ingredients. When mixed together, both can create a kaleidoscope of flavor sure to catch your senses off guard!

Passing Punch
*Serves 8

1 1/2 cups Tequila Avión Silver
6 cups pineapple juice
1/2 cup orange juice
1 to 2 cups fresh fruit, sliced
1/4 cup fresh lime juice
1/2 cup agave nectar

Combine all ingredients in a large punch bowl with ice and stir well. Serve in a tumbler with ice.
Garnish with a pineapple wedge.

Okay, you have an exotic edge to the party, how about balancing that out with an all American favorite, Maker’s Mark? If you are a single woman, I am going to let you in on a secret. Maker’s Mark. Recently, every man I have mentioned it to gets a sweet, glazed look on their face as they repeat, “Maker’s Mark….” It is dang near like a magic trick. Try it. I swear it works. Not sure how they make this elixir, but apparently, it drives men wild. All my single ladies – better than perfume. Make a man chili, serve him a Maker’s Mark and give him the remote. You’ll be married within the month.

Please be careful who you choose to work this voodoo on.

Check it out – here are some recipes you can add the Maker’s to. You might also want to dab a bit behind your ears.

Looks like a great place for a marriage proposal! I'm just saying, girls.

Tailgate Toddy
1 part Maker’s Mark® Bourbon
½ tsp. sugar
2 whole cloves
1 small cinnamon stick
1 lemon slice

Directions:
Measure all ingredients into a heat proof mug or glass. Place teaspoon in glass; add boiling water to fill glass (teaspoon prevents glass from breaking when boiling water is added). Stir mixture and serve immediately.

Bourbon Apple Glazed Chicken Wings
Notes: These tangy sweet wings get the benefit of being braised then baked, no frying involved!
Prep time: 10 minutes Cook time: 1 hour Level: Easy
Serves 4

2 lbs chicken wings, trimmed
1 cup Maker’s Mark® Bourbon
1 can frozen apple juice concentrate, thawed (12 ounces)
½ cup soy sauce
¼ cup cider vinegar
¼ cup dark brown sugar
4 large cloves garlic, minced
1 teaspoon salt
¼ teaspoon crushed red pepper
1 tablespoon maple syrup

Directions:

1. Combine all of the ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.

2. Preheat the oven to 325°F. Remove the wings from the pot and transfer to a parchment lined sheet tray. Bake for 15-20 minutes until the wings begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.

Bourbon Onion Dip
Notes: Greek yogurt and ricotta cheese lighten up this usually mayonnaise heavy party favorite.
Prep time: 10 minutes Cook time: 1 hour Level: Easy
Serves 6-10

4 tablespoons extra-virgin olive oil
2 large sweet onions/Vidalias, peeled, halved, sliced thinly with the grain
1/2 teaspoon salt
½ cup Maker’s Mark® Bourbon, plus 1 tablespoon
1 cup Greek yogurt
½ cup fresh ricotta cheese
½ cup sour cream
Few drops lemon juice
Pinch sugar
Salt and pepper to taste
Crudité vegetables and chips for dipping

1. In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Sauté the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.

2. Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudité and chips.

And the bar is ready! Add a few Cokes and waters and you are good to go.

This is going to be a GREAT party!

xoxo, Patti

Today blogging to The Ronettes – Chapel of Love

I am Super Bowl obsessed. We are throwing a small party at the house and I can’t wait to have everyone there, hollering at the television and eating and drinking inordinate amounts of food and beer. And cocktails.

Time to start thinking about the decor. Hmmm…what to do?

Our friends have come to expect the weird and unusual from me. I can’t help myself. Give me a theme and I will run that thing into the ground trying to make it come to life.

It’s a sickness. Please don’t try to cure me.

So off to interweb land I go – searching for the best and the brightest. Also, the easiest. Because as much as I like to throw a party, I want it to be easy.

What did I find?

How much do you love these drink charms? So adorbs!

I need these.

These terrific ideas come from Paper & Cake – love! There’s even napkin rings and everything you need to make your table super footbally.

I think I might have found someone who loves this day more than me. Isn’t this the cutest? This comes to us from Creative Party Ideas by Cheryl. Thank you, Cheryl.

I think this is the cutest thing ever.

This might be cheesy, but I can’t help myself. I love it.

Just add cheese. Or something. Pigs in a blanket. Just grab a beer!

Step aside – I found FOOTBALL LANTERNS! Could you just die!?

I freaking love these.

Not sure what it is about this centerpiece – it just looks so high-end. And easy. Color me impressed.

It's so tidy. And not made of food.

Party City has little jackets for your beer. Cute!

Too cute!

What are you whipping up for your Super Bowl Party? Tell me, I can’t wait to hear!

xoxo, Patti

Today blogging to They Might Be Giants – Particle Man

Did you figure it out?

What is this thing?

Did you guess?

It’s a juicer! From Art and Cook, only $7.99.

Pretty funky, huh?

xoxo, Patti

Today blogging to Lipps, Inc. – Funkytown

It’s the first Name That Thing of 2012! Welcome back.

What is this crazy looking gadget? Keep your responses clean, please.

What the what?

Tomorrow, the answer!

xoxo, Patti

Today blogging to The Isley Brothers – Who’s That Lady

I saw this website the other day and immediately thought of you.

If you love the Superbowl as much as me, and plan on throwing a football soiree on Sunday, February 5th, here is a website that has gathered lots of yummy recipes all in one spot to make your party planning easier.

Click here for tons of great snack ideas for you and your friends.

How much do you love this?

Thanks Recipe Girl!

Now go and plan your own football, um, commercial watching party!

xoxo, Patti

Today blogging to Karyn White – Superwoman

Secrets are the most fun. Well, when they are happy secrets. Like birthday surprises, raindrops on roses and brown paper packages tied up with string. Some of my favorite things!

My friends at Black Tie Barbecue keep the most fun secrets ever!

A few very special times a year, my friends Spencer, Allison, Neil and LaToyin put on secret suppers at the coolest places in town. Tickets sell out weeks or months in advance and you have no idea where you are going until 24 hours prior to the dinner. It is the best fun.

This past Saturday was no exception.

2012′s inaugural Secret Supper was held at The Atlanta Ballet. Tucked into an industrial area of West Atlanta, we gathered with anticipation of a fantastic evening.

The Atlanta Ballet

My friends at Black Tie knocked it out of the park. Again.

Our evening started with tasty cocktails from Ultimat Vodka (part of the Patron family), mixed up by my friend Kit, who is also the mixologist at Alma Cocina. There were three offerings:

1. Moscow Mule
2. Rosemary Mojito
3. Balsamic Strawberry Martini

Eric and I tried the first two, but they all looked gorgeous.

Moscow Mules from Ultimate Vodka

Being passed during the cocktail hour were a bruschetta with sundried tomatoes, smoked salmon on a water cracker and our favorite, pork belly on a fried green tomato. OMG, so good.

Smoked salmon

I need these at least once a week. I'm sure of it. Pork Belly on Fried Green Tomato.

As we entered the dining room/rehearsal space, we were greeted by the most whimsical table decor, courtesy of LaToyin. I adored the trees with little birds perched in them.

Take a seat!

Build a little birdhouse in your soul...

First course: Crab stuffed prawn and calamari salad, citrus vinaigrette – glorious!

A perfect way to start the meal.

Soup Course: White bean soup with venison sausage and pesto – so good!

This soup was divine.

I forgot to mention that before dinner, we were treated to a lovely dance from two of the members of The Atlanta Ballet, made that much more special by being so close to the dancers.

A very special performance - just for us.

And the wines were provided by Staceywines.com, helmed by the lovely Stacey Diltz, who we were so lucky to sit across from.

Ra, Stacey and Adrene

Back to the food.

Entrees were a choice of either beef or fish. Eric & I chose the beef, but got a chance to taste the fish, too, which was presented on a sauce made from crabmeat. It was so good. Both choices were served with luscious grits and brussels sprouts.

Adrene chose the fish.

Dessert was vodka infused shortcake with macerated strawberries. I am so embarrassed to say I don’t have a photo of dessert as I ate it in one microsecond. It was so good.

It was the perfect evening. As always with my friends from Black Tie. Do you have an event coming up that you need catered? You really should call them. They are simply the best.

For all the photos of our fun night, click here.

xoxo, Patti

Today blogging to The Romantics – Talking In Your Sleep