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

Get Ready For Mardi Gras!

Written by Patti on February 17th, 2012

Good Morning Darlings!

My birthday is Monday and starting today the celebrations start.

Today, pedis with bestie Holly at Spa Sentio.

Friday, Eric has an entire Patti-Day and Night planned (I LOVE surprises!)
Saturday, we are off to The Next Cool Event VIP Gala (do you have your ticket?)
Sunday, Bestie John is giving me a party – Soul Train Style! I love love love Soul Train.
Monday, we are hosting a tiny dinner at the house.

And since Tuesday is Fat Tuesday, I might be mixing up some cajun cuisine and cocktails. Definitely some cocktails.

Look! There I am!

Here’s a few ideas!

Russian VooDoo
2 oz. Russian Standard Vodka
1 tsp. orange marmalade
4 raspberries
1/2 oz. fresh lemon juice
3/4 oz. simple syrup

Muddle the raspberries and simple syrup together. Combine the remaining ingredients with ice, shake well and strain into chilled martini glass. Garnish with raspberries.

Crescent City
1oz CAMUS VS Cognac
1 oz scotch
.5 oz red wine
.5 oz cinnamon syrup
1 oz passion fruit juice
1 cherry
Combine all ingredients with ice and shake vigorously. Strain into a coupe glass and garnish with a cherry.
*Recipe courtesy of Matt Seiter of Sanctuaria in St. Louis, MO (original cocktail name, Uncommon Ground)

Fat Tuesday Ginger
1 oz Frangelico
1 oz SKYY Infusions Ginger Vodka
4 oz ginger ale

Combine all ingredients in a cocktail glass and serve.

Now, what to cook? Eric seriously loves gumbo. So, maybe some gumbo, overflowing with fresh seafood. How does that sound?

Louisiana Seafood Gumbo
Recipe courtesy Celie Robin
Serves: 4 to 6 servings

Olive oil, for sauteing
1 1/2 medium-sized onions, coarsely chopped
1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped
8 cloves garlic, finely chopped
1/2 green bell pepper, coarsely chopped
6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan
Roux, recipe follows
6 tomatoes, roughly chopped
Stock, recipe follows
1 pound shrimp heads reserved for stock
2 or 3 crabs, cleaned,and chopped into chunks
Lemon slices
Chopped green onions
Serving suggestion: with rice or as a soup

Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the roux and mix thoroughly to pick up all the excess oil in the pot.

Next add the tomatoes and bring the mixture to a boil. When mixed, strain the stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions

1/2 cup flour
Olive oil
Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.

9 cups water
Shrimp heads
1 stalk celery
1/2 lemon
1 bay leaf
3 basil leaves
Creole seasoning (recommended: Dash)
Salt and freshly ground black pepper
Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.

Yield: 6 servings

How will you celebrate America’s Foodiest City? If you are lucky enough to be in New Orleans next week, you must stay at The Ritz-Carlton New Orleans, or at least stop by and have a drink in The Davenport Lounge. Jeremy Davenport’s band is a blast from the past. Wear your Mad Men best and feel utterly sophisticated.

Sigh…I love New Orleans!

Think you know all about The Crescent City? Take this quiz and see!

xoxo, Patti

Today blogging to Jeremy Davenport – Do You Know What It Means to Miss New Orleans


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