I love the holidays. I love get togethers. And food. So get togethers revolving around food, friends and the holidays are the greatest.
Our besties, Crystal and Teague, throw a big Friendsgiving party every year. It is for friends and friends that are basically family. This year about 40 friends (some old, some new), got together for the annual pot luck. Crystal and Teague provide all the meats and this year that meant pork shoulder and two turkeys! Everyone else brings the sides and desserts and a beverage. It is the best fun and a sure sign that the holidays are under way.
POM Wonderful contacted me recently to let me know I was one of 100 folks chosen to throw a dinner party with them. A bundle of goodie bags and two cases of pomegranates landed at my door not too long after.
48 pomegranates. Big, red and heavy with seeds. How would I possibly store them all? Google came to my rescue and informed me they would stay fresh in a cool pantry for a month. Excellent.
I love the pomegranate and I love the story of Persephone, Queen of the Underworld, who, as she thought she was leaving behind her husband, Hades, forever, was tricked into eating several pomegranate seeds. You see, anyone who eats or drinks anything in the Underworld is doomed to spend eternity there. As Persephone only nibbled a few pomegranate seeds, she was sentenced to return to the Underworld every Winter, thus creating the seasons.
The Return of Persephone
If Persephone were in my home, you know I would have fed her so much more than a few seeds. Let me tell you how the menu would play out, like it did in our home last week. Click Here To See the Menu
Good Morning Darlings! Okay, so belicious isn’t a word, but I liked how it sounded with the other words. Sunday night our besties John and Danny whipped up the most fabulous meal for a belated celebration for my sweetheart, Eric. You know we never need a reason to party. What’s that you say? It’s Tuesday? Pop open the bubbly!
Poor Eric has been on crutches this past week due to a bad ankle, so he gave Danny a lesson on balancing on crutches when we arrived. Hilarity ensues.
Danny had never used crutches before. It's kind of a balancing act.
As I mentioned last week, my mac decided it had too many photos on it and refused to upload even one more. This was a tragedy because I lost all the photos I took at Erin & Chris’ new, beautiful home.
But I still want to tell you all about it, I will just have to substitute some pictures. Bear with me. The bonus is the recipe, sweeties!
You remember my adorable friends Chris and Erin, right? They are so funny and lovable, being with them is like a big hug. They just moved into their new house as newlyweds and it is awesome! A great kitchen, an amazing dining and living room and way, way, up the stairs, is a man cave for Chris, with all his media. I look forward to a dance party up there soon.
I received an email from reader Zach, and he popped the question – about risotto! He was having some folks over for dinner and was concerned about leaving his guests while he slaved away over the pot of creamy rice. An excellent inquiry, Zach. After the dinner, he emailed me to let me know how it all had gone and I asked him to guest blog for me. Plus, I just bought a new laptop (bye bye little Mac, how I loved you….) and I am getting used to all the new bells and whistles.
So, without further adieu, here’s Zach!
My name is Zachary Olah and I live in Columbus, Ohio. By day I work as a criminal defense attorney, but by night and weekend I dream of wielding a chef’s knife in the trenches of fine restaurants, or catering large swanky events…heck, I even dream of flipping greasy burgers at a local diner. I simply love cooking, but do I love entertaining? As I planned a dinner party for 10 I realized there was more to it than just cooking.
My story began on a Sunday night when my wife Courtney and I, as well as our two children, were meeting with a small group of friends from our church. We meet nearly every week at one of our homes, and along with some spiritual nourishment we often times enjoy refreshments and light banter. Currently we are reading through a parenting book and discussing parenting issues as we go, while our children are running about the house enjoying themselves. All of our talk and focus on our kids one night gave me an epiphany. It occurred to me that nearly all of our time spent with these wonderful people was also spent with all of our children or talking about our children. We all needed a date night without the kids, and what better way than to plan a dinner party. One very excited group member was Sonjia who also has a love for food and entertaining. She also has a beautiful new kitchen that really need to be broken in! With her as my wing man I got to work planning the menu.
Zach and his sous chefs
Napkin folding class in the dining room!
In Ohio this time of year the temperature has really started to drop and I new I wanted something comforting, something creamy, something my friends may not make at home very often…I knew I wanted to make risotto before I decided on anything else on my menu. The danger there is once you set your heart on something it is hard to shake. I knew I could make a good risotto, but then I thought about the hosting and entertaining aspects of a dinner party. Risotto as many of you know is not really difficult, but it does require attention. Constant attention. How can I host and entertain and enjoy myself while working this dish to perfection? This was where Patti and the Anatomy of a Dinner Party comes in. While looking online at different ideas for risotto I came across this wonderful gal and her very entertaining and informative blog. I posted a note with my query, to risotto or not to risotto? She flew into action by email with many great suggestions. In the end it was up to me and I decided I had to go with my heart. I was going to make that risotto and it was going to be the best darn risotto any of my friends had ever eaten!
Our menu for the evening started with shrimp prepped two ways and broiled, then served with a garlic sauce. We followed with an arugula and smoked mozzarella salad with lemon vinaigrette. For the main course we were having cabernet braised beef served over a wild mushroom risotto and topped with a fresh herb gremolata. Everyone attending was responsible for bringing a dessert to share. My love for cooking is matched by my wife Courtney’s love for baking and she made french bread from scratch to serve with dinner.
The one thing I learned in cooking for this many people is you can’t plan too much. The best advice I took was preparing as much food ahead as I could. The beef lent itself well to this plan and I braised the beef for two hours the night before then chilled it overnight. It required only reheat in the oven the next day and sauce prep prior to service. All the shrimp and salad was done by Courtney, Sonjia and I the afternoon leading up to the party. Things were going well, almost too well. Then I realized how close it was to showtime! We had to get the shrimp under the broiler, but not too soon. While they were under the broiler I had already begun sautéing my onion for the risotto. As we were pulling blazing hot pans of shrimp out and preparing the platter for appetizers I was trying to be faithful to my risotto. If I neglected her, she would surely betray me. People are walking in and greeting us as I leave the stirring of my pot to draw another pan of shrimp from the broiler, only to realize I don’t have the best grip and I feel my fingers burning. Of course things are going great until my friends walk in. The pan slips from my hand and slides across the island and came to rest next to the platter. Courtney looks to me with concern, but I am already back to my pot, stirring diligently and adding more stock.
The kitchen is now alive with talking and laughter and eating, and the pain in my finger is residing as the risotto comes to that creamy point where you know you are half way there. We moved everyone into the dining room and served the salads. I was so confident in the risotto at this point I lowered the heat a bit and ate the salad with my friends while leaving to stir only for a few brief moments. The salad was great and was receiving high praise from our company, but it was time for the main event. Sonjia and I plated each dish of risotto topped with three to four juicy chunks of beef then covered it with a spoonful of the rich cabernet sauce. The final touch was the herb gremolata. I almost skipped this step. I had read about it on another website. Why was it needed? I had read that after cooking meats for long periods of time in such a dark rich sauce, it would add a fresh note right at the end of each bite. I followed the suggestion and was rewarded. It turned out better than I had imagined.
The table went nearly silent for several small moments as my friends enjoyed their meal. As all hosts know, this is the best part. All the love and efoort you put in is now transferred to your loved ones. It was at this moment I remembered why I wanted to have this dinner party. I sat back, breathed deep, and saw pleasant smiles of comfort on each face. I noticed there was no crying of babies and no “Mommy can I…” or “Daddy I want…”, there was just a very simple happiness. A happiness that comes when two of our most basic human needs are met, the need to be fed and the need to be loved. It’s not magic. It’s hospitality. That is what Patti believes in, and I am now a witness to what well planned and fairly well executed hospitality can do. Thanks for the outlet Patti, I am already imagining my next party and pray the very best for you and your guests!
Thanks, Zach! I loved reading about your dinner party and I loved the photos of you and your friends having fun.
Anyone else like to have their party on Anatomy of a Dinner Party? I would love to feature your ideas and photos, so send them on in!
xoxo, Patti
Today blogging to the Oliver! Soundtrack – Consider Yourself
Halloween is almost here and even more fun than the candy, are the spooktastic drinks you can conjure up. Our old friend Lindsay sent us this from way up in New York City. And in honor of our dear friends Calvin and Steve, who are hosting the hot undead crew of the Vampire Diaries as they film in their downtown loft, I thought this drink was quite appropriate.
Take it away, Lindsay!
This Halloween leave a lasting mark on guests with a chic fang-tastic cocktail! Inspired by the recent vampire craze, renowned New York City Mixologist Jonathan Pogash channels the flavors and trends of the season combining festive ingredients and the alluring flavors of Corzo Tequila to elevate the entertaining experience.
Entice guests with the thrilling flavors in the Corzo Bite, a vampire inspired blood orange cocktail. Highlights include:
· Festive Colorings: Reminiscent of the crimson shades of blood
· “Bloody” Ingredients: A bloody illusion is created with ripe blood oranges and home-made red grenadine
· Bite Garnish: The strawberry syrup garnish on the glass creates and tasty vampire bite effect
CORZO Bite
1 1/2 parts Corzo Silver Tequila
1/2 parts Campari
1 part fresh blood orange juice
1/4 parts blood (aka home-made grenadine) **
2 parts Jarritos Tamarindo Soda
Process: Build all ingredients into a highball glass filled with ice. Add the “blood” at the end.
Garnish: blood orange wheel and strawberry syrup
** Home-made grenadine: Add equal parts white sugar and POM pomegranate juice together and dissolve sugar over high on stove-top. When dissolved, add several drops of orange flower water, simmer on low heat for 10 mins., chill, and serve.
** If blood oranges are not available, use a slice of regular orange that is soaking in “blood” as a garnish.
Corzo Tequila’s unique double aging, triple distillation process creates an unparalleled taste and smoothness in this cocktail.
Thanks, Lindsay!
Tomorrow we will be mixing up some trouble with absinthe (just for you, Chioke!), so stay tuned.
xoxo, Patti
Today blogging to Warren Zevon – Werewolves of London
Happy Monday to you all. I hope your weekend was stupendous. The weather in Atlanta was ridiculously beautiful and we had lots of fun.
Friday night, Eric and I had ourselves a little date night and went to see the movie Red. This was a hoot. Lots of things blowing up and Helen Mirren as an assassin. What more could you possibly ask for? After the movie we ducked into Fox Grille at Atlantic Station for a drink and to catch up on all the games. Did you see the Yankees against the Rangers? Unbelievable.
Saturday, Eric had a haircut scheduled, so we had a cup of coffee together and off he went. I went across the street to take pictures of our neighborhood park being landscaped by our wonderful neighbors. When he returned, we picked up Valerie and took the MARTA to the Little Five Points Halloween Parade. This is always a a great time, with loads of costume ideas to be inspired by.
Whew! The past week has been crazy busy. Last night we celebrated Eric’s birthday with a handful of our besties. It was so nice. And I’m hoping that I can get by today by just posting photos. Because I am lazy and the laundry is piling up. And I’m lazy. Wait, did I say that already? Well, it’s true today.
Thanks to our nearest and dearest for making Eric’s big day so special. Boy Howdy, do we have a bunch of beer at the house. And now a contraption for making beer can chicken! But that’s a post for another day.
Thanks for allowing me to be lazy today. And a million thanks to all our darlings for helping Eric celebrate his birthday by eating chili dogs, chips & dip, donuts and mac & cheese.
xoxo, Patti
Today blogging to The Macaroni Cheese Song (I love all the hilarity of You Tube!)
Don’t you hate when the salsa falls off your chip? Me, too! Check out this specially-designed bowl so you never have to worry about errant salsa jumping off your chips.
Called the Salsabol, it features a unique, patent-pending lip that pushes your salsa or dip back onto your chip for the perfect scoop, every time!
They’ve combined incredible functionality and unique modern design to create a playful party piece that adds style and flavor to any table. It’s half revolutionary, half brilliant, and half ridiculous–but it will make your parties awesome and your chips (and guests) happy.
Happy Monday to you all. I hope you had a fabulous weekend. On Saturday night we gave a dinner to thank some very special folks for being so good to us. Joining us were Spencer, Allison, LaToyin and Neil of Black Tie Barbecue, Laura Scholz, her husband, Tim and our new friends Teresa & Nicholas.
Menu
Grilled Shrimp w/cocktail sauce
Chips w/cheese dip
Grilled Ribeyes wrapped in bacon
Twice-baked stuffed Potatoes
Salad w/raisins, almonds and red onion
Garlic Bread
Pound Cake soaked in Lemoncello
Apple Pie
Sesame and Chocolate Cookies
Vanilla Ice Cream
Malbec, Chardonnay, Cava
Pellegrino
But first, you have to start with a pretty table. I dressed the table in all metalics to give it sparkle. Gold runners, candlesticks and napkins rings paired with silver chargers.
Before guests arrive. I ended up moving the candelabra because it was in the way of the a/c and blowing madly everywhere.
