My life has given me such amazing friendships and as you know, people come and go, but when one comes back, it is one of the greatest gifts. I received such a gift last week.
Johnny P and I go way back. Way, way back. I won’t even tell you how far. But it’s far, I tell you. He and I have lived in Atlanta for many years and although we don’t live far apart, we never get together. Life gets in the way.
But we changed all that last week. My swanky friend, Caren West, of Caren West PR arranged a very special tasting for the three of us at Cafe Circa, in the Old Fourth Ward neighborhood of Atlanta.
How could this have been here for 3 years, without me noticing?
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
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!)
Remember our gratitude dinner from Monday? We had invited our two new friends, Teresa and Nick. People ask how I meet all these people. Here is one tale of meeting new friends.
Eric and I had decided to treat ourselves to a nice dinner out two weeks ago and made a reservation at Shaun’s through Open Table. You know about Open Table, right? The more reservations you make, the better chance you have to earn dining gift certificates. This is an especially great idea for all you executive assistants who make a lot of reservations for the office. The more they dine out, the more you earn. Win-win!
Anyhoo, our reservation is made and we arrive at Shaun’s about 5 minutes early. It is packed – everyone is trying to use their Scoutmob coupon before it expires the next day (I have to admit that two of those people were us). You would think the restaurant would take this into account when allowing folks to book a table. But alack and alas, I don’t think it crossed their minds. We waited. And waited. And waited. 45 minutes go by. We are about to walk out and order a pizza when we are told that our table is ready. Ok, we’ll stay.
We are seated next to a nice couple and through the shared experience of being made to wait, we get to talking. She previously worked at The Ritz-Carlton Amelia Island, where I just visited and he is a nice chap from England. Just add wine – instant friends.
And food. You need to share your food. Here’s what we ordered.
Pork belly buns - Scrumptious
Crabcake with slaw. Good but tiny...
Chicken Liver heaped on toast. This was huge. So I guess it all balances out.
Flatbread with greens. I don't think I touched this. I was too busy gabbing.
Swell new friend, Teresa, and me.
Eric and our new friend, Nick.
And that’s how it happens. It’s a small world and we are all in it together. Make a new friend today.
oxox, Patti
Today blogging to Joe Cocker – A Little Help From My Friends
Last night, Eric and I had the most fun with our friend, Chef Matt Murphy of The Ritz-Carlton New Orleans. Chef was in town on business and arrived a bit early so he could spend some time with us.
We wanted to make sure he had the best time, so I came up with this itinerary (you know how I love a list).
7:30 Meet at Rathbun’s for drinks and apps
8:45 Dinner at Iberian Pig
After dinner – drinks at Mac Magee’s Irish pub
How was it, you ask? Oh, we had a mighty fine time.
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.
As promised, here is the behind the scenes story to supplement my article in this month’s Design Is Magazine in my column, Living The Ritz Life. A magazine only allows so many words, but on my blog, I can blather on forever. So, if you want to hear the whole story about our stay at The Lodge, here you go.
Imagine a place where all your cares melt away at the door. A place where the phrase “my pleasure” actually means “my pleasure.” Imagine a place that is a retreat for the soul as well as the body.
A short one and a half hour drive from downtown Atlanta takes you to such a retreat. The Ritz-Carlton Lodge at Reynolds Plantation is close to the big city, but a world away.
The Ritz-Carlton Lodge at Reynolds Plantation
Arriving on a sultry Friday evening, this lodge of the well-heeled looms into view only after turning off the beaten path of Interstate 20. At the front door, friendly valets dressed in ivy caps, knickerbockers and argyle socks, ala golfer Payne Stewart, greeted us. Check-in was seamless and the weekend was now underway.
As we entered the club-level guest room, a roughhewn box on the hallway table caught my eye. Inside the box were graham crackers, Hershey bars and marshmallows, all the fixings for s’mores at the complimentary evening campfire. There were also notes welcoming my husband & me along with a jar of delicious spiced pecans (with the recipe attached). The king-sized bed was dressed with crisp white linens and the softest down pillows. Two wooden chairs and a table on our balcony ensured a view of the lush greenery.
I know a lot of you have been waiting patiently for the details of our paella party. Here you go!
The party started the day before when Vickie arrived and Jeff, Crystal and Teague joined us for some brainstorming about the fire and flow of the party. Pizza and beer followed. A pre-party is always fun.
Sunday we all woke early and Eric got the fire started. Early, y’all. It was blazing by 10 a.m. and was ready for the paella pan by 3 p.m. And then Eric cooked. And cooked. And cooked some more. We have realized that the paella still takes about 3 hours to prepare. But we were ready this time.
I bet you are getting ready for Labor Day. Me, too. Eric and I are hosting around 70 of our nearest and dearest for paella in the backyard. Someone asked me the other day how I do it. My response was that it is just as easy to cook for 70 as 10 friends. You just add extra chicken. lol
Remember last year’s paella soiree? We learned a lot from last year’s bash.
First, we will build a big wood fire this year. No wimpy propane for us. And we will start the fire early. Eric plans on having the fire up and roaring by 9 a.m. so we can eat at a decent hour. Last year it took 3 hours for that paella to cook and everyone was half in the bag by dinner. Now everyone will only be 1/4 in the bag by dinner, so that’s an improvement.
Secondly, we are asking our darlings to bring wine, beer and booze. That stuff skyrockets a party budget. Everyone is in a bit of an economic crunch these days, so our buddies are happy to contribute.
Thirdly, this year we will buy cleaned and deveined shrimp. Holly and I spent a billion hours peeling and deveining the four pounds of shrimp last year. Not this time.
Dessert will be paletas, or in english, popsicles. As I write this, the strawberries are bubbling on the stovetop with sugar and strawberry nectar. They will go into our popsicle molds and I will start all over again tomorrow with a new flavor. Maybe Mexican chocolate would be good. And easy. Pretty much just chocolate milk with cinnamon. That would be good. When you are making 70 popsicles, easy is key.
Here’s a link to the recipe we’re using. It says it will feed 25-30, but don’t you believe it. It will easily feed 60. With leftovers. Seriously. Maybe 25-30 linebackers.
Some of my favorite shots from last year.
Rick, Teague and Eric discuss the browning of the chicken
I love the look on Eric's face as he stirs this monster...
