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

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Thanksgiving 2010

Tuesday, November 30th, 2010

Good Morning Darlings!

We are finally recovered from Thanksgiving (I think). It was a wonderful time with fabulous friends and I bet you want to hear all about it. Lets do it!

Just between you and me, I had no intention of hosting Thanksgiving Dinner, but when bestie Diane said she was coming home, I knew that called for something special. We bought the turkey, planned a few dishes, invited a few friends, bought a case of bubbly. Then our incredible friends from Black Tie Barbecue told me they were holding a smoked turkey with my name on it, I decided to go ahead and roast the turkey we had at home and freeze the meat for the Christmas party nibble ingredients.

Do you remember the photo of those smoking turkeys? Unbelievable.

More thankful fun inside!

The Four Most Read Posts – Number 3

Wednesday, August 18th, 2010

Good Morning, Darlings!

Isn’t this trip down memory lane fun? Number three comes to us from our sweeties at Black Tie Barbecue. It was their Cinco De Mayo Secret Supper and it was a fine time indeed. It seemed like everyone read this post. And why not? It is almost as fun to read as it was being there. Almost.

Time to relive Cinco De Mayo! Ole!

xoxo, Patti

Today blogging to Lou Diamond Phillips as Richie Valens – La Bamba

Friday Lunch Plans? Black Tie BBQ!

Thursday, July 15th, 2010

Good Morning, Darlings!

Today’s post will be a shorty – I am readying a dinner party for my darlings Eddie Ross and Jaithan Kochar tonight (can’t wait!!) But I had to share my lunch last Friday with you.

My Sweeties at Black Tie BBQ have started serving lunch on Fridays! And what a delicious lunch it is! I swung by last week to pick up the Smoked Chicken Sandwich with Pineapple Basil Mayo – oh my goodness it was fantastic! For $8.50, it comes with two scrumptious sides. I chose the mac and cheese & the fresh fresh salad.

Nom, Nom, Nom - Go On And Get You Some!

My Buddy Spencer!

The Lunch Menu - Yours May Vary

So pull on up to their new digs on Dekalb Avenue and say hey to LaToyin, who is back to work after bringing her living doll, Nevada, into the world (and really, LaToyin, how can you look so skinny?), Neil, Spencer and the sweet Allison, who will fix up all your lunch cravings. Tell them I sent you!

The Adorable Miss Nevada!

xoxo, Patti

Today blogging to The Grease Soundtrack – Summer Nights

Cinco de Mayo With Black Tie Barbecue

Thursday, May 6th, 2010

Good Morning, Darlings!

Guess who I met last night? Oh, you’ll probably never guess, so I’ll show you.

Me And Spidey!

Click Here for More Cinco de Mayo Fun!

A Little Blog Mash-Up & Some Ceviche For You

Wednesday, May 5th, 2010

Good Morning, Darlings!  Happy Cinco de Mayo!

Tonight will find Eric and me at the Black Tie BBQ Secret Supper – more photos and details on that tomorrow. But for today, I would love to do a little cross promotion. It would do my heart good to see you following me over at Design Is Magazine, since that will be my “official” gig from now on.  Let me know what you think and what you would like to see me write about. And be honest. Brutally honest. I can take it. But don’t think I will be leaving here – this is my home and I would never abandon my darlings.

Ok, enough of that.   How about a recipe for your Cinco de Mayo table tonight?  Don’t feel like cooking?  Is it getting oppresively hot where you are already (like here in Georgia?)  You need ceviche!  No cooking required.  You just throw it all together, chill it and gobble it down with tortilla chips. And look at this cool site that features nothing but ceviche recipes, even vegetarian! Ole’!

Glamorous Ceviche

Here’s my go-to recipe (borrowed from the nice folks at Ceviche Recipe). And if you have never tried octopus, here’s your opportunity. Trust me, it is so yummy when it is prepared correctly. And this is the correct way!

Go on, make it – don’t be scared. It’s super easy. Pinky swear.

xoxo, Patti

Serves 4


7 ounces octopus, cooked
shrimp, tails blanched
7 ounces scallops, cooked
1 red onion, sliced very fine
1/2 red aji limo chile, minced
1/2 yellow aji limo chile, minced
16 key limes, juiced
2 sweet potatoes, boiled (of the camote variety, if you can find them)
1 large fresh ear corn on the cob, cooked and cut into rounds (choclo variety, if you can find them)


Cut the octopus into bite-size pieces. Leave whole if using baby octopus.

Cut scallops into small pieces.

Mix seafood with onion in large bowl. Wash and drain thoroughly.

Season mixture with salt and aji limo chiles.

Toss preparation quickly in lime juice. Refresh with ice cubes, mixing well. Remove ice immediately before it has a chance to melt.

Serve on bed of lettuce with sweet potato (camote, if you can find it) and boiled corn rounds (choclo, if available).