layer up

perfecting the "done before they arrive" party- a work in progress
Categories: Soups, Supper, Dinner Party, Lunch, Fête Fact, Posted on January 31, 2016 by Sandy Bergsten - Comments (1)
What’s the secret to staying warm during the winter weather? Dress in layers. The same holds true when making soup. Start with your base- stir and sauté, and another layer of ingredients- stir and sauté, add your liquids- stir and simmer. Something truly magical happens when you compose a soup
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ducks in a row

perfecting the "done before they arrive" party- a work in progress
Categories: Poultry, Veggies and Sides, Supper, Dinner Party, Sources, Posted on January 17, 2016 by Sandy Bergsten - Comments (1)
What’s the secret to pulling off a seamless dinner party? Making sure all of your components are prepped and made ahead of time. And what better way to ring in the New Year than with a duck supper in front of the fire? While I adore confit, I certainly don’t
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sunny side up

perfecting the "done before they arrive" party- a work in progress
Categories: Breads, Pizza, Tarts, Eggs, Supper, Lunch, Breakfast/Brunch, Posted on December 31, 2015 by Sandy Bergsten - Comments (6)
Another holiday weekend is upon us, happily for some of us that means another full house. Which most likely means offering up breakfast, lunch and dinner, several days in a row. The trick is figuring out a way to show your guests you care while not pushing yourself over the
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great beginnings

perfecting the "done before they arrive" party- a work in progress
Categories: Appetizers, Cocktail Party, Sources, Fête Fact, Posted on December 21, 2015 by Sandy Bergsten - Comments (1)
Just had my holiday hors d’oeuvres class at Dorothy Lane Market Culinary Center. It was such fun teaching the full house how they too could impress their guests with little stress. I shared a few tricks of the trade that ensure that absolutely everyone can entertain with ease. Here they
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turkey time… again

perfecting the "done before they arrive" party- a work in progress
Categories: Veggies and Sides, Dinner Party, Fête Fact, Posted on December 5, 2015 by Sandy Bergsten
Was it just me, or did you wake from finally putting away the last Thanksgiving chafing dish only to discover that it was the first day of December? This fall has literally flown by; unfortunately my holiday to-do list has not taken flight with it. As I look at my
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the great pretender

perfecting the "done before they arrive" party- a work in progress
Categories: Veggies and Sides, Sauces and Such, Dinner Party, Sources, Fête Fact, Posted on November 21, 2015 by Sandy Bergsten
This time of year almost everyone wants to know what I’m going to make for Thanksgiving. If truth be told I would reply, “reservations”. While I cherish spending time with my family, I am not a huge turkey-day fan. First off there are way too many pots and pans. Everything
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toast of london

food detective
Categories: Eating Out, Posted on November 8, 2015 by Sandy Bergsten
Last week I got to tag along with my husband on an extended business trip to London. Prior to leaving I surfed the web for museum and gallery exhibits, but I must confess my most extensive research was on where to eat. When traveling I love nothing more than dining
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open season

perfecting the "done before they arrive" party- a work in progress
Categories: Fish and Seafood, Sauces and Such, Dinner Party, Sources, Well Equipped, Posted on October 24, 2015 by Sandy Bergsten
A definite perk to helping my dad move back to Florida each year is that it almost always coincides with the opening day of stone crab season. Last week I almost spilled my coffee when I heard on the local news that fisherman were allowed to set their traps that
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simply sauced

perfecting the "done before they arrive" party- a work in progress
Categories: Sauces and Such, Supper, Dinner Party, Well Equipped, Posted on October 10, 2015 by Sandy Bergsten
Purists might cringe when they read this post, the rest may jump for joy when they discover how easy it is to make a dynamic duo of sauces for grilled filets or beef tenderloin. I never know which guests will prefer with their steak- horseradish sauce or béarnaise. Honestly I
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ladies’ lunch

perfecting the "done before they arrive" party- a work in progress
Categories: Soups, Supper, Dinner Party, Lunch, Eating Out, Fête Fact, Posted on September 26, 2015 by Sandy Bergsten
Last Wednesday I invited Carrie Walters, from the DLM Culinary Center, Liz Valenti, from Wheat Penny, and Wiley, from Meadowlark, over for lunch. I knew I wanted to serve something seasonal, but also something with a bit of flair. Let’s be honest how often do these three top Dayton chefs
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