perfecting the "done before they arrive" party- a work in progress
Sometimes you need a sensational appetizer that literally comes together in the count of three. On Wednesday night I’m teaching a cooking class at Dorothy Lane Market’s Culinary Center. When I was putting the lineup of recipes together it seemed like we might need a little something to kick things
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entertaining with style- making it work for you
I just returned from the GCA Zone X Meeting in Cincinnati. The Town and Country Garden Club put together an outstanding conference. The two-day event beautifully accentuated the regal splendor of their Queen City on the Ohio River. Not only were the gardens and vistas spectacular, the lineup of speakers
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food detective
Every month, for the past decade, my husband receives a special delivery from the fruit of the month club. And each month I bring the package in, place it on the counter, and when he comes home from work we pour ourselves a cocktail and survey the box. After a
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perfecting the "done before they arrive" party- a work in progress
Last Wednesday I hosted a luncheon for the Garden Club of Dayton’s Executive Board. To mark our final meeting of the year and to show this group of amazing ladies how much I appreciate them I wanted to make it extra special. Serving multiple courses is a sure way to
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food detective
My husband’s and my travel schedules have been… crazy! We’ve literally flown over one another. Think of planes, trains and cars passing in the night. Last Wednesday was the only date that could possibly resemble a date. I wanted to slow down, set the table, and make him something special
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ripped from the headlines
Readers of this blog know I am a huge fan of the recipes I find in my inbox from Bon Apétit, Martha Stewart, and the New York Times. They offer amazing distraction from what I should probably be doing at my desk. Along with an influx of news items, I
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perfecting the "done before they arrive" party- a work in progress
Just taught an evening class at Dorothy Lane Market’s Culinary Center. The theme was “spring soiree”. While nature is popping up and showing its face, it’s time for us to shake off our winter hibernation and do the same. Spring is the perfect time to reconnect with friends and feature
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food detective
Each day I discover these fabulous emails in my inbox from Bon Appétit, Martha Stewart, and the New York Times, all alerting me to what I should be cooking that day. It’s great marketing, because I click on every one of them. Last week there was one from a continuing
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food detective
I am completely smitten with these sweet potatoes. I could eat them every day. Truth be told, some days I do. The play between the puff inside verses the crunch outside is heavenly. Then to push it up a notch, these hot wedges get a drizzle of sriracha crème fraiche.
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food detective
Here’s some real news you can sink your teeth into. Melissa Clark, a food reporter from the New York Times, has created a digital series on the essentials of French cuisine. She takes readers through ten quintessential recipes- from mastering a basic omelet to serving up a soufflé with aplomb.
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Wherever I find myself, I’m happiest with a full dining room table. As a former professional chef and caterer I want to share what I’ve learned over the past three decades of entertaining. On this site you’ll find tricks of the trade to help even the most harried of you pull off a seemingly seamless fête. Come join the conversation! read more →