The Taco Party

The best food for a rager is Mexican.  Fact.  Specifically, a taco bar.  I'll admit to giving it a bad rap with a 'been there, done that' attitude.  Not to mention the difficulty of competing with the amazing authentic tacos LA has to offer, like from Guisados in Boyle Heights.  All that aside, when good cocktails are flowing, (and they were, in the form of spicy margaritas and smoky mescal pineapple coolers) a juicy taco is the perfect snack.  While I'm a lover of fish tacos, the stars of the night were the "Mama's Tacos".  After all, who isn't instantly taken back to childhood with a bite of seasoned ground beef, sharp cheddar, shredded lettuce and tomato (the pickle is a new, and delicious! touch).  The bright colors of a Mexican banner are also instantly fun and Amy made the whole night more festive with pinatas galore, hanging flags, touches of turquoise, and yellow flowers.  And just in case they weren't ready for the night to end, guests went home with favors filled with Greg's serrano chili margarita mix, beautifully packaged by Amy with recipe labels.  I've learned my lesson: a taco party isn't boring.  It's a classic.

The Menu

sips

serrano margarita

silver tequila, chili, lime

pineapple cooler

mescal, pineapple, cilantro, lime

margarita classico

silver tequila, cointreau, lime, agave

pacifico & negra modelo

cucumber aqua fresca

snacks

salsa bar & chips

roasted yellow tomato, grilled peach, spicy purple cherokee, & pico de gallo

guacamole

albacore ceviche 

mini chorizo & peach tortas with mexican crema

taco bar

wild mushroom, corn, cotija cheese, salsa verde & radish

tempura battered mahi-mahi with cilantro cabbage slaw & lime crema

chicken mole, avocado & crema

pulled pork, queso fresco & pickled red onion

"mama's taco" ground beef, sharp cheddar, lettuce, tomato & pickle

sides

grilled corn, queso fresco, cilantro, chili & lime

drunken black & pinto beans

jicama, cucumber, arugula & citrus with pepitas & lime cilantro dressing

sweet

cinnamon, dark chocolate & margarita mini sprinkles cupcakes

MISS-ISS-I-PP-I

After an amazing vacation in Morocco (which definately inspired another Moroccan themed party!), I arrived back to LA greeted by gorgeous, sweet tomatoes at the farmers markets.  They are the best they've been in years, which means it is BLT season!  We've been back in the throws of massive parties, so this simple dinner for twelve was a real pleasure.  The hostess is from Mississippi and wanted touches of the South to inspire the menu.  With the help of my friends Ahna and Julianna, who know a thing or two about Southern cooking, I came up with pecan crusted halibut, creamy grits & greens.  Greg really nailed the fried pickled request with his tempura battered version, better than anything I've eaten at a State Fair (no offense State Fair, I love you deeply and can't wait!!).  Our hostess picked flowers from her garden (lucky lady!) and served dinner on her collection of mix and match vintage china, which only enhanced the whimsical, easy breezy Southern feel.  I'm so happy it's summer, my favorite time of year, and look forward to lots of corn, bbq, refreshing cocktails and the second best food in the world: the BLT (sorry BLT, the french fry is my one true love).

The Menu

sips

smoky watermelon margaritas

snacks

tempura battered dill pickles with comeback sauce

pimento cheese toasts

salt & pepper shrimp

to start

heirloom tomatoes, lettuces, bacon & creamy chive buttermilk dressing

savory

pecan crusted halibut with caper remoulade

creamy cheddar polenta & braised kale and collard greens

sweet

chocolate pots de creme with bourbon whipped cream

Edible Flower Videos with LEAFtv

When I met Erin Falconer and Geri Hirsch, I was impressed.  These two very smart, very cool ladies have created LEAFtv, which features beautiful how-to videos in the world of Living, Eating and Fashion.  It's going to be huge.  We teamed up to create a series of videos showcasing edible flowers, just in time for a Mother's Day Luncheon.  This "sous-vide" salmon recipe is my and Greg's go-to easy dinner.  It sounds way more complicated than it really is.  You simply marinate your salmon in a ziploc bag, and also cook it in it.  Zero clean-up!!  Check out the video for a step-by-step tutorial.  Stay tuned tomorrow for how to build a grown-up ice cream sundae bar!  Thank you Erin and Geri for including me--looking forward to future collaborations!

The Menu

sips

lavender champagne cocktail

to start

mixed greens salad with shaved vegetables & champagne vinaigrette

to share

"sous-vide" salmon with lemon & dill

roast asparagus & fingerling potatoes

sweet

ice cream sundae bar with lavender, saffron rosewater & ginger rosewater ice cream

Grilled Pizza Baby Shower

Salads are always appropriate for a ladies' luncheon, but they're even better when paired with grilled pizzas!!  For a friend's baby shower, a long table, filled with her amazing collection of crystal, china & flatware, invited guests to share in a leisurely feast, served family style.  We used Gwyneth Paltrow's pizza dough recipe from My Father's Daughter and the result was perfectly crunchy on the outside, doughy on the inside, with plenty of earthy flavor.  This will be my new go-to crust recipe, which I'll use for build your own pizza parties all summer (plus it held up great over night in the fridge).  And the pistachio, strawberry & vanilla bean layered semifreddo is worth the extra steps for a pretty, sweet finish.   Amy added special touches with printed menus, place cards and a baby photo guessing game.  All in all, a fun afternoon of rose & lunch from the grill, made all the more delicious by good friends, great weather and a baby on the way...

The Menu

sips

raspberry & peach bellinis

rose

snacks

burrata, artichoke & pesto crostini

fig jam, prosciutto & mint crostini

to share

grilled pizzas:

margherita: buffalo mozzarella, tomato & basil

wild mushroom, ricotta & arugula

finocchiona, caramelized fennel and onion & mozzarella

grilled caesar salad

california chopped: baby kale, cherry tomatoes, asparagus, avocado, chickpeas & basil vinaigrette

honeydew, cantaloupe & mint

sweet

strawberry, pistachio & vanilla bean semifreddo

chocolate espresso cookies with sea salt

Parisian Bistro Birthday Party

The invitation said "Champagne & Onion Rings, Oysters & Absinthe".  This party was off to a good start!  And though one needs little more for sustenance, we took the Parisian bistro theme and ran with it.  Getting the French jazz band Avalon to perform set the perfect tone for this backyard fete.  While they charmingly sang and played, guest enjoyed plenty of champagne cocktails, sazeracs and mini croque monsieurs.  For dinner, we kept it totally simple and classic--e.g. steak au poivre and frisee with lardons & egg--with more ever-present champagne (and onion rings, of course!).  Bistro lights over small cafe tables made the whole night feel cozy and Amy's use of garden roses throughout the party was stunning and chic.  I'm longing for a trip to Paris and this party with a glimmer of my associations: Hemingway's obsession oysters, my favorite restaurant's profiteroles and a semester abroad filled with boozy love and fun.  Bon Anniversaire Ryan!!  xx

The Menu

sips

French 75

gin, champagne, lemon

lavender champagne cocktail

lavender, champagne, bitters, sugar, lemon

kir royale

cassis, champagne, twist

sazerac

rye, absinthe, sugar, peychaud's bitters, twist

absinthe

burnt sugar, water

snacks

raw bar with oysters on the half shell & mignonette 

mini croque monsieurs

duck confit, pickled cherry & ricotta on endive

french cheese boards, grilled toasts & accoutrement

to share

steak au poivre

onion rings with remoulade

potato & fennel gratin

haricot verts with cherry tomatoes & thyme

frisse salad with lardons & egg

sweet

profiteroles with espresso chocolate sauce

photos by Hana Ardelean