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 

Easter Egg Hunt

This year my friend Leah went all out with a kid's fantasy Easter: an egg hunt, egg on spoon relays and pin the tail on the bunny.  It was a pleasure to create a menu that lived up to all of the fun.  Bunny and chick shaped finger sandwiches accompanied bunny mac & cheese and bunny snacks (aka carrot sticks).  The kids provided the dessert by sharing treats from their Easter baskets and decorating sugar cookies.  If you've ever wondered who likes Peeps, think no further: kids (they freak out for them!).  There were treats for the adults as well: starting with spicy Bloody Mary's and rhubarb fizzes.  A Greek Easter Luncheon was a great buffet for a day of grazing.  Grilled leg of lamb filled pitas with plenty of dips, sauces, veggies & a big Greek salad.  The whole day got me excited for warmer weather and days filled with good food, good drinks and great friends.  Lots of parties to come...

The Menu

sips

pink lemonade

rhubarb fizzes

spicy bloody mary's

snacks

stuffed grape leaves

spinach & ricotta spanikopita

curried deviled eggs

kids

buttermilk chicken tenders

bunny pb & j's

egg shaped turkey & cheese

bunny mac & cheese

carrot sticks

to share

grilled rosemary leg of lamb

hummus, tzatziki, baba ganoush, tabouli, eggplant caviar, parsley mint sauce, honeyed onions & currants and pita bread

swiss chard with tahini yogurt sauce & pine nuts

smashed fingerling potatoes

little gems with cherry tomatoes, cucumber, french feta, kalamata olives & red wine vinaigrette

sweet

Easter baskets

Corned Beef & Cabbage

Gathering a group of friends for 'off' holidays seems to be my and Greg's new tradition: President's Day, Oktoberfest, and now St. Patrick's Day.  There is something inherently festive about these parties (not that St. Patrick's Day needs any help in the festive department).  With a built in theme of all that is green and Irish, there is nothing to fret over with a St. Patrick's Day party.  After all, is there really any reason to mess around with as good of a thing as corned beef and cabbage?  Throw in some potatoes and spring carrots and call it a day.  And while serving Guinness is a perfectly suitable beverage for such an affair, Greg upped the anti by creating a signature drink: "The Leprechaun."  He showed off his drawing skills with a visual aid for guests to follow his recipe and make their own drinks (no one should have to play bartender at their own party).  The result was a tasty concoction of Jameson, shamrocks (for real!), cucumber and lime, topped off with a splash Harp.  And after years of experimenting with St. Paddy's Day desserts (e.g. Lucky Charms treats, chocolate stout cake, Guinness ice cream & beer floats), I've landed upon a new tradition: little pots of gold in the form of butterscotch pots de creme (topped with whipped cream and edible gold, of course).  Hope everyone recovered well from the Irish antics: Slainte!!

The Menu

sips

The Leprechaun

irish whiskey, shamrocks, cucumber, lime, harp

Guinness, Harp & Jameson

snacks

sour cream & onion chips

green crudités: snap peas, cucumbers, green peppers, asparagus, green beans, cornichons & olives

tarragon dip & english pea pesto dip

irish cheddar, green apples & crackers

to share

corned beef & cabbage with parsley mustard sauce & horseradish creme

buttermilk smashed fingerling potatoes with melted spring onions

roast baby carrots with thyme

irish soda bread with irish butter

sweet

pots of gold aka butterscotch pots de creme

"In the Veggie Kitchen" Easter Brunch

Spring is officially here.  The farmers markets are shifting, filling up with asparagus, peas, rhubarb and sweet strawberries.  I couldn't be more thrilled, especially because it's just in time for Easter, which comes early this year.  To kick off the new season, I teamed back up with The Chalkboard and Jenni Kayne to teach another cooking class for their 'In the Veggie Kitchen' series. We focused on Easter Brunch recipes, all of which you can find on Jenni's blog Rip Plus Tan (along with her and Amy's pretty Easter table).  Brunch is a great moment for a vegetarian meal since farm eggs can be the star and they truly are the perfect food.  Combined with colorful spring vegetables, it's a terrific follow-up to an egg hunt.  You can also check out my Easter Timeline at the Chalkboard for lots of make ahead tips! Amy created recipes for an amazing array of natural egg dyes which will make a beautiful Easter basket, as well as adorable floral headbands that rival any Easter bonnet (I just may have stolen one).  My most original recipe is for my new favorite spring cocktail: a rhubarb fizz (click here for recipe).  I have to admit, I'm not much of a mixologist (I can't even claim to know how to make a mean martini) because I always rely on Greg (who wouldn't?).  But I figured it's time to step up my game and have a recipe of my own.  The combination of Hendrick's gin, rhubarb, lemon, celery bitters and egg whites make for a nice sweet to tart ratio, with a pretty pink hue.  Just the right thing to hold while wearing your Sunday best!

 

 

 

The Menu

sips

rhubarb fizz

hendrick's gin, rhubarb, lemon, egg white, celery bitters

snacks

beet dip & artichoke pesto dip

baby spring vegetable crudités

to share

chanterelle & leek frittata with thyme

farro, english peas, ricotta salata, walnuts & mint

grilled asparagus with parmigiano reggiano & lemon

buttermilk smashed fingerling potatoes with melted spring onions

spring green with edible flowers, cara cara oranges & champagne vinaigrette

sweet

lemon almond olive oil cake

favor

strawberry rhubarb jam