Garden Cocktail Party - A Neighborhood Goodbye

A table full of grab and eat treats.

Although this post is long overdue from the actual happening, the content is still relevant both from an entertaining standpoint and an emotional one. From previous posts you may recall that our neighborhood is full of wonderful people. So much so that we would gather throughout the year at each other’s home to just hang out. So, it was a bittersweet gathering a couple years back when our close neighbors decided to move back to their homeland of Germany. Although a much larger party was thrown for their farewell, JuanCarlos and I decided to host a more intimate Garden Cocktail Party with our core group. Not wanting to spend time in the kitchen we focused on offering food items that we could make ahead enabling us to just enjoy our time with the whole group one last time.

There were speeches and tears but as always a good time with people who have lived closed by for a long time. Sad as it was, (note the heart on the cake I made had icing dripping down like teardrops in the photo below), it was great to come together and celebrate a big, bold move.

Mara, with her husband Andre tearing up a bit about the yin and yang of moving away.

As I always say, you don’t need a special occasion to throw a party. You just need friends. And that is really what it is all about. Sharing good food, good laughs with people worth your time.

Our wonderful neighbors

Andre, Vinny and Juancarlos pondering, not what to eat but how we will all feel after their big move. It takes courage.

Here is the menu, and ideas for you to throw a garden style cocktail party. Nibbles of food that not only can you make ahead but also fill up your guests enough that you don’t need a main course and will also help absorb any alcohol intake. Click the links below for more recipe details.

Cheese/Charcuterie Platters

You simply can never go wrong with offering a Cheese/Charcuterie Platter: Grapes, Manchego, Dry Cured Chorizo, Mortadella, Cucumber, Onion Jam, Majorero Pimenton

And when something works, double it up. Especially when you have a long table, it’s a good idea to have 2 platters at each end of the table.

Grilled Sausage with Caramelized Onions

Simply grill sausage and slice on the diagonal. Caramelize onions by slowing cooking them in oil and butter until softened and sweet. This could take anywhere from 45 min to 1.5 hrs but can easily be made ahead.

Tortilla Española with crostini

Hearty, crowd pleaser - Tortilla Española served with crostini and sliced cucumbers

Pearl Couscous with zucchini

Pearl couscous is heartier than grain couscous and holds up to chunky veggies like sautéd zucchini. Small glasses for individual serving makes it easier to eat. *Note, glasses are turned upside down so no insets, or flying debris gets inside.
How To: Simply cook the pearl couscous in water (1:1.5 cup ratio) for 10-12 minutes. Meanwhile, cut yellow onion and zucchini in small cubes. Sauté onion first until softened, add salt, pepper then zucchini. Sauté until soft but not mushy. Once couscous is done, add it to the zucchini and stir until nicely combined. You can add feta and basil to finish.

3 Bean Salad

The name of this game is hearty, hearty, hearty and this 3 bean salad continues to fill the belly in a good way. This is a very easy salad not cook just toss together salad.
How To: In a large bowl combine: Chick peas, cannellini & black beans (all liquids drained).
Drain & slice Hearts of Palm.
Cut cucumber in chunks, dice red onion, slice scallions and toss with an herb lemon vinaigrette (fresh lemon juice/zest, basil, cilantro, parsley, mint -all or any combo you like, salt, pepper and olive oil.)

Triple Chocolate Cake with Buttercream

I used my favorite recipe from Sally’s Baking for the Triple Chocolate Cake. I made this one gluten free and only one layer.

I’ve said it before and I will say it again, life is meant to be shared spending time with people you care about enjoying food made and served with love.

Thanks for the all the good cheers!

 










Festive Cocktail Party

Just the other day, right after baking Christmas cookies and preparing customers gift bags I thought it’s been awhile since I hosted a true cocktail party. Like a little kid who sees candy in the store, I had an overwhelming feeling of I want this. Not sure of how it would pan out on such short notice, especially during the holidays, I was hoping that a few friends would be available. As it turned out, most were and thrilled to join. And so began the quick list making of what to make and how to serve.

This post is going to be down and dirty. First, because that is how it came about and also because if you want to pull this together for New Year’s Eve or the upcoming weekend, you don’t need alot of hoopla. I will warn you there are a lot of dishes. And you don’t have to serve all of them. Choose the ones you like or able to tackle. Honestly, I didn’t even realize how many dishes I had put on the table until my hubby, Juancarlos, said ‘Honey, we definitely do not need the spicy chorizo. You have 17 plates out there!”

The good thing about this menu is that some of these platters were store bought which take a load off. It’s as simple as open a container and find a nice platter. Others required some time. I started prepping at 10am that day and finished right as guests were arriving at 5pm, minus the time to shower, dress and blow dry my curls.

I also needed some holiday decor since our house was not decorated for the Christmas. I made a stop at Trader Joe’s for some florals the day before but didn’t arrange until the same day. Lazy stupidity on my part when I certainly could have prepped the flowers the day before. I chose the simplicity and holiday tradition of white and red with some greenery. I kept the arrangements small and low so they could be a part of the table-scape without being in the way.

White Roses with sprigs of eucalyptus. Simple and elegant.

Mini Red Mums for the Christmas holiday spirit.

Because there were so many offerings, the easiest way to share this with you is to show the platter and give you a quick instruction rundown or the link to the full recipe. Quantities will be up to how many guests you are expecting. I made this for 10 people. We didn’t have many leftovers at all, since people came at 5p and left at 9:30p. I would say it was successful last minute soiree.

Here’s the menu:

Ok, ok I know this seems like a ton. But I had small amounts of each. Truth be told, as I was making one dish, I noticed items in the fridge that I could easily make something out of. And that is how I arrived at 17 different plates.
Modify as you see fit. Here goes…

PIquillo Peppers Stuffed with Goat Cheese

The ubiquitous Cheese & Charcuterie board is a must. Grapes, Machego Cheese, Pickled Garlic, Sopresatta, Mortadella, Piave Cow’s Cheese, Coppa, Black Cured Olives, Goat Cheese Aged with Pimenton, Cucumbers

This is a riff off my Bibb & Butternut Squash Salad. I just swap the lettuce for Farro.

Boquerones are fresh anchovies. Do not say YUCK, they are delicious, delicate fish. Served here with parsley, garlic oil.

Marinated Fennel

Simple & refreshing. Cut fennel in bite sized chunks, drizzle with Olive Oil, coarse sea salt & crushed black pepper.

Mackerel

When you buy great quality tinned fish the only thing to do is let it shine. These are Cabo de Peñas Mackerel with fennel fronds for decor.

marinated feta with rice cakes

I almost always serve up my Marinated Feta because it’s a tried and true winner. It goes great on almost anything (rice, pasta, salads, crackers, bread, roasted veggies… the list goes on). I made rice cakes. Combine cooked rice with flour, egg and form into small squares or rounds. I added sautéd kale to the mix. Refrigerate to let set, then fry in oil until golden brown. You can make these ahead of time then warm in the oven to serve.

Oven Roasted Tomatoes with Sourdough bread

Oh the delicious sweetness of oven roasted tomatoes with grilled sourdough bread

Radishes with Salted Herb Butter

So simple yet so different. This dish confuses then amazes guests. The peppery, crisp bite of the radish against the sweet, saltiness of herb butter is a winner every time. Herb Butter: leave butter at room temp. Chop your favorite herbs (I used parsely & basil). Mix in course sea salt and voilá.

Crudités with orange yogurt dip

Pick your favorite veggies for dipping. I like to mix it up with soft, like Endive and crunchy like Snap Peas, sweet like Red Pepper and clean and crisp like cucumber. For the dip, use full fat Greek yogurt. Mix in orange zest, the juice for orange.

smoked salmon with watercress

Another no cook dish. Arrange watercress on bottom of the platter. Roll pieces of smoked salmon around the platter. Top with shaved fennel, sliced scallions and chopped watercress stems. Finish with lemon zest, squeeze of lemon juice & olive oil.

marinated artichoke hearts

Store bought, and yummy.

I love crunch, so it’s natural to offer nuts. You can buy any kind of nut you like. I hope you try mine. Dana’s Nuts: Spiced & Candied The pickled mushrooms are store bought. Easy peasy.

Homemade cookies

Of course you can put out whatever dessert you like. A store bought cake cut into bite size pieces. I just finished making the Christmas cookies, so naturally I put them out.

I placed everything out on the dining room table. Moved the chairs out of the way. People made their plates then we gathered in the living room to sit and chat warmed by the fire. I hope this inspires you to throw a last minute cocktail party. You don’t need 17 platters. Just a few, some wine and cocktails and good company.

Danny & Maria seem pleased with the selection.

Andrea & Jim happy deciding what to get first.

A lovely group gathered for an impromptu cocktail party. It was a great evening indeed.

Happy New Year. Here’s to Abundance…
Health
Wealth
Joy
Peace
And every good thing the universe has to offer.

Bibb, Arugula & Butternut Squash Salad

Bibb, Arugula & Butternut Squash Salad

I’m usually known as the queen of entertaining. (Mind you, that is not a self dubbed title but one others have bestowed upon me.) That said, I’ve been out of practice. The pandemic, and other life situations (all good ones) have thrown a monkey wrench into our usual hosting schedule. And so, coming up with new recipes has been put on the back burner. However, a couple weekends ago we took the leap and hosted our friends/family for a small backyard lunch.

JuanCarlos had his mind set on making a paella ‘a la parilla’, which means on the grill, thus forcing us to be outside. We lucked out in the middle of NY October with glorious, sunny, warm weather. JuanCarlos has been making paellas for years but continues to research and study master paella makers in order to perfect his. Each one gets better and better. He loves making outdoor fires, and then hanging out with good friends to enjoy a glass of wine or two while he cooks.

With paella in the driver’s seat, the appetizers were riding shotgun and followed along in Spanish Tapas style. I made Stuffed Piquillo Peppers, Boquerones Skewers, Charcuterie/Cheese Board, Radishes with Salted Butter

But when it came to the salad, I veered off the Iberian road, and glad I did. It’s Fall and I felt like leaning into that season using roasted butternut squash. I make roasted spiced butternut squash slabs as side dish for my customers and decided to use similar spices but cut the squash into cubes and added a touch of maple syrup. In composing the salad in my head, I thought about all the other Fall inspired accompaniments that would not only pair well with the squash but would also provide a visual wow. So, a pop of dark red from dried cranberries, a toasty brown from pecans, a lovely green from pepitas, and slivers of red onion would all do the trick nicely. These don’t just deliver on the visual impact, each one also provides a different textual element that is key to making a salad, or any dish, interesting on the palate. Arugula was still fresh at the farmer’s market so I grabbed that for a hint of peppery punch that would counter balance the sweetness. For the dressing I borrowed the idea of using dates from another recipe, but of course changed it up a bit.

Can I just say how much I love this salad. It’s crisp. It’s earthy. It’s sweet. It’s peppery. It’s damn good, and I’m damn glad I made a ton so I could have leftovers for the next day.

I’m posting this now because I think it would make a wonderful salad for Thanksgiving. It hits all the marks and is the perfect counterpoint to the heaviness of a traditional Thanksgiving meal. Please give it try either as a green salad or swap out the lettuce with quinoa as the base. It could also work with pearl couscous as well.

Ingredients

2 Bibb/Boston lettuce
1 Arugula, bunch
1 medium Butternut Squash, approx 4 c cubed
1 c Dried Cranberries
1 c Pecans, toasted
1 c Pepitas, toasted
1/2 c Red Onion, thinly sliced
1/8 t Cayenne
1/8 t Cumin
1/8 t Cinnamon
2 T Maple Syrup
2 T oil

Dressing
4-5 Dates
3 T Red Wine Vinegar
1/2 c Extra Virgin Olive Oil
2 t Honey (optional)
1 Garlic clove, crushed
lemon zest
1 T lemon juice
3 T water
salt, pepper to taste

 

Date Dressing Setup: Dates, lemon, garlic, red wine vinegar, olive oil, salt, pepper

Instructions

  1. Peel and cube the butternut squash. Place on a roasting pan and season with oil, salt, pepper, cayenne, cumin and cinnamon.

2. Roast at 425 degrees until golden on one side. Then flip them and add the maple syrup and roast until golden on the other side. Remove from oven and let cool.

Roast until squash is tender and edges are browned.

3. Meanwhile, wash the Bibb lettuce and Arugula and dry them well.

4. Roast the pecans and pepitas slightly to enhance their nutty flavors. This can be done in 300 degree oven or on the stove. Just make sure to keep an eye on them as they can burn quickly.

5. Make the dressing by first rough chopping the dates, crushing the garlic and adding to a mini food processor along with lemon zest, salt and pepper. Blend until the dates are a small crumb.

6. Then add vinegar, oil, and lemon juice and blend until emulsified. Then drizzle in a bit of honey and blend again. Add water to thin out.

Place chopped dates, crushed garlic, lemon zest, salt and pepper into a mini food processor.

Blend until dates are small crumbs.

Once you add the oil and vinegar the dates will break down even more to create a creamy consistency.

7. Assemble the salad by placing the lettuces on a big platter and then sprinkle the sliced red onions, butternut squash, pecans, dried cranberries and pepitas all over the top of the lettuces.

I sometimes hold off on dressing an entire platter of salad in case there are leftovers I don’t want the remaining salad to get soggy. So, I let the guests add the amount of dressing they want to their plate. Do what feels right or works for you. But always serve it up with love.

 

Bibb, arugula salad with roasted butternut squash, dried cranberries, pecans, pepitas & date dressing

Serving it up with dressing on the side, and with plenty of love

I loved it so much that I expanded the idea to use it with quinoa for a customer side dish. Which by the way was such a hit, they texted me to say it was another winner. I just love getting those texts messages.

Quinoa with all the same ingredients as the salad… minus the lettuce.

Green & Black: A Graphic Table Setting

To say I was nervous about hosting a small dinner party during the pandemic would be an understatement. I know most people have ventured into this territory many moons ago, but JuanCarlos and I have been super cautious. And rightfully so, since we know plenty of people who have had COVID, some of whom we were attempting to meet with until luckily we found out their positive status prior to gathering. We’ve had a few of those close calls so you can understand our hesitation. Thankfully, everyone we know has recovered and is fine.

With our caution has come both a sense of safety and a deep sense of isolation. Therefore, it was time to step out of our shell, out of fear and into joy again. And so we did. And indeed joy we felt. I spent the day preparing food and thinking about a table setting. (Well, it only took me that long because I had to stop to photograph everything, not because I made a feast.) Even though our dinner party total would only amount to 4, I wanted to make it feel a bit elegant and momentous given it would be the first time I’ve set our dining room table in over 2 years!! It’s the dead of winter here in NY, and the temps have been frightful. I have plenty of tablecloths that evoke Spring and Summer, even Fall vibes. But oddly enough not as many for Winter. I wanted the setting to be appropriate for the temperature but not feel cold.

I settled on a very graphic green and black table cloth that set a strong tone. Next was figuring out all the other elements that would complement without becoming overwhelming. Believe it or not, I had a hard time deciding on what napkin to choose. And that is saying a lot since I have a fairly large collection of napkins.

Please, no judgement. I’ve collected these over the years. And pre-pandemic, we entertained ALOT.

The black napkins seemed like an obvious choice but quite frankly there was plenty of black in the main cloth. Plus they wouldn’t have added anything to the party in the way of color dimension. White was clearly too stark and didn’t blend at all. Orange, as you can see, was way too shocking and garish, and would have been too many strong colors competing. Sometimes choosing a napkin is instantaneous, but this time around it took some thinking.

The orange and white ones felt too harsh of a contrast to me. The black might have worked but just felt Blah.

I landed on a multicolored stripe cotton napkin that softened the tablecloth’s intensity and added a whimsy of muted colors. Even though these napkins tend towards a springtime feel, their tonality was the ideal softening agent. To bridge that creamy base color in the napkins I decided to include a soft beige placemat.

Like Goldilocks and the Bears. This choice felt “just right”.

Since this was not going to be a formal dinner party, but an easy Saturday night with my sister, Alyssa and brother in law, Peter, no charger plates were needed. But a little bling was essential. Choosing white plates with a gold rim would help with that. Now that gold was introduced, adding the votive candle holders that I hand painted would finish off that golden touch.

Yes, those are OUI yogurt jars that I saved and hand painted with gold. I have a ton in silver too. I like how the design works with the movement of the tablecloth. Happy coincidence.

Votives provide a lovely low light glow, but I also like height. Which brings me to the candle sticks. Simple cut glass would add the height I wanted and also some sparkle without pulling attention away from everything else going on. Ugh, but now what color candle stick??? I must be out of entertaining practice because these decisions usual come to me in a flash. However, I do think showing this process helps to serve as a great demonstration of how a simple choice can change a look. And that there are no wrong decisions here. Just preferences. I had several choices; greyish silver, maroony purple, yellowy gold, or green. I chose the yellow gold, but any one of them would have worked just as well.

I might have immediately chosen the green since it was a perfect match, but for some reason I only had one.

Ok,
Tablecloth, check
Napkins, check
Napkin rings, check
Plates, check
Glassware, check
Candles, check
Let’s set a table…

When using placemats, sometimes I like turning them in other direction so they don’t cover as much of the tablecloth.

Gather all your elements. Once you see them all together the picture becomes clearer.

First layer down. I started with all the place settings in the center of the table, but right before our guests arrived I rearranged the seating.

To add some additional height, I went vertical with the napkin. Using a simple napkin ring and pulling the center of the fabric through to create an octopus-like vibe. It’s super simple but makes a visual impact.

This is a simple napkin style. For more options, check out my post entitled: Napkin Folding - 5 Basic Folds - Countless Options

I wasn’t serving any fish or seafood, but I did think the napkin resembled an octopus. It created the height I wanted and was playful.

I love how the whole table came together. It’s elegant but not fussy.

Finish with silver and glass ware, some florals and my first in-house pandemic table setting was in the books.

Some random thoughts:

I absolutely love the movement of this tablecloth. The big, graphic swirls are so eye catching. When you take in the whole print from above, with the flowers perfectly centered, the roots of the tree really come alive.

I also adore the details of this print. Every time I see the figures on this cloth I can’t help but to think of the famous Robin William’s line in The Bird Cage: “Who sets a table and doesn’t look at the bowls?” For those who know and love this movie, no explanation is needed. For those who don’t, I implore you to watch this very funny movie.

I hope this has inspired you to take a chance on setting a table with a super bold, very graphic, intensely strong tablecloth print. With the right complementary elements It can be fun and is sure to make a statement that will impress. The first thing my sister said was, “Wow!” Unlike me, who is clearly very wordy, she is a woman of few words, but in this case, only one was needed.

And in case you were wondering what we served… Here are a few images, and the menu.

Cheese Board

(Hot Peppers, Olives, Mini Bread Sticks, Majorero Pimentón Cheese, Mary’s Gone Crackers, Murcia al Vino Cheese, Dana’s Nuts: Spiced & Candied, Goat Cheese with dried herbs, Jammin’ Onion Jam, Manchego Añejo, Apple Paste)

Tomato Tartlet

Tomato/Avocado/Hearts of Palm Salad

Cauliflower, Sweet Potato & Chick Pea Curry with Basmati Rice

Roasted Spiced Carrots & Onions

Oven Roasted Chicken

Apologizes, I didn’t take photos of the last two items to share.

 

A Summertime Cocktail Party with Neighbors

Hosting summer parties is such a joy. When the weather is superb, and the food is fine and the company is divine, well then, it’s simply sublime.

Such was the case with this summertime cocktail party with neighbors. Now before you start wondering, this was not a recent event, on the contrary. Usually whenever we host events my intention always is to share the festivities, and of course, the food choices/combos in a prompt, timely manner. Sometimes good intentions aren’t enough, which is why I never had a chance to post this event that took place back in 2019. That’s right, way back 2 years ago. At first, I felt remise not meeting my own self imposed ‘timely reporting duties’. But after some consideration, I am glad now about the delay. I think this post might have gotten lost in the soup given that none of us were entertaining in 2020, and therefore, could have been forgotten or overlooked. As I’ve often said, things happen exactly when they should. And so I believe this post is more timely presented now as we ponder hosting more gatherings during the warmer weather and for the upcoming Memorial Day Weekend.

Let me first start by setting the visuals for you. We live in the most charming little enclave of Hartsdale, NY known as Manor Woods. By its name you can imagine that we are nestled within decades old trees that tower above us 40-50 feet. Our ‘hood also sports 4 dead end courts which means no through traffic, and ultimately super quiet streets. (Minus all the dog barking.)

Our backyard tucked under towering trees.

Our backyard tucked under towering trees.

Our front yard guarded by this majestic Oak Tree.

Our front yard guarded by this majestic Oak Tree.

Looking down from our backyard, more trees.

Looking down from our backyard, more trees.

No way out, but we don’t mind.  We love it here.

No way out, but we don’t mind. We love it here.

And if those weren’t reasons enough to live here, the neighbors are something special. A diverse group of considerate, caring, joyous people that truly enjoy one another’s company and look out for each other. Which is why for the past several years we have been swapping hosting get togethers at one another’s homes. As I mentioned, the last one we hosted was during the summer of 2019, and the weather was simply flawless for a Friday night of food, drink, good conversation and laughter. There is something so special about just hanging and savoring the moment, as well as the food. Relaxed and easy going with no agenda but to chill.

Smiles all around.

Smiles all around.

We had a few more people than our original group which brought the headcount to 18. And it was great to see the camaraderie among all. For this type of event, buffet-cocktail style foods are ideal. Fill up a large table with a good variety of eats and let people pick and mingle as they may. I pulled from some of my favorites and had fun arranging the table from high to low, from hot to cold. For more tips on outdoor hosting, give a gander at 5 Key Steps to Hosting a Garden Party.

Florals don’t have to be fussy, just pretty.

Florals don’t have to be fussy, just pretty.

Fill the table, and remember height adds dimension and interest.

Fill the table, and remember height adds dimension and interest.

Everyone finding their space and favorite drink so we can all catch up.

Everyone finding their space and favorite drink so we can all catch up.

Back then dipping was encouraged.  And no, there wasn’t a line for food.

Back then dipping was encouraged. And no, there wasn’t a line for food.

I do like to ensure that there is variety. If your party is scheduled for 2 hours then it’s true you don’t need as many options. But if it’s going to be longer, having only a couple of offerings simply doesn’t cut it. After a while the palate gets bored, and so do your guests. Plus, with so many people you need to have items that everyone can enjoy. The below menu seemed to hit all the right notes.

Here’s the menu:

Various Cheese & Charcuterie Board with grapes, olives, cucumbers
Fennel with Olive Oil & Course Salt & Cracked Pepper
Baby bell peppers with Chick Pea Mash
Endive Spears with Chick Pea Mash
Endive Spears with Peaches, Goat Cheese & Basil
Smoked Salmon & Cream Cheese on Cucumber Rounds
Spicy Chorizo Pigs in a Blanket
Grill Meats
Watercress, Cucumber & Herbed Butter Tea Sandwiches
3 Dips with Potatoes, Carrots & String Beans
Rice & Quinoa Crunch Salad in Individual Cups
Puff Pastry Tomato Tartlets
Dessert: Homemade Ice cream balls

*Note: Since some of the above items do not have recipe links, please do not hesitate to contact me for simple instructions on how to prepare them. dana@2fishinc.com

Nothing better than Cheese/Charcuterie platters.  Always and forever a crowd pleaser.

Nothing better than Cheese/Charcuterie platters. Always and forever a crowd pleaser.

The freshness and simplicity of fennel dressed with coarse salted, cracked pepper and olive oil.  Refreshing and super easy.

The freshness and simplicity of fennel dressed with coarse salted, cracked pepper and olive oil. Refreshing and super easy.

Mini bell peppers stuffed with Chick Pea Mash, Smoked Salmon/Cream Cheese/Cucumber Rounds, Watercress/Cucumber Sandwiches.

Mini bell peppers stuffed with Chick Pea Mash, Smoked Salmon/Cream Cheese/Cucumber Rounds, Watercress/Cucumber Sandwiches.

3 Dips a Dipping.  A hearty take on a crudité platter. String beans are blanched, potatoes boiled, carrots are raw all served with 3 different dips that perfectly complement those veggies.

3 Dips a Dipping. A hearty take on a crudité platter. String beans are blanched, potatoes boiled, carrots are raw all served with 3 different dips that perfectly complement those veggies.

Pretty in Pink. I  love playing with color.  Rosy Prosciutto, pink Mortadella, red globe grapes and endive spears. What’s not to love here?

Pretty in Pink. I love playing with color. Rosy Prosciutto, pink Mortadella, red globe grapes and endive spears. What’s not to love here?

Mini spicy chorizo wrapped in puff pastry served with a mix of grain mustard, Dijon and yellow mustard.

Mini spicy chorizo wrapped in puff pastry served with a mix of grain mustard, Dijon and yellow mustard.

Easy to grab and eat Rice & Quinoa Crunch Salad.

Easy to grab and eat Rice & Quinoa Crunch Salad.

Now, I realize that this may seem like a ton of different plates, but for this amount of people for the length of the party (5-11p), the variety and quantity were much needed. Our guests included meat eaters, as well as no pork eaters, plus those who are gluten free. So having options is key to ensure that everyone is satisfied and has enough from which to choose.

Scott & Harry.  White wine chilling. (Notice the bug spray between them. Important to have some key essentials available for a backyard party.

Scott & Harry. White wine chilling. (Notice the bug spray between them. Important to have some key essentials available for a backyard party.

Manchego for miles.

Manchego for miles.

All the dishes were well appreciated and loved, even by the kids, which is a great feat if I do say so myself. The best part about these food choices were that most did not require much attending. A couple of dishes were hot/warm but the majority were room temp. Place and walk away!

Mingle, chat, eat.. and text.

Mingle, chat, eat.. and text.

I can’t wait for our next get together. I’m really going to have to up my game and come up with a whole new offering. Or maybe since 2 years has passed they won’t mind having some repeat performances. I know I wouldn’t.

Neighbors.group.shot.High.jpg

Hope you give some of these a try, even if on a smaller scale.





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