Entertaining: Purveyors of the Lost Art

Sounds of a Savvy Soiree: Holding Back the Years by Gretchen Parlato

2011-12-17T15:55:00.008-05:00

Yes, this song is a rendition...and yes, she totally does it justice.
This is a staple on all of my dinner/cocktail party playlists...classy, jazzy and chic...Enjoy!

Holding Back the Years by Gretchen Parlato

The Savvy Palate: Mediterranean Vegetable Terrine

2011-02-28T19:38:00.020-05:00

Last spring I was a contributor in the premiere print issue of Jones Magazine with a fun article entitled "Duck Tales," a piece which highlighted the background and deliciousness of poultry liver cuisine, pâtés, foie gras and the ever so misunderstood terrine. Ah, the terrine...such a mysterious being. Soooo, what constitutes something as being a terrine? Is it anything that's prepared in a terrine dish or does it have be prepared with aspic/gelatin, set, chilled then served as a sliceable mold? Well, when referring to the actual end-product, the later is correct, but to confuse you, technically both are right. To confuse you even more, you don't always have to use aspic/gelatin to create a terrine. Is your head spinning yet? Okay, so we have the quasi-answer to the original question, here's another, do all terrines have to consist of poultry liver? No, in fact I have an AMAZING recipe for a vegetarian terrine that is sure to wow the guests at your next dinner party. The grilled Mediterranean vegetable terrine is a fusion of beautiful flavors, smoky, sweet, spicy and salty...a great meatless option that makes a wonderful appetizer or main dish!

-3 large red bell peppers

-1 tablespoon olive oil (Savvy recommends Treasures of Tuscany)

-1 tablespoon of balsamic glaze (balsamic reduction)

-1 1/2 pounds (1 large or 2 medium) eggplants

-1 pound (3 medium) zucchini

-1 pound ripe tomatoes

-1 large red onion

-Coarse sea salt (to taste)

-Fresh cracked black pepper

-2 tablespoons of unflavored gelatin

-1/2 cup chopped fresh basil

Start boiling water and add basil then set aside.

Line a terrine dish with plastic wrap, leaving enough over lap to seal the terrine after the pan has been filled.

Cut vegetables into large slices (peppers lengthwise and tomato/onion/eggplant/zucchini crossways)

Brush cut vegetables lightly with olive oil and season with salt and pepper

Place on grill (charcoal, gas or grill pan) until tender with defined grill lines

Place the peppers lengthwise on the bottom of the plastic lined loaf pan, then stand any remaining slices upright along all the sides, allowing the strips to drape over the sides of the pan.

Set aside any leftover slices.

Layer the zucchini over the pepper in a basket weave pattern.

Season with salt and pepper to taste.

Layer the eggplant in the pan over the zucchini.

Next, add a layer of sliced tomatoes and onion; season lightly with salt and pepper.

Put the basil water in a small saucepan and place over medium heat just until the liquid begins to give off steam.

Add the gelatin, reduce the heat to low, and stir with a wooden spoon until the gelatin is completely dissolved and the mixture begins to thicken.

Pour over the vegetables in the loaf pan.

Fold the overhanging pepper strips over the top and add any that were reserved from the first step.

Close the plastic wrap over the pan and top with an additional layer of doubled plastic wrap to seal.

Put the loaf pan on a large plate and weigh the pan down with another loaf pan of the same size filled with water, bags of dried beans, or anything else sufficiently heavy, or with a brick.

Refrigerate for at least 3 hours to allow the basil aspic to form and the terrine to set.

To unmold, open the plastic wrap, put a serving plate upside down on top of the loaf pan, flip, and remove the plastic.

Cut into slices.

Drizzle with balsamic glaze

ENJOY!!!

The Savvy Guest: Hostess Gift Etiquette

2010-11-30T16:58:00.020-05:00

The Savvy Guest: Hostess Gift Etiquette

What to give and when to give a hostess gift is such a hot topic, especially now during the holiday season. This is one of those subjects that tend to stump invitees and I get asked about it quite often. The quick and easy answer is yes, you should definitely bring a hostess gift if you're attending a cocktail or dinner party, also if you're a house guest. It's just simple gratitude.
Is it a no-no if you don't give a gift? Not exactly, however it just isn't proper (channeling my inner Emily Post as I sip earl grey tea, pinkies up).

Here are some easy tips to keep in mind when deciding on what to give as a hostess gift:
Cocktail Party:
A bottle of wine or wine/bar accessory is a great and appropriate hostess gift for the cocktail party hostess. Additional small tokens of appreciation could be coasters, seasonal holiday gift (ornament or packaged candy) or flowers already in vase.

Dinner Party:
The same rules apply as the cocktail party...just DO NOT bring a dish of food...this is a big no-no. The host already has a menu planned and your dish may not fit in. Packaged food gifts are fine as long as the hostess does not feel obligated to serve it at the party. For example, if you bring a delicious bag of blueberry scones from Amy's Bread and box of Aveda tea (hint, hint) a simple note that states "You cooked an amazing dinner tonight, wake up to a delicious morning tomorrow" lets the host know that you appreciate them and that this gift of food is for her to enjoy at a later time.

House Guest:
This should be an obvious one. If someone is opening up their home to you, a hostess gift is a must.
For weekend stays, a bottle of wine, fine soap/toiletries, a plant in vase or thoughtful book are great choices.
For longer stays, a restaurant gift card, houseware item that matches their decor or tickets to a popular event are excellent options. Keep in mind that you are saving hundreds of dollars by not staying at a hotel, the least you can do is use a bit of that savings to show your gratitude.

Other situations:

*Should I send a hostess gift if I can not attend the event?
-No, but please be courteous and inform the host that you will not be attending.

*When should I give the hostess their gift, when I arrive or before I leave?
-For dinner and cocktail parties, upon arrival is the best time. One exception to the rule would be for large scale dinner parties. A thank you card or gift that is mailed the day after the event is sufficient.
For houseguests, it's more meaningful to give the gift at the end of your stay, especially for longer stays so you're able to gauge what they may need.

Remember the purpose of a hostess gift is to let the host know that you appreciate them for inviting your to their event. Be sure to be thoughtful, imaginative and unique in your gift giving approach...the host will so appreciate it...I know I do!

Savvy Soiree: Sights & Sounds...Cocktail Party Scenes in Chic Music Videos

2010-09-24T17:33:00.006-04:00

Savvy Soiree: Sights & Sounds...Cocktail Party Scenes in Chic Music Videos

To know me is to know that I LOVE music! As I plan my annual fall cocktail party, A Mid-Autumn Night's Chill, I look forward to winding down and celebrating with friends over great food, convo and libations. What I also look forward to, and I mean REALLY look forward to, is creating this year's event play list (click here to read why). It's like a rush to put together the ultimate play list...a mixture of old and new, obscure and well known, but above all, songs that will create that memorable atmosphere that will keep guests talking.

To set the tone, and kick off my planning, here are two of my favorite songs with videos featuring great cocktail party scenes...
"If I Knew" by Jimmy Sommers featuring Vikter Duplaix
"I Want You" by Common

Ciao!

Savvy Style: Favs for Accessorizing Your Soiree

2010-09-22T07:32:00.014-04:00

Savvy Style: Favs for Accessorizing Your Soiree

I adore shopping for my home just as much as I love shopping for myself...I get especially thrilled when it comes to shopping for those unique elements that add extra flair to my social gatherings.

Admittedly, living in NYC offers tons of deals and a vast array of options, however, with a little diligence and great broadband, anyone in any city can outfit their soiree with style.

Glassware

IKEA, IKEA, IKEA! So cheap yet so chic...you cannot go wrong with IKEA. From $3.00 restaurant style wire lid water bottles to $2.00 martini glasses, IKEA is one of my main go to sources for glassware.
IKEA website

Fabric
Fashion forward table runners and accent pillows are great ways to add a sophisticated element to your decor. My office is smack dab in the heart of NYC's garment district so I'm fortunate to have access to gorgeous fabric in abundance...but it doesn't take being in Manhattan to snag fabulous textiles, some of my favorite places sell online...Dazian (great for large scale fabrics for drapes and dividers), Mood Fabrics (high fashion fabric for accessories) and Saro Trading Co. (for napkins and tablecloths).
Dazian Website
Mood Website
Saro Website

Floral
If you can't frequent the 28th Street flower district, never fear because you can overload on sexy orchids and hydrangeas through online floral wholesalers. Two of my favorite are:
The Flower Exchange
Grower's Box

Serving Supplies
Why use a regular teaspoon when you can use a chic Asian soup spoon instead (see previous post on my book launch party here). Restaurant and catering supply stores offer great alternatives to the mundane...whether brick and mortar or online.
Webstaurant Store

Happy Entertaining!!!

Reader Q&A: To Shake or To Stir...

2010-07-29T19:10:00.005-04:00

Q:When serving cocktails, how do I determine what mixes to shake and what to stir?
-Viv H., New York, NY

A: As a rule of thumb, always ask your guests what they prefer. If they have no preference, remember this easy point...always shake opaque drinks and stir clear drinks. The exception would be to shake clear drinks if you want a head (foam on top). One simple thing to always keep in mind, never shake cocktails with carbonated ingredients.
Happy entertaining!

Savvy Soiree Playlist: The Urban Sophisticate

2010-07-29T18:29:00.014-04:00

If you've ever attended one of my cocktail parties, you know that ambiance is as equally important to me as the right food and an interesting mix of guests. One of the essential elements in creating great ambiance is music. Good music. I'm a member of what I like to call the "Renaissance Generation", meaning, I appreciate Mos Def just as much as I appreciate Miles Davis. So, when it comes to entertaining, the playlist that resonates with me the most is what I classify as the Urban Sophisticate.

My Urban Sophisticate playlist consists of pure neo-soul and down-tempo hip hop vibes that will stand out, however not overpower mingling and conversation. Heavily influenced by jazz and soul classics, these artists truly represent the sophisticated side of the hip hop generation and prove that you can entertain in style and stay true to your personality!

Core Artists:

Erykah Badu

John Legend

Foreign Exchange

Raheem Devaughn

A Tribe Called Quest

Dwele

Talib Kweli

Lauryn Hill

Janelle Monae

Van Hunt

Goapele

Bilal

Floetry

Raphael Saadiq

Meshell Ndegeocello

My Urban Sophisticate Picks

Subject
Dwele

Say How I Feel
Rhian Benson

What They Do
The Roots

Come Around
Foreign Exchange

Spanish Joint
D’Angelo

Vibes and Stuff
A Tribe Called Quest

Come Close
Common
Get to Know Ya
Maxwell
Au Natural
Sweetback feat. Bahamadia

The Savvy Indulgence: Irish Cream Brownies

2010-04-24T12:50:00.015-04:00

Talk about a match made in heaven...delicious chocolately brownies spiked with luscious Irish Cream. This brownie recipe is great for normal, casual weekend brownie consumption (you know, that brownie craving you get while watching Sex and the City reruns, you eat half the batter before it reaches the pan, once baked you hugrily slice lop sided, jagged rectangles **see above** and devour half the pan, especially the crispy edges, before Samantha makes it to her next conquest **sigh**)

I'm all for the above, however this brownie recipe also makes an amazing center of plate dessert!

Admittedly, when it comes to food (and just about everything else) I'm all about presentation. Instead of slicing the brownies rectangular, serve them round. To do this, use a deep, circle cookie cutter or if you don't have one, use a standard 15oz vegetable can (label removed, completely open on both ends and thoroughly washed). NOTE: When you round cut, make sure that you do not get too close to the edges.

Once cut, center the brownies on a garnished dessert plate, top with a light dusting of powered sugar and cocoa powder and serve à la Mode with vanilla bean gelato!
The absolute best part...you get to nosh on all those edge pieces that were left in the pan...once your guests leave of course!
Bon Appetit!

Irish Cream Brownies

Makes 8 servings (squared)

Makes 6 servings (round)

Ingredients

1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup grated 70% dark chocolate
1/4 cup butter
2 eggs
1 cup sugar
1/3 cup Irish Cream
1 teaspoon vanilla extract
Floured cooking spray

Directions

Preheat oven to 350°F. Spray 9×9-inch pan with floured cooking spray.

Measure flour, cocoa, baking soda, and salt into a mixing bowl and stir

Beat eggs and set aside

Slowly melt butter and grated chocolate in a saucepan over low heat, stirring frequently. Remove from heat once completely melted and allow to cool for 5 minutes.

Using a 1/4 cup measuring cup, slowly transfer the melted chocolate mixture into the eggs, beating constantly to temper the eggs. Stir the egg mixture into chocolate mixture then add sugar, vanilla, and Irish Cream. Stir over low heat for 2-3 minutes or until sugar has dissolved.

Fold the chocolate mixture into the dry ingredients, stirring just until combined.

Pour batter into the prepared pan and bake at 350°F for about 18-20 minutes, or until a toothpick comes out mostly clean.

Reader Q & A: Is there really a difference between Champagne and Prosecco?

2010-02-14T12:34:00.006-05:00

Q: Is there really a difference between Champagne and Prosecco? I had Prosecco for the first time (to my knowledge) a few weeks ago and I didn't notice an obvious distinction from Champagne. I'd like to hear your take?

-Jaide S., Hoboken

A: Jaide, you're not alone in not being able to discern the difference off hand. The most obvious distinction is it's origin. Champagne is grown and fermented exclusively in the Champagne region of France using the "La Méthode Champenoise" whereas Prosecco is an Italian sparking wine produced primarily in their Veneto region using the Prosecco grape and utilizing a less stringent set of standards. I can't pretend to have a favorite because I love them equally for their own unique qualities. Champagne snobs have been known to classify Prosecco as the "poor man's Champagne", I tend to disagree. Although the average price of Prosecco is considerably lower than Champagne, I personally find it equally as fab!

A few additional points of comparison
Fermentation:
Both have two fermentation periods, the first is similar, the second, however, is the differentiator.
Champagne ferments in the bottle, where grape juice being converted into still wine, placed in a bottle, yeast and sugar are added, leading to a secondary fermentation in the closed bottle producing CO2 bubbles. Prosecco uses the Charmat method, where still wine is produced as the first method, however following this process it's transitioned to a separate sealed, pressurized tank allowing the grape juice to ferment also producing CO2 bubbles.

Longevity:
Quality, unopened Champagne has a longer shelf life when stored properly (cool dark place) , typically five or more years for vintage and up to a year and a half for non-vintage. Prosecco, similar to non-vintage Champagnes, usually lasts a little over a year, however for the best taste, it should be consumed as soon as possible.

Aroma:
Prosecco is known for it's simpler primary aromas whereas Champagne is more complex and rich with distinct secondary aromas

Alcohol Content:
Both Champagne and Prosecco have similar percentages of alcohol per volume, on average 12%

In honor of Valentine's Day, here's a great cocktail recipe using Prosecco or Champagne...
Madly in Love Savvy Spritzer
In a fluted glass:
- 1 oz. Strawberry Puree or 2 Muddled Strawberries
- 4 oz. Prosecco or Brut Champagne
- 5 Pomegranate Arils "Jewels"

Cheers!

The Savvy Swoon: Unique Products to Create a Stand-Out Cocktail Party

2010-01-09T23:35:00.011-05:00

Everyone knows how much I adore entertaining and I'm always on the quest to find new items to enhance my next soiree. So, I searched and searched and found a few serving items that not only serve as great conversation pieces, they're sure to help you inch further to being queen (or king) of your social circle.

Cool Jewels Ice Trays

FINGERFOOD™ Party Plates

Floral Sculpted Nesting Bowls

Party Manners Coasters

Cool Shooters - Ice Shot Glasses

K-Wine Fingerfood Wine Plate

Sophisticated Cupcake and Cake Wraps

Happy Entertaining!!!

Soiree Vernacular: Canapé

2009-12-20T01:11:00.013-05:00

Many people have been serving canapés at their parties for years and just didn't know it. Canapé, pronounced like can-uh-pay, is the French term for an appetizer which uses toast, crackers or bread as a base topped with savory items such as cheeses, meats, spreads or relish. Canapés can either be hot or cold and they are often very salty or spicy to elicit thirst.
One of my favorite takes on the Canapé is a layered lox version with thin shaved smoked salmon and chunky cream cheese spread (cream cheese, capers, diced red onion & crumbled hard-boiled egg yolk) on melba toast topped with a sprig of dill and fresh ground pepper.
If you can't think of any reason to serve canapés at your next function, this one and only reason should be why...the simple fact that you get to utter such a fun word out loud...say it with me, Canapé.
Until next time...Bon Appétit!

RSVP: The Merger by Jones Magazine

2009-12-20T00:28:00.009-05:00

On any given day in NYC there are a multitude of stellar social events hosted by the who's who and November 16 was definitely no exception. On that chilly Monday evening, my amazing publicist (Trina Morris of Style Root) and I attended a cocktail party hosted by The Northstar Group, parent company of the Source and Jones Magazine, a publication which caters to fashion enthusiasts who share a thirst for what's hot, new, and yet to be discovered, covering all things exquisite from fashion and food, travel and beauty and everything in between.
The event, entitled "The Merger", was a celebratory toast to commemorate the newly inked partnership between the Jones Brand and the Northstar family. The event also served as prime footage for the upcoming show on Viacom's new Centric channel, Keeping Up with the Joneses, which follows the journey of Jones Magazine founder, Tracey Ferguson, as she launches her magazine nationwide. Jones Magazine is slated to hit newsstands in mid-late spring 2010 and I'm pleased to announce that I'll be contributing as a culinary lifestyle writer.

The Savvy Periscope...New products that are poised to make it BIG: Organic Cubcakes by Tyger Lilly

2009-12-19T23:59:00.015-05:00

These delicious mini-cupcakes, or shall I say cubcakes, are the brainchild of successful model and DJ, Tyger Lilly. She came by my office a few weeks ago armed with these amazing little treats and within the first five minutes of her arrival I believe I'd already eaten three.
From the all natural and organic ingredients to the adorable green packaging (miniature biodegradable egg cartons), Cubcakes are a definitely going to be crossing the lips of the eco-chic and all of the rest of us, literally and figuratively, in the very near future!

Pictured are the Tyger Striped Cubcakes...perfect for a stunning, sweet two-bite treat at your next soiree!

Organic Cubcakes by Tyger Lilly
908.209.1155

Chivas and Ciroc: Advertising Done Beautifully

2009-12-19T23:30:00.008-05:00

Every time I see these two strikingly beautiful commercials they always capture my undivided attention during their short, albeit effective 30 second duration. I love when attention is paid to detail and both of these ads prove that it doesn't necessarily take a "hard pitch", definable call to action or gimmick to sell a product. There's no mistake that these are luxury brands that are of high quality and intended for those who wouldn't settle for less. Kudos to the directors for using subtlety and class to relay your message!
P.S...Okay, I admit...I guess I am a little biased towards both of these commercials...what can I say, I'm a sucker for a great cocktail party scene!

Here are the commercials in their entirety:
Ciroc: The Art of Celebration
Chivas 18 Commercial: Live with Chivalry

Savvy Scrumptious Award Contender: Kumato

2009-12-19T22:34:00.010-05:00

I was already a HUGE Sunset Produce fan...their divine Campari and Gourmet MEDLEY tomatoes have been my Solanum lycopersicum of choice for several years...but when I spotted their amazing Kumato I knew I was in for a treat. The fruit is striking to say the least. It's plump, stout and did I mention that it was an interesting shade of dark brown. I must admit, Kumato's appearance is a big part of its intrigue. Although its unusual, almost alien, it looks absolutely delicious.
As a rule of thumb with any tomato, it's best to not refrigerate. I store my tomatoes (and avocados) in a deep wooden bowl on the countertop...they're allowed to ripen beautifully and they make a chic organic accent piece in the kitchen.
The Kumato is not only amazing when sliced fresh off the vine with a little coarse sea salt (Fumée de Sel is one of the best), fresh mozzarella, balsamic vinegar and basil as salad caprese, but the Kumato is absolutely beautiful when sauteed, grilled or baked.
If you're the type who refuses to judge a book by its cover (and have an affinity for tomatoes) then you will absolutely love the Kumato. If you can't get over it's appearance then shame on you!! **playfully scolding** You have no clue of what you're missing!

Hors D'oeuvres With Style: Asian Soup Spoons

2009-06-21T00:53:00.009-04:00

I recently hosted a soiree to celebrate the launch of my new fiction novel, Shaken and Stirred. The venue was amazing (Studio 580 Art Gallery in Midtown Manhattan), the guests were beautiful and the food was spectacular!

One of the menu items was chilled Madras lentils with shaved grana parmigiano, cilantro and cream, served individually in Asian soup spoons. Aesthetically, the presentation was gorgeous (the spoons were arranged horizontally on two fresh banana leaves) and functionally, it was a life saver because there was no mess, it was portion controlled and easy to eat!

Thanks to Tasty Bite-Preferred Brands International, Norseland, Inc. Cheese (Jarlsberg, Snofrisk and Boursin Cheeses), Crave Cookies and Gud Fud Marshmallows for supplying our amazing and delicious cuisine! And thanks to photographer, Jonathan Hokklo for capturing the evening so beautifully and FloReal Florist for supplying the chic orchid arrangements!

Click below to see pictures from the launch party:

Slideshow #1

Slideshow#2

The full menu of the evening:

*Veuve Clicquot Official Toast and Salute to the Occasion
*Parma Prosciutto wrapped Asparagus

*Madras Lentils with Shaved Grana Parmigiano, Cilantro and Crème Fraîche

*Passport of Cheeses (Jarlsberg-Swiss, Snofrist-Norwegian and Boursin-French)

*Olive Bar (Peppadews, Kalamata Olives, Prosciutto Stuffed Green and Garlic Stiffed Green)

*Assorted Crave Cookies (Brownie Mint, PB & Jellyness, PB & Chip and Mocha Chip)

*Mango Tartlettes with Whole Blueberries

Ciao!!!

Savvy Tips: Removing Red Wine Stains from Carpet

2009-05-06T21:40:00.011-04:00

Savvy Tips: Removing Red Wine Stains from Carpet
Disclaimer: This is only an option, the effectiveness varies depending on the nap of carpet

You've seen it before, you're at a party where the hosts are brave enough to entertain in a room with white carpet. You opt for the clear drinks and stand as still as a guard at Buckingham Palace but then the dreaded happens, someone laughing uncontrollably while holding a glass of red wine accidentally spills. Oh, the silence is deafening as you watch the frantic host attempt to clean the stain before it sets in. Don't let this be you!

Here's a quick tip to help remove red wine stains from light carpet.

First and foremost, add dry salt to the stain immediately!
Second, after no more than three minutes, scoop up the salt
Third, if there is white wine around pour it in a bowl and dip a thick, damp white towel in it and begin blotting. DO NOT RUB, only blot until you soak up the red white. (Note: white wine actually neutralizes red wine). If no white wine is available just use water.
Fourth, add club soda directly to the stain
Next, blot again until the majority of the stain soaked up
Lastly, treat the affected area with carpet cleaner or stain remover designed for clothing

To prevent having to do the above, the obvious answer is to serve clear drinks if you have light carpet...or...on the same day you purchase red wine for your party, also invest in one of the new wine stain remover solutions on the market.

Enjoy!

Appetizers & Dips: Savvy Chic Guacamole

2009-05-06T20:39:00.013-04:00

Appetizers & Dips: Savvy Chic Guacamole

Makes 1 bowl

2 Large Ripe Avocados (halved and pitted)

2 Red Chili Peppers (seeded and chopped)

1 Fresh Garlic Clove (minced)

2 Medium Shallots (diced)

2 Tablespoons Olive Oil

2 Tablespoons Cilantro (finely chopped)

1/2 Ripe Tomato (seeded and pulped)

Juice of 1 Fresh Lemon or Lime

Coarse Sea Salt (to taste)

Fresh Ground Pepper (to taste)

Scoop out avocado from peel into a large glass bowl

Using a fork or potato masher, mash the avocado until smooth

Add chilies, garlic, shallots, olive oil, cilantro, tomato and lemon/lime juice then stir

Add sea salt and pepper to taste

Enjoy!!!

The Savvy Palate: Oh how I love you my sweet Peppadew

2009-03-15T15:19:00.014-04:00

I was first introduced to this awesome litte piquanté pepper in 2007 at the Fancy Food Show and fell in love at first bite (and yes, I acknowledge that it was a late discovery). Gaining notoriety in the 90's, the Peppadew is actually a fruit that's native to the Limpopo region of South Africa. The name Peppadew refers to the brand name and not its classification which is derived from the obvious words "Pepper" and "Dew". Its flavor is sweet with only the slightest tinge of heat and it has an appearance of a cherry tomato that's been cut at the top, due to the standard process of deseeding. If you want to grow and harvest Peppadews in your own backyard, your chances are slim to none not only because of the stringent climate and processing specs, but the company Peppadew International holds all growing rights to the plant. Just because you can't grow Peppadews yourself doesn't mean they're not accessible. Go to any specialty/organic/gourmet market and chances are if they have an olive bar, Peppadews are included. Also, Peppadews are sold by the jar in the pickle/relish/condiment aisles of the aforementioned retailers.

The employees at the Fresh Market Indianapolis must know my father by name because he frequents the store everyday to pick up fresh fare, including my beloved Peppadew. He discovered them on his own and I guarantee once you discover them, you'll be hooked!

New Savvy Feature: Wine and Fuss

2009-03-06T21:01:00.013-05:00

This is a new feature on EPOTLA exploring the often intimidating and misunderstood world of wine.

Wine and Fuss

Wine Speak

Have you ever attended an event an overheard conversations about wine that sound like this, "What an interesting bouquet of peach, pepper and apples" or "This Merlot isn't as full bodied as one would expect." Bouquets and bodies aren't words that most people associate with a beverage, but my friends, this is common wine speak. Here are a few standard terms you'll hear wine aficionados throw around (good to know so you won't rush to find a priest when you hear someone classify a wine as tannic).

Body: The sensation of weight when you have wine in your mouth (light, medium or full)

Dry: The lack of sweetness

Bouquet: The scent of older wines

Aroma: The scent of younger wines

Fruity: Wine that smells and tastes like fruit, sweet or dry

Soft: A smooth wine

Crisp: A pleasant, yet acidic wine

Tannic: Red wine that leaves the mouth dry

Finish: The sensation you get from a wine after its swallowed

Crystal's Pick: Monbazillac 2003, Duc de Castellac (Monbazillac, France)

I'll be the first to admit, I'm guilty of a severe wine crime. I drink dessert wines for dinner...and you know what, oh well. The only exception to my repeat felonies is Monbazillac, which I only drink at its appropriate time. Uber sweet, lovely and soft with a honey like consistency, this is hands down one the most decadent indulgences you'll ever experience.

Reader Q & A: Is it appropriate to serve coffee at a cocktail party?

2009-03-06T18:05:00.011-05:00

Q: Is it appropriate to serve coffee at a cocktail party?

-Surya V., Brooklyn

A: By all means...in fact, use it as an opportunity to create specialty coffee drinks. The usual liqueur suspects are Irish Creams, coffee flavored liqueurs and hazelnut liqueurs...but an unexpected take would be to incorporate flavors that aren't always top of mind. Here are a few suggestions:

Amarula-a South African produced liqueur derived from the fruit of the marula tree...the flavor is very sweet with hints of caramel and its consistency is similar to a standard Irish cream. I first experienced Amarula about a decade ago after my in-laws returned from a South African get-away with a full case. I've been hooked ever since.

Crème de menthe-One would assume that crème de menthe would be an extremely popular mix, the fact is, people often associate and limit this mint flavored liqueur to the Christmas holidays. Crème de menthe, in it's clear form, is a wonderful addition to warm and cold coffee drinks anytime of the year.

Dark rum & honey-I smile when I think of this combination because it conjures up fond memories of the Dominican Republic. As the core ingredients of the popular Dominican drink Mama Juana, one part rum to two parts honey mixes wonderfully with most warm cocktails...it's also rumored to have an aphrodisiacal effect.

Cocoa/chocolate liqueur-I'm in love with a specific brand of chocolate liqueur (from a world renown chocolatier...think brown & gold packaging, multiple retail locations, a horse as part of it's logo...you get it). Chocolate liqueur is wonderful on it's own or mixed in hot or cold coffee drinks. Another option would be to combine two parts coffee with one part drinking chocolate (think, warmed, melted chocolate with little to no combined liquid).

Dulce de Leche Liqueur-Made from Caribbean rum, caramel and cream, this flavor combination is a natural pairing for coffee.

Additional considerations:

Coffee-Double roasted French or full Vienna...or to experience something new, Sidama coffee from Ethiopia (the birthplace of coffee)

Toppings-Whipped cream, dark powdered cocoa, cinnamon, powdered vanilla

Helpful Tidbit-One pound of coffee serves an average of 70 cups

The Savvy Host: Menu Planning-Designing the Perfect "Nibble to Nosh" Ratio

2009-01-20T17:18:00.012-05:00

People frequently ask me for my advice on planning the perfect menu for their cocktail party. Depending on your theme, specific dishes will vary, however here are some tips to keep in mind.

Design the perfect "Nibble to Nosh" ratio
Always make sure you have the following:

2-3 Bowl items
i.e. Olives, Nuts, Mixed Snacks
Strategically placed throughout the room, easily accessible to guests

Gourmet Cheese Display
i.e. Piave, Smoky Cheddar, Camembert and Stilton
Served at room temperature, most cheeses will taste amazing and allow for easier chunking/cutting/spreading/crumbling.
Enhancement: Garnish tray with tangy dried fruits/fruit spreads or honey.

1 Cold Nibble Options
i.e. Crudites (Assortment of Raw Veggies), Chili-Rubbed Prawn Cocktail
Tray size depending on number of guests

2 Warm hors d' oeuvre Options
i.e. Mushroom Crostini, Brie & Spinach Stuffed Puff Pastry
The easier the item is to eat (neatly) with one hand, the better!

1-2 Heavy Selection
i.e. Crab Cakes w/Dijon Drizzle, Prosciutto wrapped Scallop Lollipops w/Sweet & Smoked Paprika
Filling enough to satisfy, yet portable

1-2 Sweet Options
i.e. Lemon Curd and Mixed Berry Fruit Tarts, Assorted Cocoa Truffles
Provide chocolate for the chocolate people and fruit for the fruit people...or just put smiles on the faces of those who like both!

Bon Appetit!!!

Entertaining Experts-Doug and Marguerite Beers of Castle Club (Jamao al Norte, Dominican Republic)

2009-01-04T23:07:00.016-05:00

In December, my husband and I had the pleasure to attend the wedding of some close friends in Cabarete, Dominican Republic. The ceremony took place in one of the most breath-taking and interesting venues I'd ever visited, Castle Club in Jamao al Norte, 20 minutes outside of Cabarete. This remote, open air, stone mini-castle is nestled on a mountaintop with a Southern terrace that overlooks unspoiled valleys, rivers and rolling tropical hills for as far as the eye can see. The lovely owners, New Jersey natives Doug and Marguerite Beers, went out of their way to ensure the ceremony and post ceremony cocktail hour were exquisite and for that, they made the experience memorable and allowed their guests to feel like pampered royalty.
MENU-Post ceremony cocktail hour:
Zesty cheese cookies
Three tiered goat cheese torte (natural, sun-dried tomato, herb)
Salmon canapes
Homemade chicken liver pate
Local fruits
Rum cocktails

Easy Appetizer-Pan Con Tomate

2008-11-03T22:30:00.006-05:00

New York City has the most amazing eateries in the world, especially their vast array of Spanish tapas restaurants. One of my favorite things to order as an appetizer is Pan Con Tomate which simply means Bread with Tomato...oh but it's not really that simple. This amazing dish consists of rustic bread toasted or grilled to perfection topped with extra virgin olive oil and a savory tomato spread.
When I make Pan Con Tomate at home I deviate a bit from the traditional Spanish style by adding rosemary. With or without rosemary the outcome is extremely delicious.

8 slices rustic bread, cut into thick slices
2 cloves garlic peeled and coarsely chopped
4 vine ripe red tomatoes cut in half
2 teaspoons extra-virgin olive oil
Coarse sea salt
Fresh ground pepper
Rosemary

Lightly brush olive oil over bread. Broil or grill bread approximately 2 to 4 minutes per side.
Carefully spoon the insides out of all tomato halves and add to a bowl (save tomato "shells"). Combine 1 teaspoon olive oil, garlic, rosemary, sea salt (to taste) and ground pepper (to taste) to the tomato pulp. Stir until all ingredients are thoroughly combined. Spoon mixture back into tomato "shells" and place on sprayed or oiled baking dish. Broil for 10 minutes.
Spoon tomato mixture on toast, serve immediately and enjoy!
Live in NYC...Don't have time to cook? Visit my two favorite Tapas Restaurants:
Mercat
Alcala

Tricks of the Trade-Do It Yourself Pastry/Piping Bags

2008-11-03T22:11:00.007-05:00

What You Need:
Quality Ziplock Sandwich Bags
Pliable Icing
Icing Tips-Optional

Add icing to an open ziplock sandwich bag then zip close. Optional-place whichever icing tip you would like inside a bottom corner of the bag. If you do not use icing tips the bag will work just fine. Cut a small hole in the corner of the bag. Gently work the icing down towards the tip opening and decorate!
This can be used to write on cakes, create designs or professionally ice cupcakes.

Delicious Holiday Favorites-Apple Dumpling

2008-11-03T21:45:00.011-05:00

I'm originally from Indianapolis and an autumn tradition in my husband's family is visiting the apple orchard to select the best of their delicious and sweet crop. Last year I accompanied them on their annual pilgrimage and while at the orchard store I purchased the most succulent and decadent Apple Dumplings ever.
I've dissected the treat to figure out how a busy, career woman can recreate it for the holidays. These are just as good as the dumplings made entirely from scratch...with time to spare to catch Lipstick Jungle!

Filling

6 Golden Delicious apples
Refrigerated pie crust
Brown sugar
Cinnamon

Sauce
1 c. water
1/4 stick butter
1/2 c. granulated sugar
1/2 tsp. cinnamon
1/2 c brown sugar
1/2 c. honey or Cane Patch Syrup

Dark rum to taste

Cut dough into squares large enough to wrap apples. Peel, core apples. Place each apple on square of dough. Rub brown sugar and cinnamon over the entire apple including the hollow core. Fold dough around apples and seal. Place in baking dish. Make sauce by bring all ingredients to a boil in saucepan. Pour over apples in pan. Bake about 1 hour at 350 degrees. Spoon sauce over apples while baking.

Serve with real or soy ice cream...Bon Appetit'

Party Icebreakers: Drink Matchmaker

2008-08-29T02:15:00.007-04:00

When your guests RSVP for your party, ask them to describe the three traits they share with their favorite drink.

Create note cards with this information and randonly give guests a card with anothers guest's information when they arrive.

Designate a time towards the beginning of the party to have guests mingle to try to find the match to their card.

Once they find that person, they will also reveal which drink it is.

This icebreaker can also be substituted with guests three favorite songs, travel destinations, movies or sports teams.

Have fun!

Quick Recipe: Chicken Luxure

2008-08-29T01:31:00.004-04:00

Ingredients:

Olive oil spray
2 cans of chunked turkey or chicken, drained or 2 cups roasted chicken, chopped
Half box of angel hair pasta or linguini
1 Shallot, sliced
Half onion, sliced
4 Cloves of garlic, chopped
Half tub of grape tomatoes, halved
Half can of chicken broth
3/4 cup of white wine

Half bunch scallions, chopped at the bulb and sliced long-ways at the stalk
3 cups of baby spinach leaves

1/4 cup sundried tomatoes, thin sliced
Sea salt (to taste)
White pepper (sprinkle)
Cayenne pepper (sprinkle)
Cracked black peppeer (light sprinkle)

Directions:
Cook pasta per instructions
Spray large skillet pan with olive oil spray
Sautee chicken or turkey, shallots, scallion bulbs, tomatoes, garlic and onions with seasonings until tender
Add chicken broth and white wine to skillet and lsimmer on low until liquid begins to reduce
Remove from heat and add spinach
Drain pasta
Add sauce to pasta pot and toss

Top with scallions and sundried tomatoes

Serve with salad and bread

Enjoy!

15 minutes, Serves 4

Wine & Cheese Pairing: Prosecco & Parmigiano-Reggiano

2008-07-25T02:39:00.010-04:00

Prosecco (my favorite sparkling wine) is derived from a variety of white grape grown in the Veneto region of Italy. Prosecco is dry and slightly acidic in its taste, however the full bodied flavor leaves a sweetness on the palate after each sip.

Prosecco is the best base for Bellinis (peach) or Mimosas (citrus) than a standard spumante champagne.

Parmigiano-Reggiano is a wonderful cheese to pair with Prosecco and not only for their shared Italian heritage. A good chunk of Parmesan cheese on my favorite Water Cracker or baguette slice is divine with a little aged Balsamic vinegar drizzled on top, paired with Parma Prosciutto and a glass of Prosecco. A delightful, Italian indulgence...all men out there take note and try this with a little candlelight and Miles Davis (the cool era). I guarantee you'll be in good standing for a very long time!

Enjoy!!!

Savvy Client Feature: Patchwork Mushroom & Garlic Pâté

2008-07-24T11:48:00.011-04:00

This wonderful chicken liver pâté hails from Ruthin, Wales, U.K. and is produced by my client, Patchwork Pâté. They boast a unique process for cooking and preparing their "Welsh Style" pâté, leaving it smooth and wonderfully spreadable, yet grainy and bursting with texture.

The perfect accompaniment to petite toasts or water crackers (see valley Produce below), this particular flavor of pâté is bold and savory and great when paired with a nice sauvignon blanc. They describe the Garlic and Herb flavor as "the continental aroma of this creamy smooth pâté takes you to the best Parisian bistros with its gorgeous racy aromatic flavour." I describe it as simply delicious!

Savvy Client Feature: pb + jellyness by Crave Treats

2008-06-17T23:30:00.006-04:00

I am now a peanut butter cookie convert!!! As of April 2008 that is. Before, I was never a big peanut butter cookie fan...that was until I tasted the pb + jellyness cookies from my wonderful client Crave Treats. People Magazine calls them heavenly and I couldn't agree more!

The key, for me, is that the peanut flavor is subtle and doesn't taste fake. It's light and sweet, but not too sweet...it let's the dollop of organic strawberry jelly handle that. Umm, just thinking about them makes my mouth water!

I've decided not to horde these scrumptious cookies all to myself, so I'll be kind and tell you where to get them. They can be ordered directly through their website, Crave Treats. Whether you give them as a gift, serve them at a party, let them console you through a bad break-up or enjoy them during a romantic picnic with your new love, these cookies will be the perfect compliment to your day!

Ciao!

Wine & Cheese Pairing: Gruyère

2008-06-17T23:13:00.005-04:00

Gruyère (pronounced Groo-Yair), originating in Switzerland, is a semi-hard cheese that has a rich, complex flavor. Depending on age, Gruyère can range from nutty when young and earthy the more it ages.

Gruyère is wonderful for baking and absolutely divine when shaved over risotto (especially when the Gruyère has been smoked).

When Gruyère is eaten alone, a fruity wine like a Riesling pairs beautifully. A fragrant, light bodied Pinot Noir is also nice.

Cheers!

Ambiance Enhancers: Easy Chic Candle Holders

2008-06-13T13:43:00.004-04:00

Restaurants in NYC have this down to a science. To give a frosted look to any standard glass, cylinder candle holder all you need is stiff tracing paper or velum, scissors and double sided tape. (NOTE: This technique works on wide or skinny cylinder holders.)

Determine and cut the width you'd like to cover on your candle holder (NOTE: Covering 3/4 of the holder gives a very chic look.)

Wrap the paper around the outside of the candle holder, trimming 95% the overlap.

Add double sided tape from top to bottom on both ends of the paper.

Attach one side directly to the holder

Make sure that the paper is even all the was

Complete the loop by adhering the other side

The end result is a warm glowing candle holder with a contemporary look.

NOTE: Using chic, decorative scrapbook paper also works...just make sure it's not heavy weight or the light will not shine through.

I'll post more pictures in the next couple of weeks...

Savvy Cooking Pointers: Dealing w/Hot Peppers

2008-06-13T13:33:00.006-04:00

No matter how many times you wash your hands after cutting and handling hot peppers, the capsaicin oils remain on your hands for several hours. (I learned this the hard way after putting in contact lenses six hours after cutting Jalapenos and at least five hand washes and a shower later...OUCH!) The best way to avoid painful burning of the hands, eyes, mouth, etc... after is to use rubber gloves when cutting, de-seeding and working with peppers.

Savvy Client Feature: Valley Produce Co. Crackerthins

2008-06-13T13:01:00.011-04:00

I'm sure you've eaten water crackers, but have you ever tasted an Australian water cracker? Similar in texture to a rice cracker, Australian water crackers are different from their European cousins, the water biscuit which only uses water and flour. Valley Produce's water cracker, the popular Crackerthin, is a delicate and flavorful cracker that can be eaten on it's own or accompanied with cheese, prosciutto, spreads and dips. Crackerthins come in Plain or Cracked Black Pepper flavors.

Valley Produce Crackerthins can be found throughout the U.S. in many Whole Foods Stores, and fine retailers in the Northeast (NY, NJ, MA, NH, PA), California, Minneapolis-St. Paul, Texas and Canada.

Savvy Cool Product Alert! Wild Hibiscus

2008-06-12T02:02:00.003-04:00

This is a great (and delicious) conversation piece. Wild Hibiscus are real edible hibiscus flowers in syrup that beautifully "bloom" when you add them to champagne. Good point to note, the drier the champagne the better because the syrup is extremely sweet. I've used the product at events, I love the product, plus I'm friends with the owner. They're based in Sydney, AUS but the products can be found in Dean and Deluca and other gourmet retailers in the U.S.

ENJOY!

Wine & Cheese Pairing: Brie & Camembert

2008-06-12T00:43:00.000-04:00

Brie and Camembert (pronounced cam-mem-bear) are wonderful cheeses to entertain with. Soft-bodied, creamy and a little salty, these cheeses work really well a nice sparkling wine like Moscato d'Asti or a nice calm, yet equally sophisticated Moscato. If you're a beer drinker, try pairing Brie or Camembert with a crisp, hard apple or pear cider.

IMPORTANT NOTE: For better flavor, always allow Brie or Camembert to reach room temperature before serving it. Water crackers and crusty breads (like French breads) are great accompaniments to these cheeses.

Salut!

Recipe: Savvy Curry Popcorn

2008-06-11T14:53:00.000-04:00

I premiered this wonderful, addictive treat last month at the FACE PR launch party in Chelsea. Since then I've received a ton of emails about it, so here's the magic formula:

INGREDIENTS:

2 1/2 quarts Popped Buttered Popcorn
1 Tablespoon Indian Yellow Curry Powder

1/2 Tablespoon Onion Powder

1/2 Tablespoon Smoked Sweet Paprika

(NOTE: This is the same recipe as my Ethiopian Popcorn, just replace the Curry Powder with Berbere Spice)

Mix spices in a small bowl

Sprinkle spices on buttered popcorn

Lightly toss to distribute

Enjoy!

We're In A Recession...LET'S PARTY!!!

2008-06-11T13:15:00.002-04:00

Only joking. Seriously, not to make light of our current (horrible) economic state by any means but our trends as consumers have changed drastically. People are going out less, eating out less, vacationing less and what does all this mean? They're staying at home. What are they doing at home? They're spending more time with the people closest to them (family, friends, etc...).

Cookouts and reunions are summertime staples, but in addition to that consider doing something a little different the next time you host a get together. Entertaining at home doesn't have to be boring or monotonous, with a little imagination (plus some curry and wallpaper...I'll explain in later posts) you can wow your guests without breaking the bank. Most importantly, you're reconnecting with the people who mean the most to you and in many cases creating more meaningful relationships with let's say a coworker you never knew you had anything in common with.

I created this blog to give you pointers, tips and recipes to enhance your future social events. Feel free to not only use this as a reference, but don't hesitate to drop me a line with questions and ideas!

CHEERS!