Rosé Fest features a Cal-Med menu designed to transport you to the Mediterranean coast. This year we welcomed a new love- Roasted Cippoline with Basil.read more
Lunch with Barefoot Wines at Antoine’s in New Orleans, home of the original Oysters Rockefellerread more
In the south of France, the stronghold of Rosé wines, they are served with another summer treat, the Grand Aioli- a meal of meats, fish, and vegetables all served with that wonderfully pungent garlic mayonnaise, aioli. In France, the meats, fish and veggies are generally poached, but here in So Cal we like to grill things. I offer my menu version for our Rosé Fest.read more
Great music, excellent wines, fabulous food in a beautiful country setting-there aren’t many better ways to spend a late and lazy summer morning. So when Barbara Blake of Smooth Jazz Sunday Brunch asked if I would like to create a Sunday Jazz Brunch menu to enjoy at a Sonoma wine country outing, I jumped at the chance. Sonoma County is not only a renown wine grape growing region, but also one of the country’s most abundant producers of many agricultural products, so I’ve created a menu which celebrates that richness with the simple elegance of a classic Mediterranean style picnic menu. And what wine to drink with your picnic brunch? Rosé wines not only carry the very essence of summer in every sip, but also happen to be just about the best food friendly wines around. So what do we recommend? Try a great Rosé, like Pedroncelli Winery’s (a Sonoma County winery) Dry Rosé of Zinfandel, or Wente Vineyard’s Pinot Noir Rosé. So click through to the next page to view the menu, and check back over the next week, as I update this post with links to some of the recipes for the picnic goodies: Tapenade with Crostini Zucchini and Roasted Pepper Quiche Prosciutto with Figs and Melon Poached or Grilled Salmon with Gribiche Fingerling Potato Salad with Mustard Vinaigrette Wild Arugula Salad with Shaved Sonoma Dry Jack Cheese from Vella Heirloom Tomato Salad with Basil and Buffala Mozzarella drizzled with Balsamic and Extra Virgin Olive Oil Plum or Apricot Frangipane Tart Heirloom Tomato and Buffala Mozzarella Salad...read more
These wonderful Fresh Salmon Cakes, created for an outdoor garden party, are great for brunch, but are versatile enough travel into lunch, and even an early dinner meal.read more
Planning a well balanced menu is a very specific skill, and vital aspect to catering, and party planning.
Join me, for my recent chat with Suzanne Goin, on the menu selection process.
Beer is the world’s most widely consumed beverage after water and tea, and its often called the world’s oldest alcoholic beverage. It’s also a natural to accompany spicier ethnic cuisines. Take a look at this menu designed specifically to complement a beer only party.read more
A Pan Asian menu for a casual backyard party to celebrate a newly married couple.read more
Tapas with Paella – great menu for a special occasion party.read more
I just wanted to take a minute to share with you the menu small pleasures is planning to serve at the Stir It 28 event in Los Angeles. We'll be presenting up an "interactive" bruschetta bar (interactive is definitely a trend for 2010 in catered parties- no stodgy buffets or sit downs)) with assorted crostini and toppings so that guests can assemble their own bruschetta, and a luscious spread of desserts. I think it's a great menu- perfect for a cocktail "mix and mingle" type gathering. I'm also very grateful and excited that Tom Coffey, one of our very best servers will be doing his magic to create a beautiful display, and the lovely Aida Cadres will be on hand to help out, as well. L.A.'s own, The Liquid Muse is partnering with Grey Goose Vodka and Fre Alcohol-Removed Wines for the cocktail program for the the event. She's created a signature cocktail -“Hearts for Haiti”-just for the day. I've done a walk through of Greg@sippitysup's home (Greg's hosting us for the event) and believe me, it's a lovely home. All in all, it is promising to be a great way to spend an afternoon, and on top of that, to contribute to a very worthy cause. Now I'd say that's a win/win. Menu Bruschetta Bar Kalamata Olive Tapenade SunDried Tomato and Roasted Red Pepper Pesto Cannellini Bean Purée with Prosciutto and Herbs Caramelized Onion and Fig Spread Herbed Goat Cheese Spread Gorgonzola Dolce Latte Spread and for Dessert… Puff Pasty Wrapped Baked Brie with Caramelized Apples Rosemary Spiced Nuts White Chocolate Lemon Curd Swirl Cheesecake Profiteroles with Chocolate Fondue Triple Fudge Brownies Grapes and Strawberries Oh, and there'll be a professional photographer on hand, so check back next week for great pics of the...read more