Food & Entertaining
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Holiday e-cards Holiday e-cards
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6 host gift ideas 6 host gift ideas
6 host gift ideas ofpage 1 If you’ve received an invitation to a dinner or large fête, show your appreciation by giving your host a small gift. Here are a few helpful suggestions and things to consider. Rethink the bottle of wine"Most people show up with a bottle of wine, and I'm bored to tears of it," says designer and member of the Design Inc. cast Thomas Smythe, who happens to be an expert entertainer. Your host will have the meal and drinks already planned, and what you bring might not fit in. She may be serving white, not red; or cocktails, not wine. "You don't want to impose anything wine-wise," he says. Take care with flowers"A host is busy enough...having to find a vase and fill it with water while trying to greet guests can add extra stress," say Ashleigh Dempster and Amanda Blakley, cofounders of the exclusive Toronto culture club The Society. Instead, they recommend bringing a potted plant like gerberas or amaryllis, or sending a bouquet the day before, or even after the event as a thank you. Give something they'll use"Always bring something useful, like candles," says Thomas. He suggests high-quality plain white tapered candles, which everyone has a use for. Or try a bag of nicely packaged votives or a beautiful scented candle. page 2 Give the gift of luxuryThomas recommends a luxurious, yet useful, gift from a high-end retailer, like Eau d'Orange Verte perfumed soap from Hermes. "It's a total luxury, but it's about the same price as a really good bottle of wine," he says. "And it comes in a beautiful emerald green box, which is my favourite colour." Be preparedKeep one or two host gifts on hand to save you the stress of having to pick something up in time for Friday night's dinner. "I always have a bar of the Hermes soap ready in an Hermes bag at home," says Thomas. "When I give one, I buy another right away. I always have something to give." Beyond the giftIn addition to bringing something, show your host your appreciation by being on your best behaviour. "There's no need to show up at a party the moment it starts," says Amanda. "Most likely, the host is still running around like crazy taking care of last-minute details, anyway. Ten to fifteen minutes late is acceptable, but after 30 to 40 minutes, you're pushing it," she says. And don't stay beyond your welcome. Watch for signs that the party is winding down -- your host has turned the music down or the lights up, and she's beginning to yawn a lot -- and make a graceful exit.- Credit
- Corinna vanGerwen
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CD party invites CD party invites
CD party invites ofparty invites You can do this!For one of his fabulous parties, Sebastien Centner of Eatertainment Special Events mailed each guest a custom-mixed CD with music evoking the theme of the party and a label he designed and printed himself."Right away, it tells everyone what the night is going to be about -- a sneak peek." For example, burn some hot salsa music for a Latin-themed event. "Guests will pop the disc into the player and listen to it for the next week, so by the time they get to the party, they're already in the mood," he says.Fill out the invite on your computerJust click on the image below to fill out the details of time, place and track listing on the CD sleeve, then print it off along with an image to place on the actual CD.- Credit
- styleathome.com
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Party checklists Party checklists
Party checklists ofchecklists Getting ready to plan an unforgettable party but don't know where to start? Let STYLE AT HOME guide you in the right direction with party checklists that will ensure your big bash is nothing short of fabulous! Download a timeline checklist and an essentials checklist by clicking on the links, or simply download by clicking on each image below.- Credit
- Styleathome.com
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How-to video: Canapes How-to video: Canapes
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How-to video: Serving canapes How-to video: Serving canapes
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How do you handle being a holiday hostess? How do you handle being a holiday hostess?
How do you handle being a holiday hostess? ofEntertaining tips Holiday entertaining doesn't need to be a hair-pulling, teeth-grinding experience every year. Before getting overwhelmed with to-do lists, grocery lists and guest lists, take a moment to relax and gather some tips to get you through this hectic time of year.For invaluable advice from real women, check out these entertaining tips to pull off an effortless-looking (and feeling) event:“From a decade of PR experience in the hospitality and lifestyle arenas, I know how far the little things go when planning a gathering. Most importantly, I focus on my guests. I choose a guest list with chemistry, give ample notice of the party and make sure there's enough seating for everyone, with room for more.Laura Serena, Vancouver, BC“Preparation, preparation, and preparation is a must. The more you can socialize with your guests instead of being stuck in the kitchen, the better for everyone. Fondues make an easy way to get people together, it's a great idea for the guests to pick what they want to eat (especially if some have allergies).Diane Belo, Brampton, ONPotlucks are always easy for entertaining, as the host pick a foreign country and make that the theme of the meal. Male sure one person is designated a course of the meal (appetizers, dessert etc.), and don't tell each other what you're bringing. We end up learning interesting facts about the country pertaining to the types of food normally prepared and why. This type of entertaining provides interesting topics of discussion as well -- tailor it for the holidays and you'll have a guaranteed hit. Jill Martin, Brampton, ONMake a detailed chronological list of things that need to be done up to a day or two in advance and stick to it. If possible, get someone else to do some of the work -- set-up, dishwashing, and clearing are all easy jobs to pay someone to do and it leaves you with plenty of time to spend with your guests.Caley Pestl, Scarborough, ON More entertaining tips My first tip would be to have cocktails or a bottle of wine ready to go when your guests arrive, so they are occupied when you are finishing up in the kitchen. However, everyone will usually gravitate to the kitchen, so put them to work with small last-minute tasks. And remember to relax. Everyone is there to have a good time and having the hostess stress out is no fun. Enjoy the company; the details will fall into place.Danielle Roy, Mississauga, ONWell Vancouver is all about being environmentally friendly, the way of life is very outdoorsy because there's so much nature surrounding us. I think a neat theme might be to create a garbageless party. That way there's very little mess left to clean up and it leaves you feeling like you've done your part for the environment.Alexis Tsobanos, Vancouver, BCMost of my anxiety prior to entertaining is brought on when I haven't finalized what to serve. I find planning the menu at least one week ahead of time eliminates some of the anxiety and helps me create the shopping list. Plus, I always keep the menu handy for reference and to ensure that I don't forget to serve any of it.Maria Lewis, Toronto, ONIn lieu of bringing a dish, ask a couple of attendees to come early and help setup up, and a couple to stay late and assist with any clean up. Don't forget to buy a very big garbage can with lid to avoid having to change garbage during your entertaining, and for little accidents keep the following items hands: Lysol quick wipes, Tide pens, paper towel, club soda, etc.Laura Franklin, Ajax, ONIf you live in a house, park your car(s) on the street so guests can park in the driveway, and have the number of a local taxi close at-hand in case a guest is in no shape to drive home.Judy Boyer, Scarborough, ONMix-up one special cocktail all night instead of just pulling out the wine and beer; make it in a pitcher and have some pre-made in the fridge. You'll find your guests will drink that more than anything else. Remember, you don't have to go overboard stocking a full bar, think outside the box and your guests will appreciate the thought and care that went into selecting the perfect cocktail for the evening.Jennifer Matthews, Toronto,ON From Create a timeline: Think of every little detail that you have to get done on the day of your big party. Leave lots of extra time to complete tasks, and put every little detail down on your timeline from lighting the candles to taking your shower and getting your makeup done. There's nothing like rushing at the last minute to jump in the shower and having your hair wet when the first guests ring your doorbellAlso, plan to have a "pre-party" with friends in the weeks leading up to your special event to create a few fun little Do It Yourself touches. From party favours to place cards there are tons of great projects that are fun and fulfilling to do. It will be these personal touches that make your event one to remember!Crystal Allen, Vancouver, BC, owner of Crystal Weddings and EventsThe littlest gestures make the biggest difference when you're hosting a party. One of the rooms that usually get forgotten in the rush is the bathroom, don't forget to clean the bathrooms and put out clean towels. Make sure you have toiletries and supplies in the most accessible place during the party.Amanda Doherty, Edmonton, ABI have a small blackboard in my kitchen (about eighteen inches square). I write the time in the narrow left-hand column, and the task on the right, like: "5:30 put roast in oven; 6:00 add potatoes to roast pan; 6:30 baste; etc.". It may not have made my cooking any better but, together with a timer, it calmed my nerves and meant that I could chat with my guests, but wouldn't forget to serve the fancy side dish I had prepared! With the board, I could have floury hands and onion-streaming eyes, but my schedule was always legible and reassuring. Patsy Cunningham, Toronto, ONThe night before figure out what you're going to wear. There's nothing worse that scrambling on your party day for something you'll be comfortable and cute in at the same time. And on the morning of the party don't have a shower right away. Throw on some comfy clothes and make yourself a big cup of coffee, eat breakfast and lunch, which will deter you from picking tidbits of food all day. This way you'll be able to eat dinner with everyone elseDanielle Johnson, Vancouver, BCAll and all, nobody wants their hostess to be stressed out, so make sure you take the time to relax and enjoy the company of your friends and family this time of year.function fbs_click() {u=location.href;t=document.title;window.open('http://www.facebook.com/sharer.php?u=' encodeURIComponent(u) '&t=' encodeURIComponent(t),'sharer','toolbar=0,status=0,width=626,height=436');return fa- Credit
- Dayna Boyer
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Holiday open house Holiday open house
Holiday open house ofpage 1 Want to throw a smashing party like the pros? Follow these guidelines tohosting a hit holiday open house.It’s all in the timing Stick to a time frame. For a dessert open house, a three-hour window is perfect, either in the evening or afternoon. Keep in mind that an afternoon event will probably draw more people for two reasons: there aren’t as many daytime party conflicts, and adults will bringtheir children. Plan quantities accordingly.Portion control Have one or two substantial items to offer the guests who plan on hanging out for a while, plus nibblies for those who are party hopping.Bring on tradition Chances are good that your holiday open house will become an annual event, so throw in a tradition guests will relish from year to year, like a carol singalong, signature drink, cookie exchange or secret Santa grab bag.Christmas clarity Let guests know what to expect. State “champagne and desserts” or “wine and cheese” so they prepare and eat accordingly.Coat check Clear out your hall closet so you don’t have to send guests to your bedroom to pile coats.- Credit
- Tanya Linton
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Casual get-togethers Casual get-togethers
Casual get-togethers ofCasual get-togethers Madeleine Greey is the author of Get Fresh (Wiley-Interscience, 1999). She teaches cooking classes and is a freelance food writer. Her work has appeared in Toronto Life, Homemakers, Chatelaine, and Zellers Family. We chatted with Madeleine to find out her secrets to successful entertaining.Q: What are your best recommendations for preparing for a dinner party?A: First, plan as much as you can. Make tons of lists. These days, it is wise to ask about food allergies and food preferences. It's embarrassing to have a starving vegetarian guest that you are not prepared for! And don't over-extend yourself. Think out dishes very carefully. Choose ones that will allow you to do most of the work before your guests arrive. A menu loaded with stir-fries or other last minute cooking means you will not be a very entertaining host.Q: How would you suggest getting guests involved in the dinner party process?A: If it is the right crowd, I will get guests involved in prepping the appetizer. We might roll up cold Vietnamese spring rolls together or cook up a hot vat of deep fried wontons. The trick is to have all the prep ready and let your guests play, rather than really work. Otherwise they may not want to come back again!Q: What are some tips for entertaining guests with children?A: If you want the kids and the adults to really have fun, some homework is involved. Find out what your young guests like to eat. I often make pizza when families come over. Then every one can have exactly what they want. We have gourmet toppings like shrimp, prosciutto, shiitake mushrooms and Brie for the adults and the standard mozzarella and bacon for kids. I make up a big, simple salad, serve a lot of robust red wine to the adults and make sure the kids have chocolate milk or individual bottled waters. Two table seatings seem to work. Kids eat early and then go for the toys, adults have some drinks and appetizers then hit the table for the second seating.Q: What are some common entertaining mistakes? What suggestions do you have to help people overcome these mistakes?A: Everyone says you should never cook a new recipe when you entertain. I say "go for it!" if you are an experienced cook and have confidence in your cooking. The biggest mistake you can make is doing too much. The best tip is to know how to shop really, really well. All good cooks know that half of good cooking is knowing where to buy the best foods. Make a point of knowing where to buy the most reliable, delicious food and don't try to cook everything from scratch. I don't bake cakes or many sweets, so I almost always buy dessert. I also try to get my husband working on the grill in the summer- perfect place for him to socialize and contribute to the meal! Q: What is your best tip for successful entertaining?A: Practice makes perfect.- Credit
- Nikki Fullerton
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Easy entertaining Easy entertaining
Easy entertaining ofEasy entertaining Many people postpone entertaining because organizing a dinner party menu seems like an awfully daunting task. But it really doesn't have to be. Here are some helpful hints that will make planning a memorable meal so much easier.• Choose dishes that compliment one another in flavour, colour and texture.• Combine a variety of temperatures, flavours, colours and textures to keep the meal interesting.• Culinary globetrotting doesn't always work. Try to choose foods from one area of the world so that the meal doesn't become too eclectic.• If you're serving dinner as a buffet or on platters to be passed at the table, make an extra portion so that no one has to take the last morsels.• Hate to be up and down from the table? Can't decide on a suitable main course or worried about your guest's food preferences? Try serving a one course meal of appetizers or tapas. Asian, Indian and Spanish themed parties are particularly well suited to this type of menu planning. Just be sure to serve each item on a separate plate so that individual foods don't mingle and contaminate each other.• Go from light and fresh tastes to more intense flavours. In other words, build the flavours so that a spicy appetizer doesn't overshadow the subtlety of a delicate entrée.• If you include all of the food groups in your menu, the meal is likely to be both nutritionally and gastronomically balanced.• If your friends are like mine, they slide in and out of vegetarian eating habits without always informing you. So, as a safeguard include at least one dish that is 100 per cent animal product free to ensure there will be something that everyone at the table can eat.Dana McCauley is author of Pantry Raid: Out of the Cupboard Cooking (Whitecap 2002).- Credit
- Dana McCauley
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Wine pairings: Making the right match Wine pairings: Making the right match
Wine pairings: Making the right match ofPerfect matches Forget the adage that red wine should be served with meat and white wine is for fish. Today's savvy hosts know that that rule applies only in a few special cases. For instance, be sure to serve white wine with fish if it's an oilier fish (salmon, sardines, anchovies), since the fat in the fish will only bring out the less desirable tannic acid flavours found in red wine. Likewise, although the red, rosy colours of meats like beef and lamb are visually complemented by the colour of red wine, there are plenty of times when a white wine will make as good (or even a better) match for red meat. So, if all the old rules are out the window how should a conscientious host match the menu and the wine successfully? Follow these guidelines.1 Choose the wine based on the strongest flavour on the plate. The wine and the strongest flavour need to be of similar strength or one will overpower the other. Generally, alcohol content is a good guide to determining a wine's strength. Wines with alcohol contents above 10 per cent are generally full-bodied (no matter what colour they are) and will complement stronger flavoured foods. Likewise if the wine is grown in a warm region (Australia, California, Southern France) it's likely to have higher alcohol content and to be fruity and assertive in flavour. (Conversely wines produced at northern latitudes are generally lighter, more delicate and higher in acidity, making them better matches for mild tasting foods.)2 Dry wines that may be too puckering to quaff alone are often good matches for salty dishes that contain ingredients like olives or anchovies.3 Spicy foods require fuller bodied, fruitier wines to temper their fire. That said, consider beer as an alternative to wine if serving spicy Indian or Mexican foods. 4 Tomato-based dishes can be highly acidic, so go for lighter bodied reds like the ones from Northern Italy or Canada's Niagara region to accentuate the sweetness of the tomatoes. Tips and tricks 5 Off-dry wines (wines that have just a hint of sweetness) or wines that are sweet and woodsy-edged like chardonnay usually compliment creamy dishes nicely.6 Asian dishes with a sweet and sour flavour need off-dry wine matches like Riesling, Vouvray or even a chilled fortified wine like sherry.7 Young, astringent red wines are a great match for fatty meats such as duck, lamb or goose, since the acid in the winewill cut through the rich finish of such meats.8 At dessert, choose either a white or red dessert wine but be sure that the wine is sweeter than the food to avoid accentuating the wine's acidity.9 If you're serving more than one wine during a meal, match the main course with a wine first. Then, structure the wine list so that you serve lighter, younger wines before older, more full-bodied wines. 10 When in doubt or when the menu is eclectic or people will be eating different things (like at a buffet), opt for a dry champagne. Champagne goes with almost every food and is acceptably served at any time of day. Dana McCauley is author of Pantry Raid: Out of the Cupboard Cooking (Whitecap 2002).- Credit
- Dana McCauley
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How to: Host a perfect dinner party How to: Host a perfect dinner party
How to: Host a perfect dinner party ofEntertaining suggestions Cynthia David is a Toronto-based food writer, who regularly travels the world. She invites friends over as often as possible to test new recipes. Cynthia's writing has appeared in Canadian Living, The Toronto Star, and Food & Drink magazine. We asked Cynthia to share her best entertaining advice and here's what she had to say.Q: What are your best recommendations for preparing a dinner party?A: I love to pick a theme, from French bistro to Spanish tapas, and make it as authentic as possible. This may mean travelling around the city for a few special ingredients, such as Spanish Serrano ham, but I know my guests love trying new things.Make to-do lists several days before. Do as much cooking as possible beforehand so you can sit down with your guests. Set the table the night before and set out wine glasses ahead of time so you know they're sparkling clean and you won't be hunting for them when guests arrive.If you're entertaining friends, don't be shy about asking them to bring a dish.Q: How would you describe entertaining in your home?A: I am forever bringing home new acquaintances. Occasionally I invite all my tai chi friends over for a Sunday brunch and warn them that they're guinea pigs for new recipes.Q: Do you regularly include special place settings or centerpieces on your table? What are some occasions that would warrant such settings?A: Whenever I'm in France, I bring home a gorgeous printed cotton tablecloth. With simple white china, it creates a spectacular look on its own. Add platters of tempting food in the center of the table and you won't need a centerpiece. More tips Q: How would you suggest getting guests involved in the dinner party process?A: For a Vietnamese dinner, I provided a stack of softened rice paper wraps along with platters of barbecued lemongrass beef strips, vermicelli noodles, bean sprouts, basil and mint. Guests can roll their own dinner.Q: What are some tips for entertaining guests with children?A: Set up a separate table for the kids in the kitchen. They'll have much more fun. For young kids, take a cue from kid-friendly restaurants by covering the table with heavy paper and giving children crayons.Q: Can you offer some interesting invitation ideas?A: In these e-mail days, a pretty mailed invitation makes a lovely surprise.Q: What are some common entertaining mistakes? What suggestions do you have to help people overcome these mistakes?A: Cooking a bunch of new recipes for guests creates a lot of stress and extra work. It's easier to mix tried-and-true recipes with one or two new items.Plan as many make-ahead dishes as you can, so you can sit down and enjoy the party. There's nothing wrong with a wonderful one-dish stew and it will taste even better when made a day or two before.- Credit
- Nikki Fullerton
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Fabulous outdoor parties Fabulous outdoor parties
Fabulous outdoor parties ofEntertaining trends After two years planning corporate events, engagement parties and other celebrations part-time, and holding down full-time office gigs, Monica Krasny and Rachel Azagury quit their day jobs and turned their Toronto company, The Designer Event, into a full-time venture. And through their sister company, Designer Cookie, they create edible chocolate business cards, gift baskets and cakes embossed with your favourite photos (it's all edible). These girls know how to party and they have some advice if you're planning a summer event -- big, small, formal or casual -- of your own. "Our philosophy is don't stress," says Rachel. "The event isn't just for your guests, it's for you, too. Don't worry about whether your guests will like it because they will: it's free food, it's summer, and it's going to be great."The trends right now• Cute favours for your guests to take home. • Mini mains -- hamburgers, mac 'n cheese pots, and hot dogs made with party sausages. For dessert? Mini cakes and cupcakes, of course!• Moroccan themes and Indian prints. • Live entertainment. "I mean showgirls, poker, not your typical 'sit-and-eat-rubber-chicken' event anymore. Interactive activities are popular," says Rachel. • Food stations. "Maybe not for a wedding, but for an engagement party or sweet 16, they're perfect. You don't need a six-course meal," says Rachel. Food, drinks, decor Food"At outdoor events, people are always nibbling, but they don't actually eat a lot in the summer, so give them something light," says Rachel. • "Barbecue is always going to be big because it's easy, fun and fast," says Rachel. • Finger foods. "People often overlook them, because they think guests will think of them as cheap. Not true. As long as people don't leave hungry, you're fine." • Grilled fruit kebabs. Try pears, mango or banana dipped in orange juice. "Don't get grill marks on the fruit," says Rachel. "Just warm it up a bit." (And don't grill it where you grilled meat.)• Couscous. "You can serve it with grilled veggies or meat and you can make it ahead of time," says Rachel. Drinks"Sangria. Without fail, it's the best summer party drink," says Rachel. "And when you add edible flowers and different-shape ice cubes to the bowl, it becomes your centrepiece."Monica's no-fail recipe: 1 litre pop (7-Up or Sprite is great) 1 litre pink grapefruit pop1 bottle of wine, red or white 1 small bottle of champagne or sparkling wine Grenadine syrup to taste Dash of lime juice Diced fruit (like tangerines, lychee fruit, apple, pears) Maraschino cherries Mix all ingredients in your favourite bowl, et voilà! Decor"A great event can happen with a limited budget," says Rachel. "It's all about showcasing one or two things that will wow your guests -- decor especially."• Use a lot of colour. "Green, pink, orange, yellow -- they're best for the tablecloth. Avoid white!" says Rachel. • "Evening events need a lot of lighting -- and citronella," says Rachel. These bug-repelling candles come in all kinds of fun shapes. "Use the pails if you have a beach theme going or bamboo stakes if you're trying something Hawaiian," says Rachel. "Whichever you choose, just don't forget them!" Inexpensive Japanese lanterns from IKEA, a market or Chinatown are other great lighting sources. • Add fruits to your flowers. "Cut some kiwis in half and put them in your favourite vase," says Rachel, "then add water and your favourite flowers. Lemons also look nice presented this way." • Use tea light candles everywhere. Along the table, floating in bowls, lining your fence. Be careful with scented candles, though, since they attract bugs. Try tea light citronella. • For ambience, buy a copper fire pit. "You can get one for about $100," says Rachel, "and you'll use it all summer."• Try eating on the floor. Buy a piece of half-inch-thick particleboard or pressed lumber from a local hardware store or home centre. Lay it on the grass and drape it with fabric. Use colourful pillows as seats, "but make sure to tell your guests ahead of time so they don't arrive wearing miniskirts," Rachel cautions.- Credit
- Carmen Taylor
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Mario Batali's grilling tips Mario Batali's grilling tips
Mario Batali's grilling tips ofpage 1 Mario Batali's latest cookbook, Italian Grill, is a must-have for any food enthusiast who craves that little taste of the outdoors during the hot, Canadian summer. In this exclusive excerpt, Batali outlines the four basic grilling techniques that will lead to consistently exceptional meals. What's the one thing everyone needs to remember? Keep a lid on it!Mario Batali's grilling techniquesCover the grill! You may be tempted to keep a close eye on that big juicy steak as it cooks, but, in a word, don't. With the exception of thin fish fillets, sliced vegetables, and other foods that cook very quickly, almost everything should be cooked with the grill lid down, to keep the heat and flavorful smoke inside. You could think of covered grilling as roasting over coals. And remember that there's no need to keep turning and moving the food around as it cooks, except to avoid flare-ups. When searing meat, give it a chance to develop nice dark grill marks. No matter what you are grilling, it will cook more evenly and more quickly if you leave it alone -- turn it only once, or as directed in the recipe.Some of the recipes in this book tell you to oil the grill before putting the food on it. You can use a long-handled basting brush or a clean rag dipped in oil to do this (you may want to hold the rag with tongs). Lightly oil the grate just before putting the food on it. In some cases, you many need to brush the food with oil too -- or oil the food instead of the grate.Direct and indirect grillingAlthough a hot fire is essential for many recipes, not everything should be grilled over high heat. And some foods, such as big cuts of meat and whole birds, should be grilled over indirect heat so they can cook to the desired doneness without incinerating the outside. Some recipes use both direct and indirect heat: a piece of meat may be seared over the hottest part of the grill, for example, then moved to the cooler part to cook through.Grilling over direct heat means cooking the food over the hottest part of the fire. It's what you want for thinner cuts, for fish and shellfish, cut-up chicken, sliced vegetables -- i.e., when you want to sear the food, giving it great color and a delicious flavor. For direct cooking on a gas grill, after preheating the grill, leave all the burners on high, put the food on the grill, and cook as directed. For a charcoal grill, leave the coals in a mound for very intense heat, or spread them out a bit if you need a larger cooking area. Have all the vents open so there is plenty of oxygen to feed the flames.For indirect cooking on a gas grill, preheat all the burners on high, then turn off the center burners if you have three, or one of the burners if you have two. If the recipe calls for it, turn the other burner(s) down. Put the food over the cooler part of the grill to cook -- and be sure to cover the grill. There are various options for cooking over the indirect heat in a charcoal grill. The simplest is to move all the hot coals to one side of the grill and cook the food on the other, cooler side. Or divide the coals and mound them on two opposite sides of the grill, leaving the center bare, and cook over the center part. In either case, it's a good idea to put a drip pan filled with a little water under the cooler part of the grill to prevent the dripping from burning. A third option, if you are cooking something like chicken thighs, is to leave the hot coals in the center of the grill and arrange the food around the cooler perimeter. From Italian Grill. Published by HarperCollins Publishers Ltd. Copyright © 2008 by Mario Batali. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd. To purchase, visit amazon.ca. page 2 CrosshatchingIf you've ever wondered how chefs make those beautiful patterns of grill marks that adorn grilled salmon fillets and fish steaks, chicken breasts, and other cuts, it's actually really easy. Put the food on the grill and let it sear or cook long enough to get well-charred grill marks. Rotate it 90 degrees and cook a few minutes longer, and you will have that distinctive crosshatch pattern. Turn the food over and continue cooking as directed.Spit-roastingIf you have never tried spit-roasting because you think it is difficult, expensive, and/or intimidating, you will be surprised to find that it's none of these things: it's really easy, a rotisserie attachment is by no means a huge investment, and spit-roasting is lots of fun! The results are delicious, and the technique -- and delicious results -- will amaze and impress your guests. Some high-end gas grills come with a rotisserie attachment, and many manufacturers offer an attachment as an option. Relatively inexpensive models that fit most grills (charcoal as well as gas) can be purchased online or at some hardware stores. In any case, you'll want to buy a well-constructed model with a sturdy spit that can support big birds and roasts. Fortunately we no longer have to turn the spit by hand -- nowadays a small electric motor, attached to one side of the grill, does all the work. You simply skewer the food on the spit, securing it with the clams that are part of the setup, lay the spit over the grill, and insert the end of it into the motor housing. Cover the grill and turn on the motor -- that's all there is to it!You'll need to review the specific instructions for the model you buy (and check your grill manual for additional information), but basically spit-roasted food is cooked over indirect heat in a covered grill. Generally the food should be brought to room temperature before it is grilled, since it will not be cooking at a high temperature. Be sure to set up a drip pan under the center of the rotisserie to catch the juices; you may need to pour a little water or other liquid, such as wine, into the pan to prevent the drippings from burning.Cooking on a piastraCooking on a piastra is a time-honored technique throughout Italy, especially in Friuli and along the Adriatic Coast. Alla Piastra essentially means cooking on a flat griddle over a hot fire, and the same method is popular throughout the Mediterranean. Cooking a la plancha is a favorite way of preparing fish in Spain, and in Greece, cooking a satz, a sheet of metal, is centuries old. Today the free-form sheets of metal used in ancient times have mostly been replaced by griddles made of cast iron or another metal. You could use a regular stovetop griddle with a smooth surface as a piastra. These are readily available in housewares shops, some hardware stores, and online; a large rectangular griddle that fits over two burners is a good choice. An old-fashioned cast-iron pancake griddle would also work, although these are on the smaller side, or even a quarter-inch-thick slab of slate. But best of all is my piastra, which is made of thin but durable, and remarkably light, granite and, at 10 inches by 14 inches, gives you a generous cooking area.The advantage of a piastra is that it gives you a very hot cooking surface -- hot enough to make mussels dance when they are tossed onto it. It's a fun and easy way to cook many foods from shrimp to calamari. I also use one to “grill-bake” flatbreads such as schiacciate. Just be sure to give the piastra enough time to get really hot -- let it preheat, covered, on the hot grill for at least 10 to 15 minutes. From Italian Grill. Published by HarperCollins Publishers Ltd. Copyright © 2008 by Mario Batali. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd. To purchase, visit amazon.ca.- Credit
- Mario Batali
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Outdoor entertaining with the Designer Guys Outdoor entertaining with the Designer Guys
Outdoor entertaining with the Designer Guys ofOutdoor entertaining For most Canadians, outdoor entertaining is a recreational pastime we treat as reverentially as our Monday-night dates with Don Cherry. After long months of cold-weather hibernation, we crawl out of our cocoons at the first whiff of warmth and wring every precious second of enjoyment out of those fleeting days of sun.Our heightened interest in the out of doors has elevated backyard entertaining to an art form. For most of us, the mission is to create a chic outdoor oasis that is as functional as it is fashionable. Steven Sabados and Chris Hyndman, hosts of HGTV's Designer Guys, offer the following tips.Getting startedGet started by choosing a theme. Perhaps it's an Arabian night or maybe yours is an evening in the tropics, but marrying the food with appropriate florals and table linens makes an ordinary dinner party extraordinary. Throw an inexpensive metre of fabric over your table and select a suitable CD to play while guests arrive. Note: Fondue parties are an ideal choice for outdoor dinner parties. The flame provides ambiance and keeps food warm in cool evening climes.The table will likely be a focal point of the evening. Bamboo or cane placemats earn instant style points and they are easily wiped off and carted indoors when the evening is over. Pretty touchesElect to use individual floral arrangements rather than a centrepiece, which may blow over when the wind whips up. Or place a shot glass holding a single flower at each place setting. Hyndman likes to purchase a few miniature terra-cotta pots, planting them with exotic grasses for unique arrangements that your guests can take home as keepsakes. Garden furniture is not always comfortable. Try moving a few of the throw cushions from your sofa out into the backyard for both style and comfort.If the weather is warm, purchase inexpensive fans for each guest. As decorative as they are utilitarian, the fans may be displayed at each place setting. "Use a gold marker or artist's brush to personalize each fan with your guests' names," says Sabados. "Very Karl Lagerfeld." As a rule of thumb, go ahead and use your heirloom china or crystal if you're entertaining a group of four or less. In crowds larger than four you are almost guaranteed accidents. "Fortunately, modern plasticware is both attractive and inexpensive," says Hyndman. "Have fun with varied colours and textures to create an informal and playful table."A final tip -- if you have motion-sensitive lights, disconnect them for the evening. "Nothing is more irritating than having lights blinking on and off all evening," says Hyndman -- "unless you want a disco effect."- Credit
- Liza Finlay
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Easy entertaining with Trish Magwood Easy entertaining with Trish Magwood
Easy entertaining with Trish Magwood ofPantry staples; when to throw out spices Trish Magwood, the owner of Dish Cooking Studio in Toronto and host of Party Dish on Life Network and Fine Living, offers tips on stocking your pantry and making quick and delicious party snacks. STYLE AT HOME: What should every pantry contain? Trish Magwood: It depends on what kind of food you like, if you have a young family or if you're single dwellers who like to entertain. But I like to organize my pantry starting with cuisine. If you have four or five main ingredients you can make three main dishes without shopping. For Thai, have a curry paste, a fish sauce and a coconut milk. Then all you need to do is pick up your produce and chicken. If you like Indian, then the best thing to have is a really good-quality fresh-ground garam masala. You can do that on a pork tenderloin or chicken. Also have on hand a nice Indian rice. For Mediterranean, make sure to have capers, olives, sundried tomatoes, roasted red peppers and cans of whole tomatoes. Have a thin pizza crust in the freezer -- or a great frozen pizza dough -- and a variety of pastas. For baking, have all purpose flour, sugar, baking soda, baking powder and good-quality butter, cocoa, coffee and chocolate. Once you're stocked, you can pretty well open any cookbook and bake any standard dessert. >S@H: What are the worst offenders with pantry items? TM: That scary miscellaneous fridge door. Once a month, go through your fridge door and pull stuff to the front, move stuff around, use it or pitch it. The fridge door is the warmest part of the fridge and sometimes it's where we keep the most perishable foods. The other mistake is how we store our foods. I try to stay away from plastic. Glass is better and more healthy for us. S@H: What item do we tend to keep too long? TM: Herbs and spices should only sit in your pantry for six months. If they're in an airtight, dark container in a dry space, they can probably go for a year, but if they have no smell and they resemble sawdust then you're going to want to pitch them. It's always best to buy your herbs and spices in small batches from a fresh spice store. Get good-quality peppercorns and grind as you go, because a lot of times that's all we're seasoning with. Maldon sea salt and kosher salt are also key to all your cooking, whether your salting water or seasoning meats or fish. Easy and impressive munchies; serving suggestions S@H: What are some easy-to-make but impressive munchies based on our pantry items? TM: Take a bread boule -- fresh or frozen -- slice it halfway down, drizzle it with lots of good quality olive oil, some dried rosemary and a couple of pinches of Maldon sea salt, wrap it in tin foil and warm it in the oven for 15 minutes. Serve it with store-bought or homemade dips or olive oil. Your house smells like delicious home-baked bread and it takes all of one minute.You can also dress up olives -- if you buy plain kalamatas or niçoises they should last in the fridge for a year -- with things like orange segments, fennel or herbs. Pour a little olive oil on them and warm them in the oven. Spiced nuts are also really easy -- toast the nuts on a sheet pan in the oven, put a bit of honey or maple syrup and spice them up with a bit of cayenne or chili flakes. Dips are also huge because you can make them in bulk and they store in the fridge for a long time. Try a tomato feta dip, a sundried tomato dip, things that are festive in colour, and serve them in mounds on little tapas plates with fresh crusty breads. S@H: Can you suggest any creative serving ideas? TM: I don't like to fuss too much. Let food stand on it own. Things like dip, if they're thick enough, can be on a plate, which I think sometimes looks a lot nicer. Little serving spoons and knives make a big difference. Buy things that are basic staples for entertaining that can work for a variety of uses. I did a class last week where we made little chocolate pots, and I pulled out six different things you could put them in, from an espresso shot glass, to a sherry glass, to a votive candle holder -- as long as you didn't use it for candles. S@H: Any other entertaining tips and ideas? TM: Setting up a self-serve bar with a fun signature drink helps the flow of a party. It gets people in the door and gets them feeling relaxed and welcomed right away. Pick something fun, like pomegranate and prosecco, and have it already set up, where all people have to do is grab and go. For more party recipes, visit the Dish Cooking Studio web site:dishcookingstudio.com.- Credit
- Heather Camlot
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Bonnie Stern's entertaining basics Bonnie Stern's entertaining basics
Bonnie Stern's entertaining basics ofTips 1 - 6 We all know how stressful entertaining can be. Appetizers, entrée, dessert – there's so much to think about. And if you don't entertain often, it can be even more stressful. Even famous foodie Bonnie Stern knows this. “There are so many different things involved in entertaining that sometimes it's overwhelming for people,” she says. But, it doesn't have to be this way. We caught up with Bonnie in her uptown Toronto cooking school and she shared some of her surefire tips to help ease entertaining angst. “You don't have to make a career out of entertaining,” says Bonnie. You just have to know what to do. Bonnie's advice1 Don't concentrate too much on yourself. As soon as you stop thinking about yourself and more about making people feel comfortable in your home, then you can change the whole way you look at entertaining.2 Play music that soothes people. “I recommend that people put their music on while they're cooking, as well as while they're entertaining, because it's something that calms you down a little bit,” says Bonnie.3 Get your guests involved. Even if it's simply helping to pour drinks, helping to serve the appetizers or lighting the candles on the table, this gets them involved in the meal.4 Use your imagination. Bring out your mother's or grandmother's old fancy teacups and china. Use teapots as flower vases. 5 Some people drink, some people don't, but don't leave people out that aren't drinking at all. Do something special for them, too.6 Lighting is very important. Use candles and dim, softer lighting rather than glaring lighting. “Everybody looks better in softer lighting,” says Bonnie. And dim lights help to create a less stressful atmosphere. Tips 7 - 10 7 Look at your guest list. Don't have too many people over. Limit the numbers. Look at your facilities and determine how many people you can entertain at the same time. 8 Think about seating. Will you have a sit-down dinner? Is the dining room table large enough for eight people? If not, think about inviting six people, or decide to have a buffet.9 Invite the people you are most comfortable with. “People tend to overlook who they invite and how comfortable they feel with those people,” says Bonnie. “If you're not used to entertaining, have over the people you feel the most comfortable with and who will love you even if everything doesn't come out the way you wanted it to.”10 Look at how much cooking you can do with the equipment you have. When you're planning your menu, make sure you have all the equipment that you will need.- Credit
- Natalie Bahadur
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Entertaining at home: Simply summer Entertaining at home: Simply summer
Entertaining at home: Simply summer ofSimple style Chop down that massive to-do list. Summer's here and the living is -- or should be -- easy. (Didn't you get the memo?) Al fresco entertaining is all about relaxing and enjoying company. Don't stress over the timing of each course or fret about your table linen. No need to fuss with mixed drinks. Nix scrambling between from-scratch desserts and after-dinner espresso. Read our 10 simple plan-ahead entertaining tips -- and get set to take it easy!Ah, summer evenings: the leaves rustle, crickets chirp, and the temperature's just right for halter dresses or chinos. And sandals mean your killer pedicure won't go unnoticed. Seriously, why stress over getting everything perfect when it already is? These easy tips will get your patio ready for company in no time. Keep it simple White dinnerware always looks appropriate and pairs nicely with casual double-duty prep/serving pieces like rustic wood cutting boards. The easiest approach? Stick mainly with one-bite tapas-style foods -- a napkin and fingers are all you need to nosh with! Get flowers Fresh blooms infuse a casual get-together with instant elegance. When it comes to summer flowers, don't gild the lily: just trim a few stems from the garden and display them in glasses or bowls. Not too shabby, very chic.Light candles Hurricanes, votives, tea lights, patio lanterns, torches -- pick and choose from these seasonal lighting solutions and remember, everyone and everything looks gorgeous in candlelight! Invite a motormouth or twoMaybe you wouldn't invite a conversation hog to an intimate brunch. But the start of a patio mixer where not everyone's acquainted? That‘s when your yappy, er, loquacious guest is worth his or her weight in gold. You'll stress less if you know someone else is entertaining the troops while you're in the kitchen putting the finishing touches on dinner.Summer flowers don't need fussing over Set a few blooms among a plate of limes for an effortlessly summer-chic look. Invest in attractive hardwood cutting boards; the multitaskers can be used to serve appetizers or a cheese course. Gripperwood Gourmet boards are made from sustainably grown sheesham wood. Menu magic As with decorating, the simpler the menu the better. Combine prepared foods with from-scratch items, and make what you can ahead of time. Think easy sipping Don't fuss over individual mixed drinks. Opt for one crowd-pleasing bevvy that can be mixed ahead in volume, like mojitos, sangria or Long Island iced tea. Have bottles of white and red wineon deck, and offer bottled water and microbrew soda to nondrinkers. And easy grazingAn easy formula for casual get-togethers? Room-temp treats that needn't rush from oven to table; veggies and dip; and foods that can be cooked on the barbecue, allowing the chef to mingle. HINT: A drizzle of olive oil and some fresh herbs elevate any store-bought dip. (Read about some great menu ideas from Homemakers magazine.)One bite = no mess One-bite appetizers are less likely to fall apart in guests' hands -- or on their clothes. They keep lipstick fresher longer, too. Discover fusionDon't stress over a matchy-matchy menu. Pick accessible eats from around the world and offer a menu with something for everyone.Go shopping Just make what you love. Take out or buy the rest and simply plate it. Try pairing homemade espresso granita with store-bought one-bite brownies for your dessert course.Have fun! A happy host with time to socialize with guests makes for a more memorable event than the most picture perfect of events. Enjoy! -
The lost art of dinner parties The lost art of dinner parties
The lost art of dinner parties ofKeep it simple Rosemary Clooney had it right when she sang, "Come on-a my house-I'm gonna give a you figs and dates and grapes and cakes". The power of food to comfort, nurture, and connect people has been understood for centuries. So why have dinner parties seemingly fallen out of fashion?In this age of fast food, hosting a dinner party can be an enjoyable way to catch up with friends and family, sharing food, wine, laughter and stories. By following the tips below, you can revive the art of dinner parties with your circle of friends, creating wonderful memories and strengthening relationships in the process. Keep it simpleSince when did dinner parties become such formal affairs? Keep it simple and you'll be surprised what a wonderful and unforgettable time you and your guests will have. If you're not skilled at preparing braised lamb with roasted avocado salad or simply don't have the time, try something faster and easier. For your first soiree, try decorating the table with paper Italian flags and scatter colourful dried pasta across a white tablecloth. Play a Dean Martin CD, prepare a huge pot of spaghetti, and put the garlic bread in the oven to broil. Voila! You're having your first fabulous dinner party!Be spontaneousYou don't have to plan a dinner party weeks in advance. We all know what it's like to try and schedule a night out with friends-everyone whips out their calendars and no one can agree on a date. But if you have the courage to throw a dinner party on a day's notice, you'll find it's fun to get together on the spur of the moment. Encourage your friends to call if they find themselves with a free night. Be spontaneous Do it once, then do it againIn her poem, If I Had My Life To Live Over, Erma Bombeck writes, "I would have invited friends over to dinner even if the carpet was stained, the sofa faded". You don't need a spotless designer home to enjoy the company of good friends. During the first years of our marriage, my husband and I had a 600 square foot apartment and a kitchen table that could barely seat two adults. We didn't let that stop us from hosting dinner parties for four, six, and even eight guests. We didn't care if we had to eat with our plates in our laps-and neither did our guests. Once you begin hosting dinner parties, you'll realize how easy and rewarding it really is. Your friends may begin throwing dinner parties themselves, and though some may never return the invitation, it's not about keeping score. Perhaps they have not yet cast off their inhibitions and fears of hosting a dinner party-and you'll be a hard act to follow.- Credit
- Sarah Deveau
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Entertaining with style Entertaining with style
Entertaining with style ofEntertaining with style Inviting friends or family to your home for dinner is one of the most personal ways to express your feelings for them. Follow these easy tips so that when people you care about come over you can entertain with flair as well as feeling.Hosting a sit-down dinner1 Having the table set ahead of the guests' arrival makes them feel expected and welcome; it also saves you last-minute stress and scrambling.2 If you can't set the table ahead, assemble the items you'll need in a large plastic storage bin. Include ironed linens and place cards so that, if need be, someone else can set up for you without much direction.3 Place flowers on the table (and in every nook If you can) to help create a fresh, colourful ambiance for your gatherings, but avoid bouquets of fragrant blooms that will overwhelm the delicious smell of the food you're serving.4 If you don't have a floral centrepiece, choose something thematically linked to the occasion or to your guest's interests. A cluster of interesting collectibles, pretty non-scented candles, or even a cluster of wild mushrooms can be eye-catching.5 Another striking idea for the centre of the table is to display the dessert, a selection of cheeses to be served after dinner, or even a cascade of fabulous chocolates.6 No one wants to sit at a table that looks like a dinosaur dig, so as you set the table think about the mealtime fall-out. If there will be bones, pits or shells to discard, place receptacles on the table to collect them.7 Passing warm towels before dinner is served is a lovely touch. To prepare towels, moisten as many matching facecloths as you have guests with a mild solution of water combined with either lemon juice or rosewater. Wring out the cloths until just damp. Fold in half, roll into cylinders and arrange in a single layer in a shallow casserole dish; cover tightly. Microwave for 40 or 50 seconds and pass one to each person using tongs. Gather the used towels on a tray before dinner is served. Hosting a buffet Hosting a buffet1 A buffet is the easiest way to serve a meal to a crowd. One way to make your buffet attractive is to drape lovely linens over risers of various heights set on the table so that the food is dramatically presented at different levels.2 Also key to hosting an elegant buffet party is to make sure that the food is replenished often so that it remains fresh and attractive looking.3 The easiest way to set up a buffet is on a freestanding, long table so that two lines of guests can be serving themselves at once. Alternatively, a round table arranged with starters and subsequent courses set out in a clockwise pattern will work well for smaller groups.4 For easy service on a buffet, ladle cold soup into juice glasses and present them in a bowl of crushed ice.5 Plates should be set at the beginning of the line but incidentals such as cutlery and napkins should be the last items on the table. Glasses for wine and other beverages should be placed either on the serving tables or passed around filled with drinks once people are seated and eating.Dana McCauley is author of Pantry Raid: Out of the Cupboard Cooking (Whitecap 2002).- Credit
- Dana McCauley
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Stylish outdoor entertaining Stylish outdoor entertaining
Stylish outdoor entertaining ofAdd style to outdoor entertaining Summer outdoor entertaining doesn't have to mean paper plates and plastic tablecloths and glasses. Check out bright acrylics or explore flea markets and garage sales for inexpensive yet stylish dinnerware options such as spatterware or funky aluminum camping pieces. Instead of complete sets, use plates and cutlery pieces that you can mix and match (different styles of drinking glasses will handily solve the inevitable "which glass is mine?" dilemma). Fold and wrap napkins into packages, with gift tags as place cards, if you like.Wrap your table like a gift. Using twine of colourful ribbon, tie down the tablecloth, folding the corners under to keep them from flapping; the resulting grid can be used to indicate place settings. You can use muslin or consider using other inexpensive fabrics or even fabric remnants -- the edges don't have to be hemmed since they'll be tucked under. Similarly, tie fabric around your picnic benches or chairs or wrap foam squares to create seat cushions and tie them down with ribbon. Clean, attractive wastebaskets can be pressed into service as ice buckets for beverages. Toss in a few miniature ice packs under the ice to ensure long-lasting cooling power. Now, with the stage set, you can relax and enjoy the evening.Other ideasThoughtful touches such as finger bowls will be appreciated, particularly when finger-licking foods are on the menu. Fill small salad or custard bowls with water and decorate with lemon slices and tiny flowers -- that way the bowls also serve as individual floral arrangements.A fish tank with ribbon wrapped around the top and base shelters a "candlescape" centrepiece from evening breeze. Clear vases or jars can be used for smaller arrangements. Position candles away from the container's sides; sand will protect the base. Long fireplace matchsticks make lighting hard-to-reach wicks easy.- Credit
- Madeleine Wong
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Entertaining with Ricardo Larrivée Entertaining with Ricardo Larrivée
Entertaining with Ricardo Larrivée ofEntertaining with Ricardo Larrivée Looking for great new recipes? Check out our recipe database!When it comes to throwing a party, no one does it better than Ricardo Larrivée, host of Ricardo on Food Network Canada and author of the cookbook, Weekend Cooking, (Whitecap Books, 2006). He's got about a zillion ideas on how to host a casual party: from what to serve to what to have on hand to plate up a dish with style. Ricardo shares his thoughts on serving up comfort foods to friends. Here are his tried-and-true rules for entertaining in style. Q: What are your standard rules for entertaining? A: I always decide on a menu in advance and my trick is to stick to known territory. Hosting a dinner party is not a good time to experiment with new recipes. If I'm serving a large group, I rarely choose recipes that require lots of last-minute preparation. Often, I prepare a game plan with my wife, where we decide who will be doing what, like serving drinks and preparing the food. It makes the party flow better. And the number one thing to do before entertaining is to write up a grocery list as soon as possible so that nothing is forgotten.Q: What's your philosophy about inviting people over?A: Having people over is a pleasure for me. It's a moment where time stands still, where friends and family reunite to chat and pass on our culinary traditions to our children. Q: Do you have a stand-by menu that you always serve?A: I have a few. I love risotto, any kind of pasta recipe, homemade pizza and I love serving a classic roasted chicken. It's so simple and delicious. Q: How do you make sure that people are enjoying the party?A: I do my best to plan out every detail and I try to think of everything from the music to the food. Then it becomes my guest's responsibility to enjoy and share the night with me! Q: Do you believe in casual or formal entertaining?A: I love both. Casual works well for last-minute gatherings, but I do try to keep formal entertaining to small groups of people. I don't want to bury myself in all the preparations and not be able to speak to anyone. It's harder to be detailed with larger groups. Q: How do you feel about themed parties?A: Once in a while, I go all out and set a theme for a meal. This enables me to be creative in a cultural way. I love exotic and international food. Through my theme parties, I discover new spices, ingredients and flavours. Q: What are some last-minute entertaining ideas that are easy to pull together?A: I always keep on hand several ingredients that could easily make up a last-minute meal such as frozen shrimp, arborio rice for risotto, frozen vegetables to toss into a sauce and lots and lots of pasta. Any of those make great last minute meals.Image courtesy Les Productions Coutu Larrivée- Credit
- Tanya Linton
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A guide to afternoon tea A guide to afternoon tea
A guide to afternoon tea ofThe setting There's more debate about the etiquette of teatime than one might imagine. Should you put milk or sugar in your cup? Purists will tell you no, but some of us swear by a squeeze of lemon in our chamomile. What time should tea be taken? Diehards say the official time is four o'clock in the afternoon, not 3:00 or 1:00 to 4:00. And high tea is not an elegant affair, but more of a pre-dinner, so named because it was served at a high table, the dining table, rather than a low one, like "afternoon tea," which is often served as late as 5:00 p.m.The history of this midday event is storied and steep (the Chinese have been drinking and serving it for close to 5,000 years; the British started the "tea house" in the 1800s), but the point of a tea, no matter what you call it or when you indulge in it, is the same as any gathering -- to connect with friends and have a good time. And fall's the perfect time to plan one of your own.The setting Teatime is about dressing everything up and being more detailed and luxurious than you otherwise would be, so set the scene accordingly. Layer the table with a cloth and runner, use doilies or coasters, and when it comes to the centre of attraction, the tea set itself, go all out. The "brown Betty," as the teapot is sometimes called, should go on a tray, along with the creamer and sugar bowl. For a modern look, try the White Collection from Rosanna. The teapot (US$20), creamer and sugar set (US$20) and a set of four slightly mismatched but feminine and beautiful cups and saucers (US$30) are classic, not dated. Tea 4 One ($12, in pink or white) from Indigo is a good choice for when you want to add a book and some me-time to the teatime agenda. (We all know you don't absolutely need to have guests to have a good time -- you're reason enough to make things special.)Even if you've invited a crowd of people over, tea is a "small" event, everything in miniature. One theory has it that this hearkens to the days when tea was very expensive; such a luxury was doled out in small quantities. Prices may have stabilized, but keep to tradition and save the thermos-sized latte mugs for your office commute. At teatime, cups and saucers are dainty. Even true teaspoons are smaller than what we're generally used to. The English Tea Store has a sweet boxed set of six silver-plated ones that would also make a good hostess gift for when you're invited to someone else's tea. Dinner plates can stay in the cupboard; for tea, serve food on tiny, delicate dessert plates. And some sort of food is definitely on the agenda. Brewing a proper cup of tea The menuThe edibles you serve alongside your steaming cuppas depend largely on what time your shindig is happening. If it's soon after lunch, a midafternoon affair, stick to simple and sweet offerings. Traditionally, tea is served with scones and clotted cream or jam, but you can add small pastries and teacakes as well. If you're sitting down later in the day, opt for more savoury fare. Small sandwiches -- not necessarily cucumber with the crusts cut off, but that's a timeless choice -- that can be eaten in one bite are the way to go. Other tasty one-handed choices include smoked salmon and cream cheese, sliced salami with herbed mayo or mustard, or pieces of pear and stilton.How to brew the perfect pot of teaYou can toss the cup of water and tea bag into the microwave when you're on your own and in a rush, but for a tea, there's a right and a wrong way to do things. Here's the right way:1 Rinse the teapot in hot water, then let it stand with the water in it. 2 Pour cold water into your kettle and bring it to a boil. 3 If you're using loose tea, measure 1 teaspoon of loose tea for each cup; if you're using bags, get one bag per cup of water. 4 Shortly before the kettle boils, empty the teapot and put the tea in it. 5 Pour the boiling water into the pot.6 Let the tea steep for between 2 and 5 minutes, then remove the bags or leaves.- Credit
- Carmen Taylor
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Up close and personal with Jamie Kennedy Up close and personal with Jamie Kennedy
Up close and personal with Jamie Kennedy ofA supporter of regional and organic cuisine Chef Jamie Kennedy is all about the food. Granted, it may seem logical for a chef to be focused on food, but the reality is, in an age of corporatism, licensing deals and TV-series ambitions, not to mention the usual bottom-line concerns that drive the restaurant industry (50-80% of new restaurants fail within their first three years, according to the feds' Canada Business department), Jamie stands out for his obsessive concern with 'big picture' issues that focus entirely on food. Where it comes from. How it's grown or raised. When it's at its peak. How to ensure its integrity for future generations.The chef-owner operates three standout Toronto restaurants, the casual Jamie Kennedy Wine Bar, the refined Jamie Kennedy Restaurant and his newest digs, Jamie Kennedy Gardiner at the Gardiner Museum of Ceramic Arts. Besides overseeing his restaurants, he keeps busy promoting Slow Food (the international movement preaching local farming, humane livestock raising, ecologically responsible farming methods and passion for gastronomy: an anti-convenience food movement, of sorts). He's a supporter of the Endangered Fish Alliance (endangeredfishalliance.org), an organization of food professionals dedicated to raising awareness about the need to protect marine ecosystems, which are being threatened by over-fishing, pollution and habitat damage.Styleathome.com had a chance to ask the activist-chef a few questions both about the politics of food, as well as this fall's fabulous harvest. Here's some of Chef Kennedy's food for thought.styleathome.com: So, you joined the boycott of Newfoundland crab, owing to the province's seal hunt. Can you tell us a bit about how you see your role as chef and activist?Jamie Kennedy: Chefs are positioned in our society in such a way that we can potentially influence people about the choices they make around food and where it comes from.sah.com: How did you become a supporter of regional and organic cuisine? Was this an interest that developed over time for you? Likewise, when would you say diners seemed to start becoming aware of these issues?JK: This is an interest that has developed over time. In 1989, Michael Stadtländer and I formed an alliance of environmentally concerned chefs and local organic farmers called Knives and Forks. We had an organic market that convened once per week, and an annual event called Feast of Fields that was a harvest celebration, held in a rural location that symbolized the relationship between chefs and farmers.Photography by Mary Armstrong Buying locally and exciting fall foods sah.com: As big-box stores like WalMart are increasing in prominence in the grocery world, proving that, for a huge segment of the population, price and convenience seem to matter most, what's your argument for things like organic, slow food and regional cuisine? JK: It is an alternative approach which extends beyond price and convenience. It's more like a philosophy about responsible stewardship in all things that, when related to food, means sourcing higher quality local food than the status quo. sah.com: As a champion of local cuisine, what are some of the local produce and food products you're most excited about this fall? JK: Yellow filet beans from the Kawarthas. Watermelons, squash, and heirloom and sauce tomatoes. S@H: In what form will some of them show up on your menus? JK: Celebration of Tomatoes is a dish that offers many types and textures of tomatoes accompanied by an herbal vinaigrette. sah.com: Scenario: You're at Whole Foods and you have two options - the locally produced non-organic apple or the organic version that's traveled cross-country to reach us. Which do you buy? JK: Certainly not the organic traveler, but probably I would buy my apples from a farmer at one of the local farmers markets.sah.com: What's hot right now, from a culinary perspective? What kinds of things can we look forward to seeing on your menu come fall? JK: Local, local, local!- Credit
- Yuki Hayashi
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How to: Welcome guests in style How to: Welcome guests in style
How to: Welcome guests in style ofMake guests feel right at home In the great country manors of Victorian England, inviting guests for extended stays was a normal part of the social calendar. While you may not live on a sprawling estate or employ a large staff, the art of welcoming out-of-town guests is still alive and well. According to author and Martha Stewart Living alumna Amy Nebens' book, A Gracious Welcome (Raincoast Books, 2004), the secret to making guests feel at home lies in a combination of advance planning and thoughtful attention to details.As soon as you've extended the invitation -- be it a friendly e-mail or phone call, or an engraved invitation to go with a formal event such as a wedding -- Amy says to start taking stock and making lists. Map out practical matters such as sleeping arrangements: guest room(s), a sofa bed in the den, or sleeping bags on the floor (a popular option with kids, especially en masse). Different kinds of guests have specific needs; older people might prefer a peaceful, low-key atmosphere or a main-floor bedroom that precludes climbing stairs, or have special dietary needs, while parents with kids will have very different preferences than your old college roommate. Plan out meals and menus in advance, perhaps including a barbecue in summer or a night on the town if you're in a big city. Especially for a large group, leaving breakfast and lunch as casual affairs and concentrating on dinner together is relaxing for both host and guest. If you have a separate guest room (or a spare room that can be turned into one), emulate a fine hotel. The room should contain a bureau with at least a couple of empty drawers, and clear closet space equipped with extra hangers. Naturally, the room should be freshly cleaned and the linens spotless; put out extra pillows and a choice of light or warm blankets, on the bed or in the closet. Outfit the nightstand with a good reading lamp and a selection of books and magazines and an alarm clock. “It's essential if the visit is for a formal occasion like a wedding, but it's also nice for casual visitors too, who might like to have a snooze before supper,” says Amy. Thoughtful extras might include a carafe of fresh water and a glass (refilled each night), bedside phone, radio or TV and TV Guide and a vase of fresh or dried flowers.Photography by Sang An, excerpted from A Gracious Welcome, (Raincoast Books, 2004) Gorgeous guest rooms If you don't have a guest room, anything that gives your guests a sense of their own space is essential. If home is a sofa bed for the next few nights, place a basket or attractive box nearby to house your guest's things. If possible, make up the sofa bed beforehand, so that all that's needed at bedtime is to pull it out and add pillows. A folding screen, bookcase or side table can define a private space for overnight bags, shopping purchases or other belongings.It's also important to arrange an itinerary of activities and things to do during the visit. You needn't plan every minute, but before the visit, ask what your guests would like to do and have a range of options at the ready. If they're here for a formal event like a wedding, they might see your home as a quiet refuge from the madding crowd; in that case, a good supply of books, CDs and perhaps some board games may be all you need. Out-of-town visitors might enjoy sightseeing, shopping or local attractions such as the beach, skiing or fine dining (make all necessary reservations well in advance, including pre-payment arrangements if appropriate). But if the main attraction is simply spending time with you, build in plenty of downtime for chatting, as well as a night out or an activity you all enjoy. The key, Amy says, is not to go overboard with fuss and effort – which often makes people more uncomfortable, not less – but to make them feel relaxed and special. With some thought and planning, you can spend more time concentrating on the whole reason you suggested your home, rather than a hotel, in the first place.“With everyone so busy today, and friends and family spread out all over the country, inviting people to visit lets you connect with each other again,” says Amy. “It's a wonderful way to slow down and take back ownership of your life for a few days. And that's just as true for you as it is for your guests.”Photography by Sang An, excerpted from A Gracious Welcome, (Raincoast Books, 2004)- Credit
- Martha Uniacke Breen