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Make it colorful and fun: alternatives for cheese boards, knives, serving bowls. I have a friend who grew up in England. One afternoon last spring, we sat out on her patio overlooking the valley with a light breeze blowing over our shoulders. We were having tea served in exquisitely painted china that her father collected decades ago, some light crackers, and slices of cheese served on matching silver plates. So elegant and light – so her. Later this summer, I visited another friend. We sat in her living room as her kids chased each other around in the backyard with a water hose. As they squealed, we chatted over tumblers of wine coolers, crackers and cheese served on dinner plates. We all have different ways to entertain, all different styles. Even for the friend who’s coming by for just a moment, we offer a little liquid refreshment and/or something to…

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Enjoy the relaxed pace and informality of a timeless continental style. One of the reasons I became a restaurateur is that I love to entertain. And, one of my favorite ways to entertain guests follows the Italian Aperitivo style: informal and wholly intimate. It’s a time to invite everyone – it can be a group of only friends after work or add family and have everyone all at once. This style is not about impressing people with your silverware and fine china. It’s all about the spirit of the gathering; making everyone feel welcomed and together as one happy group. It’s really a very simple way to socialize over light cocktails and hors d’oeuvres. Aperitivo is also not about impressing anyone with your kitchen prowess. Very often, Italians serve prepared foods that they’ve picked up at the local market to make it easier. Aperitivo itself is more of a prelude…

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The mystery of poaching eggs is lifted. I love poached eggs. My mom and dad used to have them with toast just about every Sunday morning. It’s a fond food memory for me. I think more people would eat them at home were it not for all the mystery of how to actually make a perfect poached egg (and that most people think it’s almost impossible!). Ask a dozen people and you will get a dozen answers. The problem is a lot of people are just guessing and the reality is, there’s no real “recipe” for the perfect poached egg. It’s like boiling potatoes – you either do it this way or that. I found this idea from Epicurious.com. They call it their “foolproof” method, and I have to agree. It’s so simple and works every time. Check my video to see how easy this is. First step, pour water…

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Sophisticated Living
in Beverly Hills