The Royal Chef At Home: Easy Seasonal Entertaining

brightly colored mid-century pottery and a big bouquet of sunflowers? Without being aware of it, you’ve already got what you need. Just take a closer look, be creative and go ahead and make a splash. ORGANIZATION Doing things in advance always makes entertaining more enjoyable for the host. With all the big jobs out of the way you can relax and enjoy the flow of conversation. Plus planning saves you time, money and aggravation. Take quick stock of your budget, your pantry and liquor cupboard and decide what kind of party would be best. Since most gatherings will be “host powered” you should be realistic about what you can do and what shortcuts will work. Some dishes you may make yourself, but if one of your guests asks what he/she can bring and you know them to be handy in the kitchen, well then graciously say ‘absolutely’! Being a chef, I usually plan the menu in advance. But if I know someone who loves to cook, I might pick up the phone and cajole my guest with “Actually, I love that shrimp appetizer that you made last time you had us over. I don’t suppose you fancy rustling that up for us do you?” Trust me, the guest will put down the phone, pleased at the compliment. I like to get as much of the food preparation done ahead of time as possible. I’ ll marinate meat, wash and prep salads, make vinaigrettes, cut up veggies which only need a quick roast or steam and have desserts chilled and ready to pull out when needed. When I have certain wine connoissuers friends come to dinner, I always serve a cold dessert ready to pull out of the refrigerator at a moment’ s notice. Forget whipping egg whites and folding into soufflé

mix in the kitchen, when a decanter of Pauillac is being emptied around the dining table too fast for my liking! I also always set up my bar tray in advance and get the table or sideboard ready. Then I know I won’t be endlessly in the kitchen while all the fun is happening on the other side of the door. My experiences as a chef and my pleasure as an invited guest are reflected in the menus I’ve put together, so that you can be both a great cook and fabulous host. For big events, and they do come up from time to time, consider party rentals. Trust me, china plates that can be stacked in the garage at the end of the evening for someone else to wash is a huge help. There is a time and place for a caterer too—one who is highly recommended by friends and whom you feel is flexible and responsive to your needs. Good caterers bring along their staff and it’s great to know that someone else will be cleaning up the kitchen at the end of the night. Remember, the more you entertain the better you get at it. One friend of mine has recently jettisoned all appetizers during the summer. After all, she reasoned, it’s just too hot and appetites aren’t robust. So, she sets out a pitcher of cold cocktails, iced gin and tonics or perhaps an “in vogue” mixed drink like a Pimms Cup and lemonade for everyone. It cools people down, gets conversation flowing and primes appetites for dinner. Best of all… it’s easy.

NOTES ON ENTERTAINING 219