I added sage pasta bowls to my dinnerware collection. You may recall that I departed of my formal entertaining set for a more casual look last year. I did it because I realized that I never used my formal dinnerware. I am so happy with that decision.

I want to replace my pasta bowls. I grow tired of the traditional Italian drawings inside the bowls. I spot at The Bay this afternoon that pasta bowls from Sophie Conran for Portmeiron. I selected sage, instead of white. Since it is an unusual color for dishes, I only bought 2 bowls. I am always worried that my meal will look less appetizing when placed inside colored plates and bowls. My grilled Italian sausages and vegetables dish looks tasty. As a precaution, I will cook a couple pasta dishes this week to be certain of my choice.

Before You Buy New Dinnerware

The first thing I checked when I like a model is to look at the extent of the serving ware collection. This is the main reason why I opted for Sophie Conran for Portmeiron. The product range is huge and it is always expanding.

I own the cereal/salad bowls, the rim soup bowls and now, the pasta bowls. I often used the rim soup bowls and the pasta bowls to serve my first course or my main course. Using the shallow bowls instead of plates adds an unexpected touch to your dish. You should always put a larger plate under your bowl.

I also bought this afternoon a large pitcher (3 pints – 1.7 l) that will be great for serving water, orange juice or ice tea. The medium oval plate, in white, is on my wish list. I think it will be great to serve grilled vegetables or braised beef.

If you are on the market for a new dinnerware, I invite you to read my Seven simple tips on buying a dinnerware set.

SOURCING:
+ Portmeirion Sophie Conran Oval Platter 14.5″ Sage $28.99 USD
+ Sophie Conran by Portmeirion 3-Pint White Pitcher $35.75 USD

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I was interviewed last Friday by a Montreal-based journalist about the art of making menu when you hosting a party at home. My best advice has always been to cook dishes that you are familiar with. This way, you will not stress out. Your meal must taste great. It is not the time to experiment. To make your dinner special, simply be original with the food presentation.

The home cooking approach is invading formal events like weddings. The New York Times published Readers’ Wedding Food to illustrate this trend. You will see that it crossed over a wide range of wedding budgets, from high to low.

Easy Inspiring Food Presentation

It is not complicated to serve french fries in paper cones. But it makes it more special. You can use parchment paper, newspapers like they do in Belgium or gingham waxed paper. Opt for professional grade grease proof waxed paper to keep your food.

I gathered from the NY Times article the best pictures that you could use for your parties this summer. My photo collage at the top would be perfect for Canada Day or the Fourth of July. As you can see this home cooking trend mixes with eating seasonal food.

+ Lobster bake on the beach in Massachusetts – photo by Paul McEvoy
+ Decorate a cheese platter or for a grand event, your cheese and charcuterie table with seasonal berries and figs
+ Be creative when preparing skewers of vegetables and fruits. An old-time favorite appetizer is a Caprese salad assembled on skewers. Drizzle some balsamic vinegar or put a small bowl of balsamic vinegar for dipping.

2009 Trends in Weddings

Going back to the article on the New York Times, it talks about the current trend in weddings, even upscale weddings, to serve home cook style meals. People do not do it for saving money. It costs the same and sometimes more to elevate comfort food. This trend started out of a desire to feel less opulent. It also conveys authenticity to their celebrations. Is it representative to what you have seen in weddings this year?

One thing I would say it that guests should dress up even for a simple country weddings. It is a special occasion for the bride and groom. Tell them you know how special this day is by NOT wearing casual clothes. It is one element of etiquette that I strongly believe in.

SOURCING:
+ Waxed Paper Red Gingham $5 USD for 50 sheets
+ Down-Home Celebrations by the New York Times

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This is my daily collection of interesting stuff that I saw on the Web.

+ Having dinner in the streets is a public form of entertaining that is born out of necessity in a mega city. Citizens assemble temporary dining terrace in the sidewalks. Suzanne Seggerman holds “Chez L’Hydrant” dinners in front of the building where six or eight friends share a one-pot dish. Calvin Tsao is more daring; he held dinner parties on the Brooklyn Bridge. Via New York Times

+ I added a new blog to my RSS feed that I must tell you about. This Ain’t No Disco (it’s where we work) is blog that shows some of the best agency interiors in the world. I foresee lots of creative rooms in sight. Via desire to inspire

+ A visit at the Farmer’s Market in Novato held on Tuesday evenings. The food looks so fresh and tasty that I have to present this feast. Via The Kitchen

+ If you wish to sell your house at the best price, read 20 Tips To Prepare The Kitchen For Resale written by Susan Serra of The Kitchen Designer

+ The next time you visit Nice in the Cote d’Azur, plan a stop at La Zucca Magica. According to Mark Bittman, Zucca has few equals among well-known Western restaurants serving no meat or fish. Via New York Times

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This is old news but I dug it today. So I thought of sharing it with you in case you missed that announcement. When exploring the Oxo’s catalogue, I noticed the candela lights designed by Vessel marked as an Oxo product.

Curious, I investigated the matter until I discovered that Oxo acquired the intellectual property to the rechargeable lighting products from Vessel in 2007. I think that since that acquisition, the price of the candela packs may be slightly lower than they used to be.

There were production and battery problems when Vessel was producing it. As a housewares company used to deal with manufacturing issues, Oxo was better equipped to solve the problem efficiently. Vessel still collaborates with Oxo on future design.

How Do the Candela Lights Work?

If you are not familiar with the Candela series, it is a safe and rechargeable alternative to wax candle lighting. Candela produces a warm, ambient light. Two lights are often enough to lit a dinner table for 4. It comes with 4 or 8 portable and cordless lamps that rest on a tray to recharge the batteries.

They are designed to function indoor and outdoor. Candela can be left unattended and won’t blow out in the wind. They provide 8 hours of run time without fading. Each lamp has an on/off switch.

These versatile LED lights create ambiance on the dinner table, a pathway or a lounge area. They are wonderful for entertaining since the lamps can be placed anywhere you wish.

People found all sorts of usage for their Candela lights. In his product review, Stephen Aforismo said that he keeps two of them in the sidelight windows of his front door. It’s nice to make people think your home, even if your not, by having “candles” burning in the window.

The Flare, the Demi Glow and the Glow are the most practical shapes for entertaining. My favorite is the Flare. Have you ever tried the Candela lights or seen it at an event?

>>> Sourcing:
Learn more: Candela collection by Oxo
Buy online: Oxo Candela Glow, Set of 4 at Amazon.com – price:$69.99 USD
Buy online: Oxo Candela DemiGlow, Set of 8 at Amazon.com – price:$129.99 USD
Buy online: Oxo Candela Flare, Set of 4 – price: $69.99 USD

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The best dinner parties can be the improvised ones. Simply assure your success by keeping on hand a few easy to make menu.

I gathered wonderful recipes from Eric Ripert, the French Chef at Le Bernardin in New York city. Naturally fish is at the center of this menu. On a hot day, I feel fish is the perfect meal.

Eric Ripert started a food blog at the beginning of June 2008 called Avec Eric (that translates to With Eric). The edge of his blog is a series called Get Toasted where Eric prepares gourmet recipes cooked in an over the counter toaster oven.

The instructional videos are quick and fun to watch. Moreover, Eric is not shy to pass along cooking tips. By watching him, you should become a better cook.

Must Try Summer Recipes

These recipes are quick enough to prepare that you can cook them on week days.

• Tomatoes Provencal – a delicious classic for your garden tomatoes
• Broiled Red Snapper Fillet – look at how easy it is to nicely present the lemon
• Herb Roasted Chicken Tenders – two dishes: an appetizer and a salad
• Parmesan Zucchini with Balsamic

If you wish to cook a whole fish on the BBQ, you got to try this new technique. Ripper showed us how to cook black bass on a piece of slate. The fish is juicy. It tastes like the fish is infused with the flavors. It sounds divine. My husband will have to cook it for sure.

• Video: A Summer Fish Grill With Eric Ripert [Grub Street by New York Magazine]

If you are familiar with several tasty and easy to prepare recipes, an impromptu dinner will not stress you. Be impulsive! Host an alfresco dinner this weekend with your friends that you have not seen for a while.

>>> Sourcing:
Blog: Avec Eric

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As I read the outline of this amazing culinary event integrating art and design every steps of the way, I felt some envy for the NOTCOT team that went to Monkeytown for the Dine on Design event.

I wrote down this address for my next visit on the Big Apple. Monkeytown is in Brooklyn, New York.

The most intriguing is the Back Screening/Dining Room where Monkeytown hosted performances with a meal. The back dining room has 4 large screens connected to a surround sound for multimedia performances. Communal seating for 50 persons adds warmth to the place.

Ultimate Integration Of Design And Performance In A Meal

Dine on Design paired dining and design in short-lived gastronomic events where designers, artists, chefs and performers are able to present new and event specific work in a dynamic setting.

Performances change all the times like an exhibit. The one that NOTCOT attended lasted 3 nights in May.

I do not want to say too much; I left the honor to NOTCOT. But I will give you a hint about how cool and unique the food presentation was. The bread was served as a lampshade designed by Kimberly Hu. She imagined a lighted ice cream scoop to dish the smoked sea salt butter. Other items were humorous like the tablecloths/bibs.

I love too much tableware to not mention this plate with a removable bowl designed by Daina Platais. This is a great piece for entertaining.Unfortunately, I did not find the plate and bowl set on the Web site of Daina Platais.

By readings the report by NOTCOT, you will discover that every detail from tableware to the food plating has an artistic twist. The 8-course menu sounded tasty too. I wish I could have been there.

>>> Sourcing:
Learn more: Dine on Design at Monkeytown – May 16 to 18,2008
Via: ICFF: Dine On Design- 06.15.08 [NOTCOT]

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Last weekend was the birthday of a friend. Cooking an elaborate dinner for 10 persons is very demanding on the host, unless you hire help. His girlfriend opted to hire a Chef for the night. A wise choice!

Food and Wine Pairing

No proper meal should be served without harmonizing food and wine.

The Chef can suggest a list of wines that you can buy. For the no-hassle entertaining experience, let the Chef bring the wine. This way, if the menu slightly changes due to produce availability, the Chef can adjust the wine selection.

Dinnerware and Cutlery Rentals

No dishwashing for you. The Chef and his aid clean up the kitchen before they leave. For that reason, the fees will vary whether you use your own dinnerware or if you rent the dinnerware. By renting the dinnerware, glassware and cutlery, the Chef team has less cleaning to do.

Another reason for renting your tableware is that you need plenty of dinnerware and flatware for a 6-course meal. You may not own enough dishes nor have the right plates / cups / bowls to serve properly the courses.

About Our Menu

Thanks to our Chef Richard Boulay from Montreal, our group enjoyed a tasty menu:

1. Whisky And Espelette Pepper Lobster Cappuccino
2. Scallop With A Warn Pink Grapefruit Vinaigrette
3. Crispy Cepes Ravioli
4. Asian Perfumed Duck Tartar
5. Salad With Duck Confit, Smoked Duck And Gizzard Confit
6. Chocolate Shooter

And you do not have to shop for the food either. A key element if you wish to throw a surprise birthday party.

Guests Paying Their Share

This practice is perfectly acceptable between friends. We often meet at the restaurant for someone’s birthday with everyone paying his/her share of the bill. So this is not different.

Make sure to select a menu at a price that reasonably compared to a good restaurant meal. Simply keep it mind how much your friends are willing to pay for something like that.

Have you ever hired a Chef for an event? If so, did you enjoy the experience?

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Now that genuine Absinthe is back to the United States, the stylish entertainers have to learn how to serve this herbal alcohol concoction.

My husband’s cousin told me about a bar in Boston where they served Absinthe by dripping iced water with a stylish Absinthe Fountain. It intrigued me since I only saw and tasted the unfashionable sugar on fire method before (a no-no). So I was glad to grab an issue of Imbibe this week that made it clear to me.

Now that I am in the know, I will give you the scoop on how to properly serve absinthe to your guests. The few required tools bring back the art of formal entertaining, a decorum that is missing today. Do not be intimidated by this more elaborate service. Instead, think about it as producing a show, living an adventure for you and your guests.

What is Absinthe?

Absinthe, like pastis, is served as an aperitif. Both drinks have a strong anise (licorice) flavor.

The difference between absinthe and pastis is mostly in the alcohol level – absinthe has lots more – and the used herbal compositions. Pastis is also sweeter. Anise, fennel, lemon balm, hyssop and grande wormwood gives absinthe its distinctive taste. The fresh herbs macerate first and then are distilled.

The alcohol level ranges from 53 to 72%. Contrary to the myth, absinthe produces no hallucinating effects.

The Art of Serving Absinthe

In the old days, the service ritual contributes to the appeal of absinthe. Basically, you dissolve and dilute the absinthe in the glass using a sugared water. Several techniques can be used for slowly dripping iced water on a sugar cube positioned on a perforated spoon.

As you add the water, the pale emerald Absinthe will louche into a clouded opalescent liquid. The sugar is totally a matter of taste. The louche effect is created by the water, not the sugar. I encourage you to taste both ways. In fact, the need for sugar varies per brand. If you try a new brand, try it without sugar first or ask the waiter for advice. Use your Absinthe spoon to dissolve any remaining sugar.

The Tools

The typical recipe calls for three parts water per part of absinthe. You serve one part of absinthe in heavy glassware, often a short stem glass. Specialty stores sell absinthe glasses but any glasses by French maker La Rochere can do. The glasses have a very French country. Arthur Quentin in Montreal carries a large selection of La Rochere glassware.

You can find beautifully crafted perforated spoons that are reproductions of the early 20th century classic spoons. My favorite ones are the Feuille No. 2 Absinthe Spoon and the Toulouse-Lautrec Absinthe Spoon available at Absinthe Devils.

For a fancier look, go for the Art Deco sugar jar. Otherwise, it is time to display your silverware. Grab the silver sugar bowl with sugar tongs from your formal English tea set.

Two gracious techniques

Like I said, they are several service techniques. The most sophisticated look is definitely the Absinthe Fountain. You can buy one with two or four spigots; four is best for parties. Stock one absinthe spoon per guest plus a few extra. Place the perforated spoons in a jar until ready to serve.

Many stores sell replicas of period fountains online. Ask questions regarding the materials and dimensions before you buy because they used the same names but they are all necessary made by the same manufacturers.

Another method is the brouilleur. It is cute but can be noisy. The mechanical aspect will appeal to men. You would not need the perforated spoon if you prefer the brouilleur. Many models were designed from the simplest to the complex. A very charming option is the famous Auto Verseur originally made for Cusenier with its small see-saw to control the dripping water. Silver-plated replicas are available online. I found one at a store named Absinthe Spoon.

If you are not ready to commit yet, there is a low cost solution called the Glass in a Glass method. Basically, you place a shot glass inside an empty Absinthe glass. Fill a small carafe with iced cold water. Then let drip the fresh water, drop by drop, on the absinthe. You can still use the

What brands to taste?

Beware of imitations. Made sure you buy a genuine absinthe. If you never taste it before Lucid, Absinthe Supérieure, a brand sold in the United States, is a good choice for beginners.

The Swiss made Kübler Absinthe Superieure, comes from the Val-de-Travers where absinthe was invented in the late 19th century. First produced in 1863, Kübler Absinthe Superieure contains coriander, mint, anise and fennel among other herbs and botanicals.

If you wish to encourage a Canadian brand that produces genuine Absinthe from an old fruit-based spirits and top-quality herbs, try Tabou Absinthe (not too confused with Tabu) from Okanagan Spirits.

Setting up an Absinthe Station

At your next dinner party, I suggest you serve Absinthe for the apéro. Prepare in advance a station in your lounging area with everything you need. Pay attention to how you organize the tools. Before your give them their drinks, take the time to explain how it works to your guests. Capture their attention and start the mingling.

Sourcing:
Learn more: Lucid Absinthe Supérieure
Buy online: Absinthe Sugar Cube Holder
Buy online: Silver-plated Cusenier “See Saw” Brouilleur Replica – price: 39 £
Buy online: Toulouse-Lautrec Absinthe Spoon – price: $10.95 USD
Buy online: Absinthe Fountain Chat IV – price: $149.95 USD
Buy online: Absinthe Fountain Chat IV (little bit smaller with plastic spigots) – price: $110 USD
Via: Imbibe magazine – January / February 2008 issue

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In a matter of fact, we had dinner together at a French bistro when she visited Montreal last December. We spoke about what would be a suitable décor for her event. The key elements of any French Bistro decor are:

• A solid white plain table linen
• A chalkboard menu
• Casual atmosphere
• Rustic , traditional cooking.

About her menu

She prepared two recipes from Les Halles Cookbook. The heart of her authentic French cooking menu could be done the day before. This is a must if you intent to cater a sit-down dinner for a party of 10 all by herself. Jennifer judiciously selected:

• Soup de Poissons, a Provencal classic recipe
• Coq au Vin
• Mixed salad with her Dad’s salad dressing recipe
• Baked apples with rum-soaked raisins, honey, almonds and current sauce.

I cannot agree more with her dessert choice. I wrote a soon to be published article for Food TV where I paid tribute to the health values of serving baked apples for dessert.

Favorite quotes

Jennifer published quotes from Kitchen Confidential on placemats. These work well as topic starters. The cost of printing them on a tabloid size at Kinko’s was about $12.

More ideas for when you host a book club event

Hand out small chalkboards to all the guests. You can run a quiz and people can write the answer with their chalkboard. Chalk It To Me is a cute chalkboard place mats available at Uncommon Goods.

For a temporary wall solution, apply removable and repositionable vinyl chalkboard panels. The 9 x 12-inch Wallies Peel & Stick Chalkboard Panels in Slate Gray is a low cost solution; although no words on whether or not your walls will be damaged.

More expensive but also twice as big, the WallCandy ChalkBoard panels go up in minutes and can be removed without damaging your walls according the WallCandy Arts Web site.

Paint several vases with specialty chalk board. Spread the vases over the dining table. Decorate one or two but leave the rest free for your guests to add their views between courses.

About Design Hole

Jennifer Mitchell is an interior designer from Detroit who shares ideas and resources in interior design every week day on her blog called Design Hole. If you are interested with furniture, you cannot miss her Chair of the Day column.  And by the way, Jennifer enjoyed reading Kitchen Confidential.

Sourcing:
Learn more: Web site of Anthony Bourdain
Buy online: Chalk It To Me at Uncommon Goods – price: $30 for a set of 4
Buy online: Wallies Peel & Stick Chalkboard Panels in Slate Gray – on sale: $15.25 USD for 4 panels
Buy online: WallCandy ChalkBoard panels – price: $58 USD for 4 panels
Learn more: Rust-Oleum Specialty Chalk Board

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The formula

On last Christmas, we tried something new. Seven couples were participating to the event.

Each couple was responsible for cooking, plating, serving and cleaning up a full course. This includes selecting and buying the accompanying alcohol drink. A random draw determines which course was assigned to us.

The menu started with a welcome cocktail and hors d’oeuvres, followed by a cold first course, a warm first course, the entrée, the “trou normand” (granite with a dash of alcohol) before the cheese platter and concluded with the dessert. As you can see, the plates were well-presented. Everything tasted delicious.

No one knew in advance the menu except that it should feel like Christmas. We informed the host of our planned menu who was in charge of coordinating the event program.

My opinion

This formula works pretty well. The hosts gave us clear instructions in advance. The hosts planned for a 15-minute delay between each service. Searching my memory, I estimate the waiting time between services to be closer to 30 minutes on average. But giving us a shorter delay assured that the amount of cooking left was minimal. So it was a good move by the hosts.

This dinner was a team effort. Both men and women worked on this. For my part, my husband and I selected our recipes together. He cooked with me. For a stylish casual gathering, I encourage you to try out this formula. Everyone had the time to enjoy the evening, including the hosts.

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My answer is yes and no. That is why I suggest you get some pieces in white and other in blue (celadon). Mixing two solid colors is quite fashionable and sophisticated as I explained in Swedish design tableware with Höganäs Keramik.

My own experience

For my job, I am trying dinnerware all the time. I usually buy 2 place settings and I use them daily for a while. I bought my Sophie Conran’s place setting all white plus some additional Celadon salad plates.

I used them mostly for dessert and under the soup/cereal bowl. As you can see from this picture, bowls look great with noodles inside. The color is wonderful for a breakfast meal. For serving soups, the blue highlights a carrot and ginger soup, a minestrone soup or a cauliflower cream. As I am writing this, I realized that I bought plates but I should have bought bowls also.

My next test would be the Biscuit dishes. If you wish to have a hint of modern country charms, the biscuit color provides it. I find it is strange that retailers in my area carry them less. I think they are missing out.

Seven simple tips on buying a dinnerware set

1. Examine first what you like to cook and how you dish your plate.
2. Dinnerware available by the pieces is best because you can replace broken pieces or add place settings later on.
3. For entertaining, the magical number is 12 place settings. Having 16 is the best number. For most of your dining parties, having 16 place settings will double your number of small plates (see point 4). If you are on a budget, start with 8 place settings, even for your everyday dishes.
4. If you can, get twice as many salad/dessert plates as you always use at least two per dinner: one plate for the appetizer and the second plate for the dessert.
5. If you serve a salad after the main dish, you could use a bowl for casual luxury entertaining. You can stock cheese plates. Otherwise, a simple trick is to start a dishwashing cycle (assuming you own a quiet dishwasher) after the first course. This way, your salad/dessert plate will be cleaned for the cheese course.
6. Pattern dinnerware livens up your tabletop instantly. If the pattern runs to the center, the pattern may interfere with your food presentation. For that reason, solid color or pattern rimmed dinnerware are more practical. Last summer, I purchased a black & white baroque pattern with a large print running farther than the rim. White spaces dominate the plates with no print directly on the center so the food looks great.
7. The color of your dining room should not be your primary concern. Simply check that there is some level of harmony. Harmonizing the tablecloth to your dinnerware is what will bring everything together.

I hope this help you Tracy on making your choice.

Sourcing:
Top photo: February 2008 issue of Canadian House & Home – © photo by Mark Burstyn
Buy online: Sophie Conran by Portmeirion 6-Inch Cereal Bowls, Set of 4
Bottom photo: my own Bandana dinnerware set from Stokes – no more available

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In Quebec, the big event for Christmas occurs on Christmas Eve. Traditionally after the Midnight Mass in France, Canada and several Roman Catholic countries, the entire family reunites for the Réveillon.

How it used to be?

I recalled when I was a child I would go to bed around 7 pm the night of the réveillon. My parents awakened me around 10 pm so I can celebrate all night. In our family, this celebration took place from 11-11:30 pm to about 5 am.

It was and it still is a huge thing. What changed for most of us is the number of guests. When I was a child, we were often 60 to 75 persons. I know families that were over a hundred people for the New Year réveillon.

The Midnight Mass was always special. Each year, you discovered a new crèche (manger) often with a real baby and a couple acting as Mary and Joseph. Listening to the sounds of a live choral society singing joyful classical Christmas carols brings me pleasures. Even today, I am still a fan. After all, it is once a year. Unfortunately, the lust of the masses of my childhood has been lost.

What is a réveillon in French-speaking Canada?

Our Christmas réveillon is a family gathering with a late feast followed by the gift exchange.

The appetizers vary a lot. In the 1970’s, coquilles Saint-Jacques, a French scallop recipe, whole fish next to a buffet table were typical. Yesterday, my mother in law served a nice vegetable platter and canapés for the cocktail. Many families have a toast with Champagne before starting the meal. While for the first course, we ate smoked salmon, with red onions, olive oil and capers. Simple yet delicious.

A huge turkey served with a cranberry sauce, mashed potatoes and buttered boiled small carrots plus a meat pie called tourtière represent the traditional main course. Every region adds their specialties.

We savored a cheese platter before the dessert. I am betting that many families ate a Lambert’s ice cream log cake last night in Quebec. When I was young, the dessert table was huge. My aunts brought homemade maple fudge, fruit pies, maple pies and other sweets. And you cannot forget several recipes of fruit cakes.

Nowadays, we start earlier like most people. But even if the family members are more spread out we had fun celebrating last night.

By the way, I received a cherry red Le Creuset cheese fondue set for Christmas. I will share my best fondue tips and tricks with you in 2008.

I wish you and your loved ones Merry Christmas if you are Christians. Otherwise, Happy Holidays!

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