Party Touches to Wow Your Guests

Speaking of jazzing up one's style of entertaining (I'm referring to yesterday's post on Peter Callahan), I found this timely article in the February 1960 issue of House & Garden. The article was titled "Party touches your guests will talk about". Truthfully, some of the suggestions were either corny or far too time-consuming. Case in point: "At each place set a tiny basket filled with a bouquet of radishes cut in the shape of flowers, plus watercress for foliage and stalks of celery and olives for added greenery. To be admired, then nibbled while the first course is being served." Um, I don't think so.

But some of the ideas weren't half bad. I'm especially taken with the idea of using vintage ice-cream molds to turn out a good looking dessert. (See below.) Anyway, here are some of the better suggestions that I can see using at future dinner parties. I even added my thoughts on how I might interpret these ideas for my own parties.


Cards or flowers to match up make a game of dinner seating. As your guests go into the dining room ask them to pick a playing card from one of two baskets- the men's containing Kings and Jacks, the ladies', Aces and Queens. Guests find their places by matching their cards to those you've put on the napkins, alternating ladies and men. If you are serving at small tables, ask everyone to choose a flower from a basket containing blooms in as many different colors as you have tables. Each guest looks for the table with a centerpiece in the same color as his flower.

Okay, it's a little silly, but I kind of like this tip. Since my dining room is small, I might forgo the cards in favor of a basket of colored flowers.




Picture markers for trays of sandwiches are both decorative and informative, guiding your guests to the fillings they like best. You can buy French parchment markers like these or make your own. If you're no artist cut out appropriate pictures from children's coloring books or seed catalogues. Or if pretty printing is your forte, skip the pictures and write out the contents of the sandwiches in colored inks. Fix markers to the sandwiches with long Japanese bamboo skewers so that they are easily visible.

For a tea or ladies luncheon, I would absolutely use markers like these. They're easy to make, and with the aid of a computer and printer, you could use all kinds of chic motifs. I'm just trying to figure out what drawing to use for Pimento Cheese sandwiches.




Molded ice with embedded fruit and leaves makes a romantic cooler for a punch bowl. Use any lidless mold, or, lacking that, a cardboard ice-cream container. Fill partly with water and freeze. Then place on top of the ice a layer of whatever you'd like to look at (we used strawberries and rose geranium leaves for this fruit punch), fill to top with water and freeze again. Here the design is repeated by wool felt roses and berries taped to cloth.

I'm not crazy about the way the ice mold looks in the punch bowl in the photograph, but in the right sized bowl, a bombe of ice would look really nice.




Flower-shaped ice-cream molds turn out your desserts in style, ready to be garnished with a chocolate leaf cookie. You can get many designs in old or new ice-cream molds, any of which will be a refreshing change from the standard scoop. Just pack the molds with softened ice cream or sherbet and re-freeze. Loosen the contents before you open molds by wrapping them for a second or two with a hot dish towel.

Yes, yes, and yes. I plan to find a vintage ice-cream mold in the shape of a flower or a fruit. I found one online in the shape of an asparagus stalk. How about molding some pistachio ice cream and then drizzling it with Crème Anglaise (to resemble a Hollandaise sauce.) Kind of weird but kind of fun.




Tiny cocktail trays are the simple solution to cocktail party juggling. On each tray place an individual plate of hors d'oeuvre, a cocktail glass and napkin and an ashtray with matches. Fly-weight Japanese lacquer trays come in just the right size- and in wonderful colors (have a different color for each guest).

This seems a little cumbersome and not as handy as the magazine claimed. But, if you're doing heavy hors d'oeuvres, it might work. Pearl River would be the place to go for small lacquer trays. Of course, most of us can forgo the ashtray and matches.





Italian brandy warmer on a liqueur tray adds an extra touch of pomp and circumstance to the brandy-and-cigars pleasance. You might include two kinds of brandy-perhaps a fine and an Armagnac- for discriminating brandy drinkers, and, for non-brandy drinkers, a white fruit liqueur like kirsch or framboise.

I might skip the brandy warmer, but I do like the idea of putting out a tray of after-dinner drinks. (Sometimes, I skip dessert in favor of a glass of B&B.) It's a nice way to keep the conversation going.

Peter Callahan & "Bite by Bite"

As I have already mentioned numerous times before, I like to keep my entertaining simple. I have always believed that there is an elegance inherent in simplicity. And yet, I'm starting to think that from time to time, an event could benefit from a dramatic flourish or two. I suppose that I can attribute this reconsideration to Peter Callahan's new book Bite By Bite: 100 Stylish Little Plates You Can Make for Any Party.

Callahan is one of Manhattan's top caterers, counting Martha Stewart and Kate Spade as fans and clients. He is also the person responsible for the popularity of serving passed mini-hamburgers at parties, having been the first caterer to do so. In fact, Callahan is the king of bite-sized, comfort food hors d'oeuvres, having managed to craft Lilliputian versions of Spaghetti and Meatballs, Lobster Rolls, and Croque Monsieurs.

Now, to those of you who are purists when it comes to food, miniature sized hot dogs might seem a little silly. I have to admit that I too was a little skeptical. But Callahan makes a good point throughout his book: these novel hors d'oeuvres not only taste good and are easy to eat, but they add to the festive atmosphere of an event. They help to set the tone for a fun party.



Because of my travel schedule, I have not yet had the chance to test drive any of the book's recipes. There are some appetizers that I could see serving to guests at a small cocktail party like the mini Croque Monsieurs or Salmon Tarts. Other recipes require more time and effort, so I might save those for a large event or, better yet, I might have my caterer make them.

What I like about this book is that it made me realize that perhaps it's time for me to kick up my style of entertaining a notch or two. If you're going to the trouble and effort of hosting a soiree, why not serve something that will get your guests talking...and talking in a good way. If you need a little more convincing, I asked Peter to share his thoughts on his signature style of catering.







For those of you who might want to prepare a recipe or two for a small, casual cocktail get-together, Peter suggests trying the Caprese Tea Sandwiches as well as the Mac and Cheese. "You can make the tart shells ahead and they are so delicious." Peter also recommended rounding out the menu with cones of frites.





Peter's favorite recipe in the book is that for his mini burgers. "We were the first to do this size, and it still never ceases to amaze guests who haven't seen them the size of a quarter before. With my tip of punching out the burger buns with a cookie cutter, you now can do this in a jiffy."





Food presentation is important to Peter. After all, it needs to live up to the novelty of the hors d'oeuvres. Many of his serving pieces have been custom designed specifically for the hors d'oeuvres they hold. However, Peter does give the reader suggestions for ways that we can serve the tidbits at home. "If you are serving any of my lollipops, use a tray that has blocks of florists oasis in the bottom and then cover the top with m+m's in whatever color looks best; then stick the [lollipop] stick in the oasis. Perhaps use some dried green lentil beans for savory lollipops. A simpler tip is to always space hors d'oeuvres evenly on the tray and have one kind per tray- it makes them look dressier."




For those of you who are still unsure about these tiny appetizers, I asked Peter to name the one recipe that will win you over. "Mini grilled cheese and be sure to put in aged gruyere. There is so much flavor in that one biteful and then it becomes addicting and you need more. Everyone will be begging for these again!"


All images from Bite By Bite: 100 Stylish Little Plates You Can Make for Any Party by Peter Callahan. Con Poulos photographer; Clarkson Potter publishers.

Françoise de la Renta on Entertaining

In the January 1982 issue of House & Garden, the late Françoise de la Renta wrote a very charming article on entertaining. In it, she mentioned that she loved to host teas, though she also wrote that if she hosted dinner parties, she usually did so two nights in a row. That way, flowers and wine did not go to waste and leftovers could be incorporated into the second dinner's menu. And, she felt that crowded tables of 12 helped to spark conversation. Very practical and sage advice indeed.

But practicality aside, de la Renta really nailed it, so to speak, when she wrote about the essence of entertaining. "Abundance- abundance of fruit, wine, bread, intelligent conversation, laughter- is the essence of a wonderful party." And "My dining room is my theater. I've invited with great care and I seat my actors the way I think they will enjoy themselves the most." With sentiments like that, it's no wonder that de la Renta was considered to be one of New York's most thoughtful and elegant hostesses.





At de la Renta's Manhattan apartment, a Russian tea inspired by those of composer and author Nicolas Nabokov's childhood. Treats included black, gray, sweet and sour, and golden brioche breads.



A blue and white place setting at de la Renta's dining table.




Outdoor dining at the de la Rentas' Santo Domingo house. The terracotta plates, glasses, and pitchers are perfect for the outdoors.




A smaller table at Santo Domingo set for an intimate dinner.


All images from House & Garden, January 1982.

Everything Happens at Cocktails!

Steven Stolman is a man after my own heart. It's not solely because of his immense charm, although I am a sucker for that kind of thing. And yes, he is the walking embodiment of preppy chic, something which I find to be pretty darn cool. But what has really made me his biggest fan is the fact that Steven is the king of the hors d'oeuvre.

There's no pretense to his style of entertaining, nor is there any attempt at being fancy and showy. Rather, Steven embraces that down to earth, old-fashioned way of entertaining that is to me really quite chic. We're talking hors d'oeuvres and appetizers such as deviled eggs, Lil' Smokies, and dips made from, shall we say, humble ingredients. Seriously, have you ever met anybody who doesn't like a good cocktail frank?

Steven and I got on an email roll recently sharing hors d'oeuvres recipes and entertaining tips. (I've decided that I have a long way to go before I can rattle dip recipes off the top of my head like Steven does.) While we were planning this post, Steven was named President of Scalamandre. He's perfect for this position. Scalamandre has such a glorious heritage, something which a person like Steven gets and respects. I'm really excited to see what's in store for the venerable fabric house.

But getting back to cocktail franks- Steven emailed to me his thoughts on entertaining. He did such a nice job with the text that I simply copied and pasted it below. And the title of this post? That too is courtesy of Steven. Because you know, if you serve really tasty food and plenty of booze, everything really can happen at cocktails!

Steven wrote:
Having miraculously reached middle age, I have resigned myself to certain absolutes. No matter how hard I work, God does not want me to have granite countertops or stainless steel appliances. Indeed, by the time I could afford them, Formica and Harvest Gold will have become chic again. So, for the foreseeable future, it's gonna be a white kitchen for me. And I don't mean modern, museum quality white. I mean 1970s "only seen by the help" white. In my Palm Beach apartment, I have the same stove that Samantha Stevens of "Bewitched" slaved over- sadly without the magical results. It's the kind of kitchen that caused Diana Vreeland to shriek "My god, I'm SNOWBLIND!" White on white on white- with the added allure of fluorescent lighting.

The result of having a rather retro culinary laboratory has caused me to be enamored by retro foods. I have a huge collection of 1950s-70s charity cookbooks- the kind with plastic spiral bindings and cutesy names like "Nothin' Says Lovin" or "Just Desserts" as published by the Garden Club of Sewickley and the like. And then there are my treasures- an original "I Hate to Cook Book" by Peg Bracken (genius) and the enigmatic "Some Favorite Southern Recipes of the Duchess of Windsor" (useless except for the recipe for popovers that you know she never made- or ate for that matter.) My own repertoire has aped these classics- resulting in the reputation for being a pretty good homestyle cook. Thankfully, I come from a family that has always loved to entertain- from my grandparents' command performance Friday night dinners to my mom's impeccable dinner parties to my own gatherings in Palm Beach and now, after a 15 year hiatus, New York.

When the good folks at Scalamandre asked me to join the company as president, I immediately knew that I would have to ramp up my entertaining activities. The house of Scalamandre is the epitome of gracious living, and welcoming friends and business associates into one's home is the ultimate expression of that ethic. Once again, my surroundings would dictate my entertaining style. While spacious, I live in a studio apartment in what feels like the biggest apartment building on Earth. Built in the early 1960s by the legendary Rudin family, it's a behemoth of white brick, now totally enveloped in scaffolding as part of a multi-year exterior facade overhaul. Needless to say, I love it. But entertaining in a studio has its limitations. The last thing I want to do is go to bed amid the lingering odors of Cassoulet Toulousiene, one of my standbys. So for the duration, it's cocktails at my place followed by a restaurant dinner in the neighborhood. I have a fantastic, enormous 1970s sectional sofa plucked from a thrift shop, a stunning glass topped Fontana Arte coffee table on loan from by buddies at Van den Akker Antiques and another thrift shop find- a classic Mies van der Rohe "Brno" chair. It's kinda like the set of a television talk show, but it seems to be working. This format demands stationary hors d'oeuvre- so my gameplan involves bowls of nuts, olives and pepperoni, a big hunk of cheese with a knife stabbed into it Excalibur-style and one terrific retro cocktail spread- either with crackers or celery sticks. This array always looks fresh and not picked at, packs a lot of punch into a small space and seems to keep people coming back for more. It's also mercifully free of hummus.

JANE'S CHEESE

1 bunch of scallions
1 pkg. real bacon bits (essential- nothing else works)
1 pkg. shredded cheddar cheese
1 cup mayonnaise
Generous dash of Worcestershire Sauce
A few grinds of black pepper

In the bowl of a food processor fitted with the steel blade, chop scallions and bacon until they resemble wet, green sand. Add cheese and pulse a few more times. Turn out into a bowl and mix in mayonnaise and the rest of the ingredients. Chill before serving- and whatever you do, do not tell people what's in it. Most will guess "chicken salad." I have no clue why. This spread has 2 lives- serve it cold with crackers or spread it on toast rounds and broil until puffed and lightly browned.

MATER'S MESS (courtesy Polly Fawcett, Boston's extraordinary interior designer)

1 small onion
2 hard boiled eggs
1/2 cup green pimento-stuffed olives
1/2 pkg. shredded cheddar cheese
1 8 oz. pkg. cream cheese

In the bowl of a food processor fitted with the steel blade, combine onion, olives and eggs. Pulse until lightly combined. Add cheese and continue to pulse, being very careful not to over-process. Turn out into a bowl and blend in cream cheese. Serve with Triscuits to be authentically North Shore Boston or with celery sticks or spread on cucumber slices if you're avoiding carbs. UNDER NO CIRCUMSTANCES ADD ANY OTHER INGREDIENTS OR VARY FROM THE METHOD (trust me, I've tried.)

A recent batch of Mater's Mess as prepared by Steven.




Backwards Deviled Eggs and Australian Cheddar served Excalibur style.





"Typical cocktail party spread at my Palm Beach apartment.
Tea sandwiches, Swedish meatballs or Lil' Smokies steamed in beer and a great old 1950s cocktail spread that has to included cheese, bacon, olives, hard boiled eggs... sometimes all of the above!"




A Christmas Day Paella dinner at Steven's Palm Beach apartment.





His Palm Beach apartment at the ready for guests.




Just a few of Steven's favorite cookbooks.







All photos courtesy of Steven Stolman.

Swanson Vineyards... Wow!

I'm back from my Napa trip, and thanks to all of the delicious food and wine that I consumed, a good time was certainly had by me! (Did I mention that I'm now on a cottage cheese and cucumber diet?)

One of the highlights of my trip was a tasting at Swanson Vineyards. The entire time I was there, "OMG" kept crossing my mind. How better to describe an afternoon spent drinking fabulous wine, eating cheese and Vosges Haut-Chocolat truffles, and learning about the history of Swanson Vineyards? Oh, and all of this took place in the Salon that was decorated by Thomas Britt. See? OMG!

Alexis Swanson Traina, the super clever Creative Director of Swanson Vineyards, envisioned the Salon as a modern day version of those much romanticized Parisian salons- an intimate place for conversation, discussion, and conviviality. It is in the Swanson Salon that the formal tastings are held. And seriously, you feel as though you're at a chic home. Much of the decor was done by Britt (who, as godfather to Alexis, is someone near and dear to the Swanson family.) Britt chose a pinky red strié finish for the walls that is the perfect backdrop for the eccentric but fabulous paintings by California artist Ira Yeager. Antiques with great old patina are dotted throughout the space.

But the heart of the room is the octagonal tasting table with its magnificent polished wood and geode inset top and impressive metal antler base. (Leave it to Britt to find something as unique as this.) The table is graciously set with beautiful silver candelabra, votives, wine glasses and more wine glasses, and flowers arranged to a casual perfection by Alexis' mother, Elizabeth. It's truly a special spot at which to taste the range of Swanson wines.

I'll stop now because words don't do the Salon justice. If you're ever in Napa, I encourage you (maybe implore is the better word?) to visit Swanson yourself. For those of us who like design, food, wine, and entertaining, Swanson is right up our alley. You don't just go there to taste the wine; you go for the experience. And this truly is an experience that I won't soon forget!

Below are just some of the copious photos that I took of the Salon. Formal tastings in the Salon are by appointment only. Next door to the Salon is the jaunty Sip Shoppe where more informal tastings are held. Stay tuned for my photos of Sip Shoppe plus the charming courtyard of Swanson. For more information on Swanson Vineyards, visit their website.











The tasting table was so lush and beautiful. Of course, I'm also a sucker for silver vases and votives (including that monkey votive!) and a bounty of flowers.






The tasting started with a refreshing 2010 Rosato, followed by a crisp 2010 Chardonnay. Reds followed including Swanson's noted Merlot (2007), a 2007 Alexis Cabernet, and a 2007 Face Cabernet. We ended the tasting with their delicious Crepuscule Late Harvest Semillon. My sister and I were taken with all of the wines tasted. I also have to say that I have never been a Merlot fan, but the Swanson Merlot is one of my new favorite wines. In fact, quite a few bottles of the Merlot, Rosato, and their Pinot Grigio came home with me.




With our Chardonnay, we enjoyed a potato chip with creme fraiche and a dollop of Hackleback caviar. (I'm going to play copycat and serve this at my next to-do.) The cheese plate included my all-time favorite Mimolette cheese. In the ceramic spoon was a rose petal holding Castello blue cheese and a few drops of a Chardonnay syrup. This too might show up at one of my future parties. The truffle at the top left of the photo, an "Alexis Bonbon", was by Vosges Haut-Chocolat. Alexis Cabernet was incorporated into the truffle. Another OMG moment.





The unusual (and very cool) tasting table found by Thomas Britt. Based on the blurriness of the table base photo, it's apparent that I took it after the wine tasting.








The details include antiques, paintings by Ira Yeager, unusual accessories, and of course, those ceramic lions.

All photos are the copyright of Jennifer Boles/ The Peak of Chic.

Entertaining the Rothschild Way

I found an intriguing article in The Best in European Decoration (1963) on the Baron and Baroness Philippe de Rothschild (the Baroness being Pauline de Rothschild) and their style of entertaining at Château Mouton Rothschild. As sumptuous as the meals might have been, the preparation that went into entertaining guests seemed quite methodical. The choice of table linen, china, and flowers, not to mention the room in which the meal was to be served, was done with the utmost care. I have copied both the text and the captions of the article because really there is no improving upon what was originally written. And you know, I don't think that there is any improving upon the way in which the Baroness set a table, either.

"Not only the grapes are famous at Château Mouton Rothschild (near Bordeaux). Baron and Baroness Philippe de Rothschild provide their guests with food and wine so legendary that awed guests are apt to surreptitiously slip their menu card into their pocket. But besides the delicate succulence of the fare, the table itself invariably engenders a small shock of delighted surprise.

For every meal, the decoration is completely renewed. Always the centrepiece- and this might extend in drifts of leaves or flowers or berries eddying out towards the edge of the table- consists of imaginative clusters of vegetation held by flower-holders placed directly on the tablecloth. These bases are concealed by leaves or moss. The season and what is available in the garden or the park suggest the elements used; shown here are seven tables set for a winter meal. While two include orchids from the chateau's greenhouses, equally sumptuous effects are achieved by simple cabbage leaves or massed pine needles.

Adding to the gaiety are the tablecloths made for Baroness Rothschild. While for town she prefers white, for Mouton she chooses solid colours in delectable shades of orange, coral, yellow, lavender, or hand-blocked printed small designs.

'When one lives in the country', the Baron says, 'variety is essential'. Carrying out this maxim, the table is set in any of several rooms of the château's two houses: a large salon over the vines, a small, intimate sitting room, a library, a corner of the terrace in fine weather, or the regular dining room.

Part of the amusement is provided by some 180 sets of 19th century Creil plates with printed pictures, acquired over the years from all over France before these became collectors' items. A plate from each series has been photographed, given a number and pasted in a notebook. To order the table settings for the next day, the Baroness simply looks in the book, and jots down the selected numbers for her staff. Even the most long-staying guest has never seen the same series come around a second time."



"A forest of catkins, dried ferns and oak leaves spill over a mauve and white hand-blocked cloth. Polychrome Creil plates with hunting scenes. Vermeil, silver and horn knives and forks, the latter shaped like pistol handles. Emerging out of the vegetation are black metal candlesticks painted with a Japanese design. This photograph was taken in the dining room of the original house built by the present owner's grandfather. The walls are lined with linen printed in white and red. Green and gilt Napoleon III chairs."




"A pink cloth sets off decorative cabbage leaves. Sèvres pâte tendre plates decorated during the Revolution and silver tableware."




"Another printed tablecloth, this one heaped with pine cones and needles and, almost invisible here, pots of flowers. This series of Creil plates tells the story of the capture of Orléans by the Duc de Berry. Vermeil and silver tableware."




"Orchids are mixed with heather and moss to create a miniature glade down the centre of this yellow cloth. The plates were made in the 19th century for the family and bear the Rothschild monogram."




"More orchids on another printed tablecloth. The napkins to accompany these printed cloths are white with a monogram embroidered in a matching shade. Baroness Rothschild likes long tablecloths that swirl on the ground like trains."




"Here in a glow of orange: tawny tablecloth bearing seed-pods and orange and blue English stoneware plates decorated for the English trade in Japan. The knives and forks mingle ivory, vermeil and silver."


Image at top: "A small table by a window in the long salon overlooking the vines. Clumps of narcissi, their pots hidden by moss, rise from the centre of a yellow cloth. The plates are Chantilly pâte tendre "décor de brindille". The 19th century knives, forks and spoons, of silver and of vermeil, with hunting scenes, were made in England for Philippe de Rothschild's grandfather. 18th century painted Italian chairs, and Italian consoles on either side of the window holding objects brought back from travels. The sphere by the window is a bronze and ivory 19th century clock that climbs up and down a chain to indicate the time. Around the table, a glimpse of the handsome floor made of large pink and blue rectangles of ceramic squares set in stone."

All images and all text from The Best in European Decoration by Georges and Rosamond Bernier.