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Category: Palm Beach Entertaining

An Interview with Christine and Paula, the collaborative team behind Maui Luxe Picnics

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Christine and Paula are the dynamic duo behind Maui Luxe Picnics. Inspired by their love of food, nature, and gatherings, together they create unique and intimate experiences on the beautiful island of Maui. These amazing ladies designed a magical and memorable atmosphere for my husband and I to toast our wedding anniversary. The backdrop—the sun setting just in front of us on the horizon of Mōkapu Beach.

They found a talented photographer to capture the memories, and a ukulele player to set the mood. Their resources are endless, and you can add-on videography, drone footage, hula dancers, fire fighters, and more. 

The best part was that after a few friendly conversations with Christine, she understood exactly what I was looking for, and we simply showed up to enjoy the evening! It was one of the most seamless and effortless events I have ever planned, which made me a bit nervous, but it was truly perfection! When our magical evening ended, Christine and Paula arrived to congratulate us, and to take care of all the packing and cleaning. It was such a delightful, carefree evening—as all special occasions should be.

I am absolutely thrilled to share our conversation about intimate gatherings, being surrounded by beauty, and sourcing both healthful and delicious celebratory foods. 

If you are planning a celebration but cannot get to Maui, you will find useful tips for planning your own intimate celebration. 

Q&A

AF: Your mindfully curated grazing board for our picnic was both beautifully placed and delicious. When putting together your platters where do you start? What is the process, your recipe for success?

MLP: We usually work on our grazing boards as a team. One prepares the foods by cutting and handing them over to the other one who arranges everything on the board. By doing so, we try to pair items that complement each other like cheeses with meats, and veggies with dips and crackers. We choose fruits that add color pops to the board and fill little gaps with nuts and dried fruits. The last item to be added is normally the chocolate. 

AF: Please share with us your favorite picnic locations on Maui.

MLP: We prefer the Wailea area for its beaches. They are the easiest accessible and offer the best sunsets. As a contrast to that, Polipoli is the place both of us would choose for a personal favorite picnic spot. Unfortunately, we can’t offer this location for clients as we are not able to obtain permits but it’s ideal if you want to set up your own. 

AF: What is your go-to healthful indulgence to bring to a picnic?

MLP: If it’s available at the upcountry farmers market, we love to include moringa pesto by Niu Life Kitchen.

AF: Where do you source your decorative items? From the vintage beach umbrellas to the romantic rugs, blankets, and pillows—all curated for maximum impact, with a magical mix of color and texture—simply gorgeous! 

MLP: Thank you, Annie. We have collected all our items from different vendors and platforms like Etsy, Amazon, Pier1 and small sellers on Instagram. For example, we have blankets from Sardinia, Turkey, and Australia. Some items were gifted to us and others – like our umbrellas – are not being sold at this time.

AF: Do either of you have a background in interior design? We were surrounded by beauty, both natural and created which adds so much to any gathering. It helps create more mindful moments. What inspired the offering of such a curated space? 

MLP: No, neither of us have a background in design but we both have an eye for detail and aesthetic. At the beginning, we were motivated by picnic companies in Australia, and we now continue to be inspired by the diverse and incomparable landscapes of Maui. 

AF: What is the most important thing to keep in mind when shopping for picnic items?

MLP: We try to keep our style as we shop for setup items but still want to be able to create different schemes. We are constantly trying to improve and add to the diversity.

AF: It seems more and more people are celebrating life’s milestones with intimate gatherings rather than big, blow out events.  Perhaps encouraged by the pandemic, but do you feel these more personal fetes are here to stay?

MLP: Yes, this is exactly what we are witnessing right now, and we are expecting it to stay like this for a while. It feels like people are exploring new ways of celebrating different occasions and personalized picnics are the perfect way to do so. We are happy about it and don’t think it will get old any time soon.

AF: Our picnic foods were sourced the same morning at a local farmer’s market. Please share with us your favorite Maui markets, and your go-to vendors. 

MLP: We try to get most of our veggies, fruits, and flowers from the Upcountry Farmers Market at Kula Malu. The following are a selection of vendors we use frequently:

Niu Life Kitchen for their moringa pesto

Devine Dahlias for her flowers

Maui Raw for the nut-based dips

AF: Do you have a favorite recipe you could share, ether one of yours or something a chef or caterer created for a party you created? 

Chef Nicot’s Saffron Risotto with Scamp, and his Avocado Shrimp Ceviche. 

Avocado Shrimp Ceviche

Posted on by Admin General

Ceviche is one of the easiest cook-free dishes of all time, and when there is a heat wave, no one wants to be standing over a hot stove. It makes a terrific and light main course, and it can also be used as a filling for tacos: simply spoon it into warm tortillas and garnish with avocado slices. For an elevated presentation, serve this ceviche in champagne coups as an appetizer, or as an amuse-bouche on tasting spoons.

This Central and South American dish is so popular in the warmer months that I featured three ceviche recipes in Hamptons Entertaining: Angel’s Ceviche, made with snapper, a lovely Sea Bream Ceviche with Anise, and the quintessential Hampton’s ceviche—Bay Scallop Ceviche. 

When Christine and Paula, the creative team behind Maui Luxe Picnics shared this recipe, I knew it would become a favorite—a dish I can enjoy in Palm Beach and the Hamptons. Seafood “cooked” in a citrus marinade calls for the freshest fish available. Like Hawaii, the geography of Palm Beach and the Hamptons offers an abundance of local, fresh, eco-friendly catches. 

Classic ceviche, marinating raw seafood in citrus juice, will not completely kill lingering bacteria; so if you feel skittish about the preparation, you can quickly poach the shrimp before marinating it in the lime juice. 

Chef Nicot uses just a few simple, fresh ingredients for this refreshing dish. Much like his Saffron Risotto, this recipe is no fuss and offers endless opportunity to make it your own. 

I added a touch of brightness with lemon zest, a sun-ripened, garden-fresh tomato, and served it over homemade tortilla chips. Nicot garnished his dish with thin slices of fennel and watermelon radish, while I opted for avocado slices. 

Yield: Serves 2

Need Help Finding Your Next Book?

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On these pages you will find a curated collection of my favorite readings, featuring everything from cookbooks to mindful eating and entertaining, to the memoirs and stories that inspire and inform our knowledge of food, culture, and community.

Bookshop is an online bookstore with a mission to financially support local, independent booksellers. They make it easy and convenient to purchase books online while supporting independent bookstores at the same time! Long-time bibliophiles and collectors like me create lists focused on linked interests. My page is centered on food—cooking, culinary capers, and food memories described through the lens of historical fiction, as well as beautifully illustrated books on gardens and gardening, and interiors that inspire gatherings. 

Some of the shops my collection supports are the very booksellers who championed both Palm Beach Entertaining and Hamptons Entertaining, as well as their respective philanthropic missions. Like Bookshop, the owners of these stores are passionate about supporting local authors. 

I will be adding books monthly, just click the social media icon on my home page or type in bookshop.org/shop/anniefalk to access my curated list.

At the moment, Bookshop is sold out of both Palm Beach Entertaining and Hamptons Entertaining, so these links take you to Amazon. Did you know that simply typing in smile.amazon.com allows your Amazon purchases to generate donations? You can choose your charity, track your impact, and donate items. Environmental Working Group benefits from all my eligible purchases on Amazon.

I hope you enjoy Bookshop and this selection of carefully chosen books. 

Please let me know if you have a favorite that is not listed or if you enjoy one of my recommendations.

Bellini Cocktail

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After serving one last Valentine’s Day dinner in 2004, Lutèce, the renowned landmark French restaurant on New York’s East Side, closed its doors, ending a more than 40-year run as the best restaurant in the United States (according to Julia Child and Zagat).

André Soltner, the chef for 34 years and the owner for most of that time, was one of the first chefs in America to emphasize the freshest possible ingredients. His philosophy continues to inform my cooking to this day. 

André and his lovely wife, Simone, who ran the dining room, radiated unpretentious warmth and charm. André was always present to greet guests and he came to know their tastes and preferences, like a caring father. One of my favorite desserts was his hot, chocolate soufflé, and when André learned that I did not like to taste the eggs in my soufflé, and preferred more chocolate, he adjusted it to my palate and would check in with me after dessert to be sure I was pleased—Unforgettable!  

I talk more about the Soltner’s influence on my culinary adventures in both of my books, Palm Beach Entertaining, and Hamptons Entertaining, but today I want to talk about Valentine’s day, Curly, and Bellini’s. 

Curly was the jovial, completely bald bartender at Lutèce who introduced me to the Bellini. He always had a kind word and would make me smile no matter what kind of day I was having. He was genuinely happy to see regulars, and Curly had a talent for curating conversation at the bar. For Curly, the Bellini was a romantic cocktail, perfect for a lady! It became my cocktail of choice for many years, and to this day it symbolizes romance, femininity, and celebration. He liked to add a dash of Chambord to the classic cocktail.

Valentine’s day would not be the same without a Bellini—created by Guiseppe Cipriani at the legendary Harry’s Bar in Venice it owes its name and color to Cipriani’s fascination with Giovanni Bellini, a 15th-century Venetian artist. Originally prepared with Prosecco and white peach purée, it is perfectly acceptable to use yellow peach puree or prepared peach nectar.  

For me, the Bellini will always conjure up a smile, fond memories of dinners at Lutèce and romance.

Yield: Makes 1

Eduardo de San Angel’s Cilantro Soup

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For over 20 years Eduardo de san Angel was a coveted reservation during high season in Fort Lauderdale.  Authentic chilies, spices, and fresh, vibrant herbs enhanced the classic seafood, poultry, and meat dishes at this cozy Mexican enclave known for its hospitality.  The intimate, hacienda-style rooms invited romance, and my husband and I often dined here on our date nights, away from the children.

Skilled chef-owner Eduardo Pria prepared creative Mexican fare, and in recent years he redesigned many of his classic recipes to create more healthful options.  For frequent diners like us there was no need to see the menu, the dishes we loved were embedded in our taste memory.  Food memories are powerful and one of our favorite crave-worth dishes was Pria’s Cilantro Soup. It was not on the menu, rather offered as a special. Fresh, vibrant, clean and simply delicious! When prepared with vegetable broth it’s a vegan’s delight, and a lovely way for those on a plant-based diet to dine well. 

When we returned to South Florida this year and discovered that Pria retired, closing one of our favorite restaurants, we immediately longed for his Cilantro Soup.  Several emails and google searches later I pieced together the recipe for this delicious soup, the one we loved, where Pria uses squash to thicken the soup, replacing the heavy cream.  Our romantic get-away will be missed, as will many of Pria’s wonderful dishes, but knowing we can enjoy his Cilantro Soup is comforting and sharing this at home brought a little romance to our table. 

Homemade vegetable or chicken broth is best, and if using prepared broths be sure they are low sodium.  Fresh, fragrant cilantro will yield the best results. We always opted for the Queso Fresca and Crema, both of which add a creamy tang to the dish. 

Yield: Makes about 14 cups

Prep Time: 15 minutes

Cook Time: 1 hour

The Finishing Touch

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Choosing the perfect ending to any gathering sometimes requires thinking outside the cakebox. Having worked on numerous events, I can tell you it’s always the small details that create an occasion to remember and leave guests swooning. Crafting a signature dessert is often my favorite part of planning any occasion.

Recently, I hosted the annual fundraising gala for The American Heart Association, with nearly 500 guests in attendance. Upon arrival, guests were greeted with my signature cocktail, and when the dessert arrived everyone pulled out their phone to snap photos. I must admit I, too, uploaded a picture to Instagram, one that I snapped at the final tasting when we got it just right.

From modern towering cakes to trendy cupcake trees, the architecture of desserts can be a sight to behold and oftentimes I’m asked by newly engaged couples what considerations to take into account when choosing something sweet and sky-high for their big day.

Most importantly, partnering with the right team will mean your dessert can be a one-of-a-kind, custom work of art. From themed cakes to macaron or cupcake towers, anything is possible. Whether it’s a wedding, milestone birthday or anniversary the options are limitless, so I recommend following a few simple rules to help select the right dessert for your event: 

Decide on the budget: Depending upon the layers, size and elaborate or simple nature of the design, cakes can range widely in price, with some costing as much as $20.00 per slice. 

Research Online: This will help narrow down the choices and help you to be prepared to communicate color schemes, themes and design ideas when meeting with a baker. I love Pinterest for inspiration. Your dessert should work with your overall theme and, most importantly, be something you love—something delicious to end the evening on a memorable, sweet note. 

Choose your baker: It’s a great idea to select professionals who specialize in wedding cakes. They’ll best be able to handle delivery and set up. Ask to see photos of desserts they have created and in turn share the photos and ideas you’ve collected to communicate your vision. Talk about frosting (fondant or buttercream) or perhaps a naked cake; discuss cake flavors (chocolate, vanilla, red velvet, and so on) and filling. If you decide on a tower of French macarons or cupcakes you’ll discuss color and flavor, too. 

Ask for a tasting: To create the dessert for the Heart Ball, I had three tastings and tried seven different versions of the dessert until we got it right. Based on guest’s reactions, it was well worth it! 

Consider presentation: Will your edible work of art be displayed at your reception? Would you like it to be wheeled out to the dance floor for an added wow factor, or do you prefer to have it served already plated and set before each guest? 

I’ve shared images of just a few of my favorite and most memorable desserts. A giant cupcake-cake was designed for my daughter Gigi’s fifteenth birthday and filled with her favorite flavors: vanilla cake and buttercream layers. Next is a magical sandcastle, designed for a birthday celebration on the beach. The cake and topping paired delicously to taste just like a toasted almond ice cream pop. Then there is the “handbag” created for designer Kara Ross’s birthday and fashioned after her My PURSEonality clutches. And finally, a giant cupcake tower for my daughter Kayla’s Sweet 16! I designed this with the help of the Sugar Monkey—she used my family’s favorite vanilla cake and buttercream recipes, and her amazing chocolate ganache, all baked with the finest ingredients. We designed the tower to complement the décor—a Halloween Sweet 16! 

Photo Credit: Capehart Photography and Annie Falk

Teaching Gardens for Healthy Hearts

Posted on by Admin General

On Valentine’s Day I am chairing the American Heart Association’s Palm Beach Heart Ball, the longest, continuous Heart Ball in the nation. Last year, the Heart Ball campaign raised just over $71 million nation-wide, providing funding for life-saving research and prevention programs in our community and across the country. I’m particularly passionate about their Teaching Gardens initiative, which is the reason I agreed to chair this year’s gala.

American Heart Association Teaching Gardens have now been planted in more than 200 elementary schools across the country. These gardens become real-life learning laboratories for students. The Teaching Garden program recently started in Palm Beach County and, since it is an initiative focused on reversing the current childhood obesity trends that our nation is facing, I took a look at the program to see if it was a fit for the Michael and Annie Falk Foundation, one focus of which is improving the lives of children.

Garden-based nutrition intervention programs can promote increased fruit and vegetable intake among children, which is absolutely critical when you consider that French fries make up one-fourth of their vegetable intake. As I explored the gardens, I heard so many inspiring stories; they taught me that the gardens do far more than just address dietary issues. At one school I observed a little girl being led out of a classroom by what appeared to be her state-appointed companion, and they headed straight for the gardens. I saw the companion later in the day and asked what she thought about the gardens and she explained that her charge used to get agitated in class and they would have to leave so as not to disturb the other children. This, of course, would only frustrate the girl even more and throw her into a full-blown episode, one that would end her day at school. Now, when she has to leave a classroom she heads to the garden, takes a few deep breaths, rocks back and forth, and then goes right back to class.

Because I want more people to learn about the positive impact these gardens have on young children and our environment, I—along with my sister Dawn Scibilia—produced a 15-minute film called Teaching Gardens. We want people to see and hear first hand what a difference the gardens make and the positive effect the gardens are having, not only on the children, their families, the school, and the community, but also on the environment. The children realize they must attract pollinators to their gardens, and now they are bee and butterfly keepers and bird watchers—stewards of the environment, keeping our planet clean and nourished for future generations.

The American Heart Associations Teaching Gardens are funded by donations from individuals, corporations, foundations and other community-based organizations. To learn more about fundraising or school requirements for an American Heart Association Teaching Garden, please contact teachinggardens@heart.org.

An Apple-a-Day Cereal

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My dad was well known for his one-liners, riddles, and corny jokes. He especially liked rhymes. Perhaps one of the most recognizable expressions, “an apple a day helps keep the doctor away,” is one I heard often. He loved the way it rolled off the tongue and he loved apples! This sage advice was almost always followed by tales of my father’s youth during the depression, when fruit (if it wasn’t growing in your own backyard) was quite expensive and hard to find. It seems he and his friends knew where the apple sellers picked up their fruit and the routes they took via hired carts back to the city. Knowing that these gentlemen were charging prices well above the market rate, the boys positioned themselves in nearby trees and would swoop down on ropes to “swipe” a few apples, guilt free, as the carts passed.

As I’ve mentioned in previous posts, my dad was the procurer of all the wonderful and deliciously healthful things that entered our home—and that was especially true when it came to apples. Finding the sweetest apples, the tartest in the bunch, and everything in-between was an art to him. My father would tell me that apples were plentiful in pectin, and contained the fiber that reduces blood pressure and glucose levels. He talked about boron, a mineral found in apples, and its importance to bone health, and how apples are nature’s toothbrushs. Apples are low in calorie density, so you can eat big portions, as much as you like, and enjoy them in a variety of ways.

It’s no wonder I fell in love with this breakfast treat I discovered while staying at the Ashram retreat in California. It’s adapted from No Sweeter than the Ripest Cherry, a comic-book/cookbook written and illustrated by the talented raw-food chef Suzie Bohannon. Nut milks have become very popular because they are high in protein and low in sugar—and since they’re lactose-free, many people prefer them to cow’s milk. They’re also very easy to make at home, as proved by the recipe below.

Yield: Makes 1 Serving

Tropical Kale Salad

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Much more than a passing food trend, kale is here to stay. This wintery vegetable (a member of the cabbage family) is everywhere and I can’t get enough of it. Kale salads began popping up on menus about five years ago and remain very popular. Why do we love them? We’ve all read about the health benefits, and we know they’re delicious, but another reason is that kale holds up so well after the salad is dressed. In fact, kale salad benefits from being dressed at least an hour in advance of serving, and the sturdy leaves will become more tender if you “massage” them with the dressing of your choice. Kale won’t wilt or discolor within hours as some lettuces can, which is why I love making this salad in big batches so I can enjoy it over the course of several days. A small portion with a soup serves as a quick and healthful dinner; a full portion serves up a satisfying lunch.

There are a number of different types of kale available. I prefer to use curly kale in my salads because I like the ruffled edges and its peppery bite; other types of kale are lacinato, or dinosaur kale, red Russian, and redbor. Select whichever type looks best in the market.

As a New Yorker, springtime meant waiting with anticipation for the first blades of rhubarb or ramps, but since living in Florida I’ve discovered the many tropical treats that ripen right about now, like mango. It’s sweet, fragrant taste inspired this recipe and the juicy mango cubes give this salad its tropical flair. Kale pairs very well with fruit, no matter what the season.

Be sure your fruit is ripe, has a full, fruity aroma, and is slightly soft to the touch but not mushy. If your mango is firm, you can accelerate ripening by placing it in a paper bag overnight. The chia seeds add a boost of fiber, protein, calcium antioxidants, and omega-3s, making this salad a nutritionally balanced meal.

Yield: Makes 1 1/2 cup dressing and four salad servings

Apollo’s Nectar

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If there’s one thing I love more than a good book it would have to be a good book party! It’s so much fun creating invitations, cocktails and a themed décor to bring a well-told story to life. Many years ago in New York City my friends and I created a book club that met bi-monthly. We took turns hosting and were tasked with finding a restaurant that would best match the theme of the book. Members had to arrive in costume (so much fun!) and come to the table with a question for the group. Many years later I joined a similar book club in Palm Beach, and the parties were hosted at our homes. It was through our mutual passion for books and girls nights out that Daphne Nikolopoulos and I became fast friends.

It was such an honor to host a party in celebration of Daphne (writing as D.J. Niko) and her new book, The Oracle. She is a real girl’s girl, a devoted friend, mother and wife—and I often think she’s part super woman as well. Daphne collaborated with me on both Palm Beach Entertaining and Hamptons Entertaining while serving as editor in chief of Palm Beach Illustrated and acting as editorial director of the Palm Beach Media Group. On the side, she has written three thrillers and a work of historical fiction under her pen name. Did I mention that she wrote her own cookbook as well and still finds time to dress up as Captain Purplebead to read to her children’s first grade class during literacy week? Super woman.

Another interest that binds us is our passion for cooking (yes, she also blogs!). Since I hadn’t read her new book yet, I asked Daphne for a list of ingredients I might want to include in a cocktail and styles of food that would help create a sense of place for our guests as they listened to our talented friend Margaret Luce perform a reading from The Oracle. What came to mind immediately for Daphne was a name for the cocktail, Apollo’s Nectar, followed by musings on thyme and wild flower–scented Greek honey and fresh pomegranate. That’s when the party began to take shape, and here’s how the story unfolded:

Invitation: Using the create your own design feature on Paperless Post and the cover image from Daphne’s book, it was simple to craft an invitation and send it out in an environmentally responsible way via email.

Attire: Cocktail attire, jacket for men, tie optional. Of course, if this were my book club I would have requested ancient Greek–inspired clothing.

Décor surprises: Since this party is all about The Oracle, stacks of books were certainly in order, as were a few strategically placed vases in a variety of shapes, resembling stones one may have found at the Temple of Apollo at Delphi, an archaeological site in Greece where Apollo was said to have slain the dragon that guarded the area.

Flowers: Wild flowers grow throughout the mountains of Delphi and it seemed appropriate to add small bunches to each of the vessels scattered throughout the living room and powder room.

Music: I’m really having fun with Sound Cloud for my parties! It’s so easy to find a playlist and just as simple to create your own. Here’s a little Turkish Lounge Music I played while we mingled. I used an Apollo’s Nectar playlist during the book signing, then segued back to the lounge music mix.

Signature Cocktail: My recipe for Apollo’s Nectar was inspired by one of my favorite Jean-Georges cocktails, and incorporating Daphne’s preferred Greek honey made it fun and easy to come up with a delicious libation to greet my guests.

Hors d’Oeuvres: Some were passed and most were stationary so guests could still enjoy light bites during our reading. There was an assortment of items to choose from and something for every diet: cheese-stuffed dates; spanakopita triangles (a play on the theme and the final book in her trilogy); chopped Greek salad served in double old-fashioned glasses (with and without cheese); pearl couscous with lamb bites; mini falafel in pita with tzatziki sauce on the side; savory, rice-stuffed mini grape leaves; and hummus with pita chips and spiced olives.

Party Favor: Each guest went home with a signed copy of The Oracle, and a week later everyone received a photo from the evening, a note of thanks for celebrating The Oracle with us, and a prophecy, which in ancient Greece was a revelation of events to come, and in Palm Beach is simply an invitation to another gathering.

Yield: Makes 1 cocktail