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Category: Parties

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.

Annie’s Smokey Turkey Chili

Posted on by Admin General

Chili tastes are highly personal, and this recipe is one I developed for my family.  We don’t eat red meat often, but we certainly do appreciate the overall depth of flavor pork and beef can add to a dish. What gives this Turkey Chili its distinct flavor and aroma is an infusion of Lapsang souchong, sometimes referred to as smoked tea. Its leaves are smoke-dried over pinewood and its distinctive flavor creates a smoky chili that is usually only achieved with beef, pork or ham hocks. It’s a leaner, more healthful chili, an amalgam of styles, with tea for complexity, spices for kick and lots of beans. Some chili aficionados will say the flavor of a good chili is all about cumin levels, others believe it’s all about the heat.  In our home, the success of this one pot meal hinges on the tea and its beguiling smoky aroma. 

Lapsang Souchong Tea

Yield: Makes 12 cups

Apollo’s Nectar

Posted on by Admin General

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

Themes to Remember

Posted on by Admin General

The choice of a theme is an important part of every great dinner party. It doesn’t necessarily have to be the first step in your planning, but it is a cornerstone that will influence every other aspect, from the food to the décor. Sometimes a theme is defined by the event itself, like Thanksgiving, Halloween or Independence Day. Other times, finding a fresh approach can take a bit of brainstorming.

If an event isn’t tied to a specific holiday, I always look to my surroundings and the season for inspiration. The right flowers and color scheme can combine for an elegant and simple concept. A few years ago, we had an enormous hydrangea bush in full bloom outside my home in the Hamptons. I was so inspired by the color of the deep, dark, royal purple flowers that I centered a dinner party menu and tabletop design around it. My guests were delighted and everyone went home with a bouquet.

Sometimes, collaborating with a chef, or playing around with menu options, can bring about a common thread that will serve as your motif. For example, if a menu circles around foods from the French countryside, a blue and yellow tabletop with ceramic roosters and rustic flowers feels natural and authentic.

When planning a large gala or an elaborate birthday party, a multi-layered theme that’s innovative and fun will help guests get in the mood. The “Groovy Sixties” of the Austin Powers films is one of my favorites and I’ve used this theme many times for gatherings large and small. The 1960s are renowned for psychedelic colors, go-go dancers, and Twiggy-inspired clothing, giving friends lots of easy costume opportunities—and scattering the tables with sets of false teeth just like Austin’s lets everyone join in for fun photo ops! Look to other famous films—or the classic books that have inspired them (like The Great Gatsby or The Wizard of Oz) for themes that everyone will enjoy taking part in.

With a great theme there are endless ways to get your guests in the party mood. And don’t be afraid to recycle a theme—just be sure the same guests aren’t in attendance! 

Garth’s Fishook

Posted on by Admin General

The Turks & Caicos islands are a little bit of paradise in the Caribbean and the Grace Bay Club is one of the loveliest resorts to be found there. Each year for the past few years, the resort has created pop-up dining experiences for their guests—unique restaurant concepts that last one season only. Kone is this season’s pop-up, following the success of Biere et Boules, and its predecessors Jar on Grace Bay and the original Stix on Grace Bay. All have been imaginatively curated by Wolfgang von Wieser, Group Director of Food & Beverage for Grace Bay Resorts, to deliver a unique perspective on contemporary Caribbean cuisine, serving exciting combinations of fresh fish, local flavors and traditional island comfort foods, along with some really creative cocktails.

At Kone, I enjoyed an authentic Turks & Caicos lobster with green beans and an avocado chicken salad updated with a peppered ricotta. Another memorable dish was the Greek salad, deconstructed and delicious. But I was really missing the farro falafel they once served at Biere et Boules, and a most unforgettable cocktail called Garth’s Fish Hook, which I first enjoyed after two hours of paddle boarding—battling the winds to get back to shore. The flavors were so simple, uncomplicated, and purely refreshing.

The bartender, a talented intern named Charles Grontier, was kind enough to give me the recipe, one created by Garth Brown and no longer on the menu, which inspired me to share it here. While I love the pop-ups and their ongoing creativity, some things are worth preserving!

Yield: Makes 1 cocktail

Valentine’s Ideas

Posted on by Admin General

Valentine’s Day comes in varying hues of red—from the pinkish blush of rosé Champagne to the lush burgundy of chocolate, and of course the vermillion-red of the official flower of romance, the rose. It’s a holiday that conjures dreams of an enchanting and leisurely candle-lit dinner that leads to the clinking of glasses, slow dances, and long kisses. There are actually seven shades of red, and at least as many ways to celebrate your love.

On this special day, I take a pass on the expected. No restaurants for me on this holiday—ever! Reservations at the best restaurants are booked within the hour they become available, and then tables are added for loyal customers and super VIP guests that call last minute. (Yes, I’ve been that person, too, begging for a last-minute reservation). It’s a recipe for stress: a crowded restaurant with staff that will certainly be overwhelmed. More times than not, I’ve been disappointed with the meal and service, as well as the premium holiday prices, on Valentine’s Day. Of course, they do their best to make you happy but it still pays to be smart and know when to go—and when to stay away. Leave the three-star dining experience for your anniversary.

Here are just a few ways I’ve celebrated in the past—perhaps you’ll find some inspiration and feel less guilty about not having made reservations or cancelling the ones you have.

  1. Plan a Candle-Lit Dinner at Home.
    There’s nothing more romantic than a home-cooked meal. It’s the ultimate declaration of love. I’ve done dinner for two and as many as eight. Add a beautiful table setting, candles, and a lush soundtrack for a memorable evening. On the table, include a photo for every year you’ve been together (or every month if it’s a new romance), and do the same for any couples that may be joining you. It’s a great way to reminisce.
  2. Schedule a Couple’s Massage
    Such a wonderful treat for you both! Many spas are happy to arrange little bubbly, light bites, and chocolates post massage. It’s such a decadent feeling to be lounging in your robes, totally relaxed. Make your appointment late in the day so you can enjoy the sunset together, cuddle up, make a toast and share some chocolate-covered strawberries.
  3. Create a Picnic by the Fire.
    Lay out a cozy blanket by the fire to create an indoor picnic. A lovely platter of cheese, fruit, nuts and chocolates paired with the right wine, a few candles and great music is all you need. The Wine Enthusiast has a fun wine and cheese pairings guide.
  4. Set Up a Romantic Movie Night.
    There’s a great gourmet popcorn recipe in Hamptons Entertaining and I love to serve it with a crisp white wine and chocolate-covered raisins. A cozy blanket and a romantic movie complete the night. Love is best expressed without an audience.
  5. Have a Game Night.
    Choose games that are fun rather than competitive. I love Twister, especially after a glass of champagne! If your romance is new, choose get-to-know you trivia games like “Would You Rather.
  6. Be Spontaneous.
    It’s always memorable when you experience something for the first time and when that memory is shared with someone you love it only brings you closer. Have you ever wanted to go to the dog track? How about roller blading? Taking a dance class together is always good for a few laughs. Choose something you’ve always thought about doing, but never had the time for.
  7. Support a Great Cause.
    This year my family and I will be celebrating Valentine’s Day at the American Heart Association’s annual gala in Palm Beach. Held in the Versailles ballroom at the iconic Breakers Hotel, where the staff is accustomed to serving 500 guests, I know it will be a beautiful evening. A romantic setting, a lovely dinner that will certainly close with a gorgeous and descendant chocolate dessert, lots of dancing, and I get to wear an evening gown. The best part? The price of a ticket or a table helps spread the love on this special day.

Happy Valentine’s Day! And, remember Oscar Wild’s words of wisdom; “Never love someone who treats you like you’re ordinary.” 

Testarossa Cocktail

Posted on by Admin General

One of the most coveted positions in the food and beverage industry is certainly that of a professional bartender. It’s such a social job—and it can be quite glamorous. Sure, it looks like fun, but don’t be fooled! It is very demanding, especially during the holiday season. I’m fascinated by the many talented mixologists I’ve met in unique and exciting venues and have been impressed with their willingness to share their most popular recipes. With my iPhone in hand I’ve recorded a few of my favorites doing what they do best: creating memorable cocktails with a little showmanship and a lot of love.

Of all the bartenders I’ve met, Guenther Kohlweiss is certainly one of the most talented, creative, and professional. He is the Chef de Bar at the Hotel Krone in Lech, Austria, and has been there for as long as I can remember.  Every year when we arrive for the holidays my family and I look forward to seeing Guenther. He’s so friendly, always happy and eager to make us feel at home. Beyond being a terrific bartender, he is one of the greatest hosts I’ve had the pleasure to know.

A long-standing member of the prestigious ÖBU (Österreichischen Barkeeper Union), Guenther shares with us the recipe for his famous Testarossa cocktail. The light, citrus flavor of prosecco, which is Italian sparkling dry white wine, makes this pretty drink even more festive, without the expense of Champagne.

Guenther serves 150 to 200 of these delicious raspberry cocktails a day during high season, and because testarossa literally means red head in Italian, I can’t help but wonder if he named this drink after the famous Ferrari or a special red-haired beauty.

It’s the perfect holiday cocktail. Cheers! 

Yield: Makes 4 cocktails

10 Tips for Surviving—and Enjoying—the Holiday Season

Posted on by Admin General

The holiday season is meant to inspire us and remind of what really matters: quality time with family and friends and sharing love and laughter through gift giving and celebrations. Too often, though, we find ourselves exhausted as moments of joy turn into seeming obligations. Here are 10 tips I use to help keep me grounded throughout the season.

1. During the holidays we are all time-starved. If you have your heart set on hosting friends but the idea of a sit-down dinner has you stressed, consider a cocktail party. It is much easier to plan and execute, shorter in duration, and—with a help-yourself bar and stationary hors d’oeuvres buffet—you can maximum time with guests, which is the whole point of the party. In this case, less really is more!

2. Waited too long to get your holiday cards ready? Consider sending out a New Year’s greeting instead, or create a digital greeting. Either way, you’ll achieve the goal of letting loved ones and cherished friends know you are thinking about them this holiday season.

3. There are always a few last minute invitations to great holiday parties you don’t want miss, but who has time to run out for a hostess gift? Buy or make multiples of one hostess gift and keep them on hand. I make and freeze a few pecan pies from Palm Beach Entertaining and a few of my Chocolate Chip Apple Cakes—both freeze well, make great hostess gifts, and they’re perfect for pot lucks, too. I also keep several of my favorite soy candles from ThePureCandle on hand: Merry, Cheers, and Peace, which is exactly what I’m seeking this time of year. It’s great to have a supply of cocktail napkins for guests, but sets of the whimsical designs created by August Morgan make terrific hostess gifts!

4. The tree is up but the thought of decorating it seems daunting. One of my friends hosts a tree-trimming party here in Palm Beach and it’s one of my favorite gatherings of the season. She designates a color scheme and guests are asked to bring an ornament in the chosen color and dress in accordance with the theme. One year it was ice blue, another silver, and this year was gold. Everyone places their ornament on the tree and it’s completely decorated before cocktails are over. As a guest, I love it because I know I’ve given my friend exactly what she wanted for the holidays.

5. If the imposed calendar of the season doesn’t work for you, create your own. My family and I move our Christmas celebration to a day in December that is mutually convenient for everyone and it’s the best thing we’ve ever done. We get our shopping, decorating, and feasting done early and it leaves more time for friends and extended family as the 25th draws near. It is such a treat to have a day of down time, family time, and a celebratory dinner all to ourselves. We started this tradition because we often travel during the holidays and hauling gifts around became more burden than joy.

6. Research shows that experience rather than objects have a strong link to happiness, so why not create some new traditions? Host an ugly sweater party, go ice-skating, organize a cookie swap, or deliver toys in a Santa suit to a local orphanage. For several years my family and I volunteered on Christmas Day. Our most memorable Christmas was spent in Vietnam where we organized a holiday dinner for the staff and residents of an orphanage. We took everyone to a terrific restaurant and presented the children with new coats and computers after the dinner. It is one of the fondest and most joyful Christmas memories we share.

7. If you are hosting several parties, it can be a chore to replenish fresh flowers. Rather than a traditional floral centerpiece on the dining table, create a holiday scene with ornaments, gingerbread houses, or a collection of seasonal trinkets you’ve gathered from your travels.

8. Give your chandelier a holiday update by wrapping the arms in evergreen garland or, if it’s in an entryway, hang mistletoe from the center to encourage a little holiday romance.

9. If your dining table is extra-long once you’ve added the leaves, drape it with a fabric remnant instead of a tablecloth. It is one of my favorite ways to add color, texture, and a special touch to any table.

10. Last but not least, give yourself the gift of mindfulness. It’s easy to rush through the simple pleasures of the season without stopping to appreciate them. When putting up the tree, take a moment to enjoy its fragrance. Turn on some festive music when trimming the tree or wrapping gifts and enjoy a glass of hot cider or spiced wine. It will put you in a holiday mood and serve as a reminder that these are not mindless tasks, but joyful celebrations. There are so many traditions we all feel obligated to uphold, just say no to the non-essential and truly embrace and enjoy those that are important to you. Take a deep breath and remember to cherish every moment, they only happen once. 

A holiday breakfast buffet.

Hamptons Poached Pears

Posted on by Admin General

The leaves are ablaze in hues of red, yellow, and orange and there’s a nip in the air that calls for our favorite, coziest sweater. It’s fall, perhaps my favorite time of the year. Yet as I celebrate all the delightful bounty this gorgeous season has to offer, I can’t help but feel slightly melancholy. Fresh berries and the abundant variety of produce that summer offers are now just sweet memories. The only fruits in my garden that appear to be ripefully happy and truly inspiring are pears and apples. Thankfully, I adore both. 

What better way to celebrate fall’s splendor than to reach for tried and true recipes? The Chocolate Apple Cake recipe I shared in my last post is my family’s favorite. Hamptons Poached Pears are an easy but elegant approach to the other star of the season, and one that I’ve made for years.

The first time I tasted a poached pear was at the Moulin de Mougins, the famous restaurant in the south of France founded by Roger Vergé. I was lucky enough to enjoy the experience when Chef Vergé was still in the kitchen. 

Cooked fruits and compotes are among the simplest of French family treats to prepare. To poach any fruit, you simply cook it slowly, usually on the stovetop, covered in a hot liquid. Most times the liquid is simple sugar syrup infused with herbs and spices or vanilla beans. Equally popular, especially for pears, is to use a lovely red wine for the poaching liquid, as I’ve done here. 

Poaching is a great way to showcase flavorful fruits that don’t need elaborate preparation, so you want to start with excellent quality fruit for the best results. Bosc pears, with their spicy flavor and crisp flesh, are the best variety to use. As for the wine, I’ve seen both light bodied and full bodied red wines recommended for poaching; I used a Francis Coppola Merlot. You don’t have to choose an expensive wine, but do use one that you would be happy to drink—it is, after all, half the recipe. (Do not use cooking wine.)

In the Vergé kitchen I was taught to core the fruit from the bottom so that the stems stay intact and the pear looks whole on the plate. I sometimes choose this method—it makes a beautiful presentation that celebrates the natural beauty of the fruit’s shape. But I’ve also seen many guests splash red wine onto themselves as they tuck into their dessert and so I choose a different preparation for most of my dinner parties: the pears are poached whole, then cored and sliced with an apple cutter before serving.

At the Moulin de Mougins, poached pears were presented with small dollops of the freshest, sweetest crème fraîche I had ever tasted. In typical Vergé style, the flavors of the ripe pear and red wine took center stage and married perfectly with just the right amount of cool, sweet cream. Light, fresh, and truly elegant! 

For more formal dinners I make a homemade whipped cream and pipe it onto the plate. You could also use crème fraîche or Greek yogurt. Today, since I’m celebrating the sweet, natural flavor of tree-ripened pears from my garden, I’ve chosen a simple mint garnish. Mint is still growing wildly in my kitchen garden. Its fresh, sweet flavor complements the pears perfectly and it adds a fresh, dark-green contrast to the flower-shaped dessert plates I’m using. (The tartufo ice cream dessert was available for the children too young for the wine-infused pears.)

Yield: Serves 6 to 8

Simple Beet Soup

Posted on by Admin General

It’s been said that the ancient Romans believed beets and their juice promoted amorous feelings and that Aphrodite, the goddess of love, ate beets to enhance her appeal. Considered an aphrodisiac in ancient cultures it’s fascinating that the modern day beet contains tryptophan and betaine, both substances that promote a feeling of well-being. So, perhaps that’s why this delicious beet soup is so desireable as the weather cools and we bid farewell to summer. It’s time for warmth, cuddling and cozying up by the fire.

The deep purple roots of beetroot are delicious boiled, scrumptious when roasted and add a sweet crunch when served raw.  Their gorgeous color and sweet, earthy taste have made them popular among chefs and home cooks alike.  But, don’t throw away the stalks and those hearty green leaves that top your fresh beets.  They have a flavor similar to Kale and an even higher nutritional value than the roots, especially in calcium, iron, vitamin A and C; all the more reason to include them.  The stalks add crunch and color, giving this soup the texture and flavor that makes it a family favorite.  We love topping our soup with sour cream, yogurt or an extra sprinkling of marjoram just before serving.

Beets are available all year long, but are at their best from June through October.

Yield: Makes about 7 quartz