Photos by Colleen Duffley
Grab a blue-and-white striped apron and leave the stilettos at home! (Fine, wear the Jimmy’s to class and then change into Pumas…) Starting in October, at the Institute of Culinary Education, Jamie and I will be spending Friday nights with y’all, teaching you how to put the wedding pots and pans to good use, how to stir up the best cocktail in town (and it won’t cost you $15 a pop) and how to pull together the perfect dinner party menu.
Sign up now! I might even bring pictures of Baby Parker to class…
Gourmet Breakfast in Bed
Friday, October 2, 6-10:30 PM
Breakfast in bed is one of the most luxurious indulgences to offer your partner at the end of a long week. This menu features a selection of gourmet breakfast dishes that will make him or her feel even more special, especially since they come with champagne. You will make Sherry Shrimp and Grits; Blueberry Pancakes; Buttermilk and Raspberry Muffins; Baked Apples with Crème Fraîche; Breakfast Burritos; Bacon and Sweet Potato Quiche; Lump Crabmeat Omelets; and Champagne Bar.
Casual Entertaining (Cooking for the Big Game)
Friday, October 23, 6-10:30 PM
What better way to spend a weekend afternoon than to invite some friends over to cheer on your favorite sports team? Chips and dips will not do, though; instead, serve them sophisticated dishes that can be made ahead, so as to not tear you away from the action, such as Mini Crab Cakes; Cheddar and Brown Ale Dip with Ham and Pumpernickel Skewers; Popcorn Trio (Rosemary-Parmesan, Smoked Paprika-Cheddar, Roasted Garlic); Turkey Chili; Buttermilk Chicken Wings; Pork and Chipotle Sliders; Bourbon Milkshakes; and Spiced Pecans.
First Dinner Party
Friday, November 13, 6-10:30 PM
Hosting your first dinner party as a couple is the opportunity to show off both your entertaining and your cooking skills, with the goal to impress your guests and have a good time. This menu will guarantee that you’ll never be short on visitors, as you prepare Tuna Tartare; Pear, Celery, and Radish Salad; Halibut with Tomato Compote and Smoky Eggplant Puree; Brined Pork Loin with Tender Mustard Greens and Brown Butter-Balsamic Autumn Vegetable Puree; Cinnamon Spice Tart with Carrot Mousse; and Pomegranate Cocktail.
Friday, December 11, 6-10:30 PM
Nibbles and drinks—what better way to spend an evening with friends? Entertain them with a menu that will make them linger long past the cocktail hour, with dishes such as Butterbean Crostini; Grilled Butternut Squash and Pesto; Oven Arancini; Merguez Meatballs with Cucumber Dip; Vodka-“Cured” Salmon with Arugula and Pomegranate; Manchego and Quince Sandwiches; White Chocolate Mousse with Dark Rum Cherries; Ginger Mule; and Raspberry Gin Soda.