[vc_row][vc_column][vc_custom_heading text=”Be the hostess with the mostest” font_container=”tag:h2|text_align:left|color:%23e69b10″ use_theme_fonts=”yes”][mk_dropcaps style=”fancy-style” background_color=”#727272″]W[/mk_dropcaps][vc_column_text css=”.vc_custom_1546966115711{margin-bottom: 0px !important;}”]When entertaining for any crowd, large or small, I try and get as much done as possible before my guests arrive. The less I have to do when my guests are here, the more smoothly my day or evening goes, and the better time I have!

Of course, there are always things that I need to do last minute, but the less of them there are, the more successful my event is.[/vc_column_text][mk_blockquote font_family=”none”]There is nothing worse than walking into an awkwardly silent home![/mk_blockquote][vc_single_image image=”2874″ img_size=”640xx480″ add_caption=”yes” alignment=”center”][vc_column_text css=”.vc_custom_1546966129816{margin-bottom: 0px !important;}”]Here are some of the things I have learned to always do to ensure a great time and fantastic meal![/vc_column_text][vc_custom_heading text=”Feaster’s Tips:” font_container=”tag:h2|text_align:left|color:%23e69b10″ use_theme_fonts=”yes”][vc_column_text css=”.vc_custom_1546965477904{margin-bottom: 0px !important;}”]

• I love to pick a theme and build the menu, cocktails and decor around it. I love hosting Italian Night where I play Italian music, serve classic chicken parmesan and garlic bread on a red check table cloth and pair it with a delicious Barolo or Chianti.
• I plan a menu that can be mostly prepped or prepared ahead of time and I choose things that can cooked at the same temperature. That last part is every important!
• I platter anything that will be served cold or room temperature into serving bowls or serving dishes ahead of time. These are things like cheese platters, condiments that will be served in bowls, shrimp cocktail, and so on. I store everything right on or in the platter. This reduces clean up, and makes it easy to serve.
• I always make sure to have an empty sink and dishwasher before anyone arrives. This will make clean up throughout the event go more swiftly.
• I always make sure to have empty trash and recycling bins before the start of my event.
• I set the table or buffet well in advance. Usually do this at least one day ahead of time, but for larger events, I have done it 3-4 days in advance to help me visualize how the event will go and what is missing.
• For parties and events that I know are coming up, I shop for all dry goods and beverages weeks in advance. This is especially helpful during the holiday season when stores are full and we are all always in a rush. It just makes shopping for the fresh ingredients more enjoyable.
• I start making ice about one week in advance and bag it in zip locks to be sure we have enough for cocktails.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1546966166539{margin-bottom: 0px !important;}”]My number one rule for hosting anything from a date night for two to a party of epic proportions, is to always make sure music is playing when someone steps through the door! Music is the best way to set the tone for your event and immediately helps people feel comfortable and at ease.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row]

I recently had the pleasure of sharing a glass of wine with a Food Scientist. I wasted no time in asking her all kinds of questions about natural vs organic foods, GMO vs non-GMO, wild fish vs. farmed fish and fresh food vs processed food. It was a enlightening conversation that I enjoyed very much.

During our conversation, she asked me if I had heard of the book ‘The China Study.” I had told her that I had not. She went on to explain that it is a complicated read, even by her standards, but that she can’t deny the premise of the book which, to summarize, suggests that the more animal protein you consume, the faster the cancer gene is likely to become active.

I found this interesting ‘food for thought.’ I also found it incredibly depressing but also, I wasn’t surprised.

Inspired by this conversation and the new knowledge that I had, I have been challenging myself to cut down on my meat intake. I didn’t think it would be that hard because I really love vegetables. As it turns out, despite that I enjoy eating vegetables and even have a abundant vegetable garden, it’s been much more difficult than I had anticipated to reduce my animal protein intake.

After struggling to make this dietary change, which was not a removal of meat from my diet, but rather a reduction, I realized just how addicted we are to consuming animal protein as our primary food intake. In a continued effort to move away from the meat but still feel satisfied, I threw myself into research about fish to see how it compared to the negative health impact of meat consumption.  My greatest fears were realized that fish is just as bad as meat to consume on a regular basis.

What’s one to eat when one is love with clams, and roasted chicken, and a really great steak?

This little experiment of mine to reduce my animal protein intake continues to challenge me. It has made me realize, “The China Study” or not, it’s time to expand my weeknight meals to include more vegetables and curb my now recognized addiction to animal protein.

By posting this online for everyone to read, I hope to challenge myself to come up with some great vegetarian meals to share and to inspire you to add more vegetables (raw whenever possible) to your menus.

[vc_row][vc_column][vc_custom_heading text=”Never loose sight of simplicity” font_container=”tag:h2|text_align:left|color:%23e69b10″ use_theme_fonts=”yes”][mk_dropcaps style=”fancy-style” background_color=”#727272″]I[/mk_dropcaps][vc_column_text css=”.vc_custom_1539656900715{margin-bottom: 0px !important;}”]recently returned from my first trip to my ancestor’s homeland, Italy. I wanted to go to Italy for many reasons but above all this, I wanted to experience the food. It was a truly incredible experience and I learned so much about history, culture and my heritage, but what I enjoyed the most was the small restaurants that opened a whole new appreciation for both cooking and eating with seasonal ingredients.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”351″ img_size=”300×300″ style=”vc_box_rounded” onclick=”link_image”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1539657451037{margin-bottom: 0px !important;}”]Everything in Europe is so different than here in the U.S. but the food is truly a unique experience. Meals are created around fresh, seasonal ingredients not by what is on sale in the frozen food section. Although I am sure they exist, I could not even find a frozen department in any of the food markets I stopped into! The flavors are simple and beautiful and delicious. It was important for me to remember that sometimes the best meals come from the fewest, freshest ingredients.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_blockquote font_family=”none”]

To cook Italian means to… Cook with love. Cook simply. Cook fresh.

[/mk_blockquote][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1539657472171{margin-bottom: 0px !important;}”]Since my return home, I have been cooking with that Italian approach of simplicity. The main ingredient, whether a meat protein or a vegetable, should shine in it’s purest form rather than be masked in other flavors. Usually all it takes to create a wonderful, beautiful Italian dish is some extra virgin olive oil, salt, pepper and a dash of an acid. It’s remarkably humbling to cook seemingly simple dishes because you must respect each ingredient to it’s fullest and cook it perfectly. In fact, there is nothing simple about cooking simply.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”350″ img_size=”full” alignment=”center” style=”vc_box_rounded”][/vc_column][/vc_row]