Stylish Entertaining Archives - Page 62 of 64

Hollywood Bowl Picnic

Summer Evening in LA

Picnic and Concert at the Hollywood Bowl

The Hollywood Bowl is the largest natural outdoor amphitheater in the United States. It is a friendly sociable place where Southern Californians gather to picnic and enjoy outstanding music. Last Wednesday, we thoroughly enjoyed the music of Chris Botti and Orchestra. Chris is an engaging entertainer, refreshingly humble, gracious and funny, not to mention a fabulous trumpeter. He’s my new fav. You can hear him here.

The gates open at 6 PM for the picnickers to set up their tables and enjoy a meal before the show starts at 8 PM. We set up our box then went around to socialize with our neighbors and check out their picnics before dinner.

I spy… Veuve Clicquot Champagne

Our Mediterranean place settings and picnic menu:

Appetizer

Green Olive Tapanade, Dates, Sprouted Flatbread

First Course

Shrimp, Herbed Tomato & Feta

Grilled Ciabatta

Main

Cold Thin-Sliced Beef Tenderloin – Savory & Sweet Mustard Rub

Lemon Caper Aioli

Arugula Salad – Rosemary Vinaigrette

Cannellini Bean, Haricot Verte, Roasted Tomato, Marcona Almond

Dessert

Grilled Apricot

Greek Yogurt, Honey, Chocolate Mint Sprigs

Coffee

Since table setting is one of my hobbies, I get a kick out of some of our neighbors’ tables…

this one is totally groovy!

These gentlemen had a manly setting and a nice bottle of Zin

Adorable little fresh flower arrangement, jaunty table cloth & napkins

Centerpiece is a gourd with sprigs of lavender with sophisticated white linens

After the meal, the chairs are turned around to face the stage, everything is packed up and stored stuffed under our seats, and then…

…we enjoy the show!

Bravo Chris Botti and Orchestra!

“To me, music that breaks your heart is the music that stays with you forever,” muses the best-selling jazz artist Chris Botti when talking about his new album, Italia. “It’s one thing to be melancholy and one thing to be sophisticated, but when you get the two of them together in a way people can relate to, then I think you’re on to something. You want the sophistication to lie in the purity of the sound, the beauty of the arrangements, and the quality of the performances.”

A special thank you to Val, James and Terri for a wonderful evening under the stars.

Pineapple Peanut Coleslaw Alfresco

Summer is here! YAY! Time for alfresco dining.

One of the side dishes that was a hit at this alfresco meal was

The Pineapple Peanut Coleslaw.

Nothing fancy, but this combination of ingredients is a winner.

A small can of crushed pineapple is drained.

Napa cabbage is thinly sliced.

The crinkled leaves give a good texture to coleslaw.

Sliced scallions and cilantro are added.

Equal parts of mayonnaise and sour cream are blended together with pineapple.

Add peanuts and toss. Season with salt and pepper.

Let’s eat!

Where’s the beef?

We’re looking forward a long summer with plenty of grilling and outdoor dining ahead.

How ’bout you?

Afternoon Tea

I attended an absolutely lovely event co-hosted by the 7th Grade Girls and Mothers to honor the graduating 8th Grade Girls at Rolling Hills Country Day School in Palos Verdes, California.

This annual event, which has been taking place for decades, is held at the home of one of our families at Country Day School. This time it was at a beautiful home on the bluff overlooking the Pacific.

The 7th grade girls passed tea sandwiches, little cakes and tarts, and served tea and punch to all the attendees.

In addition, the 7th Grade Girls performed a delightful song for the 8th Graders by Rascal Flatts called “My Wish.”

My wish, for you, is that this life becomes all that you want it to,

Your dreams stay big, your worries stay small,

You never need to carry more than you can hold,

And while you’re out there getting where you’re getting to,

I hope you know somebody loves you, and wants the same things too,

Yeah, this, is my wish.

The girls were darling, as always, and as the 7th grade girls did the serving, the 8th grade girls performed the role of gracious hostesses practicing their conversation skills with the adults. As you can imagine, I also have some adorable photos of the girls which I look forward to sharing with their parents.

Mini Scones were served with Devonshire Cream and Lemon Curd.

Early on, it was a little overcast with the temperature in the mid 60’s. The sun came out towards the end of the event. The view was breathtaking.

I am sending this photograph “Centerpiece Overlooking the Pacific at Afternoon Tea” to Sandi at Whistlestop Cafe Cooking for her Centerpiece of the Month (COTM) event, an event which I have been meaning to participate in for forever.

And apropos of my Afternoon Tea post, today is the 100th anniversary of Mother’s Day. Originally Mother’s Day was marked by the wearing of a single white carnation. Mom may get a big bouquet now, but the sentiment remains the same.

Happy Mother’s Day!

P.S. I love you, Ma.

May 14: Carol at Paris Breakfasts has linked Afternoon Tea in her “Tiny Teapots” post. If you haven’t already, please visit Carol and check out her fabulous watercolor paintings (of which I have 5 hanging in my home).

Passover Dishes Round-Up

Piece of Asch’s photo of Homemade Matzoh Ball Soup. He writes, “This was my favorite course at last night’s Passover dinner with friends.”

Bob’s idea to grill the chicken made this dish superb: Grilled Chicken, Apricots and Meyer Lemon Slices. Orange Honey Ginger Glaze is poured over the chicken and it is reheated during the Seder.

My Roasted Potatoes with Thyme, Parsley and Meyer Lemon Zest. Potatoes are roasted with olive oil salt and pepper then the herb mixture is tossed with the potatoes when they are warm from the oven.

Here is the Famous Tomato Onion Brisket.

It was slow cooked for 8 hours then chilled overnight. In this photo the cold brisket is sliced against the grain and is ready to reheat for the Seder.

Two six pound briskets!

Fat side up, caramelize under the broiler.

Smother with onion and sauce.

For the complete recipe, go here.

Stone’s Vegetable Kabobs.

Stone’s Kabobs were grilled simply with olive oil salt and pepper.

Giz from Equal Opportunity Kitchen made Matzoh Crunchies. She writes, “Matzoh crunchies are so easy to make, and even easier to eat and you’d never know it was made of matzoh.” She gives detailed a step by step tutorial, then “put into the fridge to cool and harden (about 10 minutes) and then break into pieces. You have matzoh brittle!”

Val made Passover Hazelnut Trifle: Passover Sponge Cake, Coffee, Coffee Liqueur, Coco Hazelnut Spread, Toasted Hazelnuts, Whipped Cream

Until next year…

The Passover Seder Table

The Seder Plate: Roasted Egg, Maror (horseradish), Shankbone, Haroset (chopped apples, walnuts, cinnamon with red wine), Chazeret (romaine lettuce), and Karpas (parsley).