EVENT PLANNING BOOKS

Bring out the bowls to bring some sizzle and bells back to your family table. So easy and so wow – Begin by purchasing an artichoke per person. Trim off the thorns, trim off the stems and hull out all if the fibers in the core. In a roast pot, with a lid, pack in the fully trimmed and wash artichokes. By packing them tight, the artichokes will not roll around. Fill the pot with water until half way up the sides of the artichokes. Pour on a generous drizzle of olive oil and balsamic vinegar. Top with a whole lemon rind and steam the artichokes for at least 20 minutes. At the same time boil fresh crab. Extract the cooked crabmeat from the shell and chill. Just prior to serving, drain off the hot artichokes. Place an artichoke into individual bowls. Top with the fresh cooked crabmeat. Top that with fresh Hollandaise sauce! It’s culinary winner. © Kelly McBride Loft

Yes, there are times when we wish to labor a little less. Such an opportunity can be done by turning an average boring delivery pizza into an exciting gourmet pizza. Once your pizza arrives, top it with fresh goat cheese and fresh chopped basil. For a bigger jazz-up, sprinkle it with fresh bacon crumbles. Another concept is to sauté, in olive oil, julienned multi-colored bell peppers. Drain the peppers and sprinkle onto of a frozen pizza. The aroma of the cooking peppers encourages the appetite to the reinvented grand pizza. © Kelly McBride Loft

School has begun and many special occasions occur during the school year. Many birthdays happen while school is session, in addition to multiple impacting days of important testing, performance days, sports day, and days when a boost is needed for a challenging day. With just a little pre-planning, a big impact can be made in your child’s life by opening up a grand lunchbox surprise during those special occasions. In September, many lunchboxes go on sale. Pre-purchase some fun and colorful designs, for those special moments. During a birthday lunchbox celebration day, a new lunch kit stocked full of surprise goodies such a pen with a silk flower topper; surprise (photocopied) tickets to an upcoming performance or movie; a faux fun necklace; a pet “signed” birthday card; and of course, a birthday cupcake will be forever memorable. For big test days, focused performance days, and motivational sports win days, a new lunch kit filled with impowering messages, opens the fun. Add-in power treats and fun items, such as famous quotes from famous people who ascended during times of pressure. These make-a-difference moments deserve different messaging. There are times during all of our lives that we just need a little lift during a challenge. What a brilliant time to capture the moment. With a lunchtime pick-me-up, let the sunshine in by having that child open a lunchbox filled with happy goodies. The surprises will depend on the age of the child from finger puppets to a road map to a favorite destination. Everyone who receives a special package themed lunchbox will feel “the Love” –  and, isn’t that what life is really all about. © Kelly McBride Loft

School is calling and grilling in the backyard helps us to reminisce about the fun-filled summer of 2018. Our backyard grill’s primal call bonds those gathered for tasty treats. Stoke up the fire; but, don’t forget the marinade. Seared protein absorbs the natural flavors from the grill. Go a step beyond by following the knowledge from grill masters. It is all in the marinade for memorable grilling. Most grill masters, generally, will not share their secrets; however, there are some worthy guidelines about seasonings that distinctly impact protein choices. These are my suggestions for marinating. For lamb, use honey mustard topped with rosemary. For fish, use orange juice and sherry. For chicken, use soy sauce, fresh ginger, garlic, pineapple juice, and a touch of orange marmalade. For beef, use red wine or red Vermouth, Worcestershire sauce, garlic, balsamic vinegar, and fresh cracked pepper. (A little balsamic vinegar with meat helps to tenderize the beef.) With shrimp, peeled and deveined, only use a light squeeze of fresh lemon juice. Then, finish the shrimp with a baste of lightly salted butter and fresh herbs. Master your clan’s need for gathering around the fire by planning ahead with your fascinating interpretation of marinade flavorings. Just remember, marinades are to be discarded once the raw protein is set onto the grill and most marinades will absorb into the protein within an hour. All proteins should be refrigerated while marinating. Whole birds will need several hours because it is necessary to turn the bird to cover it with the marinade. A big sealed bag works best to roll a bird. The summer sunset is near and the grilling tools are ready for you to brave the culinary adventure in your backyard. © Kelly McBride Loft

Need some inspiration? Have a creative design/paint session pot luck dinner party to design holiday greeting cards, thank you cards or get-well cards to the nearest and dearest friends. It is the fastest way to snap your crowd into realizing that the holiday rush is just around the corner or that they haven’t been as attentive to a special person in need that deserves a thoughtful card. Provide the cardstock and watercolor paper. Provide the paintbrushes, watercolors and tubes of acrylic paint. Purchase cute scrapbook knickknacks for highlights. Place newspaper on your table setup with the creative tools as the centerpieces. Take bonding at table to a new level as friends gather, for friends who need an uplifting handmade card. Mix it up with the pot luck supper and lucky indeed are the attendees. © Kelly McBride Loft

Nostalgic treats make an attitude difference during the mid-summer sizzle. Summer nay-sayers called it the “Dog Days of Summer.” It is not just the heat; it the phycological impact of knowing that school starts soon and already half of the summer break is finished. So much to do, with so little time. Time for a cool-down, lift up: Black Forest Parfaits. First, bake a chocolate flavored cake mix. This can be baked in advance and frozen for faster assembly with the parfaits. Next, soak pitted Bing cherries in Kirsch, a cherry flavored brandy. Fill tall parfait glasses or retro sundae shake glasses with multiple layers of: vanilla ice cream, crumbled chocolate cake and marinated pitted Bing cherries. Top each parfait with fresh whipped cream, chocolate shavings and a single maraschino cherry. Suddenly, summer’s cup is half-full and not half-empty…while asking for a second helping! © Kelly McBride Loft

Civilization in the Mediterranean region has existed for thousands of years, which is jump start for basic cuisine innovation. There is an old saying that when Americans dig deep they find oil or gas and when Italians dig deep they find lost remains of ancient civilizations.  This evolution of dining led to pasta, a complex carbohydrate, and the inventive Italians added olive oil with delightful seafood from the Mediterranean to create Spaghetti con le Vongole. It is a treasure trove of seafood delicacies with clams and so simple to make. Prepare the pasta al dente and toss it in quality olive oil. Steam your favorite selections of seafood from lovely clams to Branzino fish and squid. In a separate sauté pan, sear cherry tomatoes, cut in half, and sliced black olives. Finish the tomato garnish with pressed garlic, fresh basil, and a dash of balsamic vinegar.  First, layer the seafood variety on top of the cooked pasta and finish with fresh squeezed lemon. Then, top the seafood with an artful row of the seared tomatoes and olives. The Amalfi coast region would celebrate such a feast! © Kelly McBride Loft

‘Tis the season of seeking the sea to cool our senses. It is fun to combine food designs with seasonal inspiration. Fascinate your family and friends with seaside plating concepts. Simply wash a whole cucumber. Then, create a cucumber canoe by carving out the top side and hulling out the inside. Fill the cucumber canoe with chilled chicken or tuna salad and summer’s playfulness entertains. Add another plating dimension by adding a vegetable palm tree. You only need a sturdy long carrot and a green bell pepper. First, wash and trim the larger end off the carrot. Adhere the carrot, vertically, onto the plate with cream cheese. Then, wash and trim one end off the green bell pepper. Hull out the seeds and “feather” cut the open end of the pepper to resemble palm leaves. Just set the green pepper on top of the carrot and you have plated beach retreat complete with a canoe and a palm tree. This dish is seasonally useful during dining or picnics. Sometimes life really can be as simple as a beach. © Kelly McBride Loft

Summertime inspires seafood cuisine concepts. Whether you are at the beach or at home under the A/C, crabmeat is available. For a stunning design and seasonal taste, try my deviled crab. First, it is not necessary to stuff deviled crab back into a shell. Deviled crab can be placed into individual ramekins or plated in the shape of a crab with 2 crab claws topping off the oval shape. The fun and flavor are sourced in the stuffing. Begin with the “holy trinity” sauté of chopped onions, chopped bell pepper and chopped celery cooked in butter. Prepare the fresh breadcrumbs by toasting fresh bread (about a slice per person). Run the toast through the food processer to create the breadcrumbs. Set aside. Into the sauté pan, add fresh crabmeat. Don’t overcook the crabmeat. The idea is for the crabmeat to absorb the flavors. Adjust the seasoning with a touch of red pepper, salt, and chopped parsley. Then, add the breadcrumbs, a little at a time, because you don’t want to overwhelm the crabmeat. Stuff the mixture into individual ramekins or one large casserole dish. Top with fresh Parmesan cheese and bake to serve hot. It may be hot outside; however, your home can be the “coolest” seaside café in the middle of July. © Kelly McBride Loft

So, you seek an entertaining, fun and celebratory 4th of July party. Think Hawaiian! Hawaii is our 50th state and what a perfect time to host a Hawaiian luau. Tiki lights, Hawaii shirts, Mai Tai coctails and Pina Colada slushes set the mood. Abundant floating candles with colorful flora, American flags, and authentic Hawaiian music add to the ambiance. The cuisine needs to include pineapples, Mahi Mahi, pork, and Macadamia nuts. Try my smothered center-cut pork chops: Quick sear the chops and partially bake sweet potatoes. In a large Dutch oven, place pineapple rings on the bottom and place the seared chops on the pineapple. Pour on chicken broth until just covering. Add medallions of partially cooked sweet potatoes (still raw but able to be cut and peel), ginger, bok choy leaves, and artichoke hearts. Seal the Dutch oven tightly and bake at 350⁰F for at least 2 hours. Offer other main course selections in order to add more flavor and fun. Pan seared Mahi Mahi is a grand favorite. Just finish the fish under the broiler or on the grill with some lemon butter sauce and crushed Macadamia nuts. Create your own fireworks with a memorable festive luau! © Kelly McBride Loft

The heat’s on and it’s time for some exceptional cool-down pairings. Try fresh iced mint tea (garnished with a fresh mint sprig) with peeled grapes on shredded crisp lettuce. Then, add the binding grand ingredient – fresh mint vinaigrette. This is an extraordinary combination. For further exploration, try iced orange flavored tea with a lovely salad sprinkled with chilled Mandarin oranges. It is important to keep the flavored iced tea paired with a light fruit-filled salad for the best grouping. Another one of my June favorites is iced blackberry tea paired with a mixed berry salad and poppyseed dressing. The market is full of a spectrum of exciting, colorful and flavorful fruit. The inspiration is yours and it is as simple as the need for cooling comfort during the heat of the season. © Kelly McBride Loft

It’s all in how you plate-up that gives the biggest smiles. For a delicious fresh one-dish chilled meal use a decorative pie dish for each person. This allows you to fill the “plate” with items that won’t ooze off the “plate” edge such as salad dressings because pie dishes have tall edges. Also, this deep-dish concept allows the plating design to be spectacular. My favorite culinary advice for the week, is to use these ingredients with the deep-dish plating design: A quarter wedge of an iceberg lettuce, topped with fresh blue cheese dressing, topped with fresh crabmeat pieces and then topped with fresh blue cheese crumble. In the plate design add: 3 slices of Tuscan cantaloupe and 3 lightly steamed asparagus spears. Decorate with some fresh herbs and your guests will be talking photos before the eat! All is a grand design chilled-down for a gorgeous afternoon luncheon or dinner at the lake. Just try the pie dish technique. It is like a versatile canvas and gives extraordinary culinary creativity! © Kelly McBride Loft

When school is out, there is more time to introduce baking concepts and what better way to start the day than with homemade Kolaches. The dough is easy: combine 1 stick of butter, 8oz. of cream cheese & 2 eggs. Add a dash of poppy seeds, 2½ teaspoons of baking powder, 4 tablespoons of sugar, and 2 ¼ cup of flour. Let the dough rest overnight in the refrigerator, wrapped in plastic wrap. In the morning, roll out the dough, cut the rounds, and fill the centers with orange marmalade or your favorite filling. Bake at 350⁰F for about 15 minutes until slightly brown, but still moist like make a cake. Kolaches are of eastern European origin and this can be your family’s summer heritage baking beginning. © Kelly McBride Loft

Make your dining table a fun place to learn during the summer. Just before dinner begins, print out some interesting mathematicians’ and scientists’ names to place the names around the table. Try Fibonacci (mathematician) or Marconi (inventor) and what each discovered. The conversation will be amazing and educational! Advance the family’s cultural moments by setting out images of art history to guess the artists…and which museum owns the artist work. The table is wholesome place to learn; but, the best part is the family togetherness while sharing the learning experience.

For some reason people expect hot scallops. When the temperature outside heats up, I like to create cold, colorful dishes that are appetizing and appealing. Simply by creating a stunning salad and topping the salad greens with pan seared scallops, chilled, the dish will brighten anyone’s day. Salads don’t have to have lettuce. A great salad can be created with lightly steam asparagus tips topped with cooked crabmeat. Try some boiled shrimp with arugula and see what this appealing combination does for your planning ingenuity. One of my favorites is smoked salmon and capers with gorgeous mixed greens. Compliment the salad choices with a loaf of interesting bread and the salad becomes the whole meal. Who wants to slave over a hot stove in June….Think seafood lover’s salad garden delight. © Kelly McBride Loft