EVENT PLANNING BOOKS

In Europe, the surge in food and beverage is not created from hours and hours of kitchen preparation; the trending indulgence is for popular caviar and Champagne. Caviar bars are everywhere. Caviar bars are even in the major department stores. How indulging it is to sit at a high bar while Champagne is poured and oh, the delicacies of Beluga, Osetra, Sevruga or Salmon roe are artistically presented with fresh blini, boiled egg white and crème fraiche. How lovely! I like to collect the caviar spoons, too. Each spoon is different since each caviar spoon is uniquely made from Mother of Pearl. Caviar spoons make great gifts; so, whether you are treating your friends or yourself, enjoy the caviar bar indulgence this season! © Kelly McBride Loft

I grew up with community fund raisers. My Dad, annually, was the Chef at the local non-profit Pancake Breakfast. My family has always consisted of early risers and an autumn breakfast featuring Maple syrup, molasses or fruit syrup is guaranteed to bring a crowd. If you have never tried to make homemade fruit syrup, now, is the time to indulge. Try my Strawberry Syrup recipe for your personal crowd pleaser. © Kelly McBride Loft
Kelly’s Homemade Strawberry Syrup
On the stove, in a sturdy pot heat 2 cups of water and 2 cups of caster sugar until reaching the temperature of about 230F. Stir constantly. Stir in 1 pint of sliced strawberries, just as the heat reaches that point. Then, turn off the heat. Pour the delicious hot syrup over fresh hot pancakes! © Kelly McBride Loft

It’s the extra touches that provide visual appeal and make food appetizing. If one simply slides a cooked turkey onto a platter, the bird is plain. If one places a turkey onto a platter and surrounds the rim of the platter with sugar-dusted fruit, whole nuts and fresh herbs, it’s the “voilà” moment before a blessing. As we come to table, we should be thankful and may your Thanksgiving be bountiful and special. © Kelly McBride Loft

I love chilly mornings. The temperature is invigorating. Some of my fondest memories are of my grandparents’ kitchen and the first impact of heat rising from the stove. Breakfast starts the day with a bang, if you are enthusiastic. A wonderful breakfast begins with an omelet. If you are not an early riser, an omelet makes a hearty evening meal, too. So, as the temperature outsides cools down, be inspired by heating up your kitchen with fine food. © Kelly McBride Loft
Kelly’s Omelet Roulade
A good (3 egg) omelet has 2 extra egg whites, per person, and the egg mixture needs to be whipped with an free-standing electric mixer for at least 5 minutes at low speed. That means that 5 eggs will be utilized per person. Add a dash of white pepper and a dash of sherry to the mixture. When cooking the omelet, even if the pan is “non-stick”, spray the pan with non-stick spray before pouring on the egg mixture. Just as the egg begins to heat through. Sprinkle a thin layer of shredded cheese. Then, gently, place a thin layer of smoked salmon on top of the cheese. Gently roll one edge. Finish the omelet off in the microwave to completely melt the cheese. © Kelly McBride Loft

I love an autumn picnic. It allows for inspirational pleasure just prior to the holiday intensity. Pack a canvas with some paint and paintbrushes to absorb the flush of rustic hues or pack some Christmas stationery to catch up at long last on overdue letter writing. I recommend taking some roasted turkey legs for sustenance and wholesome picnicking enjoyment. Simple marinate the turkey legs overnight in a mixture of 1 part soy sauce and 1 part bourbon with 1/4 cup of liquid smoke and 1 large jar of orange marmalade. Roast the turkey legs for 2 hours in a Dutch oven at 400°. Refrigerate the cooked turkey legs and served chilled during the picnic! Ah, the golden glory of autumn! © Kelly McBride Loft

When we consider pairing, food and wine are envisioned. For centuries, European pairing of fruit and fromage (cheese) have been skillfully combined, too. Some cheese tastes better with certain fruit. For example, a pear tart will be greatly enhanced with bleu cheese. I recommend mixing the bleu cheese with a touch of heavy cream with a high speed mixer first. Then, layer the bleu cheese mixture over the sliced pears and bake in a pastry shell. Yumm! Another idea, is to horizontally slice a whole tomato and insert Mozzarella cheese into each horizontal cut. Keep the same shape as the whole tomato and it is a beautiful presentation. And, yes, a tomato is a fruit. Idea three is to bake whole apples, with the core removed but not the base skin, to keep in moisture. Fill the core space with brown sugar and water. Bake the apple(s) for 45 minutes, in a ban -marie. Remove and fill the cores with Swiss cheese. Heat the apples until the Swiss cheese melts and serve hot! One of my favorite fruit and fromage pairing is to fill fresh figs with Port Salut cheese. Oh, what a lovely delicacy! For more pairing ideas, enjoy reading my book: Plan An International Wine & Cheese Party © Kelly McBride Loft

Halloween can inspire culinary creativity. It’s a time to have fun with food. Eggs are so versatile. I recommend boiled eggs with silly fun faces to engage the harvest time creativity for all ages. The boiled eggs can be propped up in ceramic individual egg holders for decoration and display. Cloves work well for eyes. Shredded carrots or red cabbage can be adhered with cream cheese for interesting “hair” fashion. Eggs can be formed into images of owls or hollowed out vessels for colorful appetizers. Just put an abundance of condiments on the table with the boiled eggs and watch the imaginative ideas begin! © Kelly McBride Loft

The rustling of autumn leaves encourages us to nestle into our homes with invigorating cups of tea. There are many flavors and brews that sooth the palate. Classics are predictable; so, I like to create some colorful delights. Fill your teacup with fruit flavors and sip to the season’s change. Many of you may have read my book, “The Poetic Journey of Tea.” Tea varieties offer flavor enhancement. Try my recipe of Spiced Apricot Tea. © Kelly McBride Loft
Kelly’s Spiced Apricot Tea
Brew 4 cups of orange pekoe tea. In a pot on the stove, heat and add 1 cup of apricot nectar and dash of fresh orange zest and 4 ground cloves. Pour and strain into teacups and enjoy! © Kelly McBride Loft

Pumpkin patches showcase agriculture’s artful bright hues with autumn’s finest orange tones. Some of my favorite memories include taking our daughter to the local fund raising pumpkin patch so that she could adopt a pumpkin. Many exciting family moments are enhanced when children are allowed to select their personal pumpkins. Pumpkin carving is traditional; but, interesting options include paint and decorations to make unforgettable faces. It’s the time together that brings the harvest of bonding created by family members. Gather your family and friends and bring autumn to the table with a bountiful bowl of pumpkin soup. You’ll see the harvest happy faces. Enjoy my Easy Pumpkin Soup. © Kelly McBride Loft
Kelly’s Easy Pumpkin Soup
Heat 2 – 29 oz. of cans of pumpkin on the stove. Add 1 cup of chicken stock, a dash of cooking sherry, 1/2 cup of heavy cream and stir vigorously. Serve hot with a sprinkle of nutmeg. © Kelly McBride Loft

As autumn falling leaves gather momentum, the intensity of cheering for one’s favorite football team increases. The most perfect thing for the moment is to create shots of Beer Cheese Soup! It fits the moment and it fits the autumn momentum. Enjoy my recipe and remember you’ll need a funnel to pour the soup into the tall shot glasses. © Kelly McBride Loft
Kelly’s Beer Cheese Soup
On the stove, cook 32 oz. dark flat ale or beer, 3 tablespoons of flour (premixed with a dash of ale to incorporate), 1/4 cup of espresso, 3 tablespoons of ground mustard, 1 teaspoon of garlic powder, 1 teaspoon of cinnamon and a dash of pepper. When thoroughly heated, gradually add 1 lb. of shredded Cheddar cheese. © Kelly McBride Loft

Musical rehearsal sessions at our home are filled with cello and piano duets and across the world those vital practice sessions are dedicated to increasing the repertoires of those talented. Our musical gatherings usually include a small group of friends who are dedicated listeners. All are always hungry. I have some dips prepared. Dips are low maintenance and allow the Chef du Cuisine to play music and the gathered friends to make themselves at home. This is one of favorite dips: Kelly’s Spinach Dip. © Kelly McBride Loft
Kelly’s Spinach Dip
Cook 4 to 6 cups of fresh spinach in boiling salted water. Squeeze the cooked spinach between two plates to remove the excess water. Place the drained spinach in a mixing bowl. Add 8 oz. of cream cheese, 1 cup of Parmesan cheese, 1/4 cup of ground walnuts and 1/4 cup of finely chopped chives. Mix well and served chilled with carrot sticks. © Kelly McBride Loft

Tex-Mex cooking mixes the wholesome fusion of south of the Rio Grande River Valley with the southern heritage south of Austin, Texas. As a 6th generation Texan, I have been cooking this style of food my entire life. To derive the real flavor and avoid the commercialized spice blends, I recommend homemade Tex-Mex. I also have modernized my recipes without compromising flavor. For example, when frying tortillas for enchiladas, I use olive oil. Avocados are full of magnesium and potassium; so, I add avocados generously to my dishes. Plates can be flavored-up and decorative with dollops of Spicy Red Sauce and carefully placed green peas set onto each dollop. Here is one of my favorite recipes: Kelly Mac’s Tex-Mex Stuffed Peppers. Que te diviertas! © Kelly McBride Loft
Kelly Mac’s Tex-Mex Stuffed Peppers
Hollow out a bell pepper per person. Fill each pepper with thin layers in this order: refried beans, a sprinkling of Spanish rice and crumbled fresh pulled pork tamales. Top each pepper with a layer of Cheddar and Monterey Jack cheese. Bake for 30 minutes at 350° F. Remove from the oven and top with diced tomatoes. © Kelly McBride Loft

As with wine, many teas are named by the region of origin. For example, Ceylon tea is from a region which is now Sri Lanka and was formerly Ceylon. Darjeeling tea is named from that region in India. Lapsang souchong named after the Lapu Mountion region in China. Assam tea is from the region of Assam in India. Sipping tea is inspirational but sipping teas from around the world is motivational. It goes from a simple cup to an adventure. So, as the autumn wind stirs a restlessness, steep a cup of exploration. © Kelly McBride Loft

School is back in session but work schedules and school schedules may deplete quality family dining time. One answer is to share lunch themes so that the dinner conversation progresses into a meaningful exchange. Students can easily relate to themes. Help develop a young student’s decision making skills by selecting a weekly or monthly theme. Consider international themes and have the child select a featured country. Tape a map the selected country to the inside top of the lunchbox and pick a menu based on the culture of that country. These teachable moments can enhance the study of geography, nutrition, cuisine and artistic interpretation. An intriguing lunch theme can lead to an interesting dinner table discussion that evening. Weekly theme considerations are holidays; current events; poetry; music history; famous artists; continuing education planning; sports; vacation planning; science inventions; riddle solving; new cars; new airplanes; new phones; new computer programs; the metric system; good books; biographies; good movies; pets and the history of food. Boring thoughtless lunches are out and initiative and ingenuity is in. So, wrap it up with a big positive outlook bow. Think outside the box – the creative lunchbox. Many more creative ideas can be found in my book, School Lunches That Make The Grade. © Kelly McBride Loft

There is nothing like a last hurrah before school begins. A classic fish fry can be made vastly more entertaining by offering beer-battered Cod fish, vegetable tempura and chicken taquitos with a beer pairing. This event design presents three styles of fried fare. A good beer-batter for fish can be comprised of first dusting each with a mixture of 1/2 cup of flour, 1/2 cup of cornstarch, 1/2 teaspoon of salt, 1 teaspoon of red pepper and 1/4 cup of finely chopped parsley. Then, dip the fish into the beer-batter consisting of 1/2 cup of beer, 1/4 cup of melted butter and 2 egg yolks. After dipping the fish fingers in the beer-batter Deep fry the fish until golden brown. A beer pairing is a culinary educational opportunity. The beer pairing can be created from the perspective of beer choices from various countries or the beer pairing can be created by presenting beer choices from light to dark beer varieties. Flights of beer can be offered for tasting possibilities. © Kelly McBride Loft