EVENT PLANNING BOOKS

The excitement of the Kentucky Derby is generated by the traditions of fine Thoroughbreds, specialty cuisine and a stylish millinery showcase. This year’s race includes a “white” Thoroughbred. For fun, I recommend serving delicious brownies with one square of white chocolate hidden in the stack as a representation of the “white” horse. Burgoo is also a classic culinary favorite. Gather your friends and enjoy the race!
Derby Day Brownies
3/4 cup flour, 1/4 tp. salt, 1/2 cup butter, 3 oz. unsweetened chocolate, 1 cup sugar, 2 eggs, 2 Tbl. Kentucky bourbon, 8 oz. chocolate chips and 6 to 8 oz. chopped pecans.
Preheat the oven to 350 degrees. In a small bowl combine the flour and salt. In a double-boiler, combine the butter and unsweetened chocolate. Cook over a low heat, stirring constantly until the chocolate is smooth and melted. Remove from the heat, add the bourbon and cool. In a large bowl, combine the sugar and eggs. Beat well. Stir in the chocolate mixture and the flour. Add the nuts and chocolate chips. Pour into a greased dish. Bake 20 to 24 minutes.
Burgoo Triple Crown Stew
* Note* Never Mix cooked bones with uncooked bones when preparing a dish. Never mix pre-cooked meats with uncooked meats for one dish. This recipes requires all 3 proteins to be cooked the day before creating the Burgoo stew. By cooking the proteins (meats) the day before the assembly goes faster, which leaves more time for creating specialty items such as drinks and desserts.
The day before bake or boil a hen. When cooked, de-bone and remove the chicken skin. Marinate and refrigerated the chicken pieces overnight in a mixture of Kentucky bourbon, molasses, a dash of soy sauce and ground pepper. If the chicken is boiled, reserve and refrigerate the chicken stock.
The day before braise a beef roast with an onion and a green pepper. Refrigerate the cooked roast, removing the onion and green pepper. Reserve and refrigerate the beef stock.
The day before bake at least 2 veal chops with the rib bones. I marinate my chops in fresh garlic at least 1 hour prior to browning on the stove and then baking. Refrigerate after cooking if done the day before.
The Burgoo Triple Crown Stew
In a large stew pot on the stove, brown in olive oil diced onion, diced celery and diced green peppers. Add 3 slices of bacon and cook completely. Remove the bacon. Add 1 – 6 oz. can of tomato paste, stirring to incorporate. Season with a touch of red pepper. Add 2 crushed garlic cloves. Add 1/4 cup of Kentucky bourbon and a dash of Worcestershire Sauce. Stir to incorporate. Add 1 cup of the skimmed chicken broth. Add 1 cup of the skimmed beef broth. Add 1/2 cup of Malbec wine. Stir well. Add peeled carrots and chunks of tomatoes. Cook for 1 hour. Add salt to taste. Fresh herbs can be added, including fresh mint. Add small new potatoes or chucks of peeled potatoes. (Option: Cooked lima beans can be added.)
Add the cooked, de-boned and marinated chicken (discarding the marinate that is left over from the night before). Add stew size pieces of the cooked roast. Then, add the cooked veal chops. Lightly top off the Burgoo with more refrigerated chicken stock, more refrigerated beef stock and Malbec wine as needed. Cook for at least 1 more hour. The Burgoo needs to be served thick and hot. Serve with cornbread made with creamed corn. Offer Farmer’s Chutney and hot sauce on the side.

St. Francisville, Louisiana hosts a beautiful May Festival. It’s a lovely sight to see the girls, in lace dresses, tethered to colorful ribbons that are attached to a large pole. They artfully weave the ribbons in the breeze until the Maypole is criss-crossed with lively hues.
When hosting a May event, I recommend a Maypole dessert. Attach colorful ribbons (one per person) to a “wedding cake” pastry column. This pole, when decorated, will be the centerpiece.
First, attach the ribbons to the top of the column with a glue gun. When attached, the ribbons will twist down to dessert plates. Next, attach small clumps of silk flowers to each of the “free” end of the ribbons. This will hold the ribbons in place on the dessert plates.
Third, attach a ribbon bow to the top of the column.
Last, after baking or buying your favorite cake, cut a hole in the middle of the cake. Put the cake on a cake board. Insert the column into the middle of cake and secure the column with florist adhesive. The adhesive should be pressed onto the CARDBOARD CAKE BOARD LINER that is on top of the cake plate. When the column is secure, twirl the individual ribbons to each dessert plate. The dessert is the beautiful springtime Maypole centerpiece!

I can’t resist a celebration – I wrote these Haiku poems to carry with me on April 26…

Open arms to friends
who need to share a concern.
Trust always listens.

I hold out my hand
finding femininity
in my fine teacup.
Kelly McBride Loft

Follow the seagulls to a nautical emersion. The fishing town of Hastings, Sussex, Great Britain off the coast of South England expresses the splendor of the sea. This maritime moment bonds the picturesque Channel with the culinary seaside selections. As the seasoned fishermen store their reliable nets in colorful wooden storage structures along the coast side, local chefs and fish mongers offer their best. Sidewalk vendors offer cooked seafood or fresh raw seafood to go. Try classic fish and chips, coquilles or Dover sole while the sea breeze fills the air with oxygenating freshness. Cackling and curious seagulls monitor the sea and its visitors for they are the purveyors and the masters of the seacoast. It is their domain and we are only the guests to their sumptuous sea party.
Dover Sole Amandine
In a skillet on the stove, lightly sear the delicate filets of Dover sole on both sides in butter.
Remove the sole. Deglaze the pan with dry Sherry. Add a half stick of butter, a crushed garlic clove and 3 tablespoons of fresh lemon juice. Reserve.
Line the bottom of a baking pan with sliced oranges. Place the seared sole on top of the orange slices. Drizzle half lemon butter sauce over the fish. Top the fish with chopped fresh herbs. Bake the sole for about 10 minutes at 350 degrees, until done. Then, top the fish with almond slivers, the remaining lemon butter sauce and broil for 1 minute or less to brown the almonds. Serve hot.

April Crocus flowers can bring sunshine brightness to your signature dishes. Did you know that saffron is derived from these beautiful flowers? Saffron flavors fish, chicken and rice well. A classic favorite is Paella. Originating in Spain, this dish has many variations that can be found from The Royal Edinburgh Military Tattoo festivities in Edinburgh, Scotland to variations in Dubai, UAE where saffron and seafood are plentiful.
Paella
1. Clean 1 ½ cups of Chicken Tenders by removing the sinew.

2. Sauté the Chicken Tenders in ½ stick of butter with 3 crushed garlic cloves, diced shallots, 1/2 cup of diced carrots and 2 slices of bacon in a Paella pan. Add a touch of olive oil as needed. When the chicken and bacon are cooked, add 1/4 cup of Portuguese port wine.

3. Clean the Mussels, Calamari and Shell-on Shrimp. Add to the Paella pan.

4. Add 4 chopped Roma tomatoes and 1 cup of artichoke hearts to the Paella pan.

5. Add 1 ½ cups Mahatma Rice and stir in ½ teaspoon of Saffron

6. Add 3 cups Chicken Stock & drizzle with a touch more Port

7. Top with Bay Leaves, chopped Basil, Paprika, Salt & Pepper

8. Cover and slow cook. Refrain from opening the lid for 45 minutes unless you think the dish is overheating. Remove any unopened shellfish shells before serving. Add ½ cup of frozen peas.

Easter’s spectrum of color reflects the beauty of a springtime sunrise. Easter creates significant generational family bonds. This is a joyful celebration. Enhance the family moments with egg-cellent cuisine. Think color! Hard-boiled eggs have great versatility.
Spring Green Eggs; Artist’s Palette Eggs; Eggs La Russe; Classic Deviled Eggs and Egg Salad all are enjoyable.
Spring Green Eggs are so easy. Just slice hard-boiled eggs in half. Place the egg halves face down. Glaze with creamy Green Goddess Dressing and top with finely chopped Pistachio nuts.

Artist’ Palette Eggs Create a colorful spectrum of eggs by filling the center of hard-boiled eggs with a selection of finely chopped tomatoes (mixed with Balsamic Vinegar), herb cream cheese and deviled style for red, green and yellow expressions.

“Eggs la Russe” are eggs created in a Russian style. The hard-boiled yolk is mixed with a touch of Thousand Island dressing and topped with caviar.

Kelly’s Easter Brunch Eggs
The ease of this recipe is that the fresh salmon can be baked the night before. Before baking, sprinkle the fish with Balsamic vinegar & pepper.
Bake a fresh, skinned, salmon fillet at 350 degrees for 30 to 45 minutes. Refrigerate the cooked fish. The next morning, crumble the salmon into a bowl. Line small ramekins with plastic wrap. Into each ramekin, put in a layer of avocado (mixed thoroughly with sour cream) and then a layer of salmon; then alternate the avocado mixture again. When serving, simple invert the lovely towers on a plate or a serving platter. Top each tower with a poached egg.
Cheerful birds herald spring’s arrival as the pleasantly of the dynamic holiday is celebrated. Your table is your artist’s palette and color abounds with creativity.

April 1 in the United States is known as April Fool’s Day. Since the 16th century, the French have had their prankster holiday known as Poisson d’Avril – the Fish of April. Their participation of humor on this day may very well have inspired our tradition. The legend began in the mid-1500’s when the calendar was adjusted to begin in January not March. Some rural areas did not hear the news in a timely manner or did not wish to change the calendar. So, the jokes began to reform the non-participants. Jokes and pranks with fish were played on those using the old calendar system.
It’s no surprise that cruising the world’s oceans gives one a special opportunity to visit famous ports offering wonderful fish dishes. Recently, Michael and I dined in a quaint outdoor cafe in the “Fish Market” section of Istanbul, Turkey. Table to table cheers of delight could be heard as whole, salt-crusted, fish was presented. Whole fish presentation is dramatic and appetizing. To celebrate the light-hearted holiday of Poisson d’Avril, I like to serve fish. I also buy small plastic fish and float the fish in bowls in odd places in the house to give friends and neighbors a chuckle. It’s the one time of year that culinary considerations can take some liberties and be just fish silly with creativity.
Mediterranean Salt-Crusted Fish
Use a baking sheet the length of the selected whole fish that has be cleaned and has had the scales removed. Line the baking sheet with baking Parchment paper.
In a large bowl, mix 2 to 4 egg whites with 1/4 to 1/2 cup of water and a dash of Sherry respectively for a 1 lb. fish to a 3 lb. fish. To that mix 3 cups to 6 cups of Kosher salt, respectively. Put half of the salt mixture onto the Parchment paper.
Fill the fish’s cavity with lemon or orange slices, a rosemary sprig and a basil sprig. Drizzle a small amount of Sherry into the fish’s cavity. Rub the fish with olive oil. Set the prepared fish on top of the salt mixture. Cover the top side of the fish with the remaining salt mixture, which encases and seals the fish.
Bake the fish about 30 minutes to 45 minutes at 400 degrees until the fish is cooked. Remove the fish from the oven and flake off the salt. Serve with a lemon butter sauce.
This delicious Mediterranean style fish will tickle a fancy for you and surprise your guests.

I feel that the most prolific flower garden in the world can be found at Keukenhof Gardens in Holland. It surrounds one with glorious color and nature in all of its brilliance. A spectrum of tulips abound. This bulb growing paradise beckons travelers to this annual celebration. Hot pea soup is served just outside an authentic windmill as happy people are awed by the outdoor delights.
Bulbs are a wonder of nature. A root bulb may remain dormant and can sprout with proper care. Some bulbs are edible such as shallot bulbs or fennel bulbs. The aroma, with the likeness of anise, fills the air when fennel is boiled. Fennel is a table favorite in our home.
Caramelized Fennel
Trim the fennel bulbs, leaving the bulbs whole. Boil the fennel bulbs, covered, until tender, for about 20 minutes. Drain. Slice the cooked fennel bulbs into halves, lengthwise. In a skillet, sauté the fennel bulb halves in butter and honey. Sear each side until caramelized. Serve hot.
Don Quixote saw giants when he viewed windmills. Let Holland’s giant gift of bulb generated flowers forever lift your spirits and fill your imagination with its canvas of artistic color.

Many French countrymen have a name for the combined gifts from the earth – terroir: the combination of climate, soil type and topography. This is because wine grapes absorb those characteristics from the earth. American Native Indians never considered the precious earth “dirt” since the earth’s soil is not dirty. Clearly, our sustenance comes from the earth not from “dirt.” Urban growth makes it is easy to lose sight of the simplicity of that connectedness. Michael and I live in the city and we love our herb garden. It is low maintenance and it helps to keep my kitchen skills rooted to reality. Plant some basil, dill, mint, oregano, parsley, rosemary and thyme. By cultivating fresh herbs you can transform your kitchen character into a place to grow, learn and taste.

Basil is very versatile since it can enhance tomato dishes and potato dishes. Even a plain potato salad comes alive with flavor when chopped basil is added. A refreshing Testarossa alcoholic cocktail is created by mulching basil with strawberries and adding vodka.

Dill flavors fish and chicken well. Variations can include the enhancement to vegetable dishes and canapés.

Mint can be added to a sauce for lamb. It is wonderful when chopped and then used as a topping for fruit. The Mojito alcoholic cocktail utilizes mulched mint as the main ingredient. Mint tea, either hot or cold, is delightful.

Oregano is best known for flavoring Marinara sauce but did you ever think of adding oregano to dishes that are made with chicken, lamb or fish?

Parsley is extremely versatile and popular. From garnishing to its vitamin richness, parsley improves the food. Even parsley tea can be enjoyed.

Chopped rosemary can flavor biscuits and scones. Poached or baked fish absorbs the flavor of rosemary well, too.

Thyme creates a distinctive taste for chicken dishes. Try adding it to pork loin, lamb chops or shrimp.

Bouquet Garni is a French cooking term used to describe a bundle of fresh herbs that are tied together to add flavor to braised dishes, baked dishes and soups. By tying the herbs together with cotton string, the bundle can be removed easily upon serving.

Springtime serves as an exploration of home-grown freshness from the garden to the kitchen. Produce a glorious garden of herbs to yield the character of your kitchen.

Recently, Michael and I visited Dublin, Ireland and discovered the inspirational St. Ann’s Church off of Grafton Street. What was most memorable to me were the loaves of bread respectfully positioned to the left of the altar on “The Bread Shelf.” The bread, which is changed daily, is a reminder of the of the parish’s historical response to the deprived and hungry during the times of food shortages. “Since 1723, at the bequest of Lord Newton of Newtown Butler, charity still exists. Any person may remove the bread without hindrance or risk of question.” The Irish have a deep rooted understanding of how starvation can effect a nation.

Potato recipes have become a lasting legacy for Irish traditions. From traditional “Irish Breakfast” Potatoes to Potato and Leek Soup we enjoy the versatility and wholesomeness of the potato. Here is one of my favorite recipes:

Potato and Leek Soup
4 large Potatoes, peeled
1 Leek
quarter stick of Butter
Watercress

Thinly slice the leek and cut the peeled potatoes into chunks. Boil both together until tender. Drain. Cover the cooked potatoes and leeks with cream and slowly bring to a simmer. Add a quarter stick of butter, salt, pepper and 3 tablespoons of finely chopped watercress leaves. Serve hot and top each bowl with a clump of watercress as garnish.

As we celebrate the brilliance of St. Patrick may we also toast to the bounty that fills our own tables.
* The quote reference above is from St. Ann’s Church literature.

Let the picnic spirit uplift you in conjunction with the breezy March winds. Pack a kite and colorful food for an entertaining day outside. Enjoy a Caprese Salad – tomatoes and mozzarella cheese. Another colorful salad is multi-colored pasta tossed with Italian vinaigrette dressing, frozen diced vegetables and feta cheese. Try Pâté Rounds made with chicken liver mousse. (The recipe can be found below). Chicken salad tastes wonderful when mixed with mango chutney. Include a cheese tasting. Simple wholesome fresh fruit is delightful for dessert. Share the sunshine moment and a bottle of good wine with a loved one to celebrate spring’s beginning.
Pâté Rounds
CHICKEN LIVER MOUSSE: Sauté 2 cups of chicken liver by frying the chicken skin with the chicken liver. When done, let the liver cool. In the food processor, add liver, 2 tablespoons of brandy, salt, pepper and finely processed onion. (Option: After the mixture is processed, add the white of a grated boiled egg.) Refrigerate overnight. Before the picnic, hollow out a round of French bread and fill the bread with liver mousse.

Every four years, celebrations can occur on behalf of disenchanted single women. The day is February 29, during a leap year. We as women have patiently waited for centuries for men to ask us to marry us. Since February 29 doesn’t occur every year, this calendar disruption gave an opportunity to challenge the norm. Whether good-hearted humor or serious intent, throughout centuries past, women have contemplated the right to let their hearts be known.
It may have been the Irish legendary request of Brigid of Kildare to Saint Patrick in Ireland to look out for the interests of single women on this day. Some historians believe that since February 29 was not a regular calendar day it was not considered to be part of the regular laws in centuries past; hence, the liberties. There are many discrepancies to the exact details but the theme remains true to form for women’s rights to ask a hand in marriage on February 29. Al Capp created a comic strip “Li’l Abner” in which similar thoughts for female leadership are portrayed. This is part of American folklore but it is not designated to the date of February 29. Still, the traditions highlight women’s rights.
From my prospective, as a Chef, I find it fascinating to research the historical folklore and then create inspired menu items for fun teachable moments. Personally, what I have found to be true is that the person who is of interest will appreciate truly good food. Prepare food from the heart and the love will reign true.
Another international celebration takes place this week in Hollywood with the movie awards. With its red carpet soiree and glamorous attire, may I suggest celebrating with Kir Royal cocktails and Strawberries Romanoff. When selecting a party theme, consider the movie settings such as Paris or Hawaii. This will help to define the menu. Give a party award for best dressed, too. The light-hearted fun will create a memorable event for celebrating friends.
Kir Royal Cocktails
Pour a small portion of Crème de Cassis into a champagne glass and top with your favorite champagne.

Strawberries Romanoff
Soak the washed strawberries in orange juice and Cointreau. Top with fresh whipped cream that has been sweetened with sugar cubes rubbed onto fresh orange skins to absorb the zest. I use 4 sugar cubes covered with the orange zest and a touch more sugar to taste. Whip the cream until stiff peaks form.

“Laissez Les Bons Temps Rouler!” “Let the Good Times Roll!”
Mardi Gras is a multi-generational celebration that is traditionally held prior to or on “Fat Tuesday,” the Tuesday which is prior to Ash Wednesday. Begun in Europe centuries ago, major celebrations can be found throughout Europe, South America, Canada and the United States. Theme orientations include French, Venetian, Brazilian, Caribbean and Creole. In the British Isles, a tradition know as “Shrove Tuesday” is celebrated with the indulgence of eating pancakes. Many celebrate with lively masquerade parties. When planning your Mardi Gras soirée, creativity can be highlighted. A traditional cake is called a King Cake. For more fun, shape a Pavlova Cake to form a mask shape before baking. The top the cake with whipped cream and colorful fruit. The original recipe was created by Australian chef, Herbert Sachse, for the ballerina Anna Pavlova in 1935. This is a wonderful variation on the theme.
Orange Flavored Pavlova

5 to 6 egg whites
pinch salt
1 cup sugar (super finely ground is best)
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 teaspoon orange extract
2 level teaspoons cornstarch (sifted)
Beat the egg whites with an electric mixture until stiff peaks form. Slowly beat in the remaining ingredients.
On a cooking sheet, lined with parchment baking paper, shape the meringue mixture into a mask shape. Bake at 300 degrees on the middle oven rack for about 10 minutes. Turn off the oven and let the Pavlova cool with the oven door propped open.
When cool, top with fresh whipped cream that has been sweetened with sugar cubes rubbed onto fresh orange skins to absorb the zest. I use 4 sugar cubes covered with the orange zest and a touch more sugar to taste. Whip the cream until stiff peaks form.
Top with Grand Marnier Flavored Fresh Fruit
In a pot on the stove, mix 1 cup of water with 1/2 cup of sugar. Add 1/4 cup of Grand Marnier (or to taste). Simmer until a syrup consistency forms. Just before serving add fresh blackberries, blueberries and strawberries and coat for about 1 minute. Let cool. With a slotted spoon laden on the fresh fruit on top of the whipped cream coated Pavlova.
For Decoration, orange curls can be added on top.

Raise a glass and toast to love and relationships. Dining is synonymous with relationship building. It may be as simple as breaking bread or elaborate candlelit culinary excitement. When food is shared, a bond is established. This week we celebrate Valentine’s romanticism. May you be able to share your finest moments with someone you love, someone who cares or experience a quality conversation with dining ambience.
Cherries Jubilee is a dessert first created by Auguste Escoffier between 1887 and 1897 in honor of Queen Victoria. This flambéed dessert is sure to delight those gathered for an fine Valentine evening.
Cherries Jubilee
1 – 15 oz. can of Bing dark sweet pitted cherries or 1 lb. of pitted fresh cherries
1/3 cup of Blackberry Currant Jelly
4 tablespoons of syrup drained from the canned cherries
1/4 cup of Brandy
Vanilla Ice Cream
Drain the cherries and reserve the syrup. Melt the jelly in a sauce pan (or chafing dish). Stir in the cherries and 4 tablespoons of the syrup. When ready to serve, heat the cherry mixture in a chafing dish and flambé with 1/4 cup of Brandy. When the flame burns down, ladle the cherries over vanilla ice cream.

Go for a touchdown pass beyond chips and dips. Finger food fans will be won over with the extra points scored with southern hospitality menu.
Fresh Salmon Cakes
(The night before serving, bake 1 lb. skinned fresh salmon sprinkled with balsamic vinegar and pepper at 350 degrees for 35 minutes. Refrigerated just after cooking.)
Crumble the cooked fresh salmon into a large bowl. Add 1 onion that has been peeled and finely ground in the food processor. Add 2 eggs. Make fresh bread crumbs from 3 to 4 sets of TOASTED hamburger buns that have been run through the food processor. Add the bread crumbs and add chopped basil and chopped parsley, 2 tablespoons each. Season with celery salt and pepper or red pepper, as an option. Form into patties and pan fry the patties. Serve with red sauce made from ketchup and touch of horse radish.

Vegetable Cakes
Shred 6 peeled zucchini. Shred 2 Russet potatoes. Shred 6 peeled carrots. Mince 1 peeled whole onion in the food processor. In a large bowl, mix the vegetables together. Add 1 to 2 eggs and 4 tablespoons of cracker meal. Add a pinch of salt. Mix all ingredients together and form into patties. Pan fry the patties.

Kelly’s Cole Slaw
In the food processor, shred a red cabbage (sometimes called a purple cabbage). Shred half to a whole red onion (depending how you like the onion seasoning). Mix the cabbage and onion in a large bowl. Add a pinch of salt and coat with Cole Slaw dressing. Add 3 diced Red Delicious apples into the mixture. Add 1 cup of chopped pecans. It’s colorful and delicious!

Boiled New Potatoes and Quartered Corn on the Cob
Give the new potatoes a 20 minute head start in the boiling water with 1 teaspoon of Crab Boil seasoning added to the water. Add the quartered corn on the cob to the pot for a southern hospitality side dish.

German Chocolate Cake Cupcakes
Game day is fortified with life’s favorite winning tastes. The notable part about German Chocolate Cake is that the icing makes the unforgettable taste. Here is a recipe for that wonderful icing:
German Chocolate Coconut Pecan Frosting
1 – 5 oz. can of evaporated milk
1 cup of sugar
3 beaten egg yolks
3/4 stick of butter
1 teaspoon of vanilla
Cook and stir until thick, about 12 minutes. Add 1 and 1/3 cup of shredded coconut and 1 cup of chopped pecans.