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Come Party With Me: Waterpark Party - Drinks

partysugar — Thu, 31 Jul 2008 12:15:24 -0700

Lately I've been into making cocktails with rum. I'm sick of vodka drinks and have since started experimenting with the Latin libation. For the waterpark party, I plan on mixing up this refreshing rum punch. It looks like lemonade, so if anyone asks what we're sipping that will be our quick reply! This potent cocktail, from the inventive minds of MyRecipes.com, is a blend of rum, brandy, and pineapple, orange, and grapefruit juices. To make it more thirst quenching, I'll float a splash of sparkling water on top.
Get the tantalizing recipe when you, read more.

Ultimate Rum Punch
From Coastal Living magazine

Ingredients

3/4 cup golden or amber rum
1/2 cup coconut rum
1/4 cup apricot brandy
1 cup pineapple juice
3/4 cup orange juice
1/4 cup pink grapefruit juice
Garnish: Limes, sliced

Get more recipes at MyRecipes.com

Directions

Combine all ingredients in a pitcher. Pour over ice to serve. Garnish with lime slices, if desired.

Serves 6-8.
Like the recipe above? Try out some of these other ones:

- Must-Have Margaritas
- Cool Cocktail Recipes
- 10 Fantastic Party Starters
- The Best Seafood Dives from Coastal Living

Print recipe with images | without images

A New Battle Begins Over The Next Iron Chef!

YumSugar — Thu, 30 Jul 2009 11:45:51 -0700

Days before the season finale of The Next Food Network Star - and hot off the heels of another captivating Top Chef Masters round - we've learned more about another foodie reality TV show. After the first successful iteration of The Next Iron Chef in 2007 (alums Michael Symon, Chris Cosentino, and Aaron Sanchez have all become Food Network personalities), the show is returning for a second season on Oct. 4.

This season will purportedly "take the contestants from Los Angeles to Japan to New York to compete in the food fight of their professional lives." Alton Brown hosts once again, with the competitors facing the wrath of three judges: returning panelist and restaurateur Donatella Arpaia, Vogue food writer Jeffrey Steingarten, and sustainable advisor (and Slow Food Nation director) Anya Fernald.

Who will be next to join the likes of Bobby Flay, Cat Cora, Mario Batali, Michael Symon, and Masaharu Morimoto (who just confirmed plans to open his first West Coast restaurant)? I've got my speculations - and I'd love to hear yours below. Find out who the 10 contenders are.

Must-Read: The Summer Shack Cookbook

YumSugar — Tue, 19 May 2009 03:30:03 -0700

In case you hadn't noticed, the warmer Spring-to-Summer weather has put me in the mood for seafood 24/7. In the last few days, I've drooled over mussels and eaten oysters raw and fried at the Oyster Fest. As though someone read my mind, I received a copy of The Summer Shack Cookbook, a compendium of New England shack-style seafood recipes from Jasper White, the chef and owner of the East Coast's Summer Shack restaurants. Don't live in proximity to one of the shacks? You can still have the shore food experience; read more

Must-Read: The Balthazar Cookbook

YumSugar — Thu, 02 Apr 2009 03:30:51 -0700

Even for those of us who don't live in New York, it's hard to ignore the accolades of Balthazar, Keith McNally's world-famous SoHo brasserie that's been perennially packed since it opened over a decade ago.

New Yorkers may think it's still hard to book a rez, but those of us on the West Coast really can't snag a seat for brunch. That's why I was psyched to get my hands on a copy of The Balthazar Cookbook ($24.75). Find out if the book deserves the same reputation as its namesake restaurant when you read more.
Pros:

A comprehensive anthology of France's seminal dishes, from bouillabaisse to cassoulet.
Elegant layout and stunning action shots make this a gorgeous coffee table tome.
Sidebar notes include techniques and suggestions for locating obscure products.

Cons:

With its beautiful red binding, elegant typography, and stylish photos, this compilation of recipes is almost too attractive to use.
Many recipes, such as potato gnocchi or cod with lobster, are not for the beginner cook.
Labor-intensive dishes (like Koulibiac - seared salmon with spinach, lettuce, rice, and mushrooms, all wrapped in puff pastry) seem better off ordered at a restaurant.

Recipes: The book includes all of the classic, national dishes of France. These dishes caught my eye:

Balthazar salad
Salt Cod Brandade
Onion Soup Gratinée
Duck Confit
Côte de Boeuf
Spaetzle
Banana Tarte Tatin

Imagery: More often than not, the recipes include vivid and luscious corresponding photos.

Overall Rating: While not the most practical of cookbooks, this book would be a great purchase for die-hard Balthazar fans, or experienced home cooks looking for a go-to for classic French favorites.

View 11 Photos ›

Stanlee's Secret

partysugar — Wed, 25 Apr 2007 09:12:57 -0700

If you live in San Francisco, have an indispensable budget, and are looking to throw a super memorable party, there is one man and one man only who is capable of getting the job done: event planner super star extraordinaire, Mr. Stanlee Gatti. Stan has spent more than 20 years envisioning the decor of countless high society events with a sense of style that is utterly unique and breath-taking - including the Black & White Ball and several major floral art exhibitions such as the recent ONE at the Conservatory of Flowers. Last week I had the extreme pleasure (seriously I was so nervous he is like one of my idols and there is a character in my novel loosely based off of him) of sitting down with Mr. Gatti in his beautifully light, airy studio in SOMA. When I walked through the front door I was worried I had the address wrong as upstairs is Stanlee's office and downstairs is where the production of designing the look for an event takes place. Downstairs is totally urban with an industrial feel and upstairs is warm and chic - the walls practically oozed luscious creativity. When I asked Gatti about the upcoming trends in party decor, his answer was that of pure confidence and utter genius: I do not know what the trends are because I set the trends. I never look at what everyone else is doing. He only borrows from himself by delving deeper into his history to discover a new way of doing things. A tried and true trendsetter, Gatti sees the world through rose colored glasses literally as he was born with the gift to visually glimpse the world in colors. His infectiously positive outlook, incredible will to translate his ideas from vision into reality, and fun loving attitude make him not only one of the best event planners in the nation, but an ideal human too. For more on Stanlee's way of life and my interview, read more

PartySugar: What colors are popular this year?
Stanlee Gatti: I have a natural instinct for color and see the world in color. The colors I use are based on my own feelings. Right now I love eggplant, reds, purples, blues. The combination of eggplant and red, purple and red. I like to take two colors and mix them differently.

PS: Do the colors generally change with the season?
SG: Slightly, I get some of my inspiration from what is happening in the fashion world, especially from the Japanese designers. I only wear Japanese clothing with the occasional pair of Levi's because they are truly unique and different. Yohji [Yamamoto] and Issey [Miyake] push clothing and design to a place of innovation.

PS: What trends are emerging in arrangements and centerpieces?
SG: Always think in colors first because the color is energy. I do not know what the trends are because I set the trends. I never look at what everyone else is doing, but I've been doing arrangements that are back to the basics: overflowing, jammed flowers. It's a return to the 80's when everything was a little more traditional and using one type of color and flower was innovative. There is a simplicity and form to it all.

PS: What flowers are in?
SG: There is a caste system in which roses, orchids, and lily of the valley are always in, but I love doing funeral flowers at a party. Gladiolus, mums, and carnations can be absolutely beautiful when done correctly. I say never close the doors - if done correctly in the right way anything can be done. I don't believe in framing things in. It's up to the individual to create something that expresses where you are. I don't ever want to be predictable. It depends on how far your mind travels to a different place. Other than that, I've been doing a lot of flowers and fruit, roses and pears in gold tones.

PS: Is there a huge difference between the east coast bride and the west coast
brides? Between the east coast party and the west coast party?
SG: The only difference is in climate. The location and climate of a party obviously affects what the kind of party it is and what it looks like as well.

PS: What was your most memorable party?
SG: The Black and White Ball of '87 because it was the first time anyone had ever blacked out an entire tent before. I loved the way it looked it made it look like space or had the feeling of being in a planetarium because the only light came from underneath the tables. Still there are so many memorable parties. Suzie Tompkin's wedding on the pier was amazing because we virtually took 12 days to build a wooden reception room with murals.

PS: What's your advice to the everyday hostess?
SG: Do small dinner parties and try your best. Do what you think is pretty and what you like. Don't go into it with the mindset of trying to impress, instead put a real interest into the food you make and the flowers you choose.

PS: What's your advice to the bride who wants the perfect wedding?
SG: Perfect: define perfect? A perfect party is a party where everyone has fun. The number one most important thing is that there is fun. Perfect equals fun.

PS: Where can a bride cut costs without it showing to guests?
SG: Mix things and remember not all centerpieces have to be floral. Look at what's important to you and go from there. Make a list of the most important part of your wedding and start cutting from the bottom up.

PS: What was the biggest wedding disaster you have ever had to confront and how did you do so?
SG: 15 years ago in Modesto at one of the Gallo daughter's weddings. We were using a huge pompadour rose and drove the roses up in a refrigerator truck. On the morning of the wedding we realized the flowers had froze and had to buy every pink rose from every florist in the area. In the end everything worked out as it was supposed to. As long as you work it out before the party, everything will end up as it's supposed to end up. For me once the event starts it's all about having fun and no disasters occur.

PS: What is your favorite flower?
SG: I don't have one. Flowers are like colors, I love them all. I enjoy green earth tones because every other color goes with green. But seriously how can you turn your back on anything that comes from nature when there is merit to it all? The other day I saw a dandelion and thought it was the most beautiful thing.

PS: What is your guilty pleasure food?
SG: Without a doubt, chocolate.

PS: What is your favorite restaurant in San Francisco?
SG: I'm a vegetarian and love the Moroccan food at Aziza.

PS: A successful party is…
SG: Fun! A party is only wrecked by the negative attitude of the people in attendance. It's really all about having fun. You could stay at home with a six-pack and be with the greatest group of people and have as much fun as at a huge glamorous party.

For a peek of Mr. Gatti in action, come back tomorrow to check out the images of a dinner he was designing the night of this interview. Click on an image below for a closer look at the inside of his studio.

View 15 Photos ›

Image Source: Pat Johnson

But Won't Your Soda Get Warm?!?

YumSugar — Thu, 07 Feb 2008 01:28:31 -0800

Most of the time I love living here in San Francisco, but occasionally, something pops up that makes me wonder why oh why I don't live somewhere else. Usually it's food related, and this time it's the Col-Pop. The Col-Pop is South Korean based BBQ Chicken's new gizmo that combines a drink container with a food container. Col-Pop could seriously take over the world, but right now they are available on the US East Coast only. Our friends at Serious Eats got to check it out and even made a video and a chart. Be sure to check out all of their coverage, or check out the video when you read more.

Yum Market Finds: Entertain Outside

partysugar — Fri, 18 May 2007 15:38:31 -0700

I'm totally looking forward to doing tons of fabulous entertaining outdoors this summer. At their vacation house, my parents recently got a brand new gigantic deck, so there will be plenty of grilling, eating, and wine tasting under the sequoias. Judging from some of the latest bookmarks over in the Yum Market on TeamSugar, it looks like entertaining outside has been on your minds as well. When the moonlight is not enough to see your food, cast a romantic glow with this hanging candle holder that was bookmarked by SU3. It creates a circle of light and can easily encircle your picnic table's umbrella. Fixing up your patio, backyard, or deck with a chic entertaining space? Get more ideas, just read more

Keep drinks cool with this chic little outdoor ice bucket. Its lovely blue color adds a touch of cool ocean breezes to your patio, even if you live miles from the coast. Thanks for the fabulously fun find crispet1!

Treat your outdoor living space as you would your indoor rooms and add lots of atmosphere with this Moroccan inspired embroidered pouf. Lolipop89 saved this pouf that you can throw on a patio lounge chair to create a loungey, relaxed, laid back feel.

Found a cool kitchen tool, outdoor appliance, or chic cooking accessory? Share them with us all in the Yum Market! To learn how to do so read geeksugar's guide.

Come Party With Me: Welcome Back - Invites

partysugar — Tue, 29 May 2007 06:08:18 -0700

A welcome back party is one of my favorite types of parties. While annual celebrations are always fabulous, a welcome back is about the joyous return of a much missed friend. Whether your sister is coming back from a year long study abroad, or your friend is moving home after graduating from college, a welcome back party is a wonderful way to warmly embrace their move back to your every day life. One of my best friends, Melissa, is moving back to San Francisco after living in Seattle for 2 1/2 years. I hosted her going away and it's only fitting that I host her extravagant welcome back. So come party with me and read more

While a welcome back party can easily be a surprise, I prefer to consult the guest of honor on all of the planning details. First choose the date - picking one that is as soon after their estimated time of arrival as possible. Melissa moves back on June 8 so her party will take place Saturday June 9. Keeping it close means that it will be the first time she sees all of her old friends and family. Next choose a theme: keep things local and use the geography, landscape, and well known monuments as the thread that ties the party together. Now make the invitation. Melissa doesn't know the current home address of each person she wants to invite but she does have their email addresses, so the invites will be sent through email.

To make this invitation you will need:

a map image, preferably with a path of the departure and destination locations (I used the image below)

a computer with photoshop or Microsoft word
images of monuments: I used a drawing of the Golden Gate bridge and another of the Space Needle.

To assemble this invitation:

Drag the three images you will be working with into photoshop or word. You want to remove any unnecessary text so you have room to add the important details of the event.
I used the eye dropper tool to choose a color from the map image and cover the text with balloon shapes.
Next I added text boxes and wrote out the party's information. I used Bradley Hand ITC TT in bold size 18 and 14. Here's what I wrote:

Melissa & Deiter are finally moving back!!
Come help celebrate their return!

Saturday June 9, 2007
6:30 pm
PartySugar's House, San Francisco

please rsvp
415.555.5555
Next shrink the monument images down to fit on the invitation.
Once you have completed it save and send a copy to the guest of honor. Melissa has given my invitation the stamp of approval so I will be sending it today.

If you have not mastered photoshop, you can make an equally cool invitation by cutting out the shape of the region (in this case the western coast of the US) on colored cardstock. Next use thread or marker to draw out the path of their return. On the back of the cutout place the details of the party.