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Spring Entertaining

Bringing It Back!

This month, we are all about the elegance of spring entertaining! We’re mixing mod and memorabilia with updates to old-fashioned favorites — a nifty menu for a party gone retro.

Remember highballs and gelatin molds? Snifters and canapés? We’re all about the vintage approach to the fair-weather fête in The Great Gatsby tradition. Guests will think you had it catered. You’ll think about having another.

Food First — A Simple, but Oh-So-Stylish Spread

No one expects a meal at a casual spring party. Rather, they expect to be treated to some exquisite evening snacks composed of unique couplings or reliably refined ingredients. Get ready to take the deviled ham and stuffed celery, the chicken livers and onion dip to a whole nuevo level!

Antipasti & Charcuterie

Move over veggie tray with ranch dressing. Our Antipasti Bar and Charcuterie are rife with imported specialties like stuffed olives and roasted red peppers, cured prosciutto and sopressata. Served with shavings of fine, imported, aged Provolone and crostini, it’s really hard to fail.

Add to that some other insanely easy pick-up-and-party possibilities like our Market District roasted red pepper hummus served with light, crispy breadsticks or pita, our Market District Brie with fig almond spread, our new gourmet Heat & Eat Frozen Appetizers, and suddenly your party is elevated to a staggeringly enjoyable height with less-than-a-little cooking and plenty of aplomb.

Canapés

These simple finger foods have their history in prohibition, when speakeasies served small bites to patrons to help limit inebriation and help protect the secrecy of their locations. Traditionally containing three parts: a base such as toast or a cracker, the main element and a garnish or sauce on top, they were easy to carry in one hand with a drink in the other — and still are!

Appetizing Amounts

If you’re throwing a party outside of typical meal hours, five or six types of hors d’oeuvres will be sufficient. Plan on each guest eating one or two of each kind. If your party takes place during meal hours, you should serve enough food to constitute a meal. Prepare eight to 10 types of hors d’oeuvres and appetizers, and plan

on each guest eating two to three of each.

Illustration by Britny Trainer

The Cocktail Party

What Can We Get for You?

You’re out to have the best spring soirée, bar none. Or, bar fun! That’s what guests will be saying when you stock your shelves with these incredible syrups, mixers and signature recipes — sophistication and sass in every sip!

ROOT 23 — Simple Syrups with Complex Flavors

ROOT 23 specializes in the farm-to-cocktail movement. Crafters of all-natural, small-batch simple syrups made with organic cane sugar and locally sourced ingredients (whenever possible), their syrups can be used to easily make a unique cocktail or non-alcoholic drink with just a few ingredients! Available in:

• Cherry Almond • Cucumber Habanero • Grapefruit Basil • Pear Rosemary • Vanilla Ginger

NEW! Market District 100% Orange

Juices — Sweet New Flavors See back page for a $1 OFF coupon! Our orange juices take this revered beverage Valencia, Tangerine, Blood Orange and Tangerine-Guava-Mango. With zero added sugar, they are a nice twist on the standard — simply refreshing!

Slightly Spicy Cucumber Mojito

Compliments of Chef Ben D’Amico

• 1/2 gallon or larger pitcher of ice • 4 oz. ROOT 23 Cucumber Habanero simple syrup • 4 small mint sprigs, fresh • 1/2 seedless cucumber, sliced • 2 limes, sliced • • 4 oz. fresh lime juice • • Fresh mint sprigs for garnish

1. Pour the ice, cucumber habanero syrup, mint sprigs, cucumber and lime slices into a large pitcher. 3. Pour rum, lime juice and club soda over ice. 4. Stir and serve with sliced lime and fresh mint sprigs.

Serves 6

Prep Time 10 min.

Nutritional Information (Per Serving): Calories 150, Fat 0g, Sat. Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 35mg, Total Carbohydrate 17g, Fiber 1g, Sugars 13g, Protein 0g, Vitamin A 0% DV, Vitamin C 20% DV, Calcium 2% DV, Iron 2% DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Illustration by Lori Haramia