Host Beautifully
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Stella Artois Collectors Series Edition 2 of 4
“When creating a meal or gathering it is always helpful to find a central concept, one that will inspire the food, details and overall feeling of the event.”
J
“Ingredients are the soul and secret to beautifully hosting. They set the stage every time, so keep it simple and fresh. Look around the landscape and farmer’s markets, and look for local ingredients that can make your party beautiful.”
M
uxtaposition
Grant MacPherson
L
ocal
Food52
emories Shayna Batya
I
nspiration
Karen Mordechai
The A-Z of Host Beautifully
“A wonderful way to document your event is by providing communal cameras that are passed out to all your guests. This way they can capture their own memories from the day.”
K
N
ature
Shea Marie
ick Back
“Be the kind of host who prepares ahead of time so that your gathering can be relaxed. One fun way to prepare is gather some of your closest friends to help with the set up—and make the preparations as fun as the actual party itself.”
Athena Calderone
“Entertaining is a multi-faceted undertaking. By juxtaposing complementary textures, flavors and visual elements, you’ll create a memorable evening for your guests that appeals to all of their senses.”
“To add a unique touch to your gathering, turn to nature, like a piece of driftwood, a few potted plants or some greenery from your yard. It’s amazing what beautiful things you can find in your own backyard!”
Visit www.stellaartois.com/en_us/host-beautifully.html for more tips on Hosting Beautifully
The secret ingredient in Tomato, Arugula, and Basil Salad is Stella Artois. It’s mixed with olive oil and red wine vinegar to create a dressing you won’t forget. Toasted bread cubes add a nice touch to the salad, which also includes thick slices of tomatoes, arugula leaves, and torn basil leaves.
INGREDIENTS
PREPARATION
5 ripe tomatoes (sliced thickly)
Preheat (oven) to 350 degrees. Toss torn
2 tbsp Nicoise olives (chopped)
bread in olive oil and toast for approximately
2 tbsp basil leaves (torn)
10 minutes or until golden brown.
4 thick bread slices (torn in bite
Place all ingredients in salad bowl and
sized pieces)
gently toss with 3 tablespoons olive oil,
Olive oil (for bread)
2 tablespoons of red wine vinegar and
2 oz arugula leaves
2 tablespoons of STELLA ARTOIS. Season
3 tbsp olive oil (for dressing)
with salt and pepper and serve.
2 tbsp red wine vinegar 2 tbsp STELLA ARTOIS