Host Beautifully
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Stella Artois Collectors Series Edition 3 of 4
The A-Z of Host Beautifully
ersona
“When it comes to hosting, it comes in handy to have a secret recipe. That one legendary dish that becomes infamous, a dish that no-one will pass on your invite.”
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Benjamin Heath
uiet Conversation
“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.”
Daniel Joly
Robert Spector
tella Artois
“A memorable night doesn’t start when the guests sit down; it starts when they walk in the door.”
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John Legend
Eugene Tong
“What will you wear to your event? Whether you dress up or dress casually, all that really matters is that you like what you’re wearing.”
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R
ecipe
“For many generations in Belgium, there has been a long-standing romance between beer and cooking. I believe that using beer in Belgian cuisine is equivalent to wine in French cooking or olive oil in Italian cooking.”
T
ravel
Uber
O
utfits
“Think back to the last time you felt truly transported. Chances are, it didn’t require a passport. Just good company. That’s why creating memories with friends is at the heart of hosting beautifully.”
Visit www.stellaartois.com/en_us/host-beautifully.html for more tips on Hosting Beautifully
A Seafood SoirĂŠe with Stella Artois is the ultimate ending to a sunny beach day with family and friends. Stella Artois is nice and mild in this dish, which is great because you really want the sweet flavor of the lobster to shine through.
INGREDIENTS
PREPARATION
4 1 to 1 lb live lobsters (or thawed tails)
Place lobsters (or tails) in a steamer basket or on a rack several inches above the bottom of the pot. Put the clams into a cheesecloth bag and place on top of the lobsters and then add Stella Artois. Check periodically and add more Stella Artois if necessary. Cover and steam approximately 20 to 25 minutes or until lobster tums bright red and clams have opened. Serve with melted butter.
2 lbs little neck clams 6 bottles STELLA ARTOIS 2 cups melted butter combined with 1 tbsp lemon juice