Interior Appeal – Spring-Summer 2019

EnTERTAINING

Seasonal

Small Plates

SPRING HAS ARRIVED AND IT’S

A GREAT TIME TO CELEBRATE

THE LONGER DAYS OF

SUNSHINE AND WARMER

EVENINGS OUTSIDE DINING

WITH FRIENDS AND FAMILY.

MANY OF US HOWEVER

STRUGGLE WITH THE

“WHAT’S FOR DINNER?”

QUESTION, ESPECIALLY

WHEN ENTERTAINING.

Rather than stressing over the decision of

what we should prepare — vegetarian or

seafood or maybe beef — why not prepare

all three or more in a miniature size?

Think of it as an hors d’oeuvres or mezze

celebration. Paired with some thoughtful

cocktails, the right background music and

plenty of laughter, your guests will leave

asking when’s the next get together?

I would suggest starting the evening

off with a fresh, chilled soup course, per-

haps a cantaloupe soup served in your

favorite glass, followed by some delicious

corn and crab fritters with guacamole. I

personally love shrimp and my escabeche

recipe is delicious and appealing to the

eye. And who doesn’t love a grilled cheese

sandwich? But let’s kick that up a notch

with the addition of some tender beef

brisket. When I’m thinking spring, my

memories immediately take me back to

my grandpa’s rhubarb patch. So, I’ve cre-

ated a cocktail, champagne-based of course,

with the addition of rhubarb.

I hope you take advantage of our Florida

spring into summer and indulge yourself

and friends in beautiful weather and mem-

orable flavors. Entertain deliciously!

by

Chef Jamie McFadden

46 INTERIOR APPEAL | ORANGEAPPEAL.COM