The season is approaching, so here’s today’s recipe for rich and satisfying crab cakes.

Enjoy! -alyce eyster

photo: fulton davenport

You can always rent dining chairs from party rental companies. Or you can start of collection of inexpensive, easy-to-store temporary seating.

You want a nicely made chair that doesn’t take up too much space when stored. Think stackable or folding. Ikea and World Market offer wooden folding chairs, some that even come with slipcovers for a shabby look.

On the more modern side is the fun, stackable Oh! chair from the Container Store.  And for a classic look there is an elegant bamboo folding chair from Ballard Designs. Whatever your budget and style, options abound.

Have a great weekend!

-alyce eyster

I’m craving different flavors now. The vinaigrette I’ve been making lately features Sherry wine vinegar and thyme from the herb garden.

This salad has great mouth feel. There’s the crunch of the carrot and celery, the sharp, tangy creaminess of the Manchego cheese and the toothy Romaine.  This is the salad I usually serve with paella.

Enjoy it! -alyce eyster

photo: fulton davenport

This is a lively, fun and educational event featuring local and national culinary talent, where foodies and wine lovers can enjoy movies, entertaining seminars, cooking demonstrations, wine tastings and chef dinners while sipping the award winning wines of the Dallas Morning News/TexSom Wine Competition throughout.

It begins Tuesday with Cinematic Feast, a screening of Moonstruck at the Angelika Film Center and a multi-course chefs’ dinner inspired by the movie to follow, and goes through the weekend. For more information, schedule and tickets, visit www.dallaswinefest.com.

Don’t miss out!

-alyce

You can always rent tables from party supply companies. But why not just move a casual inside table outdoors? Just make sure the sky is clear if you do so.

Another easy, affordable option is to place a piece of plywood over two sawhorses, then cover with a long tablecloth. Grab some casual chairs and you are good to go.

Have a great weekend!

-alyce eyster

photo: fulton davenport

Enter Farmhouse Delivery, a service that, for a weekly or bi-weekly fee, will bring the market to you in the form of a hand selected bushel of local, organic produce delivered right to your (home or office) door. As I read about it in a local publication,  I thought it sounded right up my alley.

I like the idea of eating what’s in season and supporting local farmers. And I was excited about working these veggies into my weekly menu, trying some new recipes, and flexing my creative and culinary muscles. So I signed up.

Saturday was the first delivery of my membership to Farmhouse Delivery. Leeks, butter lettuce, radishes, kale, greens, cabbage, oranges, carrots, zucchini and more filled the bushel. The wheels began to turn as I pondered menus and recipes for the week. Should I try the spice rubbed, roasted carrot recipe I found online last week? The pizza rustica with the greens? Easy grilled zucchini with fresh herbs from my garden?

Then Sunday morning I get an email detailing what was in the bushel, the farm that grew it, how to store it and suggested recipes. Wow!

I was inspired by the Warm Chevre and Swiss Chard Tart mentioned in the email, but went in a slightly different direction to make it egg-free for my youngest, who is allergic. I made my favorite tart crust from a 1995 Gourmet. I sauteed the leeks from the bushel and put those in the bottom layer of the prebaked tart shell. I topped that with chopped greens that had been wilted in olive oil with a pinch of nutmeg and a few currants. Then I sprinkled it all with Gruyere, and baked it for 30 minutes.

I think going meatless begs for bread and cheese to make a meal more substantial. In addition to the tart, our meatless dinner consisted of salad, kale chips (which everyone loved) and a Slow Dough baguette crouton with goat cheese spread atop.

I’d added the baguette to the original order online. Members are given the option to select meat, eggs, dairy, even prepared foods to add to each delivery.

Farmhouse Delivery was started in Austin by chef Elizabeth Winslow and grower Stephanie Scherzer, and recently expanded to Houston. From the way the produce was carefully placed in the bushel to the informative email with recipes, these women have put a lot of thought and care into Farmhouse Delivery. I couldn’t be more pleased. -alyce eyster

No need to get red wine glasses and white wine glasses. I recommend a glass with a medium sized bulb to accommodate red or white. Look for a price point that will make it easy to purchase more when they break. Check out places like Bed, Bath & Beyond or Target. I got mine at Ikea, and use them every day.

Ditto for dinner and salad plates. Food looks best on white plates and I’ve seen nice looking options at Pier 1 and World Market. If you are in Texas, Acemart is another fun place to browse for partyware and restaurant-grade cooking supplies. Think about getting more salad plates than dinner plates, because those can always be used for dessert as well.

Don’t want to buy? Then borrow wine glasses and plates from friends and family for that special party occasion!

Enjoy your weekend! -alyce

photo: fulton davenport

In the winter months I like to make it with half sweet potatoes and half russet. Several weeks ago I made this dish for a dinner party using Yukon gold potatoes and I have to say, I really liked the result. These potatoes were a tad creamier, not as grainy as a russet.

You’ll have leftovers. I’d say this dish serves more like 8-10. Sometimes I throw in an extra potato or two, if I need to serve more and I always add a few more cloves of crushed garlic, an extra pinch of nutmeg and more Gruyere.

Enjoy! -alyce eyster photo: fulton davenport

Let’s say you have a cocktail party every fall.  At the end of the evening, take note of what is returned to the kitchen, what worked and didn’t work. When your guests have left, count the number of bottles of wine (or other beverage) consumed. Your notes will drive decisions regarding  how much food and wine to purchase the following year, and most importantly, eliminate potential waste. For smaller dinner parties, keeping notes will also help you avoid serving friends the same entree from party to party.

I’ve seen party planning journals dedicated to exactly this purpose, where you can brainstorm on menu ideas, plan seating arrangements, make necessary notes and detail costs. There’s got to be an app for that, where you can upload photos, store  receipts, and keep important phone numbers like caterers, bartenders and musicians. Maybe you’ve tried one? If so, let’s hear about it in the comments!

Whether it’s a pretty journal, a messy file full of floating paper or a cool app, taking the time to take good notes reaps many important party planning benefits.

Have a great weekend! -alyce eyster

Photo: Fulton Davenport

Fresh asparagus and earthy mushrooms really capture the essence of Spring’s bounty. I hope you enjoy this recipe.

Cheers! -alyce eyster

photo: fulton davenport