Around the World in a Night w/Butter and Friends!

(video w/music below)

So, it’s official, I made it to round 3 in Project Food Blog! Thank you, muchas gracias, domo arigato, merci beaucoup…Yeeee haw! Woot Woot!

This made for a crazy fun week. Not only did I get to run the Merrell Down and Dirty Mud Run (consisting of running, mud swims and obstacle courses), but also I got to celebrate and host a wonderful party for my friends. From a luxury dinner party to arm crawling in the mud on my belly all in one week – Now that’s livin’!

So the direction this week that will help us get into the next round is: Host a luxurious dinner party where your guests will discover new tastes and exotic flavors.

Words of Wisdom and Planning
I called on my friend Fran for some words of advice for entertaining. He throws dinner parties at least once or twice a month. 

He said just keep these three things in mind:

• Prepare as much in advance as possible
• Keep the drinks flowing (w/ or w/o alcohol)
• Keep It light 

Okay, aside from food and friends, what about the luxurious part? My very generous friend Larry offered up his apartment for our fine dining experience located on Central Park West overlooking the park which was centrally located for all of our guests.

So all in all, it took about 5 days to: plan and create the menu (Saturday and Sunday), shop different stores for ingredients, flowers and wine (Monday and Tuesday), do prep work, bake and marinade (Wednesday), arrive at Larry’s with several bags, cook dinner, assemble, finish dessert and throw the party (Thursday)!

Ring a Ding Ding – Mornin’ Larry!
I don’t think he believed me when I said 8:30 AM, because when I arrived he answered the phone and said, “You’re here already?” And then he just started laughing, “I’ll be right down…”

I was very excited and bubbling with energy. I am sure that he could have done with a little less cheer so early in the morning, but I just couldn’t help it – tonight was the big night!

He started up the coffee maker as I emptied my bags and rolled up my sleeves to get to work. Larry visited with me after work, helped me navigate his kitchen and set the table…

Around the World in a Night w/Butter and Friends! 


I created a menu that would work together, yet span the globe in food and drinks. Whether it is from the dish’s heritage or where the ingredient’s cultivation originally began. So, here is the menu (and a shout out to Foodbuzz and Project Food Blog’s sponsor):

So, without further ado, let the festivities begin!

Cayenne Fizz – Coming right up

Ooh, It’s Got A ‘Lil Kick To It! 
Jeff said that a really good party means there is a really good selection of drinks. We had a great recipe for Pisco Sours and Chet found two recipes that he wanted to contribute to the festivities as well. You can always count on Chet to find something different and worldly. So next thing you know, we had a volunteer to make these delicious little zingers – wowee! Everyone fell in love with this Apricot Cayenne Fizz. So much in fact, we never actually got to the other two!

I think after awhile, Chet started getting a little heavy handed with the pepper, because my throat started to burn just a little…ha-ha. Ya gotta’ love Chester.

Cheese Anyone?
How about something new -Homemade Boursin Cheese. I made this delicious combination of soft cream and Swiss cheeses mixed with fresh herbs, garlic, lemon and a hint of Tabasco

• Sage Derby – Mild, semi hard cheese with sage giving it a unique and minty flavor
• Blue Castello from Denmark – This had a mildly spicy flavor with a smooth, texture similar to Brie
• Gouda Parrano – This is best described as mild and nutty, salty and sweet with a semi-firm texture
• Lady Apples

The night had certainly started. Everyone was relaxed, talking and laughing while a great music list played on the speakers that were tucked in every corner of the apartment. Perfect. Chill dinner party music that included artists like Moby, Mary J. Blige and Sade.

Arugula, Fennel, Apple, Mandarin Orange, and Pomegranate Salad

Time to Plate the Salad, Pour the Wine and Serve! 

Now that our bellies were teased and taste buds were sparked (literally)…let’s eat! This was a light fresh salad, which included a fusion of flavors with ingredients native to Europe, the Middle East and Asia.What a good time…feeling loved by all -

Getting A Little Personal

It’s important to tell the people you care about, what you love most about them. So I wrote each of my friends a personal note and wrapped them around the stems of their wine glasses to read before we started dinner…

And Now for the Boeuf Bourguignonne! 
“Yummy, yummy, yummy, I've got love in my Tummy…” These tender cubes of beef were slowly braised in a light, dry red wine and flavored with garlic, fresh herbs, carrots, and mushrooms. As you may already know, this is a classic French recipe. What a great way to kick of our fall season.

I have no idea what inspired this reaction…lol. Good Times…

And for Dessert…
Oh My, I Am in Love With This Little Aussie

Lamingtons

Yes, we found more room. I mean, look at these, we had to!

These moist little sponge cakes were coated in a layer of chocolate icing and then rolled in coconut. I served them with fresh whipped cream filling and then topped with a warm rich chocolate sauce. I found out that these are a traditional Australian dessert that is often served during Christmas (and recently told all year long). I like this tradition!

Oh Yes I Did… 
In the spirit of our competition, I just had to make Buick logo shaped Butter cookies. These were the treats to send everyone on their way…and a little creative product placement as a thank you to our sponsors.

Please Vote Me through to the next round - Pretty Please!
Voting Open: October 4 - October 7th

Here is a little video highlighting the entire event!

Live life as much as possible!

Love, Butter