Entertaining Colorado Style!
Throw a Summer Party Inspired by the Americas!
Denver will abound with fun and flavor this July in celebration of the Biennial of the Americas, an international event that pays tribute to the arts, music, food and history of our great hemisphere. Gather your own guests for a summer gathering to celebrate life in Colorado.
Chef Roxy of Tony Rosacci’s Fine Catering, recently dazzled partygoers with a tantalizing array of hors d’oeuvres created with the Biennial and summer entertaining in mind.
Entertaining Colorado Style is a state of mind. Whether a dinner party for 8 or drinks for 50, giving a party doesn’t have to be intimidating, stressful or exhausting. With the right planning, an outdoor fete can be, simply put, entertaining for both the party giver and guests.
For More Information on citywide Biennial events in July: www.Biennialofthe americas.org
The Invite -- A party isn’t official until you invite the guests. Ranging from a quick phone call to an e-mail or beautifully printed or engraved card, all invitations serve the same purpose: they get guests excited for a good time. Looking forward to a great cocktail party is part of the fun. Coupled with the fact that everyone is overbooked these days, send invitations well in advance and be as specific as possible. The role of the invitation is to convey facts so include: reason for the party, date and time, location including map or directions for guests who have not been to your home, an RSVP line with phone number or e-mail address, and any other relevant information. If it’s cocktails: “You’re invited for drinks and hors d’oeuvres.” That way, people won’t be expecting dinner. If it’s a birthday, “Please join us for cake and champagne” to celebrate Jane’s 30th.
The Guests -- Mixing guests of different ages and even generations can spice up the dynamics. Encourage plenty of lively interaction by inviting friends from different areas of your life, some whom have met and others who have not. Blend couples with single people.
The Flowers -- Often the simplest arrangements are the most beautiful. Keep things streamlined, monochromatic or a few shades in a simple palette. From creating a quick and charming bouquet freshly plucked from your summer garden or purchased at the farmer’s market, to using a professional floral designer, flowers add a festive atmosphere to any party. Consider placing arrangements on the table, entryway, buffet, coffee table and other focal points of your home. A small arrangement of a few buds in a glass in the bathroom is also a nice touch.
The Bar -- Upon arrival, guests always head straight for the bar. The mere act of holding a glass, even if filled with club soda, puts people at ease. Stock your bar with the basics, including flat and sparkling water, regular and diet sodas, lemons and limes. Have a selection of wine and beer or a modified bar which includes wine and beer and a handful of standard liquors and mixes. Consider a signature drink that suits the mood of the party.
The Music -- When live music is not an option, setting the mood of the party can be as easy as pushing a button on your stereo. Music can make or break the mood of the party, so customizing the soundtrack is a good idea. A dinner party with light jazz may segue into Latin music, while brunch may be a perfect time for classical, folk and bluegrass. Cocktails should be accompanied by interesting, energetic music and don’t be afraid to think outside the box to find it. Check out international music and raid friends’ collections. Surf iTunes for celebrity playlists and other eclectic mixes. The simplest approach is to shuffle party-worthy CDs during your party while keeping the feeling consistent.
Extra Help -- When a guest list exceeds 15 or 20, depending on your anxiety level, it could be time to seek professional help. Renting equipment and hiring a bartender and a waiter (or two) may cost money, but it’s guaranteed to save time, energy and your sanity. A small hired staff will ease your load considerably. A bartender keeps the drinks flowing and can serve food and clear plates at dinner. A waiter can set up the bar, pass hors d’oeuvres and tend to specific jobs at hand. Enlist a few college kids in the neighborhood or ask a catering company to provide professionals. Plan to pay $20 to $30 per hour per person and don’t forget to tip 15 to 20 percent in cash at the end of the night.
Backyard Barbeque -- Don’t forget that summer in Colorado is about no-fuss entertaining and it’s hard to beat a backyard barbecue. Seasoned party planners know it is hard to beat a gathering of friends who simply throw something on the grill to enjoy under the sky of a Colorado night. For your next barbecue, ask Tony’s Meat Market for sumptuous and memorable grilling suggestions.
ORANGE CHILI GROUPER CEVICHE
2 lbs. Grouper or Red Snapper, 1/2-inch pieces
5 fresh lemons
3 fresh limes
4 fresh oranges
2 red fresnos
2 green jalapenos (diced very small, seeds removed)
1/2-cup Mae Ploy (Asian Sweet Chili Sauce)
One-half bunch cilantro finely chopped
1 cup small dice avocado
1/2-cup seeded small dice roma tomato
1. Cut grouper in 1/2-in. cubes. Extract all zests (with microplane-very fine zest), and juices from citrus, lemons, limes, oranges. Mix with Mae Ploy and both peppers. Let marinate overnight (about 12-18 hours).
2. A few hours before serving: Drain off the liquid from marinating fish, then toss fish with chopped cilantro, roma tomatoes, avocado.
Serve in martini glass (or martini disposable glass)
Garnish: Fried plantain, one popcorn blossom and a beautiful edible flower
Drizzle with Cuban Citrus Mojo (Finishing sauce) - recipe follows.
CUBAN CITRUS MOJO
3 limes, juice and zest
2 oranges, juice and zest
2 lemons, juice and zest
½ cup fresh garlic
1/2 cup roasted garlic
12 oz. EVOO
1/2 Tbs. black pepper
1 Tbs. kosher salt
Add all ingredients in a blender or in a container and use a stick blender and blend. Add 12 oz. of EVOO. Steady stream.
* This also is a fantastic marinade full of fresh flavors -- Add 30 minutes to one hour before grilling on pork tenderloin, flat iron steak or skirt steak, or use on grilled veggies.
The food was prepared and served by
Chef Roxanna Vidal
Executive Chef
Tony Rosacci’s Fine Catering
www.TonyRosacciCatering.com
303-662-9353
Flowers by
Scott A. Walker
Alan Perry Floral and Event Design
www.alanperrydesign.com
303-573-0409