At 1 pm, I went into William Sonoma store for C Magazine demos on party ideas for spring and summer outdoor parties. Andrea Stanford and Annie Campbell were there to talk about themes, food, and recipes. Pamela Salzman talked about her book, Kitchen Matters.
Themes for spring and summer 2018 include plant-based trends with colorful combinations as well as seasonal cocktails.
Grilled summer salads will include blackberries, corn on the cob, baby romaine, crackers, and mixed nuts. First, grill the corn on the cob, and then cut out the kernels from all sides of the cob. Chop romaine lettuce, green onions, and chives, and mixed together in a bowl.
Hors d’oeuvres: brie cheese, grapes, sharp cheddar, tangerines, pears, and dried blood orange. Place these hors d’oeuvres on a nice platter for your guests. Consider eating raw corn on the cob, in which I have, and I thought I was the only one who sometimes ate it raw. It is actually chewy and juicy.
Soak raw cashews during the night before. In the morning, you will also need olive oil, unseasoned and fresh vinegar, maple syrup, salt and pepper, garlic, and some water. Place ingredients inside a blender and mix well to make raw cashew butter.
If you want to use this Raw Cashew Butter as salad dressing, use a small amount in your salad.
Add green onions and/or chives into your salad. Then, add the corn kernels in your salad. Toss well, before adding candied pecans. Add blackberries. Then, add fresh avocado slices to the salad.
Coconut animal pots are cute.
We tasted samples. It was good.