As an official Sponsor of Exceptional Entrepreneurs, I am always amazed when someone has a party and puts a lot of us in the same space. And yesterday was no exception.
The lovely Kay and always funny and talented Peter hosted – and because Peter is such a musical success (in additional to his Pain Clinic – email me if you want to know more), a bunch of his ‘friends’ got together to jam. And the group was ‘tight’, the music was ‘right’ and you know what that does for a party!
I’m waiting for my friend at Got a Gig Page, the place you go to find what music is playing where, (and she gives musicians free listings), to provide shots of the band. But in the meantime let me just say – between the food that everyone brought, the chicken provided by our hosts, the crazy but wonderful desserts, the music, wine and good company, I am here to say: THAT WAS THE BEST PARTY I HAVE BEEN TO IN YEARS!
Diane Wilson (a wonderful musician, who actually wrote the music – along with friend Toby – for my Cooking Show) was there. She made a Jicama Salad, and wondered what I would have done differently. Here’s what I wrote her back:
“The jicama salad was a wonderful idea. I like the way you sliced it, almost like a thin beet. Now, there’s a thought…. how about beet juice in it to turn the jicama pink? And get the added benefit of beets? (Trader Joes has them in a package and the juice just flows when you open it).
I guess the only thing I would do differently is to experiment with flavors. I would try fresh cilantro and see what that adds. I might try a splash of spice to see if I like that. I might even try some grey poupon (a wine infused mustard). You had the texture going. But the flavor was one dimensional. I only got the vinegar and the raw onion. And by the way, if you ‘slivered’ the onion paper thin, that would have really done some great things.
Another thought: how about taking balsamic vinegar and reducing it down. It becomes sweet and that might be interesting in that bowl. but always remember to balance sweet with salt or add something like procuitto or tiny squares of ham, for that salty balance. That’s why there are anchovies in a Caesar Salad, to offset the other ingredients and balance all the flavors. And I always prefer ingredients instead of salt”.
Yeah! It’s summertime and the livin’ is easy!
Don’t forget to grab your piece of it!
Best,
Chef Marian