Photographs by Sinead Deane.
The artful blend of food, décor and atmosphere are what great parties are made of. But it’s personal touches that will dazzle your guests and turn your next fête into something truly memorable.
Get the party started with a signature cocktail. Morello in Greenwich shared its “Blueberry Smash” recipe that’s certain to be a crowd pleaser. (See recipe.)
Try setting up an auxiliary bar in your foyer so guests can help themselves to a drink as they walk in the door. Morello, 253 Greenwich Ave., (203) 661-3443.
Bring life to your party with fresh flowers that lend elegance to any room. Winston Flowers of Greenwich sets the stunning table (pictured) with luxurious winter flower arrangements that are bound to steal the show. Hand-blown Cleybergh bowls are filled with European flowers that include miniature white Calla lilies, velvety silver Dusty Miller, white hybrid Chichirica, silver Brunia, white hydrangea and seasonal pine accents.
Winston Flowers, 382 Greenwich Ave., (800) 622-0722.
Light up the evening with dramatic Dunes and Duchess black lacquered candelabras that create mood and ambience to any soirée. To order, call (205)422-0084.
Serve up festive fare that’s a cinch to prepare. Darien caterer Bash gives us the scoop on a quick and easy hors d’oeuvre that will surely impress your guests. (See recipe.) For more information about Bash, visit bashct.com.
Add a touch of sophistication and whimsy with Julia B. “Cheers” white linen cocktail napkins, hand-embroidered in silver. Set of six, $150, at juliab.com.
1 thyme leaf
0.5oz St. Germain
1.5 oz gin
0.25 oz lemon juice
Muddle blueberries and thyme, shake with ice and all ingredients. Serve over ice, float whole blueberries for garnish or skewer them on a cocktail pick.
Savory Rosemary Tartlets
1 cup seedless red grapes diced small
1 cup seedless green grapes diced small
¼ tsp kosher salt
2 tablespoon finely chopped green onion (green part only)
1 tablespoon balsamic vinegar
2 tsp walnut oil
¼ tsp minced garlic
½ cup walnuts, toasted and chopped
8 oz Brie
1 jar of your favorite store-bought chutney
Mint sprigs for garnish
Preheat oven to 300 degrees.
Put grapes and kosher salt in a bowl. Place in strainer and let stand for at least 10 minutes. Mix the green onion, vinegar, oil, rosemary and garlic. Add the grapes and mix well.
Arrange the shells on baking sheet and place ½ teaspoon of chutney, walnuts and a small slice of brie in each. Bake just until cheese melts. Remove from oven and top with your grape salsa.
Garnish with mint. Serve immediately.