A Modern Speakeasy & The Wasabi Deviled Egg

Several months ago, I had the pleasure of working with the Columbus Blue Jackets Foundation to produce a fundraiser that raised money for pediatric cancer research.  It was a whirlwind project that we completed in January and it was a TOTAL success!  The event raised more than $600k to help kiddos with cancer.  In addition to giving back, this event was a grand party to celebrate the NHL team, the city of Columbus and to blow people away.  And it did.

It all took place at the Columbus Athenaeum where we created a pop-up speakeasy called The Crease, where Being Bad Does Good.  Guests entered a dark, empty lobby and gave a password to a stoic bouncer, who surreptitiously ushered them in.  Guests navigated through the backstage entrance where performers readied themselves in front of giant mirrors, vocalists warmed up, dancers practiced their moves.  There were even a few sharks playing cards before their debut on stage.  This greeting was definitely not what guests expected.  It set the perfect stage for a night of wonder, disbelief and whimsy.

Guests were invited into the actual party by none other than Johnny DiLoretto, The Crease's proprietor for the evening.  The lights were low, the music was loud and guests were immediately catapulted into full swing party mode.  The decor was a purposeful hodgepodge of glitz and glamor and rustic, comfy chairs.  A golden dance floor reflected the moody lights and a giant bar flooded guests with unique and old-fashioned libations inspired by Columbus' own Logan Demmy.

Creative talent sang and danced the night away.  From Maiya Sykes, to dance performances choreographed by Leigh Lotocki, to... wait for it...yes, even a fire eater, this event had it all.   Oh, and Sara Bareilles showed up for a surprise concert at the end of the night.  All in all, this event was a huge success.  It unveiled the creative side of Columbus' philanthropy that I think has set a new bar for future fundraisers and good-doers.

Now, no party that I've ever been to is complete without food.  This was no exception.  I had the pleasurable task of working with the chef at the Athenaeum to create the menu at The Crease.  Inspired by the 1920's, Moulin Rouge and a little bit of Circus, the food at The Crease was marvelously fitting.  We opted to go with heavy appetizers and finger foods, much like you would have seen at cocktail parties back in the day.  Deviled eggs and artisan toasts were given a modern twist.  Exotic curries and Peking wanton cups brought intrigue. Even London broil lollipops made a whimsical appearance.  This party had so much to offer.  The food was the cherry on top.

Wasabi Deviled Eggs

All of the food at The Crease was top notch, but I thought it only fitting to share the recipe for our client's favorite dish:  the Wasabi Deviled Egg.  Who would have thought that wasabi would taste good in an egg?  Well, trust me.  It does.  These deviled eggs are easy, impressive and over the top, with a modern, spicy punch.  Bon Appétit.  

6 Eggs
1/4 C. Mayonnaise
1 t. Wasabi Paste
Pickled Ginger (like you'd find at a sushi restaurant)
Toasted Panko, for garnish
Parsley, for garnish

Place 6 eggs in a pot and cover them with water.  Turn on the heat to high and bring the water to a rapid boil.  Boil for 15 minutes and remove the pot from the heat.  Let it cool for 5 minutes.  Run the eggs under cool water until they can be handled.  Crack and remove the shells and slice the eggs in half.

Pop out the yolks into a medium bowl. Add the mayo and wasabi. Season to taste with more mayo and wasabi.

Fill each egg white with a tablespoon of the wasabi mixture. Top with a piece of ginger and sprinkle with panko and parsley.

Filo Cups with Goat Cheese, Honey & Black Pepper

Tonight, I’m showing a painting at the Art Institute’s Artisan Gallery in downtown Phoenix.  It’s been a VERY long time since I’ve shown my art anywhere, so I’m pretty excited!!  The painting is one I’ve been working on for over a year, so it’s about time that I finished it.  It is inspired by a beautiful friend of mine from Flagstaff: Katrina. 

 

To celebrate, I thought I’d post a special cocktail party appetizer that I think pairs perfectly with a night of galleries, artwork and creativity.  These "cups of gold" are some of the simplest things you can make, and some of the most sophisticated.  They are crunchy and creamy with a delicate combination of unique flavors. 

1/2 packet of filo dough, cut into 3” squares

Melted butter

Soft Goat Cheese

Honey of your choice (I like orange blossom)

Cracked Black Pepper, optional

Preheat the oven to 350 degrees. 

Place one layer of the filo dough in each depression of a mini muffin pan.  Brush each square with some of the melted butter.  Lay another piece of filo on top and repeat until you have at least 3 layers of filo brushed with melted butter (5 layers for regular sized muffin cups).  Next, scoop a half-tablespoon of goat cheese into each filo cup.  Freckle with less than a pinch of cracked black pepper.  Place the filo cups in the oven and bake until they are golden brown, about 6 minutes.  Lightly drizzle with honey*.

*If you drizzle the cups with honey before baking, it can interfere with how the filo crisps.

Feel free to fill the cups with an herbed goat cheese for even more flavor.

  

 ~ PAiNTiNG ~

En Attendant, acrylic & newspaper on canvas

Art Institute Artisan Gallery

610 E. Roosevelt, Unit 144

PHX

Spinach Balls

Balls.  Need I say more?  Yes, I probably should say more.  Spinach balls – that’s better.  It’s amazing, really, how many recipes I have that end up in ball-form.  Meatballs.  Cake balls.  Bitter-BALL-en (coming soon).  The size and shape are perfect for party food, snacks, portion control, etc.  Freud might have had something different to say about it.  But come on, how many of you can pass up ball-shaped food at parties?  ...  That's what I thought.  

Thank you to my friend Susan for inspiring this recipe.  A unique treat, these are soft dressing (stuffing) balls with a delicate green crunch.  They can be an appetizer or a side, or just a snack in front of the BALL-game.  Serve them with sour cream.

 2 T. Olive oil

1/4 C. onion, finely chopped

2 garlic cloves, minced

2 10 oz. Pkgs. Frozen chopped spinach

2 C. Stuffing Mix

1 C. Parmesan cheese, grated

6 Eggs, beaten

3/4 C. Butter, softened

1/2 t. salt

1/2 t. fresh thyme, chopped

1/4 t. pepper

Preheat the oven to 400 degrees.  Drain the spinach and set aside.  In a skillet, heat the olive oil and sauté the onion until translucent.  Add the chopped garlic and sauté until fragrant.  Add the spinach and toss to combine.  Remove from heat and place in a large bowl, allowing the mixture to cool slightly.  Add all of the remaining ingredients and toss until well combined.  The mixture will be wet.  Scoop the mixture into heaping tablespoons and roll into balls.  Place on a greased baking sheet and bake for 25-30 minutes or until the balls are golden brown.  

Wrapped Dates

Thank you to Kelly for this tantalizing party appetizer.  This is the EASIEST recipe you'll ever make that EVERYONE at your next party will rave over.  These date bites are sweet and salty and delectably addicting. 

36 pitted dates

12 slices bacon, cut in thirds

24 whole smoked almonds

24 toothpicks

Cooking spray

Preheat oven to Broil.  Cut each slice of bacon in half.  Stuff each date with an almond and wrap with a slice of bacon.  Skewer each date with a toothpick and place on a lightly sprayed cookie sheet.  Broil the dates on the middle shelf until the bacon is browned, turning every couple of minutes. 

*As an alternative, stuff the dates with goat cheese instead of an almond