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.

Bacon, Date & Pistachio Encrusted Mac & Cheese

An accidental success gave birth to this unusual recipe.  My roommates and I threw a party where we served homemade macaroni & cheese and bacon-wrapped dates, alongside many other finger foods.  The next day, I heated up some leftover mac n' cheese and, as happens from time to time, it got mixed into the candied dates.  Naturally, I just ate them all together.  BOOM!  A creamy, luscious, taste-bud popping classic was born.

This twist on your everyday mac n' cheese replaces the quotidien bread crumb topping with a mixture of smoky bacon, sweet dates and salty pistachios.  Elevate your next bowl of mac n' cheese with these decadent ingredients for a TO.DIE.FOR comfort meal.

Bacon, Date & Pistachio Encrusted Macaroni & Cheese

Your Favorite Macaroni/Pasta & Cheese
5 Slices of Bacon, cooked
5-6 Pitted Dates
1/4 C. Pistachios, shelled (almonds would also work well)
Something green for garnish, like thyme

Preheat the oven to 350.

Place your cheesy pasta into a greased baking dish.  Set aside.

Roughly chop your bacon, dates & pistachios into similar sized pieces.  Mix them together in a small bowl.  Evenly cover the pasta with the bacon mixture.  Bake for about 15 minutes until the pasta is heated through and the topping has ever so slightly browned.  Garnish with thyme to finish.

Not So Po' Boy Sandwiches

If you would have told me 2 years ago that I would begin to crave fish sticks, I would have told you, “you're crazay!”  This was about the same time that I realized my true love for “queso” and consequently, how I would dress in disguise to embarrassedly purchase Velveeta at the grocery store.  I’ll tell you more about that later… 

Back to fish sticks.  So, I’m pretty sure we all ate these as kids.  Probably with tartar sauce and limp French fries and the faux title of “Fish n’ Chips.”  Well, I’m going to change your mind about them with these Po’ Boy Sandwiches.  I tried a version of these sandwiches awhile back and fell in love.  The crunch is flawless against the pillowy texture of the bread, and the veggies drizzled with the tangy remoulade provide just the right amount of spicy contrast.  Feel free to “elevate” these sammiches with freshly caught, boned, battered and deep-fried fish when you find the time.  For me, I look forward to the wicked, nostalgic sticks. 

Open-faced Po' Boy Sandwiches

Fish Sticks (I prefer beer battered)

Tomato, diced

Cucumber, diced

½ C. Thousand Island Dressing

1 T. Horseradish

Sriracha (optional)

Hawaiian Buns

Something green, to garnish

Preheat the oven to 425. 

Scatter the fish sticks on a baking sheet.  Cook in the oven until they are sizzling and golden brown, flipping once (about 24 minutes total). 

In a medium bowl, toss together the tomato and cucumber.  Sprinkle with a dash of salt and pepper.  Place in the refrigerator to chill.  To make the remoulade sauce, whisk together the Thousand Island Dressing and horseradish in a small bowl.  Taste and season with salt and pepper or more horseradish, if needed.    

In the last 5 minutes of baking the fish, slice the Hawaiian buns in half to form a top and a bottom and set them on the baking sheet with the fish.  All you want is to warm them up and maybe add a slightly crunchy edge. 

I like my sandwiches to be open-faced, but feel free to top them off with another bun if you desire.  To assemble, place the buns on the plate.  Top with the tomato and cucumber relish.  Place a fish stick or two on top and drizzle with the remoulade.  Sprinkle the sandwiches with something green for looks.