Although mimosas and bellinis are the fizzy drinks to coin the trick, both are unfortunately reserved for daylight drinking.

At A Fare, we found a one-two-punch addition that transforms our trusty and true champagne into an elegant evening beverage. Just add your favorite liqueur and a sugared rim!

It gives you just a hint of flavoring and a look that is more than sleek…

And oh so subtle… 

We recommend a splash of peach, pear or elderflower. Perfect for these hot days (and nights!)

You’ve already got the gorgeous blue of the pool, so add in exotic flowers for contrasting color…

And of course delicious food manned by attentive staff (that somehow manage to mantain smiling faces despite the heat!!)

And an area to recover in from the food overload…

And there’s your poolside chic! Turned over with less than 24-hours notice…can you believe it? Whewf!

Just leave it to us! No matter the timeframe, we’ll make a big splash!

I’m talking SALAD!

Loading up your healthy greens with fresh exotic fruit, spiced or sugared nuts, rare cheeses and an excessive amount of veggies is becoming the cool thing to do. So much so that the base “salad” ingredient is no longer even necessary!!

Hey, we veto lettuce from half the delicious salads we dream up…

Thanks to a client’s brilliant idea they called in with, Thursday we are providing a 35 plus ingredient salad bar that will absolutely FILL her dining room table (and her guests’ bellies)! Herbed and peppered ahi tuna, grilled arugula, warm roasted red skin potatoes, garbanzo beans, five-spice pumpkin seeds, marinated mozarella, passion fruit vinaigrette, who could ask for more?

So tonight when you get home and decide it’s way past time to clean out the fridge of your random assortment of cheeses, fruits, nuts and dressings (basically everything but the kitchen sink)…do the healthy, responsible thing and eat your veggies!

Even in the long summer months being creative can be lots of fun and make the best impression on your gathering.  From huge weddings to quaint garden parties, the sweltering heat can’t stop you!

After 25 years it’s safe to say we have seen and done it all.  The key to being a great host or hostess is knowing the needs and wants of your guests and taking into careful consideration  the setting, time of day and purpose of the event.  Think couture meets catering, fitting your every want…with a haute Extraordinaire flair!

 1) Beautiful Flowers. Azaleas (below), Peonies and Ranunculus are all in season and make for fabulous floral arrangements.

2) Pastel Treats. Candy and Cookies and Cupcakes, oh my! Because I read somewhere that when food looks this pretty it makes it lower in calories…

3) Bright Clothes & Accessories. Black is out and color is in! And the best part is, the bright window displays in the Galleria (like Kate Spade, below) make life so much more enjoyable during these sporadic April showers.

4) Tropical Drinks. When the sun is shining, the world is in bloom and everyone is relaxing poolside, it is okay to down a sugary pink drink (no one’s going to  judge you for that extra shot of grenadine!)

5) Being outdoors. Wait an extra 30 minutes at restaurants to be seated on the patio. Wake up early to run at Memorial Park. Throw a nighttime poolside party. You won’t regret it, come next winter!

In this case, we loved these petite porcelain pedestels so much that we ordered some our own and we came up for the perfect chocolate to perch above them, Vosges Viola chocolate truffles .  We can’t wait for the next chance to use and eat them!

8 to 9 hours later, it’s dark outside and all I can think about is getting home.

Then it hit me.  This is not supposed to happen quickly.  I cannot produce a good blog, even a short one, in 20 minutes.  There is simply no way.  I am just not that good.  So… back to the basics.  I have to sit down, turn off my email, take the phone off the hook and just concentrate.

We apply the same “back to basics” concept in our catering kitchen every single day.  Lately we are working toward introducing as many new menu items as possible.  To accomplish this, we have tastings each week.  The first try is never the best, but the more time you put in, the more explosive the taste.  This week we tasted desserts.  We needed decadent, luxurious desserts…. something that could be plated for an elegant seated dinner.  Thanks to the back of the house, we got them!

Above: Raspberry and Chocolate Mousse Tart with Merlot Reduction

Above: Pistachio Roulade with Citrus Mousse and Pistachio Crème Anglaise

Above: Mango Lime Tart with a Caramel Rum Sauce

As you may be able to guess by looking at my amateur point-and-shoot photos, these desserts were divine.  Delicious, beautiful, and artfully creative.  They did not turn out this way on the very first try… but practice makes perfect.  The same goes with blogging, so practice I shall.