Summer Days Are For Soirees!

Summer days are for soirees in so many ways!  As a caterer and private chef to the stars for more than a decade now, I've learned that keeping party making simple, sexy and distinctly creative is the key that kept my clients coming back for more.  So get your creative juices flowing and become more than just the hostess with the mostest when planning your next gathering with friends.  From table design, to mixing the perfect summer libation and centerpiece creation, keep it simple, colorful and most of all have fun while doing it.  Below are a few of my casual outdoor catering tips for having a summer soiree that's sure to be memorable everytime.   

Summer Soiree Cocktails

Cocktails - A luscious blend of natural organic juices such as cranberry, pomegranite and fresh fruit purees are wonderful when making martini's, margaritas and mojitos.  Mix with vodka, tequila or rum, an infused simple syrup, agave, ice, lime and mint garnish.  Float a seltzer water or sparkling citrus soda atop of the cocktail for a fizz sensation.  Small cocktail glasses are great for leisure sipping and allows your guests to lounge, converse and enjoy in the soiree you've created.  Remember to always make your beverages colorful and festive.  Color and style catch the eye and presentation is everything.  Your guests will "toast" to you and your party. 

 Floral Napkin Holders

Table Cutlery - The beauty and scent of fresh cut flowers is always a sight to see on any table arrangement, but the everlasting floral bloom of flowers is short lived when they begin to fade. So I like to purchase beautiful and colorful floral napkin rings that way I can interchange all year long.  They bring out the true spirit of summer and look radiantly beautiful when adding to any outdoor table arrangement.

Flowers in Pipin Green Apple Vases

Centerpieces - When decorating an outdoor dining table incorporate floral centerpieces with fresh fruit used as vases or opt for fresh herbs such as watercress and place them in watered glass vases for a more relaxed and casual feel to your overall dining soiree experience.  After your soiree place the centerpieces in small wooden boxes tied with raffi and give them to your guests as take-home gifts.  They will appreciate a piece of the party as a parting "keep sake."

Heirloom Tomato, Avocado and Boccancini Mozzarella Pesto Skewers

Grilled Halibut Skewers with Tomatillo and Maui Onion Relish

Skewers - I am a favorite of all foods that I can "Nibble" on. Small portions and small bites that are packed with full flavor has always been my philosophy when creating my extraordinary soiree menus for celebrity clients across the globe. So when creating your summer festive soiree menu incorporate cold items that are light, cool and refreshing and a few hot items right off the grill to have a filling, yet satisfying mix of tastes and textures in one simple "Nibble."

Celebrity Chef Kai Chase's signature "Rock-A-Mole"

Skinny Dipping - During the summer we all want to look our best and show it off!  So when creating a dish and showing off "it's" true flavor I believe in the concept that "less is more."  Add a veggie dip to your summer soiree menu that's full of flavor and healthy for you to eat.  My signature "Rock-A-Mole" is just the perfect accompaniment and celebrity dish for any summer soiree menu.

“Rock-A-Mole” and Chile-Lime Tortilla Chips

Recipe Courtesy Of: Kai Chase

“The star of any authentic Mexican menu has got to be the guacamole! No matter how you slice it, it’s chunky and creamy smooth texture gives an outstanding performance all by itself. Before I studied at any culinary school, this recipe came all-too natural to me thanks to my father’s fiery Latin influence and my upbringing. My signature recipe is one of X-treme rock star quality. It’s one of my celebrity clientele’s favorite “skinny dips.” Add some house made tortilla chips to the bill and you have definitely got yourself a #1 hit. Rock-On!”

Ingredients:

2 Large Haas Avocados, Cut and Seeded
½ Poblano Chile, Seeded, Stemmed and Finely Chopped
1 Serrano Chile, Seeded, Stemmed and Finely Chopped
½ Medium Red Onion, Finely Chopped
1 c Cilantro, Chopped
½ Lime, Fresh Squeezed
2 2 oz. Jars Pimento, Sliced (juice removed)
½ tsp. Granulated Garlic
Sea Salt & Fresh Ground Pepper to taste


Method:

On a wooden cutting board slice the avocado length wise and open, remove the seed with a chef’s knife and scoop the green, creamy flesh into a large mixing bowl. Using a fork mash the avocado until it becomes a semi-chunky and creamy consistency. Add the poblano chile, serrano, onion and pimento, mix together with fork. Add the cilantro and lime juice. Sea salt and fresh cracked pepper to taste. Mix thoroughly, cover with plastic wrap and chill for 20 minutes.


To Make The Chips:

Ingredients:

Mini Corn Tortillas (approx. 1-2 dozen)
2 Tbl. Chile Powder
2 Tbl. Sea Salt
½ Lime, Fresh
Corn Oil

Method:

Pre-heat the corn oil in a large cast iron kettle pot 3-5 inches deep. Bring the oil to about 380 degrees over medium-high heat. When the oil reaches the desired temperature begin adding the tortillas one by one, as to not over crowd the pot. Fry the tortilla wedges and toss frequently to brown evenly on both sides with a slotted spoon about 5 minutes. Remove the chips and drain on paper towels. Season the hot chips as soon as they come from the oil with the chile-sea salt combination and drizzle with lime.