A gift to bring to a holiday party: Beautifully Bottled Olive Oil

Next time you show up at someone’s door with bottle in hand, make that bottle be a pretty bottle of olive oil. It’s an ingredient that’s welcome in every kitchen, and your host will appreciate your thoughtfulness. Allure Estates in California houses their award-winning oil in a lovely black bottle, for the sophisticate. O Tahitian Lime Olive Oil would satisfy the experimenter in your life. L'Olivier Extra Virgin Olive Oil looks great in a country kitchen, for the cook who likes to pamper his guests. Terra Medi Extra Virgin Olive Oil is a perfect pick for the person with a modern sense of style.

Dovetail, The National, and more

The end of the month brought many get togethers and indulgent feasts. My lunch at Dovetail was like a mini-vacation in a spa-like setting. See photos from the tasting menu, that my friend Jude and I enjoyed on a recent Friday, including the foie gras, shown above. My friend Pamela’s birthday had us up in midtown at Geoffrey Zakarian's new spot The National for a late-night supper. A great spot to stop in for a cocktail or bite—it has a pleasant, convivial, bistro vibe, as seen in photos below and of Chef Paul Corsentino's goodies at this link. Some other tidbits: dinner at Union Square Cafe, cocktails at 1534 and in the Empire State Building, and a green kitchen cocktail party, see all the photos of the Pre-Holiday Blitz at this link.

Apiary: Comfort Food Cornucopia

Chef Scott Bryan, formerly at Veritas, definitely has a hit with his oddy located restaurant, Apiary. Our visit was rewarded with not only a fabulous assortment of filling fare, we also got to sample some of the upcoming cocktails with beverage director Brett Feore. If you are in the mood for a hearty mushroom soup, (seen in photo) pappardelle and rabbit, or roasted organic chicken head over to Third Avenue and 11th Street. They even offer a $35 three course prixe fixe menu on Tuesday, Wednesday, Thursday, and Sunday nights. See photos of our meal and cocktails here.

Harry and David Pop Up Orchard

For their 75th anniversary, Harry & David are celebrating with pop-up stores in cities where they do not have a retail presence. I got to meet designer Matthew Goodrich (seen here with me as the other pear), who, along with David Rockwell of The Rockwell Group, was responsible for the green design. See more photos of the space here, and be sure to pick up some delicious salsas (love the pepper and onion relish) and other holiday goodies before they skip out of town. Fifth Avenue near 22nd Street.

Escape to the islands: Lani Kai

For delicately prepared tiki bites and cocktails of the same head downtown to Lani Kai. The two-story establishment (which was Tailor’s) has been tastefully tranformed into a modern, urban-style island escape. See photos from a Banks 5 Island Rum tasting I attended way back in October...yes, I have been busy... the cocktail in photo was created by Joseph Swifka, called The Last Luau Swizzle: Banks 5 Island Rum, House Falernum, Cinnamon Syrup, Lime, Ginger Beer and Grilled Pineapple. The flavors were a wintry, holiday take on tiki.

Fair Quinoa Vodka: That’s Fair

Ward III hosted a delectable cocktail tasting featuring the spirits from Fair, a company that truly believes in fair trade—and fabulous tasting products. From the Andes, the award-winning Fair Vodka takes the knowledge passed down from Incas from the past 5000 years, plus French distillers, to create its unique taste. Fair also produces a Goji Berry Liqueur, which tastes great on its own, or in cocktails, with berries from the Himilayas, and a Café Liqueur from Mexican coffee. Stock up for the holidays! Photo shows the TIBETAN SPRITZER made with Fair Goji Liqueur, Lillet Blanc, Lemon Juice, Angostura Bitters, Marquis de la Tour Sparkling Wine and topped with some Goji Berries. See more photos from the tasting here.

Test your WINE knowledge

The Juice, the newsletter from LocalWineEvents.com will be featuring a wine quiz every week. Wine expert Kevin Zraly will be brain-teasing your knowledge on all aspects of wine making and history. Here’s how it works: Clicking on a question brings you to a multiple choice response area, then clicking on a response let’s you immediately know if you were correct. For instance: Where are some of the oldest vineyards in France? A. Burgundy B. Bordeaux C. Rhone Valley D. Loire Valley E. Champagne. My answer of Burgundy was incorrect...head to the site to see how you do!

October Dine Around: DGBG, Recette, La Fonda del Sol

Fall dining hits and misses: My first foray from the bar to dining room at DBGB was a mixed bag. Sadly, the server did not go out of his way to make the dining experience a positive one. What was learned: 1. When your order a pumpkin cupcake at DBGB, this is what appears (photo, top) so there’s no need to order two, like we did. 2. Be sure to ask the price of oysters, or pay! We had the specials, which cost $42 for a half dozen, as opposed to $18. Boy, were we surprised when the bill came. On the up side—all the food was memorably and fantastically good. More photos from the dinner can be seen at this link. Recette, in the west village (my old ’hood) had a very interesting menu, that calls for another exporatory trip. The sweetbreads, prepared to taste like buffalo wings were my favorite pick of the night. The cachaca cocktail was also a taste treat: prepared with Leblon Cachaça, apple juice, beet juice and fresh ginger. See more photos here. La Fonda del Sol’s side dish of Crispy Eggplant comes with a tomato, raisin, and pine nut chutney. It’s a unique dish, and makes for a great bar snack as well as a side. We just had a few bites before having to run off to the a capella contest we were attending that night. See more photos from our dinner here.

Pretty Stuffed Pumpkins

It’s the time of year when squashes and pumpkins abound. What to do? Refer to The Earthbound Cook by Myra Goodman—a book that is packed not only with recipes, but also with tips on living an über-green lifestyle. You will definitely learn something about the planet, including: the pros and cons of the farming of fish, how to read eco labels, how to eat organically for health, and much more. This recipe not only makes for a gorgeous presentation, it’s ranks 10+ on the health scale.




An excerpt from the book:

Pumpkins Stuffed with Quinoa, Butternut, and Cranberries
3 tablespoons olive oil
About 1 cup diced yellow onion
2 teaspoons ground cumin
1 cup quinoa, rinsed in cold water and drained
2 cups Vegetable Stock, or store-bought low-sodium vegetable broth
1/2 cup dried unsweetened cranberries
4 small edible pumpkins, Sweet Dumpling squash, or small acorn squash (1 1/2 to 2 pounds each)
1 1/2 cups diced butternut squash
1/4 cup raw pumpkin seeds, pine nuts, or chopped walnuts, toasted
1/2 teaspoon ground cinnamon
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper

1. Place 2 tablespoons of the olive oil in a heavy-bottomed saucepan or Dutch oven, and heat over medium heat. Add the onion and ground cumin and cook, stirring frequently, until the onion is soft and golden brown, about 10 minutes.
2. Add the quinoa to the saucepan and stir to coat the grains. Add the stock and raise the heat to high. When the liquid comes to a boil, reduce the heat to low, add the cranberries, and cover the pan. Cook at a slow simmer until the liquid has been absorbed, 15 to 25 minutes.
3. Meanwhile, cut the top off each pumpkin, reserving the tops, if desired, for decorative effect. Scoop out and discard the seeds and fibers. If the pumpkins do not sit flat, trim a small slice off the bottom to create a flat base. Place the pumpkins on a rimmed baking sheet and set it aside.
4. Place the remaining 1 tablespoon oil in a large skillet, preferably nonstick, and heat it over medium-high heat. When it is hot, add the cubed butternut squash and cook without stirring until the squash is browned on the bottom, 2 minutes. Toss to turn the pieces (or use a spatula to accomplish this) and cook, stirring frequently, until the squash is just tender, about 2 minutes more. Set aside.
5. When the quinoa is cooked, remove the pan from the heat and stir in the toasted pumpkin seeds, cinnamon, and lemon juice. Add the butternut squash, and season with salt and pepper to taste.
6. Position a rack in the lower third of the oven and preheat the oven to 375°F.
7. Divide the quinoa filling among the pumpkin shells; do not pack the mixture. Transfer the baking sheet to the oven and roast until the quinoa is hot and the flesh of the pumpkins is tender when pierced with a skewer or fork, 45 to 60 minutes. Avoid overcooking, because the pumpkins may collapse. If you intend to use the pumpkin tops, add these to the oven during the last 15 minutes of cooking.
8. Serve immediately, with the tops (if using) leaning against the stuffed pumpkins. Serves 4.

Ty Ku cocktails: Halloween Sweets for Adults

Boo! Ty Ku came up with some super sweet concoctions that harken back to the days of trick or treating. From left to right: The Sweet Tart takes Ty Ku Liqueur and Soju and mixes with pineapple juice. The Tootsie Roll is a blend of Ty Ku Soju, coffee liqueur, and a splash of orange juice and raspberry liqueur. A Pumpkin Martini may be on your menu. Mix Ty Ku Sake with vanilla rum, sugar free pumpkin syrup, and top with whipped cream.

Halloween Brights

Happy-colored tableware from French Bull is available for your Halloween entertaining needs. Choose from the large Orange/Pink bowl ($24), small bowls ($7) in orange or black, or round black-and-white tray ($24). Best of all, it’s on sale! To receive the 20% discount on anything in the store (except sale items) enter the term: FBSPOOKY in all caps.

Sca-wey Cookie Cutters

Kids will enjoy baking with you more when they have their very own cookie cutters. Curious Chef has designed a set for halloween which includes a cat, pumpkin, ghost and leaf. Order online now for only $6.49 with auto coupon.

Agua Dulce: Ceviche Heaven

A few Fridays back, we had a very happy and lively dinner in Hell’s Kitchen's Agua Dulce. Not being able to resist the descriptions, we tried nearly all of the ceviches offered, which is a benefit of going out with more than 2 people. Pictured is the Laughing Bird Shrimp Tacos with cucumber and scallion salsa. What a nice little surprise to get the ceviche served this way. The guacamole was so good, and devoured so quickly that I did not even get a photo. The staff was lovely, friendly, and accomodating. Definitely want to go back. See more pics of our meal and the space here.

Junoon: Indian Cuisine In-depth

Get ready for Junoon, an18,000-square-foot, palace-like restaurant coming to the Flatiron area. I was able to sneak a peek into the construction zone last week, while meeting with Chef Vikas Khanna to talk about his upcoming cookbook. The restaurant will feature an sleek open kitchen which will also showcase the five traditional styles of Indian cooking: curries and sauces, a tandoor oven, a cast iron griddle, and a stone for searing meats and char broiling. Downstairs, a special Spice Room will be creating fresh blends for the kitchen, and to sell to the public. The dramatic, sophisticated decor features an entrance with reflecting pool, leading to another one—which spans from front to back. The lounge and private dining areas come adorned with ancient, intricately-carved Indian artifacts, that emit a nice warm vibe. I can’t wait to try the food. Opening in mid November.

Bar Henry: Underground Eatery with Simple Good Eats

If I had walked past this place before hearing about it I would have never walked down the steep set of stairs to enter Bar Henry. But who knew what simple pleasures lurked beyond. Everything we ordered was fantastic, and the back dining room was not crowded, though the bar in front was, when we were leaving. I highly recommend! More photos here.

my latest design project: SOUPS + SIDES cookbook

Catherine Walthers, author of Raising the Salad Bar, has followed up with a soup compendium. Soups + Sides features a savvy collection of flavor-matching duos, from standards like Tomato Soup with Herbed Grilled Cheese Sandwiches to truly creative combos like Minted Honeydew Melon Soup with Coconut Sorbet and side of Lime Spice Cookies. The book contains great choices for all the seasons, plus handy tips on how to simmer a soup and create stocks for use in future cooking projects. Allison Shaw’s colorful, minimalist photos, had my mouth watering the whole time I was designing the book! Luckily, I had the recipes right there, so could immediately address my cravings.

Philadelphia’s JG Domestic

Super Chef Jose Garces has quite a few projects up his sleeve. I got to hear the inside scoop all this week while at the photo shoot for his new cookbook, due to come out some time next year. Photos here show the work-in-progress of JG Domestic, which will feature a high end, farm-to-table menu, with all ingredients sourced in the USA. It connects right to the main train station in the Cira Centre, so New Yorkers can zip in and get a taste of what Philadelphians have been raving about. Also on the agenda: Iron Chef battles, a taco truck called Guapos Tacos, a 38-acre farm to supply food to all his places, and Frohmans Wursthaus, a beer and wurst spot. (Can you guess where the name Frohmans comes from?) If you are planning to spend any time in Philly, I suggest a full restaurant tour. You will not be disappointed. Photo at the top shows staff-drawn mural over the open kitchen, and below, future booth area. Restaurant opens in early October.

West Village Hideaway: Commerce Restaurant

Commerce had been on my mind since my last visit, and late on a Thursday in August, I thought to re-visit. It is one of my favorite spots in the city, tucked away on a winding, village street. As it was late (after 9:30), there was only a short wait for a table. My friend Bob and I went a little overboard in ordering—4 appetizers, one entree AND dessert—every single dish was fantastic. We were graced with a lovely server, who matched and timed our dishes perfectly. Now, if they could just do something about the noise level in that gorgeous room! Still, well worth the cacophony. See pics of our dinner here.

September 24 & 25 in the Hamptons: Harvest East End

In two weeks, a celebration of the fall season is taking place on the East End of Long Island. The best wineries, farms, chefs and restaurants combine to showcase the best of the harvest with wine tastings, classes in wine appreciation, plus private chef dinners hosted in exclusive Hampton homes. Harvest East End's Gala Dinner has sold out, but you can still place a bid online for half barrels and special lots of wine. Go to the website to buy tickets and see the schedule of events. Best of all, proceeds benefit East End Hospice and the Peconic Land Trust, which preserves Long Island’s working farms. PS: Logo and all festival graphics, by yours truly.

Montreal Report: DNA Restaurant

Perfect DNA  Chef Derek Dammann is a true believer in head-to-toe dining, not for the shock value a customer might get when offered Veal Heart, Kidney, and Liver Kebabs, but for the practicality of it, and as a way of going back to the way we used to eat. The first item that my eye hit on the menu was Blood Cake. As a child, I was served Jelita (Slovak), which I loved, but had I known those delicious sausages had blood as an ingredient, I would never have let it pass my lips. Derek’s version (photo) came with fried egg on top and tossed chanterelles. A true taste treat. The decor wins my top prize for design cleverness-plus-comfort of all the places we visited in Montreal. There was a subtle sense of humor to the tufted chair back, whose one button went awry, and had only one arm. The orange lounge area screamed ORANGE in the most spirited way, and was totally orange down to the glassware. My friend Bob told me of a surprise in the men’s room, which I won’t spoil for you, but it adds a wonderfully whimsical touch. See more pictures from our lunch visit here of the house-made charcuterie, boneless pig head terrine, the downstairs private dining room, shop and wine cellar/meat locker. Next time I'm in Montreal it will be dinner at DNA.

Montreal Report: Barroco

Late Night Leisure  What a joy to come across such a sweet, friendly, welcoming little spot. Barroco's manager Graham Warner, who turned out to be my favorite host in Montreal, made us feel right at home. We sampled the place early evening, then Graham made a bar reservation for us after dinner, after midnight, actually. I will admit, other than a couple of oysters, most of our intake had to do with cocktails. I gave new bartender Cai carte blanche, and he concocted some very well balanced and imaginative drinks that suited my palate overwhemingly. Must be his chef background. Seen here is one of the drinks, with succulent slice of grapefruit. Cai also got creative wth a blow torch and fruit, and served up the slices with a shot of vodka. See more of the space, which adhered to Old Montreal’s stone and brick look, with some elegant touches, and the cocktails we sampled here.

Montreal Report: L’Original

Canadian Comfort  What to do on a rainy Monday night? Get all warm and cozy at L’Original and be ready for some incredibly delicious fare and laid-back personal service. I am still thinking about the fish that I had there, which was set atop a mini pool of creamy-tangy, sauce, with a touch of tomato, that was absolutely divine. Bob felt the same way about his scallop brochette, which also was swathed in creaminess. Are you getting the picture? We started the meal off with a dozen oysters, and we sure picked the right restaurant to do so. Daniel Notkin, the supplier, was more than happy to talk about the different origins and tastes of the oysters, of which we had 3 out of 4 offered on that night, then ordered 2 more of the ommitted offering, strictly for learning purposes! See more photos of our meal, and the rustic birch trees and stone-wall setting here. I wish this place was in New York!

Montreal Report: Le Club Chasse et Peche

Join the Club I fell in love with this restaurant, for it’s allusion to a hunting lodge with casually set up lighting and a round dining room within the space that made it seem like an old castle. It was painted a dark, dull shiny green throughout. Since we had eaten a bit around 5, we decided to have 5 appetizers instead of a main course. And I am glad we did. Sweetbreads, Chanterelles in a Crust, Scallops and Risotto came after our first bite: Fried Zucchini Blossoms. The tomatoes in this particular dish tasted like no tomato I had ever encountered. I asked the waiter if the chef could get in contact with me and share his recipe. Voila! It appeared instantly on the scene, in French, and translated by Philip our waiter. It involved a sous vide technique, that can be tricky, but if you know how to do this, I highly recommend it. It turned the tomato intensely sweet/sour. Here is the explanation: Remove skins from cherry tomatoes. Place into a vacuum-sealed bag with half Minus 8 vinegar and the other half a simple syrup made with sugar and mineral water. See all the dishes we had at this link.

Great Gifts for the Home

Whether you want to spruce up your place with a new accessory or bring a gift to your host on the next visit, head over to Alex & Lorenzo, a cute little boutique on 1048 Lexington Ave between 74th and75th streets. Owner Kristen McLaughlin has packed the store with a delightful selection of items screaming with character and style. I could not resist this turquoise tray (photo), which had the added benefit of being the exact size as my ottoman. It’s great to use indoors or out. I plan to use it all summer long to dress up my gatherings.

Whisky Explorers Club: Scotch Lovers Unite

Douglas Stone has a passion for whisky, and knew he was not alone. He has created an online community where you can mingle with other afficianados and link to a myriad of blogs on the topic. If you are looking to experience limited editions and unusual tastes from around the globe, you must join the Whisky Explorers Club. The whiskies arrive in unmarked bottles wrapped in black sacks, so tasters must rely on only their senses for categorizing. Club members receive instructions on how to decipher each whisky's identity and can log-in to a special section on the site to contribute their tasting notes and reviews. Douglas is offering a discount to Hip Hostess NYC’s readers, just use the code “HpHsts-0310” when joining. And speaking of delicious Scotch whiskies, I just had the most incredible tastes from the Lowlands, which feature the less smokey of the scotches because they leave out the peat. Auchentoshan had five triple-distilled bottles on the tasting table that night, all distinctly delicious. See photos from the tasting here.

(Almost) Instant Ice-Cream

The Half Pint Soft-Serve Ice Cream Maker from Hamilton Beach has such a cuteness appeal that it will make kids and adults alike scream for ice cream. By keeping the bowl in the freezer, it is ready to use, and produces a half-pint serving in as little as six minutes. Best of all you can use your own wholesome ingredients, and add whatever you fancy, from fruit to nuts. I like the idea of mixing in some savory ingredients, like wasabi or wine, for unexpected outcomes. Please feel free to send me any unusual recipes you come up with.

STIRRING ice cubes

For those who love to swirl, I see great potential with these ice trays from Blomus. For starters, you could float an herb or edible blossom in each. Or, instead of water, use a blend of juices that would melt into your cocktail or water serving. I added pomegranate seeds, mint, and small triangles of blood orange for some color and a hint of flavor to the glasses of water in the photo. We can use a little extra chill right about now!

Cooking on the Go: Hot Brazilian Flame

Ecoflame has revolutionalized sterno with earth-friendly cans of warming fluid made with sugar cane from Brazil. Clean, smokeless and odor-free, the cans can be reused again and again, when refilled from the 2 litre recyleable bottle supply. Going camping? Take along this stack, and cook elegantly for up to 12 hours on an open flame. Cans come in 1, 2, 4 or 6 hour sizes. They also make a lighter fluid. Available on Amazon and at Bed Bath and Beyond.

Camping in Culinary Style: Stay Sharp

Just because you are in the wilderness doesn’t mean you have to rough it. Wusthof has come out with  a folding knife that will take you merrily through all your cutting tasks. The locking mechanism on the Ikon Blackwood knife ensures that the 5-inch long blade will remain firmly in place while slicing through, say, a hard salami, and the piece is assembled seamlessly to keep it thoroughly hygenic. If you get into hunting for mushrooms a good knife is an essential tool. My father told me: Never pull a mushroom out by hand, if you cut a mushroom and leave the root, you can come back for more. It also leaves the dirt behind. The Slovak community in upstate New York takes mushroom picking seriously, everyone is quite competitive! My family hunts for them every year, and either cuts and dries them in the sun, or cuts and freezes them to use in soup, stews, and meat dishes all year round. Free food!

B+B Portugal: from the Algarve to you

If you are looking for some simple and refreshing summer recipes, see my friend Rupert's new blog, which highlights his life as a B & B owner in south Portugal. I had the pleasure of staying with Rupert and Andrew in their London apartment while launching a magazine a few years back and was spoiled by the nightly gourmet meals and their easy-going, fun company. They have since packed up and moved to a glorious spot under a castle, with bountiful garden and beach nearby. I can't wait to go myself! See their website for photos and travel details if you are looking to plan a unique and sophisticated getaway.

Belvedere Pink Grapefruit: So Pretty in Pink

Just in time for summer, Pink Grapefruit launched as the the newest flavored vodka from Belvedere, joining the Black Raspberry, Orange, and Citrus varieties. Belvedere uses a process called “Maceration” which incorporates whole pink Argentinean grapefruits, fresh ginger and Spanish spring lemons to produce a complex citrusy finish, without any artificial additives. You can really taste all the flavors extracted from the peels and flesh of the fruit, which allows it to be enjoyed in cocktails or all by itself. I managed to snag a couple of cocktail recipes from the launch party, which were quite unique and refreshing, perfect for the hot weather ahead. The ginger sugar in the snow cone really enhanced the cocktail, do not leave this ingredient out! You can order the sugar from Amazon, or Flavorstorm, if you want a large batch. And do be sure to remove the outside skin and pith from the grapefruit, which looks quite beautiful in the glass (seen in photo above from the event).


Belvedere Pink Grapefruit Snow Cone
Crushed Ice
2 oz Belvedere Pink Grapefruit
Pink Grapefruit wedge (skin and pith removed)
Ginger infused raw sugar
Pack a double shot glass full with crushed ice (use a blender to crush or put ice in sturdy plastic bag and hit with mallet). Top up with Belvedere Pink Grapefruit. Serve with a pink grapefruit wedge dipped in ginger infused sugar.

Pineapple and Fennel Martini
2 oz fennel syrup
4 or 5 chunks fresh pineapple
1 oz Belvedere Pink Grapefruit
Dash lemon juice
To create the fennel syrup boil a combination of cider vinegar, fennel seeds and cane sugar, reduce until syrupy (am getting details on the syrup, will fill in!). Muddle pineapple with fennel syrup. Add Belvedere Pink Grapefruit. Shake with cubed ice, and strain into a chilled martini glass. Garnish with 3 fennel seeds.

Edible Garden @ the New York Botanical Garden

Just a 20 minute train ride from Grand Central whisks you to a 250-acre sanctuary in the Bronx. Now, you can not only see the most beautiful displays, you can taste them. A fabulous array of chefs will be doing daily demonstrations featuring the spoils of the four spectacular kitchen gardens. The Home Gardening Center is where you can learn how to make your garden the best it can be, and also view the celebrity chef patches from Daisy Martinez, (who had some very intertesting choices!), Dan Barber and Jack Algiere of Blue Hill at Stone Barns, Michael Psilakis and Mario Batali, with accompanying audio tours. Of interest to those without a plot of ground, the Conservatory Container Garden has a wealth of surprises coming in that might inspire you to experiment. Martha Stewart’s Culinary Herb Garden has over 50 herbs. Bring the kids to the Children’s Vegetable Garden and show them the wonders of nature. To see who’s cooking and to buy tickets click here. Special festival weekends dot the summer weekends till the harvest. Try this delicious recipe from Michele Di Pietro (see photo), for a unique pesto, whose main ingredient is zucchini. The most important part of the recipe is to make sure that you pull all the water out of the zucchini before mixing with other ingredients. To make the roasted garlic, cut off the bottom of an entire head of garlic and place in a 400º oven, roast for 35 minutes. A handy item to have around, it can be wrapped in foil and stored in the fridge. There’s more photos from the gardens and demo at this link.

Ellen's TV Show on Oprah.com

I am participating in a contest on Oprah's new channel to get a TV show. SAUCE! is the name of the show. Please click on the link to access the 3 minute video. The show will feature the talents of the Hip Hostess NYC, a top chef and mixologist to create the ultimate party. We demonstrate a cocktail and recipes for sauces and how to display your dishes in the most creative way. Cocktail brands, special food products, tableware, glassware, appliances, and anything that contributes to creating a party will all be showcased. Plus the most creative recipes of chefs and mixologists will form the body of the show.
PLEASE VOTE and VOTE OFTEN!
You can vote more than once...the more votes the better!
Spread the word...TV land needs a show like this to celebrate all the creative minds out there!
Thanks for your consideration.