The Art of Entertaining

The Art of Entertaining

A series devoted to dishes that make life feel a little more effortless.

October 29, 2018
The Art of Entertaining

The Art of Entertaining

A series devoted to dishes that make life feel a little more effortless.

October 29, 2018
In partnership with:
The Art of Entertaining

 

We partnered with Pacific Sales—that place where every slick kitchen brand you’ve ever coveted lives—to discover the ins-and-outs of how chefs entertain at home. Their rituals, their styling tips, and above all: recipes for the dishes they use to impress their favorite guests. 

 

Episode 1

For chef Makani Carzino of Pono Burger, passion fruit is among her earliest memories of food. It embodies everything she loves about her native Hawaii, with its bright, pure ingredients and meditative preparations. Her simple, stunning dessert might be the closest your guests come to cleansing their palates with an actual cloud. 

Passion Fruit Mousse | Effortless
01:32

For chef Makani Carzino of Pono Burger, passion fruit is among her earliest memories of food. It embodies everything she loves about her native Hawaii, with its bright, pure ingredients and meditative preparations. Her simple, stunning dessert, brought to you by our partners at Pacific Sales, is the closest your guests might come to cleansing their palates with an actual cloud. Want more Chef Makani? Check out our illustrated guide to cooking in the spirit of Pono.

Episode 2

 

Zack Hall of Clark Street Bread never thought he’d be one of the most in-demand bakers in Los Angeles; he dreamt of guitar licks, not bread dough. We like to think his riffs on the ultimate comfort food classic—grilled cheese—are the sandwich version of a face-melting guitar solo. Life is funny that way. 

Grilled Cheese Three Ways | Effortless
01:43

Zack Hall of Clark Street Bread never thought he’d be one of the most in-demand bakers in Los Angeles; he dreamt of guitar licks, not bread dough. We like to think his riffs on the ultimate comfort food classic—grilled cheese—are the sandwich version of a face-melting guitar solo. Life is funny that way. Want more? Check out the illustrated guide to five must-have songs on Chef Zack’s dinner party playlist, brought to you by our partners at Pacific Sales.

Episode 3

If satisfaction is what you’re after, look no further than ribeye. When that serious marbling meets a screaming hot pan, the resulting depth of flavor is the kind of thing that makes the whole table go quiet. Serve it with a homey trio of mushrooms, onion, and potatoes like Otium chef Tim Hollingsworth, and you’ll remember exactly why they call it a classic. 

A Ribeye As Classic As It Gets | Effortless
01:39

If satisfaction is what you’re after, look no further than ribeye. When that serious marbling meets a screaming hot pan, the resulting depth of flavor is the kind of thing that makes the whole table go quiet. Serve it with a homey trio of mushrooms, onion, and potatoes like Otium chef Tim Hollingsworth, and you’ll remember exactly why they call it a classic. Want to know how he makes it look so easy? Check out the illustrated guide to his pre-service rituals, on and off the clock, brought to you by our partners at Pacific Sales.

Episode 4

Like most of us, Chef Joe Sasto has a thing for pasta. It’s the ultimate labor of love, and when it’s swimming around in an intoxicating blend of end-of-season corn, toasty black pepper and good butter, it’s the savviest way to bring people together. 

All the Butter, All the Cheese, All the Pasta | Effortless
02:17

Like most of us, Chef Joe Sasto has a thing for pasta. It’s the ultimate labor of love, and when it’s swimming around in an intoxicating blend of end-of-season corn, toasty black pepper and good butter, it’s the savviest way to bring people together. Melty goodness brought to you by our partners at Pacific Sales. Want more? Check out an illustrated guide to knolling, the organizational ritual that keep Sasto sane in the kitchen.

Episode 5

How do you a get a sky-high, light-as-air chiffon cake? Pastry chef Sally Camacho has spent the better part of two decades mastering the art of pastry to find out. Her personal signature is, count 'em, three hits of lemon—lemon juice, lemon zest, and lemon olive oil—to craft a perfectly tart vehicle for sweet berries and freshly made Chantilly cream. 

Sky-High Lemon Chiffon Cake | Effortless
02:12

How do you a get a sky-high, light-as-air chiffon cake? Pastry chef Sally Camacho has spent the better part of two decades mastering the art of pastry to find out. Her personal signature is, count 'em, three hits of lemon—lemon juice, lemon zest, and lemon olive oil—to craft a perfectly tart vehicle for sweet berries and freshly made Chantilly cream. Want more? Check out an illustrated ode to Camacho’s favorite dinner party tipple: Champagne, baby. Brought to you by our partners at Pacific Sales.

Episode 6

When Chef Eddie Ruiz cooks barbacoa, he channels his grandfather, who'd cook the meat underground with hot rocks for big family celebrations. A combination of arból, ancho, and guajillo chilies lends the dish its complex spice and smoke—and in Ruiz’s interpretation, there’s no need to haul out the shovel. 

Braised Short Rib Barbacoa So Good It’s Almost Unfair | Effortless
01:51

When Chef Eddie Ruiz cooks barbacoa, he channels his grandfather, who'd cook the meat underground with hot rocks for big family celebrations. A combination of arbol, ancho, and guajillo chilies lends the dish its complex spice and smoke—and in Ruiz’s interpretation, there’s no need to haul out the shovel. Want more? Check out Ruiz’s daring pre-dinner ritual: grocery shopping sans list. Brought to you by our partners at Pacific Sales.