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 7

All the best ideas start as a joke. During a recent avocado embargo, Chef Claudette Zepeda-Wilkins swore to her staff she’d put the luscious fruit on every dish, even desserts, once the avocado train started running again. True to her word, she created an ever-so-slightly green flan made extra creamy with ripe avocados. Then she took it up a notch and baked the custard in a bubble silicone mold, because every dessert should feel like a party.

When You Dream of Avocado, Dream of Dessert | Effortless
Watch
01:50

All the best ideas start as a joke. During a recent avocado embargo, Chef Claudette Zepeda-Wilkins swore to her staff she’d put the luscious fruit on every dish, even desserts, once the avocado train started running again. True to her word, she created an ever-so-slightly green flan made extra creamy with ripe avocados. Then she took it up a notch and baked the custard in a bubble silicone mold, because every dessert should feel like a party. While your flan is in the oven, follow Wilkin’s lead and clean like a maniac before your guests arrive. Effortless flan and a (sort of) sparkling-clean home brought to you by our partners at Pacific Sales.

Episode 8

Chef Steve Samson's restaurants are an homage to his Italian family and the summers they spent in Bologna. He always has a seasonal risotto on rotation at his restaurant Sotto, and this winter, he makes it extra creamy with roasted butternut squash—with enough butter and Parmigiano Reggiano to keep that hibernation layer up.

Butternut Squash Risotto Just Like Your Nonna’s | Effortless
Watch
02:00

Chef Steve Samson's restaurants are an homage to his Italian family and the summers they spent in Bologna. He always has a seasonal risotto on rotation at his restaurant Sotto, and this winter, he makes it extra creamy with roasted butternut squash—with enough butter and Parmigiano Reggiano to keep that hibernation layer up. It’s all brought to you by our partners at Pacific Sales—including the sacred recipe, which you can find here.

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