Quaintrelle Weekender
Help me pick the best menu for my first al fresco cinq et sept.
Welcome to Quaintrelle Weekender.
This is a short list of things I am currently loving to make eating, drinking, and hosting easier and a lot more interesting.
Al Fresco Apèro
I have a friend coming for cinq et sept on Monday. Not like in the traditional way; in the modern context. You know, cocktail hour.
Yes, cocktail hour on a Monday.
I don’t limit my socializing to the weekends. I know most people report back to me that weeknights are totally off limits, and if that works best for you, well, you do you.
I like to spice things up. As spicy as the modern version of cinq et sept can really get anyway.
My point is, I need your help deciding on a menu.
The weather has been so iffy (to put it charitably) in Toronto this spring, but Monday things are looking bright and sunny. So I’m thinking an inaugural drink on the lanai is in order. (I’m taking premium subscribers behind the scenes next Wednesday for a tour of the balcony, so if you enjoy voyeurism, be sure to upgrade for only $6 Cdn (~$4USD; less than €4) to see all the action.)
I was thinking about a casual snack of creamy fennel bruschetta, parmesan drizzled with truffle honey, and citrus and spice marinaded olives; but breezy outdoor living (at least the first few soirées) seems to call for seafood. So now I’m thinking about simply plunking a huge pot of moules marinières on the table for a casually fabulous, eat-with-your-fingers, lazy summer vibe.
Thoughts?
I know what you’re thinking: how can you possibly answer that without knowing the drink. Good on you, by the way.
Dick, my friend and former business partner, is bringing a bottle of something. I don’t know what, but he has excellent taste in wine, and is thoughtful enough to consider my preferences, so whatever it is, it will be good.
I’ll start us off with an Amalfi Limone – a fantastic sipper full of herbs and lemon. Very thematic for a lanai apèro.
So I realize I’m leaving you flying blind without the knowledge of the wine, but just go with your first instinct. (Say mussels.)
Hosting Q of the Week
We haven’t done one of these in a while, so let’s see what’s in the mail bag …
“What’s the best hostess gift to bring to dinner? I’m hearing mixed reviews on flowers and wine.” Susanna from Aurora
Well, Susanna, not to look a gift horse in the mouth, I’m always thrilled that anyone has thought to bring me anything, ever.
But if you’re asking my preferences, I do fall in the “no” camp when it comes to flowers and wine.
Unless the flowers are already in a vase (in which case, go for it), a bouquet means I have to stop what I’m doing (which is generally a lot when people are arriving), find a vase, unwrap the flowers, cut the stems, etc. etc. It’s extra work for an already busy time.
As for wine, unless you’re going to a BYOB, most hosts already have the wine selected for the evening. If you are going to bring a bottle, take a moment to creep their social media. Find out what they love to drink and bring a bottle of that. If you can’t find any clues, a bottle of good bubbly (doesn’t have to be Champagne) is always a winner.
However, for me, right now I’m really into giving a good bottle of olive oil. Everyone always has a use for it, it’s considerate and sophisticated.
Company’s Coming
Amy Thielen’s two cookbooks are among my most referenced. She was a chef in NYC for a lot of years before returning home to northern Minnesota to live on a spacious piece of land and breath the fresh air. Her books, Company and The New Midwestern Table artfully balance pragmatism with innovation. The recipes are easily adaptable – she recognizes what’a available in rural Minnesota may not be in season in southern Georgia or easily found in New York and vice versa – and very doable for cooks of any skill. Company, her latest book, which came out a year ago, is exactly like it sounds – an outline of complete menus for various occasions ranging from six to 20. The New Midwestern Table is full of comforting, delicious, and down-home recipes that are highly welcomed at any table.
Lanai Opening Cocktail
I had this cocktail at a restaurant in Toronto earlier this year, and immediately went home to recreate it for myself.
A blend of lemon, basil, citrusy gin, and vermouth, it’s elevated, fresh and deliciously unique.
Super Duper Fast Dip
We all have moments where we just need it fast. Either due to a lack of energy or inspiration, or the party runs overtime and you gotta come up with something quick.
I’ve leaned on a blend of pre-made toum and sour cream more times than I can count, and it’s so simple, it’s embarrassing. Toum, a Lebanese garlic and olive oil spread, is flavourful and rich; blending it with sour cream relaxes some of that concentrated flavour for a fantastic dip for chips or veggies.
I like a thick sour cream like Gay Lea Gold, and I just mix half sour cream, half toum and call it a day.
Next Week…
Don’t forget to upgrade before Wednesday if you would like a little peek-a-boo at the lanai. But if that’s not in your budget right now, I completely understand; I’m delighted to have you follow along with the Weekender.
Next Saturday, I’m sharing a few of my tools that I lean on for stylish outdoor hosting.
See you then.
xo –Erin
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This newsletter is written by me, Erin Henderson, journalist-turned-sommelier-turned-entrepreneur. I literally drink and throw parties for a living, and every Saturday, I share some of my favourite finds for better parties.
The Weekender is free for everyone, so please feel free to share it with someone who could use these tips and tricks to making life a little better.
That dip sounds wonderful. Loved your drawing!