It’s a party

From my kitchen to yours

I really enjoy throwing a good party. For one, the people are what makes or breaks it, and when you get the right combo of guests and Pinot (Noir) together, it’s on.


That’s what

friends are for

I try and keep things really simple on my end. The goal is to be able to sit back and enjoy the company. My second rule is to try to adhere to fresh, fresh and more fresh. With very few ingredients you can offer selections that will keep folks coming back to the buffet table time and time again.

Black Olive Tapenade

A stand by of mine for years, I use this all year round.

  • Two 2 – 3 cups (or more) black, colossal, pitted olives
  • 1/4 cup really good quality olive oil
  • 3 – 4 garlic cloves, peeled
  • Half shallot minced
  • 2 – 3 dashes dried oregano
  • Salt & Pepper to taste

You’ve got two (2) options here.

a. The “course chop” or sort of an en Provence way, which I prefer.

b. Or the smooth, food processor way. A blended, smooth “spread”.

Either way, add/wisk in your olive oil until you get the consistency you prefer.


Make this the night before and throughout the day of your soiree take it out of the fridge to stir, several times.

Have it brought up to room temperature before your guests arrive and serve it with crackers crostinis’, sliced cantaloupe, (oh yes) or anything you see fit.

Its your party.


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