HOBNOB MAG 4th of July Party Issue

PA RT Y P L A N 0 4

HOBNOB M A G A Z I N E

4TH OF JULY

Hosting a party is no small job. This is where HOBNOB comes in. We’ll take the stress of planning away, so you can spend time at your next gathering drinking champagne and looking like a hosting star.

CONTENTS Game Plan the focus behind the party ...5 FOOD Menu 8 recipes designed for mingling: upgraded American standards and a few twists ...9 Ingredients better condiments and more ...28 Guest Chef fried pickled ramps recipe ...32 Cookbook how to: plank grilling ...36 DRINK Signature Cocktail a vodka-based light sipper ...44 Ingredients better spirits, liqueurs, sodas ...46 Guest Mixologist a party punch recipe ...48 Wine a rosĂŠ supreme ...52 STYLE Party Style blue accessories to complete the red, white and blue scene ...56 Tools ordering gorgeous flower arrangements online ...60 Invitation ...62 Playlist 50 songs featuring American artists ...64 Know How How to attend a party solo, with ĂŠlan ...66 cover photo : GeorgeManga/istock

Rooftops made for an ideal NYC party space. Seen here, scenes from my July 4th party from 2010, where we got a glimpse of the fireworks over the Hudson just cresting the building tops.

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PA RT Y P L A N 0 4

GAME PLAN It’s your American duty to throw a 4th of July party as an active pursuit of happiness!

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My July 4 party plan calls for a sophisticated celebration in red, white, and blue with a nod to American classics.

View my menu of natural and healthy red-and-white bites that will achieve patriotic status when displayed with blue accessories. You’ll see upscale renditions of the humble hot dog, steak worked into artsy spirals, and some simple recipes that you can whip up in a flash. My cocktail and wine suggestions take on a rosy hue, to continue the colorful spirit.

For ambiance, tune into the playlist‘s clever mix of American indie artists. And ask guests to dress in navy and white to make a crisp summer statement. Are you getting the picture?

I hope this plan will inspire you to host a gathering, and allow you to experience the joys of conviviality.

—Ellen Swandiak, party throwing devotee & founder of Hobnob Magazine

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RECIPES GEARED FOR MINGLING

FOOD A 4th of July menu can work for you all

summer long. Enjoy these upgrades on classic American standards, plus a few fresh twists.

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Grilled MANGO TO M ATO G A Z PA C H O

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1 VEGAN

When it’s hot out, cold soups are so appealing.

And traditional gazpacho with tomatoes, cucumber, peppers, and garlic really helps in the cooling off process. For a twist, I thought about adding peaches to the classic recipe, but they were not yet in season. Mangoes from Mexico made for a perfect substitution in this not-sotraditional rendition. Serve the soup in tea cups for extra appeal.

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2 QUICK

Tiny, spicy bits of pepperoni add a second dimension to this creative popcorn recipe— not to mention the fun touches of red strewn throughout. You might be saying, why didn’t I think of this?

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W H I T E P O P C O R N with TURKEY PEPPERONI BITS

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P E P PA D E W S S T U F F E D with G O AT C H E E S E

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QUICK

3 A truly quick hors d’oeuvre that makes a graphic red and white statement on the table. Perfect for just popping in your mouth for a blast of tangy goodness.

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4 Ooh, there’s nothing like the texture and beauty of a good red snapper. In this dish I quick fried the red snapper with skin on to showcase its extra moistness and provide a pretty plating opportunity. Apple Fennel Slaw accompanies the fish for a fresh and light bite.

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R E D S N A P P E R with A P P L E F E N N E L S L AW

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Stuffed S K I R T S T E A K PINWHEELS

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5 Skirt steak pinwheels are absolutely irresistible.

Just one small bite packs a lot of punch—and marries a rich steak with a flavorful, jalapeño cheese. If you choose to serve these I’m sure your guests will appreciate your creativity and good taste.

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A LT E R N A T E S E R V I N G I D E A

Cut each piece in half to reveal in the inner spiral of cheese. Pour meat juices on top.

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GET THE RECIPE

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6 QUICK

It’s the fresh, colorful toppings, healthier buns, and quality meats that transform an American standard into gourmet hot dogs. I’ve even found organic versions of America’s favorite condiments—a zesty yellow mustard and ketchup from a New Jersey farm. • Cut hot dogs in half to maximize portions and allow guests to play with the different topping combinations. You can also offer different style dogs, like duck, in addition to beef.

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Gourmet H OT D O G S

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onions

sprouts

cabbage

TO P - N OTC H H OT D O G TO P P I N G S

peppers

tomatoes

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Quick P I C K L E D C A B B A G E

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8 A fresh berry with a punch of blue cheese and crunchy pecans could appeal to those who shy away from things that are overly-sweet. It’s a fantastic summer recipe for a light dessert, which takes advantage of the strawberries at your local farmers’ market, and an artisanal cheese from your local cheese monger.

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S T R AW B E R R I E S topped with BLUE CHEESE & CRUSHED PECANS

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INGRED Blue Cheese Primer There are so many varieties of blue cheese, each one lending a subtle difference in texture and taste. Raw cheeses offer a more complex flavor profile, with a sense of terroir. Here are some varieties to consider: ( 1 ) Gorgonzola Mountain [italy] Cow’s milk. Strong. $15.99 lb.

( 2 ) Gorgonzola Dolce [italy] Cow’s milk. Soft, spreadable. $12.99 lb.

( 3 ) Maytag Blue [iowa] Raw cow’s milk. Quintessential. $19.99 lb.

( 4 ) Great Hill Blue [massachusetts] Raw cow’s milk. Piquant, slightly sweet. $15.99 lb.

( 5 ) Fourme D’Ambert [france] Raw cow’s milk. Dense, crumbly. $14.99 lb.

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INGRED First Field Ketchup

Better condiments make your recipes taste better, and show you care. Here are some that were used in this party’s recipes.

Applegate’s Naturals Turkey Pepperoni

D’artagnan Gourmet Hot Dogs

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DIENTS Peppadew

Annie’s Naturals Organic Yellow Mustard

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Guest

CHEF BRYCE SHUMAN

After a prestigious six year run at Eleven Madison Park, Bryce Shuman is now making his own delectable creations at Betony.

Inspired by memories of eating fried pickles on the beach in North Carolina, Bryce has come up with the ultimate bar snack. With every season, he puts an upscale touch on a different fried pickle and dipping sauce. He has generously shared a recipe for Pickled Ramps with us, which comes with its own tangy dipping sauce.

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Chef Bryce Shuman inside the comfy bar area of Betony, in midtown, NYC.

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At the moment, Bryce is pickling all the foraged ramps he can get his hands on from Virginia to Vermont.

The dipping sauce gets a nice kick from the Aleppo peppers which matches perfectly with the onion-y taste of the ramps.

Other items he has pickled: fennel, brussels sprouts, and heirloom peppers. Just one of the many reasons to treat yourself to a meal at Betony. The bar area in front offers the full menu, without the need for a reservation. Pop in the next time you are traveling down 57th street. betony-nyc.com

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Fried P I C K L E D R A M P S

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REVIEW

& RECIPE

COOK BOOK

The art of wood plank grilling is nothing new. The technique has roots in Native American culture and has managed to hold onto plenty of cache in the present day.

See our featured recipe from the book, and witness a beet hummus that would make a gorgeous, tasty treat at your next gathering.

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When warm temperatures hit, the barbecue becomes a main cooking arena. Here’s an opportunity for you to get really creative. I came across this wonderful book which shows you how to cook on a wooden plank, on your grill.

I just had to include this recipe as part of the 4th of July party menu, to showcase the fab colors of the dish.

Dina Guillen really shines in this category. Her book is

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From the Book:

TO M ATO F E N N E L

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a follow up to her first plank-grilling tome. In 75 Recipes for Infusing Food with Flavor Using Wood Planks, author Dina Guillen shares four-score-and-some-odd dishes that incorporate cedar, maple, hickory and alder planks in their preparation. You will be schooled in the art of plank grilling. Beyond meats, Guillen doles out the secrets of everything from wood-fired pizza to beet hummus, along with tips on where to find the planks themselves. Get ready to go crazy with your grill.—review by Clair Oliver

SALMON WITH S H E R R Y TO M ATO

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From the Book:

CARAMEL APPLE PIZZA

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BEET HUMMUS

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PLANK GRILLING: 7 5 R e c i p e s f o r I n f u s i n g Fo o d w i t h F l a v o r U s i n g Wo o d Planks by Dina Guillen ©2014 By Dina Guillen. All rights reserved. Excerpted from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks by permission of Sasquatch Books. Photos by Rina Jordan.

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DRI 42

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First B L U S H

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IDEAS FOR SETTING UP THE BAR

DRINK This issue’s signature cocktail is a light sipper accompanies red & white bites on the buffet.

It features an unusual mix of sweet, bitter, and fruity flavors accented by bouncing blueberries. Garnish with blue or white straws for the full effect.

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INGRED Dry Rhubarb Soda Hangar One Handcrafted Vodka

Lillet Rosé

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DIENTS HOBNOB uses only quality ingredients when creating recipes, and cocktails are no exception. These selections went into this issue’s signature cocktail: FIRST BLUSH.

Garnish: Fresh Blueberries

Mathilde Framboise Liqueur

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Guest

MIXOL OGIST ST JOHN FRIZELL

St. John Frizell was in the business of covering food and drink long before serving it. He’s since picked up the cocktail shaker himself, and the result, Fort Defiance (named for a Revolutionary-era stronghold), is a bastion of coziness and class in Red Hook, Brooklyn.

Frizell’s cocktail menu is liquid, changing with the seasons and their ingredients. I thought it would be appropriate to include in the July 4th rendition.

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St John Frizell at Fort Defiance Cafe & Bar, Brooklyn, NYC

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How would you describe the style behind Fort Defiance’s cocktail menu?

Our menu always includes some original drinks, but it’s very important to us to include drinks on the menu that everyone recognizes, like a Tom Collins or an Irish Coffee. Those are not only great drinks, they’re also lifelines to any guest who might still be a little bewildered by the whole fancy-cocktail thing.

Do you have a personal favorite ingredient or liquor when it comes to cocktails?

So difficult to answer, but I’ll say apple brandy. It’s so misunderstood—when I put it on a menu, people automatically think green apple Pucker. But it’s a locally made spirit with a long, distinguished tradition in America, especially in the Northeast, and it works great in both stirred and shaken cocktails.

Give us tips on the cocktail.

We make this drink with Comb Vodka, made in Port Chester, NY, from pure honey—hence the name. Benedictine is expensive—look for a liquor store that sells smaller bottles (unless you really like to drink Benedictine). You can make this recipe without it, but it’s the ingredient that really makes this drink great. —interview by Clair Oliver fortdefiancebrooklyn.com

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The K I N G B E E

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Rosé W I N E

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WINE

Recos

A Summer Rosé Supreme Rosé is a popular choice nowadays, especially during summer. An unusual square bottle houses the 2012 Chateau de Berne Cotes de Provence Terres De Berne Rosé from Provence, France. It’s a lightly sweet, super bouncy rosé, with just enough minerality. No heaviness to it. Perfect for sipping on its own, nicely chilled. About $17. chateauberne.com

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STY 54

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Golden Rabbit Enamelware serving tray with stand.

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Caskata napkins: Blue Lucy

STYLE You know the drill when it comes to summer’s most popular American holiday. Here are some suggestions for your 4th of July party decor, in dark blue, to tie into the festive red and white food display.

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Dyson Cool tower fan: use it to keep mosquitoes at bay

Take it

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Outside

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Libratone’s Zipp AirPlay speaker takes the music outside.

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TOOLS Upscale Flower Delivery

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Where do you turn when you want a less standard floral arrangement to send to a loved one? Experience a more upscale flower delivery from fantastic local providers through this website.

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L I N K TO INVITE

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INVITE We’ve found some great graphics on Paperless Post where you can invite and track guests through their site. Customize my selection, or any design, with your own compelling message.

Suggested text for the invitation: FEEL FREE • Partake in the pursuit of happiness at the party honoring THE INDEPENDENT SPIRIT • red & white bites & rosy cocktails will be served • add date / time / address • the host requests you make a crisp appearance in NAVY & WHITE • rsvp

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PLAY LIST

by B R A D L E Y S P I N E L L I , AKA DJ 13, A KA B A N G KO K J O N ES

Rev up your 4th of July party with 50 songs that express independence, featuring American artists from Motown to Beastie Boys. This is a really well-thought out list.

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Our playlist comes from Bradley Spinelli, author of the apocalyptic novel Killing Williamsburg, and detective sensation, The Painted Gun. He has dual passions: writing and music. He’s played bass for ‘90s Dallas punk band Clutch 5, DJ’d in Brooklyn, and interviews bands for New York Magazine’s Bedford + Bowery.

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L I N K TO P L AY L I S T

The 4th of July lends itself naturally to day parties, so this playlist starts in daylight and gradually fills to bursting with starlight.—Bradley Spinelli

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KNOW HOW How to Attend a Party Solo with Élan ~

Attending a party where you don’t know most of the people can be intimidating, but it’s easy to turn it into an opportunity. Who knows, you might end up making a new friend, meeting the perfect business contact, or serendipitously encountering a romantic possibility. Here are the keys on how to attend a party solo.

READ MORE

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Hope you enjoyed this issue of HOBNOB Magazine. Head over to the website to see more party scenarios with great style plus sophisticated restaurants & bars to visit in NYC and beyond.

HOBNOB M A G A Z I N E

PA R T Y P L A N S for A L L SEASONS & REASONS

L E A R N the 1 0 COMMANDMENTS OF HOSTING

S E E M O R E 4 T H o f J U LY R E C I P E S on H O B N O B ’ S P I N T E R E S T PA G E

A PEEK INSIDE NYC’S T H E AV I A R Y + C O C K TA I L R E C I P E S from M I X O L O G I S T AIDAN BOWIE

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