Flavors of Monterey County

FLAVORS OF MONTEREY COUNTY Bring home a taste of the Monterey Bay.

Greetings from Monterey, We're delighted to share some of our favorite recipes and tips inspired by the bounty of Monterey County. Our region is renowned for its culinary scene and award-winning wines. What makes us most memorable, however, is our collaborative community working together to give you inspired moments. We believe you’ll see that sense of community reflected in the pages that follow.

So transform your next meal and try out these recipes, handcrafted and selected by our partners—from some of our top-rated kitchens, as well as intimate home recipes.

Then come visit us to experience for yourself all that our destination has to offer.

We’ll save a seat at the table for you!

Why Monterey is the best place to eat and drink farm-to-table?

Bringing the bounty of the garden to the plate is a little easier in Monterey County.

Our region is ideal for growing all manners of fruit and nut trees, rows upon rows of vegetables of every color and shape imaginable, as well as delicious wines that have long been making a splash on the vintner scene. And of course, the ocean provides a plethora of fresh seafood and flavored sea salts to complement any plate, all sustainably harvested.

JOE MARCY, CMP

Business Development Executive

Monterey County Convention & Visitors Bureau 787 Munras Avenue, Suite 110 Monterey, CA 93940 p 831.657.6408 e Joe@SeeMonterey.com w www.SeeMonterey.com

PARTICIPATING PARTNERS SCOTT GILL

TRACY HUNTER

InterContinental The Clement Monterey

Inns of Monterey

Sales Manager

750 Cannery Row Monterey, CA 93940 p 831.642.2034 f 831.375.4501 e SGill@pahotel.com

Director of Sales

p 831.649.0227 f 831.649.0267 e Thunter@innsofmonterey.com

LESLIE L. HAIR

AMANDA KONG

Carmel Valley Ranch

Monterey Plaza Hotel & Spa

One Old Ranch Rd Carmel, CA 93923

400 Cannery Row Monterey, CA 93940

p 310.345.3912 e leslie.hair@carmelvalleyranch.com

p 831.645.4013 e akong@montereyplazahotel.com

CASEY SWANSTON EDWARDS

CHRISTINE RUSSO-ROBERTSON

Monterey Marriott Hotel

Monterey Bay Aquarium

350 Calle Principal Monterey, CA 93940

886 Cannery Row Monterey, CA 93940

p 831.647.4056 f 831.375.4313 e casey.edwards@marriott.com

p 831.648.4916 f 831.648.7960 e crrobertson@mbayaq.org

VICTORIA SALCIDO, CMP, CMM

NANCY WHITMAN

La Playa Carmel

Classic Hotels & Resorts

City of Monterey & Monterey Conference Center

Camino Real & 8th Ave Carmel-by-the-Sea, CA 93921

One Portola Plaza Monterey, CA 93940

p 831.293.6106 f 831.624.7966 e vsalcido@laplayahotel.com

p 831.646.3388 f 831.646.3777 e whitman@monterey.org

Sr. Sales Manager

Destination Sales Executive

Sr. Sales Manager

Senior Account Executive

National Sales Manager, Events

Director of Sales and Events

2

The C Restaurant at InterContinental The Clement Monterey

Chef Matt Bolton’s

BUTTERNUT SQUASH RISOTTO & BIG SUR CHANTERELLE INSTRUCTIONS

INGREDIENTS

Butternut Squash Risotto 1. Melt butter in pot over medium high heat.

2. Add onion and cook until translucent and soft.

3. Add garlic and cook until golden.

4. Add butternut squash.

5. When squash is sizzling hot, add 1 ladle of chicken stock while stirring constantly.

6. Reduce liquid; add more stock until squash is almost cooked through (al dente).

7. Finish with 2 tbsp. butter, grated parmesan and chiffonade parsley.

Big Sur Chanterelle 1. Heat sauté pan over medium high.

2. Add oil, chanterelles, kosher salt & pepper.

3. Once mushrooms have a glossy sheen for about 1 minute, add butter thyme, garlic, and shallot.

Serve risotto in warm bowls, with chanterelles and garnished with garden herbs.

Risotto 1 butternut squash, diced 1 medium yellow onion, diced 1 clove garlic, chopped 6 oz. parmigiano-reggiano, grated ¼ lb. unsalted butter 1 qt. chicken stock ½ bunch parsley, chiffonade Kosher salt & pepper Chanterelle 8 oz. chanterelle 1 shallot 1 clove garlic ½ bunch thyme, picked 2 tbsp. blended oil 1 tbsp. butter Kosher salt & pepper (to taste)

4

Esteban Restaurant at Casa Munras Garden Hotel & Spa an Inns of Monterey property

Chef Gus Trejo’s

PAELLA DEL RANCHO INSTRUCTIONS

INGREDIENTS 1 Pekin duck Confit Sugar Salt 4 bay leaves 1 tbsp. whole black peppercorn 1 c. olive oil Sofrito 6 oz. extra virgin olive oil 1 medium onion, diced 1 medium red bell pepper, diced ½ bulb of garlic, peeled 5 ea. over ripe tomatoes, med diced 1 tbsp. tomato paste 1 tbsp. Del La Vera sweet paprika 1 tbsp. Del La Vera hot smoked paprika 1 tbsp. fresh ground cumin 2 gm. saffron Paella 1 tbsp. kosher salt 1 tbsp. cracked black pepper 2 tbsp. of duck fat (reserved) 2-3 fresh duck eggs

Confit 1. First, break the down the duck into four parts.

2. Separate the breasts bone in, remove the legs from the carcass with thigh and drumstick intact.

3. Take the body and wings and place them on a roasting rack and bake at 375°F for 20 minutes (or until golden brown).

4. Remove pieces from the oven, drain the excess fat and set aside.

5. Then, place the roasted duck inside a 6 qt. stock pot and add enough water to cover the duck.

6. Bring to a boil and reduce to simmer for 25 minutes. Then, set aside.

7. Leave the breast uncovered in the refrigerator overnight. For the legs and thighs, place them on a roasting rack and season with equal parts sugar and salt.

8. Return to the refrigerator and let sit overnight.

9. The next day, wash off sugar and salt from leg and thighs and place in shallow roasting pan.

10. Add the excess duck fat to the pan, add bay leaves and whole black peppercorn and dress meat with olive oil (enough to cover meat).

11. Cover with foil and place in oven at 250° for 45 minutes (or until meat easily separates from the bones).

12. Once cooked, let cool for 15 – 20 minutes and remove all the meat from the bones and set aside (duck confit).

Sofrito 1. Add all vegetables into a medium sauce pot with ¼ c. of extra virgin olive oil, cook over medium heat, add salt & pepper.

2. Continue cooking for 10 minutes. Stir occasionally.

3. Then, add the seasonings and continue to cook until a thick paste starts to form.

4. Remove and cool completely overnight in the refrigerator.

Paella 1. Take out the duck breast, season with kosher salt and fresh cracked pepper.

2. Let sit for 20 minutes at room temperature.

3. Place duck breast skin down in a heavy cast iron pan, add 2 tbsp of duck fat and temper over medium heat.

4. Once the duck breast is tempered, reduce heat to low and continue cooking.

5. In a 12-in. paella pan, add sofrito and rice.

6. Cook over medium heat, constantly stirring for 1-2 minutes.

7. Add duck stock, duck confit and set on high heat.

8. As it begins to boil, reduce heat to medium, then to low. Once paella is almost dry, you should begin to smell, hear and feel the socarrat forming.

9. Once duck breast is cooked to internal temperature of 130°F, remove meat from bone and set aside.

10. Slice duck breast diagonally and place on top of paella.

11. Garnish with a sunny side up duck egg and favorite sautéed vegetables.

6

Esteban Restaurant at Casa Munras Garden Hotel & Spa an Inns of Monterey property

Chef Gus Trejo’s

BALESTRERI MANHATTAN

INGREDIENTS

2 oz. Makers Mark Bourbon A splash of ginger liquor A splash of ginger beer A splash of lemon juice A drizzle of Vermont maple syrup A drizzle of Luxardo marashino cherry juice A marashino cherry, for garnish

INSTRUCTIONS 1. Pour Bourbon, ginger liquor, ginger beer, lemon juice, and maple syrup into shaker.

2. Lightly shake to mix and pour into a martini glass.

Complete with a drizzle of Luxardo maraschino cherry juice and a maraschino cherry.

8

Esteban Restaurant at Casa Munras Garden Hotel & Spa an Inns of Monterey property

Chef Gus Trejo’s

GRILLED OCTOPUS INSTRUCTIONS

INGREDIENTS Sofrito 4-6 kg. frozen octopus ¼ c. of whole cloves ¼ c. black peppercorn 8 heirloom carrots 1 bunch red sorrel 6 bay leaves 2–3 tbsp Kosher salt Herb Purée 1 oz. Za’atar 1 oz. Italian parsley 1 oz. piccolo fino basil 1 oz. lovage 1 oz. marjoram Dressing Pinch of hot paprika Pinch of sweet paprika ¼ c. extra virgin olive oil

1. Thaw octopus in refrigerator overnight.

2. When completely thawed, wash under cold running water scrubbing the tentacles together.

3. Turn the head inside out to wash thoroughly.

4. Remove tooth by cutting a few small slits around the tooth, remove and discard.

5. Using a medium to large stockpot, fill 3/4 of the way with water (about 2 gallons).

6. Add ¼ c. of whole cloves, ¼ c. black peppercorn, bay leaves, and 2-3 tbsp. kosher salt (to taste). Let water mixture boil.

7. Then, reduce to simmer for 12 minutes.

8. After 12 minutes, bring water back to boil.

9. Using your hand, while wearing a protective glove, turn head inside out.

10. Then, begin dunking the tentacles in boiling stock with an in and out process.

11. The tentacles will begin to curl.

12. After 5 to 6 dunks release the octopus and reduce heat to a medium flame.

13. Simmer for 35-40 minutes. Check meat for doneness.

14. Place on seasoning rack and let cool completely at room temperature.

Herb Purée 1. Place all ingredients in a food blender, add ¼ cup of water, 1 tbsp of sherry vinegar.

Heirloom carrots 1. Wash carrots thoroughly. Toss with extra virgin olive oil, salt & pepper in a mixing bowl.

2. Mix carrots with seasonings well.

3. Place carrots on roasting rack. Place rack in a preheated oven at 425°F for 11 minutes.

Grilled Octopus 1. When ready, drizzle octopus with olive oil and season with paprika De La Vera.

2. Lightly grill octopus for 2-3 minutes.

Plating 1. First, apply the herb purée to the center of the plate.

2. Then, add the grilled octopus to purée.

3. Arrange the carrots and red sorrel inside the tentacles, so as the tentacles are hugging the carrots.

4. Complete with drizzling the olive oil paprika dressing.

10

Valley Kitchen at Carmel Valley Ranch

Chef Tim Wood’s

STRAWBERRY LAVENDER SHORTCAKE INSTRUCTIONS

INGREDIENTS 4 c. quartered strawberries, plus more for garnish 3 tbs. sugar divided 1 tsp. lemon juice 2 tsp. dried lavender divided 1 c. cake flour 1 tsp. baking powder ¼ tsp. baking soda 4 tbs. butter-cut into small pieces ¼ c. plain almond milk 8 tbs. light whipped cream

1. Fold together strawberries, 2 tbs. sugar, lemon juice and 1 tsp. dried lavender in bowl and chill for 1 hour.

2. Preheat oven to 400°F. Line baking sheet with parchment paper, or spray with cooking spray. Whisk together cake flour, baking powder, baking soda, remaining 1 tbs. sugar, and remaining 1 tsp. lavender in a large bowl.

3. Mix in the butter with fork or pastry blender until mixture is crumbly, stir in almond milk adding more if necessary for mixture to hold together to form a ball.

4. Knead dough on floured work surface 3-4 times until the dough is smooth; cut out 4 dough circles with 2-in. cutter. Press together remaining dough and cut out 1-2 more circles.

5. Transfer the circles to a prepared baking sheet, and bake 10-12 minutes or until the tops are golden. Cool.

To Serve 1. Split the shortcakes in half crosswise.

2. Place 4 bottom halves on plates; top each with ½ c. of the strawberry mixture and 1 tbs. whipped cream.

3. Add the 4 shortcake tops and garnish each with ¼ c. of the strawberry mixture and 1 tbs. whipped cream.

Carmel Valley Ranch Signature Drink

LAVENDER BLISS INGREDIENTS

2 oz. Absolut Vodka ½ oz. fresh squeezed lime juice ½ oz. lavender simple syrup Blueberries/lime and fresh lavender sprigs, for garnish

INSTRUCTIONS Shake and serve with fresh blueberries/lime and a fresh lavender sprigs as a garnish.

12

Schooners Coastal Kitchen & Bar at Monterey Plaza Hotel & Spa

Chef Jerry Regester’s

DUNGENESS CRAB CAKE WITH VEGETABLE CAPONATA INSTRUCTIONS

INGREDIENTS

Caponata 1. Dice all vegetables, chop the garlic and anchovies.

2. Place in a thick bottom pot season with a pinch of salt and pepper and cook on a low flame for about 30 minutes until caponata thickens to consistency of a compote. Set aside and let cool.

Crab Cakes 1. Small dice all the vegetables and chop the chives.

2. Place all ingredients in a mixing bowl and gently mix (as to not break up the crab meat).

3. Divide crab cake mixture into six patties and dust with a sprinkle of Wondra flour. The crab cake mixture should be soft, but able to form into a patty. If too soft add a little more bread crumbs.

4. Sauté on both sides until golden brown in a Teflon pan with a splash of olive oil.

5. Serve with a spoon of the caponata on top and enjoy with a nice glass of chardonnay!

Caponata 1 ea. red pepper, diced ½ eggplant, diced 1 tbsp. tomato paste 1 red onion 1 clove garlic, chopped 2 tbsp. granulate sugar ¼ c. red wine vinegar ¼ c. extra virgin olive oil 1 c. sun dried tomatoes 1 pinch crushed pepper red chili flakes 2 filets anchovy ¼ c. capers ¼ c. golden raisin 2 fl. oz. Verjus du Perigord 2 fl. oz. V8 juice Crab Cakes 1 tbsp. carrot 1 tbsp. celery 1 tbsp. red pepper 1 tbsp. mayonnaise 1 ea. large egg 1 lb. Dungeness crabmeat ¼ c. Panko bread crumbs 1 tsp. Dijon mustard 1 tbsp. Crème Fraîche 1 splash Worcestershire sauce 1 drop Sriracha, chili sauce 1 tsp. chives 14

Schooners Coastal Kitchen & Bar at Monterey Plaza Hotel & Spa

Pastry Chef Jessica Haney’s

WARM CHOCOLATE TRUFFLE BROWNIE INSTRUCTIONS

INGREDIENTS

Truffle center Bring cream to a boil, pour over chocolate, and whisk until combined.

Refrigerate until cold. Scoop small balls (truffles) and set aside.

Brownie batter 1. Melt butter and chocolate over double boiler, set aside.

2. Beat eggs, sugar, vanilla, and espresso extract in kitchen aid until thick for about 10 minutes on high.

3. Add melted butter to chocolate mixture and whisk.

4. Fold in sifted cake flour.

Assemble 1. Place truffles at the bottom of oven safe dish, scoop batter on top of truffles to cover.

2. Bake at 300°F for 12 minutes then rotate and continue to bake for another 15 minutes.

3. Serve warm and top with your favorite ice cream.

Truffle center 1 lb. semi-sweet chocolate 2 c. heavy cream Brownie batter 1 lb. unsweetened chocolate 1 lb. butter unsalted 15 whole eggs, room temperature 3 lbs. granulated sugar 8 oz. cake flour 3 tbsp. vanilla extract 3 tbsp. espresso extract

16

Fin + Field Restaurant & Bar at Monterey Marriott

Chef Arturo Salazar’s

PAN SEARED SALMON INSTRUCTIONS

INGREDIENTS Salmon Filet 2 tsp. salt 1 tsp. pepper 1 ½ tbsp. harissa 2 tbsp. grape seed oil 2 tbsp. butter Zucchini ribbons Buttered White Beans 1 lb. white beans soaked overnight and drained 4 garlic cloves 2 large diced shallots 3 thyme sprigs 2 bay leaf ½ large carrot peeled 8 c. water Salt Piquillo Romesco Sauce 8 oz. roasted Piquillo pepper 4 oz. sundried tomato 2 oz. red wine vinegar 1 oz. lemon juice 1 tsp. paprika 4 garlic cloves ½ tsp. cayenne pepper Salt and pepper 3 oz. sundried tomato oil 4 oz. olive oil Balsamic Glaze 16 fl. oz. high quality balsamic vinegar ½ c. sugar

Zucchini Ribbons 1. Cut one zucchini into ribbons using a potato peeler across the length of the zucchini (without seeds).

2. Add buttered white beans 3. Place in bowl and add enough water to cover beans by at least 2 in.

4. Let soak overnight.

5. Drain the beans.

6. Put them in a large saucepan, add garlic, shallots, carrot, herbs, salt, and pour in the water.

7. Bring to a simmer and keep at a simmer for 50 minutes to 1 hour. The beans should be tender but not falling apart.

8. Remove from heat, drain, and allow to cool.

Balsamic Glaze 1. Pour balsamic vinegar into a saucepot.

2. Add regular granulated sugar and a couple pinches of salt. Stir to combine.

Place the saucepot over medium heat.

3. Once the balsamic vinegar comes to a boil, stir again, and casually watch it. You don’t have to babysit the pot, but stick around so you don’t forget about it.

4. When the balsamic glaze is thick and syrupy and has reduced by half (about 20 to 30 minutes), remove the pot from the burner and allow it to cool.

Romesco Sauce 1. Place all first 8 ingredients in a blender and turn on medium speed.

2. Once at a purée, start to add the sundried tomato oil slowly followed by the olive oil until the sauce thickens into an emulsion. Sauce should be thick like a potato purée.

Salmon Filet 1. Place a large frying pan over medium high heat with 2 tbsp. of grape seed oil (canola works as an alternative).

2. Take your salmon filet and pat dry as pan heats up.

3. Mix spices together and season both sides then add fish to the pan. Cook for 3-4 minutes before flipping.

4. Flip the fish while adding the butter to a corner of the pan.

5. Cook for 4 minutes basting the fish with the butter as it cooks.

6. Remove from heat and allow to rest.

Finishing the Plate 1. Place a sauté pan over medium high heat with 3 tbsp. of butter.

2. Add 1 c. of beans with a pinch of salt and sauté with the butter. Add the zucchini until tender and remove from heat.

3. Make two ovals on plate, one of romesco sauce and the other of balsamic glaze.

4. Place a quarter of the beans and zucchini at the center of the sauce ovals with the salmon on top.

5. Garnish with micro herbs and enjoy!

18

The Restaurant at the Monterey Bay Aquarium

Chef Matt Beaudin’s

SALMON POKE BOWL

INGREDIENTS Salmon 1 salmon filet, sustainably-caught, skinned and diced 2 avocados, thinly sliced 1 zucchini, diced 1 yellow squash, diced 1 c. District 7 Chardonnay 3 tbsp. butter 1 butternut squash, peeled and diced 1 oz. dulse seaweed 4 oz. Wakame seaweed 6 c. rice, cooked ½ c. pumpkin seeds, toasted Poke Sauce 1 c. soy sauce 1 tsp. ginger, minced 1 tsp. garlic, minced ¼ c. sugar 1 lemon, zested 1 c. orange juice 1 tsp. sesame oil 1 tbsp. black sesame seeds 1 tbsp. white sesame seeds Chili Aioli 2 c. mayonnaise ¼ c. chili flakes, toasted ¼ c. pumpkin seeds, toasted ½ c. sweet chili sauce 1 c. orange juice

INSTRUCTIONS 1. Mix the raw salmon with poke sauce and marinate in refrigerator until ready to assemble bowls.

2. Sauté zucchini and squash in butter until tender.

3. Add District 7 Chardonnay and cook over medium heat until reduced by 80%.

4. Combine cooked rice with vegetables.

5. Scoop rice into bowl and garnish with salmon, seaweed, squash, avocado and chili aioli.

Poke Sauce Pulse all ingredients in food processor.

Chili Aioli Combine all ingredients and blend until smooth.

20

The Restaurant at the Monterey Bay Aquarium

Chef Matt Beaudin’s

CIOPPINO INSTRUCTIONS

INGREDIENTS ¼ c. olive oil 2 large onions, diced small 4 bay leaves 1 tbsp. chili flakes 1 ½ tsp. kosher salt 6 large garlic cloves, minced 1 tbsp. ground black pepper 1 ½ tbsp. saffron, about 35 threads ¼ c. tomato paste ½ tsp. fresh oregano, fine chopped 48 fl. oz. blended plum tomatoes, canned 2 c. pinot grigio 4 c. canned clam juice 24 clams, littleneck or cherrystone 1 ½ lbs. shrimp size 31/35, peeled & deveined 2 ½ lbs. bay scallops 1 ½ lbs. pacific rock fish, cut into bite sized pieces 1 c. curley parsley, chopped 4 tbsp. lemon zest

1. Heat olive oil in a large soup pot on medium heat until hot (about 1-3 minutes).

2. When hot, saute garlic, onions, chili flakes & bay leaves on medium heat until onions are translucent (approximately 5-7 minutes).

3. Stir in tomato paste and cook for an additional 2 minutes stirring constantly.

4. Add white wine and reduce by one half.

5. When reduced, add plum tomatoes, saffron and clam juice bringing to a light simmer.

6. After soup has simmered for one hour add clams until they are just about open (approximately 5-7 minutes) 7. When open, remove and transfer to a bowl for holding as to not overcook.

8. Add shrimp, scallops and rockfish to the broth and let cook for 3-5 minutes.

9. Season with salt and pepper to taste.

10. When cooked, return the cooked clams to the pot.

11. Stir in lemon zest, parsley & oregano & let steep for 5 minutes.

12. Serve in large bowls.

Note: Broth may be made 1-2 days ahead if desired. Serves 10.

22

La Playa Carmel

Victoria Salcido’s

SWEDISH PANCAKES INGREDIENTS

1 c. flour 2 eggs 1 pinch of salt 2 tbsp. melted butter 1 ½ c. milk Lemon, white sugar, berries, whipped cream, and powdered suger, for garnish

INSTRUCTIONS

1. In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, salt, and melted butter.

2. Preheat a non-stick electric skillet to medium heat.

3. Pour a thin layer of batter on skillet, and spread to edges.

4. Cook until top surface appears dry, and flip with a spatula.

5. Cook for another 2 minutes, or until golden brown.

6. Roll each pancake up, and serve with a lite coating of lemon and white sugar or fill with berries and top with powdered sugar and whip cream.

Bud’s Bar in La Playa Carmel

SINCLAIR OIL INGREDIENTS

5 dashes orange bitters ¾ oz. Bénédictine ¾ oz. Carpano Antica Sweet Vermouth 1 ½ oz. Cognac (Salignac) 1 ½ oz. Knob Creek Rye Orange peel, for garnish

INSTRUCTIONS

1. Add all ingredients to a mixing glass with ice and stir until well chilled.

Strain into cocktail glass.

2. Add garnish.

24

Monterey Conference Center

Nancy Whitman’s

6

TIPS FOR MAXIMIZING EVENT SPACE

YOU’VE GOT THE MENU SET. NOW LET’S MAXIMIZE YOUR SPACE.

1

OPEN UP YOUR LAYOUT No matter if you’re hosting a casual get-together with friends or a formal soiree, having space for guests to gather and socialize is an important part of any party.

What's the easiest way to achieve a sense of flow in your small space? Try opening up your layout. Move big pieces of furniture out of the way or relegate them to another room for the evening. If you can’t remove them completely, try putting them along the walls so you can maximize the open area where people can socialize.

2

PUT EVERY SURFACE TO WORK

Now that you’ve created an open area, you might wonder where you’re going to put all the snacks and appetizers.

Instead of creating one designated place for all food and drinks, consider peppering your space with several mini snack stations. Don’t be afraid to clear off your desk and use all your side tables. Even bookcases can be repurposed for the evening as tiered serving surfaces to keep your guests satiated with sweets, savories, and libations. If you have a home with a great room concept, use your kitchen counters for some grazing opportunity.

Fun Tip: Use parchment paper to help label all the items. It can make for some fun art and is a super easy to clean up.

3

DISPLAYING FOOD Have fun with displaying your food. Use elevations to keep it interesting and use unconventional things like a glass vase for cookies.

4

CONSIDER WHERE YOU PUT THE DRINKS What does every good host do? Put a drink in your hand as you come through the door.

Consider greeting your guests at the front and directing them to a drink station in the back. This will help alleviate any entryway bottlenecks and encourage flow through your space. If it is nice weather, have a drink station on your back patio for less mess in the house.

This will help ease clean up should any beverages be on ice that might leave condensation. You can always do a specialty drink that is ready to go or have wine open and on ice if you don’t want to have someone tend bar the entire time. Consider if kids are in town to have a separate kid-friendly table like I did for 4th of July that is clearly labeled so they know it’s for them.

5

SET THE MOOD

What makes a good party even better? Setting the right mood with decor!

Create the perfect cozy environment with string lights, candles, and whatever seasonal decor you like. Remember every area can add to the atmosphere, so don’t shy away from putting a few bits of decor in the bathroom, hidden hallways, or other areas your guests might only visit for a few moments.

6

KEEP YOUR COOL

Of course, this means staying focused on the joy of the evening.

But in small spaces it also means remaining aware of rising temperatures. Lots of people in a cramped area can make it hot quite quickly. Consider cracking a window or two to let the cool air in so your guests are feeling cozy but not over heating!

At the end of the day, it’s great people who make a great party. If you can make your guests feel at home and relaxed, the size of your space doesn’t really matter. Be creative and rethink your living space entirely, at least for the evening.

Have a great event,

Fancy Nancy

26