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By ELIZABETH LARGE | May 3, 1992
The Preakness may be Baltimore's best horse race, but for a lot of people it's also Baltimore's best excuse to party. To some that means beer and chips in the Pimlico infield. To others, though, it's Crab Louis on Belgian endive and red pepper bisque en croute at the Paolo Gucci Triple Crown Ball.We can't all attend the Maryland Jockey Club's celebration at the National Aquarium or partake of an extravagant luncheon buffet at one of the corporate tents on the big day. But the organizers and caterers involved with the high end of the Preakness festivities are willing to share their menus and some of their recipes with us. Feel free to borrow from them for your own Preakness party.
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NEWS
By michael sragow and michael sragow,michael.sragow@baltsun.com | October 24, 2008
Critics are a small movie's best friends - and vice-versa. Films that arrive in a city without TV commercials or print ads, often months or years after their international premieres, rely on reviewers to get out the word that they've landed at a local art house. If the movie is good, a positive notice from a local critic can help it win another week of life. If the movie is bad, a hometown slam may rouse more attention than a review picked up from another city, which can give a film the odor of something canned and left too long on the shelf.
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NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | March 7, 1999
Inviting friends in for drinks and hors d'oeuvres can be one of the most relaxed ways to entertain -- but not when the menu holds the host hostage in the kitchen. That won't happen if you plan simple-to-make-and-serve dishes you prepare entirely or partially ahead.If you're not serving guests dinner afterward, plan to have the hors d'oeuvres hearty and plentiful enough to cushion the effects of any alcohol you pour, and offer soft drinks or mineral water as well. Present an appealing variety of dishes, counting on four to six hors d'oeuvres per guest.
NEWS
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | October 8, 2008
Instead of inviting friends for dinner, I sometimes ask them to come for wine and simple appetizers. For me, this is one of the easiest ways to entertain, especially when I'm busy. I prepare one or two nibbles, open a bottle of wine, set out glasses and napkins, and that's it. Several weeks ago, after learning that a dear friend from the Midwest was coming to visit her daughter who was expecting twins (and who happens to live only a few miles from us), I had planned such a get-together.
FEATURES
November 14, 2001
Marty Hyson knows his oysters. A self-proclaimed "oyster cookin' " fool, he not only won the People's Choice Award for his Creamed Oysters in Acorn Squash at this year's oyster-cooking contest in St. Mary's County, but he also presented a dish that captured the fall and holiday season. Hyson, 38, a mortgage banker who lives in Baltimore, loves his Ravens, Maryland seafood and puttering around the kitchen. His addiction to cooking shows helped spark the idea for his succulent winter-squash-based oyster dish.
FEATURES
By Lucy Barajikian and Lucy Barajikian,LOS ANGELES TIMES SYNDICATE | January 26, 2000
It could happen. Onion dip, cheese balls and baked brie might just go the way of the dodo bird. It could happen, that is, once cooks take a look at the newly published "Hors d'oeuvres" cookbook (OK Publishing Inc., New York, 168 pages, $19.95) by chef Eric Treuille and caterer Victoria Blashford-Snell, both of London. A second glance should send cooks scurrying for the cumin and coriander, shrimp and chicken wings, skewers, phyllo and tortillas -- whatever's on hand to begin the magic. The only remaining problem: Which recipe to go for first?
NEWS
By Maria Blackburn and Maria Blackburn,Sun Staff | November 14, 1999
When it comes to holiday entertaining, there are two types of people: the ones who make scrumptious dinners from scratch and serve them on impeccably set tables in clean houses -- and the rest of us.We are the fakers. We buy gourmet take-out and arrange it on our own china. We put candy in a bowl and call it a centerpiece. We are overwhelmed, underskilled, sometimes just plain clueless.But we still like a good time. And we wouldn't mind throwing a party to celebrate Hanukkah, Kwanzaa, Christmas or New Year's without falling to pieces.
NEWS
December 4, 2005
TOMORROW "BE THE STAR OF YOUR OWN LIFE" Benefits The Priceless Gown Project Women only, champagne, special cocktails, hors d'oeuvres, live music, swimsuit fashions, cosmetic and hair makeovers Harbor Court Hotel 550 Light St. 7 p.m. Tickets $85 410-746-3469 or womenand wineevents.com THURSDAY 14TH ANNUAL FINE WINE TASTING Benefits Santa Claus Anonymous Wine, heavy hors d'oeuvres Evergreen Carriage House 4545 N. Charles St. 6 p.m. Tickets $40 in advance, $50 at door 410-685-4830 or santaclaus anonymous.
NEWS
December 7, 2005
When making green tea, never boil the water in an aluminum pot and never steep the tea in teapots or cups made of plastic or aluminum, which badly affect the taste. Associated Press Know a helpful shortcut in the kitchen? Send it to Liz Atwood, Food Editor, The Sun, 501 N. Calvert St., Baltimore 21278 or e-mail it to food@baltsun.com. EVENTS Hors d'oeuvres party -- Learn to make holiday hors d'oeuvres at 6:30 p.m. Dec. 21 at Donna's in Columbia, 5950 Waterloo Road. $35. Call 410-659-5248, ext. 112. Wine and cheese tasting -- Celebrate the fifth night of Hanukkah learning about new wines and cheese from 7 p.m. to 9 p.m. Dec. 29 at the Chesapeake Wine Co., 2400 Boston St. Sponsored by the Jewish Community Center.
NEWS
October 24, 2007
Opera -- The Annapolis Opera will open its 35th anniversary season with Bravo 35! concert and wine-tasting at 6:30 p.m. Saturday at Unitarian Universalist Church, 333 Dubois Road, Annapolis. Soprano Colleen Daly is shown. The event will offer hors d'oeuvres and raffle. Tickets are $72; reservations suggested. 410-280-5460 or 410-267-8135 or www.annapolisopera.org.
NEWS
By SLOANE BROWN | August 24, 2008
One of the hottest spots in Baltimore last weekend was a car dealership, as a couple hundred glammed-up guests nibbled on hors d'oeuvres and sipped cocktails while surrounded by exotic cars at Maserati of Baltimore. Casino games inside and a cigar lounge outside added to the evening's pleasures. It all led up to a high-end, high-energy fashion show featuring collections from several area designers. And that was inside the dealership's garage. A very clean garage, we should add. The evening's high point came after all but one of the outfits had been shown, when event chairwoman Jasmine Richardson introduced guest of honor, Baltimore native and "Project Runway" winner Christian Siriano, and the night's one live auction item - a black chiffon cocktail dress he designed for the occasion.
NEWS
July 2, 2008
Events ABCs OF COOKING : Chef Diane Bukatman demonstrates how to use a knife skillfully in the kitchen in the first class in the "How to Think Like a Chef" series. The class is from 7 p.m. to 10 p.m. July 9 at 20 Clarks Lane, Reisterstown. $65 for the first class or $400 for the series. Call 410-833-5579 or visit fortheloveoffood.com. BOURBON TASTING : Bourbon expert Steve Cole explains how whiskey is made, how it pairs with food, and the nuances of its color, age and taste from 6 p.m. to 7:30 p.m. July 31 at Morton's Steakhouse.
NEWS
By Kathleen Purvis and Kathleen Purvis,McClatchy-Tribune | December 5, 2007
When serving wine to guests, whether with snacks and hors d'oeuvres or with a meal, what is the appropriate amount to serve? (Assuming, of course, that there is a designated driver who won't drink at all.) At a sit-down meal, the rule of thumb is a half bottle of wine per person, or one bottle for every couple. If it's a long meal covering several courses and several different types of wine, you may be able to reduce that to one bottle for every four people. For parties with hors d'oeuvres, the same rule holds.
NEWS
October 24, 2007
Opera -- The Annapolis Opera will open its 35th anniversary season with Bravo 35! concert and wine-tasting at 6:30 p.m. Saturday at Unitarian Universalist Church, 333 Dubois Road, Annapolis. Soprano Colleen Daly is shown. The event will offer hors d'oeuvres and raffle. Tickets are $72; reservations suggested. 410-280-5460 or 410-267-8135 or www.annapolisopera.org.
TRAVEL
By New York Times News Service | December 17, 2006
It's official - freezing is in fashion. Last month in Paris, the Four Seasons Hotel George V opened a luxury ice bar, bringing a Gallic twist to a Nordic novelty. The bar was built entirely of ice in a refrigerated cube in the hotel's courtyard. Guests were given a black rabbit-fur Kaufman Franco poncho for their 30-minute session inside the boudoir-style interior, which is kept at a frosty 18 degrees. While the hors d'oeuvres won't cure frostbite (ice bars and sorbet), the flavored vodkas (ginger, cinnamon and vanilla among others)
NEWS
By SLOANE BROWN | January 8, 2006
Baltimore's winter party season will resume in earnest later this month, with galas benefiting the visual arts and the Johns Hopkins Ciccarone Preventive Cardiology Center. Among the highlights are: Jan. 21 / / "10th Anniversary Grand Gala: Everything's Coming Up Roses." Benefits American Visionary Art Museum. Host Rosie O'Donnell, grand honoree Archbishop Desmond Tutu. Open bar, hors d'oeuvres, dinner buffet, surprise entertainment. American Visionary Art Museum, 800 Key Highway. 6 p.m. Tickets $500, $1,000 including 5 p.m. VIP reception and museum tour with O'Donnell.
NEWS
May 22, 1991
The Northern Anne Arundel County Chamber of Commerce will sponsor a "Business After Hours" gathering from 6 to 8 p.m. May 23 at the Westinghouse Historical Electronics Museum, 920 Elkridge Landing Road, Linthicum.The evening will feature cocktails and hors d'oeuvres catered by the Rose Restaurant, and guided tours of the museum will be conducted.Admission is $6 in advance and $10 at the door. Information: 766-8282.
NEWS
By SLOANE BROWN | January 1, 2006
Ahhh. Jan. 1, 2006. Sure feels great to kick back and relax, without another holiday function in sight, doesn't it? But give yourself a few days. Next thing you know, the walls are closing in on you, and it feels like winter will never end! You find yourself getting nostalgic for those holiday parties. Spring - and all the shindigs it brings - seems so far away. Not to worry. There's a heap of events around Baltimore in the next couple of months. Plenty of things to do, people to see, and causes to help - to help you warm both body and soul.
NEWS
By SLOANE BROWN | January 1, 2006
Ahhh. Jan. 1, 2006. Sure feels great to kick back and relax, without another holiday function in sight, doesn't it? But give yourself a few days. Next thing you know, the walls are closing in on you, and it feels like winter will never end! You find yourself getting nostalgic for those holiday parties. Spring - and all the shindigs it brings - seems so far away. Not to worry. There's a heap of events around Baltimore in the next couple of months. Plenty of things to do, people to see, and causes to help - to help you warm both body and soul.
NEWS
December 7, 2005
When making green tea, never boil the water in an aluminum pot and never steep the tea in teapots or cups made of plastic or aluminum, which badly affect the taste. Associated Press Know a helpful shortcut in the kitchen? Send it to Liz Atwood, Food Editor, The Sun, 501 N. Calvert St., Baltimore 21278 or e-mail it to food@baltsun.com. EVENTS Hors d'oeuvres party -- Learn to make holiday hors d'oeuvres at 6:30 p.m. Dec. 21 at Donna's in Columbia, 5950 Waterloo Road. $35. Call 410-659-5248, ext. 112. Wine and cheese tasting -- Celebrate the fifth night of Hanukkah learning about new wines and cheese from 7 p.m. to 9 p.m. Dec. 29 at the Chesapeake Wine Co., 2400 Boston St. Sponsored by the Jewish Community Center.
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