NG ID iat Dinner Party Tips From Celebrity Chef Michael Chiarello (NAPSA)—WhenI wasthe executive chef of Tra Vigne restaurant in the Napa Valley, hosting a din- “Favorite Vacation” or “Best Childhood Memory,” are passed around to commence an eveningfilled with ner party was always easy for me. Armedwith a sous-chef to purchase and prep the ingredients and one or two apprentices to set the tables reminiscence and laughter. of time to entertain my guests and enjoy the last glass of red wine. My parties were stress-free and fun, fresh, high-quality ingredients, and BUITONT refrigerated pastas and sauces. The difference in taste and flavor is amazing! and clean the kitchen, I had plenty and I was alwaysin bed by eleven! But for you—and for me when I remove my professional apron— the dynamics are much different. We must keep our best host smile going while we are putting thefin- ishing touches on the main course, ereeting new guests, serving beverages and participating in several conversations. As stressful as hosting a dinner party can be, it is still a wonderful opportunity to bring together the people you care about and enjoy an evening of great food and con- versation. Here are sometips I’ve honed over the past few years from hosting both casual and formal dinner parties: Encourage guests to min- gle. I like to place my hors d’oeuvres on a kitchen island or Keep it fresh. Delicious food is the key ingredient to any great dinner party. When making my favorite Italian dishes, I opt for The next time you plan on hav- ing friends and family over for dinner, try this recipe for Pesto and Pasta with Tiny Potatoes. It’s quick and easy andtastes delicious. Pesto And Pasta With Tiny Potatoes (Makes 6 servings) *% lb. marble-size potatoes* 1 teaspoon sea salt 2 tablespoons extra-virgin olive oil 1 package (20 oz.) BUITONI Family Size Three Cheese Tortellini 1 container (7 oz.) BUITONTI Refrigerated Pesto with Basil “% teaspoon freshly ground black pepper open table to create a casual set- “% cup freshly grated Parmesan room. From drinks on the patio to Place potatoes in medium-size saucepan with 2 quarts of water; ting that puts everyoneat ease. Think outside the dining cheese, divided Chef Michael Chiarello takes the stress planning. out of dinner party until browned and crispy. Keep warm. Cook pasta according to package instructions. Drain; mix pasta, pesto, potatoes, pepper and “% cup Parmesan together. Toss well; dust with remaining Parmesan before serving. *“Can substitute with small new potatoes; quarter after cooling. No matter what your level of cooking experience is, entertain- ing should be easy and fun. My dessert in the garden, the unexpectedness of an unlikely location can addflavor to the meal. Inspire memorable conver- add salt. Bring to a boil over high heat, reduce and simmer new cookbook, At Home with Michael Chiarello, offers a variety of tips and recipes to help make dinner parties less stressful and more enjoyable for every- cards labeled with topics, such as in olive oil over medium heat Buitoni.com. sation. My guests love it when until potatoes are tender. Drain, cool, cut in half. Saut potatoes one. Order a copy or search for other delicious meal ideas on
