I recently had the privilege of participating in a Virtual Cocktail Party event produced by Veronika Eagleson of Design Hounds.  Veronika is the genius that brings together designers and brands to explore and dialog about the latest in design trends. 

This event was sponsored by Signature Kitchen Suite, the luxury brand of the LG appliance family.  And as a kickoff to the summer entertaining season, it was called “Date Night”.

The week of the event was like Christmas around here - we received a giant box of groceries with everything we would need to prepare the delicious cocktail party recipes,

and another box appeared with two elegant bottles of wine from Gentleman Farmer Wines for the event.  The Fedex delivery guy did not seem all that inclined to see if I was over 21 as the email notification had indicated :). We showed great restraint in saving the wine for the party!

What did not arrive, unfortunately, was a gentleman farmer for a date…alas. It WAS called “Date Night”?!

In preparation for the event, Chef Nick, Signature Kitchen Suite's resident Executive Chef at the Experience and Design Center in Napa, California, designed 3 dip recipes to pair with the rosé and chardonnay we received from Gentleman Farmer Wines.

With guidance from Chef Nick, we made perfect crostini, a delicious egglant-balsamic onion caponata, a creamy white bean-artichoke humus spread, and a TOTALLY addictive parmesan dip.  Chef Nick says you MUST keep a jar of the parm dip in your fridge at all times, and boy was he right!  It takes less than 5 minutes to make and it is both incredible and versatile…we ate a ton of it with the crostini, but had plenty left to toss with pasta for dinner, and to take our eggplant parmesan to a whole new level on another night! 

I got the okay to share Chef Nick’s recipes, since some of you have been asking - so here they are!

Cocktail Party Appetizer Recipes

These are super easy and delicious…I will never buy packaged crostini again, and I can’t wait to try the parmesan option as an accompaniment to soup or salad!

Basic Crostini

Recipe courtesy Nick Ritchie, Signature Kitchen Suite

1-2 crusty baguettes, pending size

2-3 tablespoons extra virgin olive oil

Pinch salt and pepper

2 tablespoons grated parmesan cheese**(optional)

Directions

1. Pre heat the oven to 375 degrees F. Using a sharp bread knife slice the bread into neat, even, thin slices. If the baguette being used is on the narrow side you can slice on a diagonal bias so the crostini aren’t too small.

2. In a mixing bowl drizzle the olive oil over the bread slices while gently tossing to coat evenly, sprinkle lightly with salt and pepper (and the grated parmesan if using) and quickly toss again.

3. Arrange the seasoned and oiled crostini on a baking sheet and bake until crisp and golden brown on the outside, approx. 12 minutes. Make sure no moisture is left in the crostini or they will stall and soften while in storage.

4. Use immediately or allow to fully cool and store in an airtight container.

Chef’s Notes: 

*When using these crostini for canapés or antipasti I prefer them plain with just olive oil salt and pepper. If I am using them as a compliment to a soup or salad that is when I will add grated parmesan to them. But that choice is all yours!

*For crisp bruschetta follow the same instructions but use larger ciabatta or batard type loaf. Cut the bread thicker approx. 1/3-1/2 inch and cook approx. 15-16 minutes. 

*Alternately for fresh bruschetta that is crisp outside and soft inside the thick sliced bread can be quickly grilled or broiled, but this version does not store well and needs to be consumed immediately. 

This one is fairly time consuming, at least compared to the others, but it is an unbeatable combination of unusual flavors and it gets even better the second day as the flavors meld! And don’t skip the goat cheese - it is the perfect balance with it!

This recipe was designed especially to pair with the Gentle Farmer Rosé - a winning combination!

Original Eggplant Caponata

Makes about 2-2.5 cups

Recipe courtesy of Nick Ritchie, Signature Kitchen Suite

Ingredients

1 eggplant-peeled and small diced

1 ½ cups onion, small diced

1/3-1/2 cup pure olive oil

½ cup roasted bell peppers, drained and small diced

1 tablespoon minced garlic

1 tablespoon minced fresh thyme

1 tablespoon capers, drained and chopped, juice reserved

1-2 tablespoons caper juice

1/3 cup balsamic vinegar

2 tablespoons fresh orange zest

1 tablespoon minced fresh parsley

1 teaspoon red chili flake

Directions

1. Heat 2 large nonstick sauté pans over high heat. Divide the olive oil between the two pans, when the oil is hot add the eggplant and season with salt and pepper. Saute over high heat for about 6-8 minutes or until golden brown. Remove to a colander and allow the excess oil to drain into a bowl. Reserve the eggplant in a mixing bowl.

2. Add the strained oil back to one of the sauté pans over medium high heat. Add the garlic and cook until golden brown, then add the onion. Sauté for about 3 minutes or until starting to brown, turn the heat down to medium and add the thyme and chili flakes. Cook until soft and caramelized about 8 minutes then add the caper juice and balsamic vinegar together scraping the bottom of the pan to release any caramelized onion fond. Reduce until thick and the onions have absorbed the vinegar, about 2 minutes.

3. Pour the balsamic onion mixture over the bowl of cooked eggplant; add the roasted peppers, chopped capers, orange zest and parsley and gently mix while still warm. Allow to cool to room temperature before serving.

4. Serve as is or topped with fresh crumbled goats cheese on crostini or bruschetta.

This creamy humus spread is easy, delicious, quite healthy, and I think even vegan! The lemon adds a bright note that pairs perfectly with the Gentleman Farmer 2019 Chardonnay

Tuscan White Bean and Artichoke Spread

Yield: 2.5-3 cups

Recipe courtesy Nick Ritchie, Signature Kitchen Suite

Ingredients

14-15.5 ounce can white beans, (preferably Canellini beans) drained and rinsed (about 1 1/2 cups cooked white beans)

12-14 ounce jar marinated artichokes hearts (about 1 1/2 cups), drained, save the marinade

2  cloves garlic, minced

2  sprigs fresh thyme or rosemary, chopped

1  teaspoon red chili flakes 

1  large lemon, (preferably Meyer) zest and juice

2  tablespoon olive oil

Garnish: zest of 1 lemon, drizzle olive oil, sprinkle of chili flakes and chopped herbs

Directions

1. Using a colander, drain the white beans and rinse them under cold water. Allow to fully drain and dry off, then drain the artichokes but reserve the artichoke juices and marinade from the jar.

2. In a medium size sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the minced garlic and cook quickly while stirring, when it is nicely golden brown add the minced herbs and chili flake until they begin to crackle in the oil and release their fragrance. Add the drained beans and sauté for 1-2 minutes with the garlic, chili and herbs.

3. Add the sauté pan of beans to the bowl of a food processor or vita mix blender. Allow the steam to leave the beans and then add the artichokes, lemon zest and juice. Blend on high until smooth while slowly drizzling in both the artichoke juices and the remaining olive oil. Taste for seasoning and add salt and more lemon juice if needed.

4. This can be stored in a jar or other air tight container refrigerated for up to a week. Bring to room temperature before serving and present spread in a large shallow bowl. Drizzle some nice olive oil and sprinkle with chili flakes, fresh herbs and lemon zest. Serve with crostini, bruschetta, crackers or fresh crusty bread.

Chef’s Notes

*strain the artichokes over a bowl or container to catch all of the marinade from the jar. Reserve marinade for the preparation. 

*dried white beans can also be cooked and used for this recipe. If using freshly cooked beans use approx. 1.5 cups of freshly cooked beans that have been drained of cooking juices.

Honestly, if you make nothing else from this post, you HAVE to make this parm dip. It takes less than 5 minutes, and the only equipment you need is a food processor. You can thank me later! This was also intended to pair with the Chardonnay, but I think it pairs with pretty much anything and everything!

Parm Dip

Yield: 2.5 cups

Recipe courtesy Nick Ritchie, Signature Kitchen Suite

Ingredients

8 ounces parmesan cheese, broken into 1” chunks

8 ounces asiago cheese, broken into 1” chunks

1 tablespoon chopped garlic

1 tablespoon freshly ground black pepper

2 tablespoons chopped basil

2 tablespoons chopped scallions

1 tablespoon pepper flakes

1-1/2    cups extra-virgin olive oil

Directions

1. Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.)

2. Transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room temperature before serving.

Chef’s Notes

*This is addicting! Serve it as a topping for fresh bread, crostini, bruschetta, toss with pasta, spoon over fresh sliced tomatoes, add to a salad, the possibilities are endless.

*using parmesan and asiago will provide some contrast in flavor and a slightly milder dip.  If a stronger all parmesan flavor is preferred just substitute more parm for the asiago. 

*Spicy variation- add 1 tablespoon of Calabrian chili paste

About Signature Kitchen Suite

At the party we learned more about the SKS kitchen products which are designed with the latest technology, functionality, and beautiful style to harmoniously blend into any kitchen design.  SKS makes their products for the “technocurian” - that is, a home chef who appreciates the advances in technology that make precision in cooking, storage, and easy cleanup a reality.  They absolutely are dedicated to their mission to be “True to Food”.

Appropriately for a cocktail party, we learned about the wine columns that SKS offers with 3 zones that perfectly store 113 bottles of wine at ideal humidity and temperature with the all-important protection from vibration and light.  And if 113 is overkill for you, there is a 2 zone 71 bottle version, and an undercounter 41 bottle version available.  

We also revisited the ingenious undercounter fridge with two independent temperature drawers that can be set for any range from fridge to freezer and which I highlighted at my review of the Kitchen and Bath show earlier this year., and of course, the Pro Range, which I covet.  The 48” dual fuel Pro Range includes gas, induction and built-in sous vide on the cooktop, along with steam-combi, easy clean ovens…with one of these, I might never leave my kitchen!

I am DYING to go tour the SKS Experience Center in Napa!

About Gentleman Farmer Wine

We met Joe Wolosz, the handsome Gentleman Farmer in question, and learned a bit more about his background and his small boutique winery in Napa Valley.  And while I do not claim to be a wine connoisseur, the wines were DELICIOUS! And a tour of the winery just got added to my bucket list!

The Date Night Party

Since the sponsors did not provide a date, my adult kids joined me for the fun! The weather was gorgeous so we set up on the back porch.

While we nibbled and sipped, there was a presentation from the brilliant Will and Susan at House of Brinson with tips on food photography which was terrific (disclaimer, these pictures were all taken before I learned new tips!) And I now have a stellar excuse for my tableware addiction. As my friend Ilse pointed out, we may need a 12-step program for that!

We also got restaurant-worthy plating suggestions from Chef Nick which I can’t wait to try out at my next party! And we met Chef Nick’s adorable “date”, his 3 month old daughter, wearing a “Daddy’s Sous Chef” T shirt.

It was so fun to meet new people and to see all my fellow Design Hounds friends online - I have yet to meet many of them in real life, but can’t wait for the opportunity to do that in the coming year as we begin to get back to in-person events!  

To see more fabulous photos from all the participants, search the hashtags #sksxdesignhounds and #sksdatenight on instagram!

Cheers!