Greg sets out an appetizer tray for his guests
Question-what makes a great host? Answer- a welcoming spirit, an easy going attitude, and great taste.
If your host happens to have a beautiful home, and loves to cook fine food, you’ve hit the jackpot.
I was recently privileged to participate in Stir It 28, a fund raising tasting event held at the home of Hollywood celebrity photographer and highly regarded food blogger, Greg Henry,(www.sippitysup.com). The moment he welcomed me into his home for an initial walk through, I suspected Henry was that kind of great host. The wonderfully enjoyable event confirmed my feelings.
Fortunately for his and his partner, Ken Eskenazi’s friends and associates, Henry entertains frequently, about 5 times a month.
“We’ll have another couple over at least once a month, often for drinks and nibbles by the pool when the weather is good, or a small dinner party; and we entertain a lot for Ken’s business’’ Henry adds. Eskenazi, owner of Innovation to Industry, is a design, marketing and branding entrepreneur.
The couple hosted a small sit down dinner this past weekend, for friends visiting from San Diego, and graciously agreed to share highlights from the gathering with us.
Appetizer platter
The evening began with The Boulevardier, a bourbon, sweet vermouth and Campari drink. Henry states “I always offer one cocktail that most people have never tried, as well as wine and sparkling water” to begin the festivities.
It continued with a platter of appetizers, served on the patio, featuring treats from Black Star Gourmet, including prosciutto, olives, fig infused goat cheese and Taramosalata (the Greek fish roe spread).
Dinner opened with Green Garlic, New Potato and Sorrel Soup, a “challenge myself experiment”, as Henry calls it, made with spring ingredients he picked up at the Hollywood Farmer’s Market that morning.
The main course was Roasted Halibut with Herbed Lentils and Breadcrumbs, a recipe adapted from a cookbook by Seattle chef Tom Douglas.
For dessert, Nanaimo Bars from fellow food blogger Josie Tavares of DayDreamer Desserts, pulled from the freezer, where they had been since the Stir It 28 event (btw, keeping a stash of brownies and other dessert bars in the freezer, is a great host tip for impromptu entertaining), and served with raspberry sorbet.
Guests Doreen Olson and Laura Pangrazio , conclude respectively, “It's always a treat to come to Greg's for dinner. Each and every time feels special.”
Roasted Halibut with Herbed Lentils and Breadcrumbs
Roasted Halibut with Herbed Lentils and Breadcrumbs
Adapted from Tom Douglas' Seattle Kitchen
1 C. french green lentils, picked over & rinsed
1 1⁄2 t. minced garlic
1⁄4 C. diced carrots
1⁄4 C. diced celery
1⁄4 C. diced onions
1 1⁄2 C. chicken stock
2 t. flat-leaf parsley, chopped
1 t. fresh sage, chopped
1 t. fresh rosemary, chopped
2 T. olive oil
3 T. unsalted butter, cut into chunks
1 C. coarsely chopped fresh breadcrumbs
1⁄2 C. loosely packed flat-leaf parsley leaves
1 T. lemon zest
lemon vinaigrette *
1 1⁄2 pounds halibut fillets, cut into 4 portions
kosher salt and fresh ground black pepper
To prepare the lentils, bring a pot of salted water to a boil. Add the lentils, reduce the heat to a simmer, and cook until tender, about 12 minutes. Drain and set aside. Heat 2 T olive oil in a saucepan set over medium-high heat, add garlic, and cook, stirring, until fragrant, about 1 minute. Add the carrots, celery and onions and cook, stirring for another 2 minutes. Add the lentils, chicken stock, and chopped herbs and bring to a boil. Add the butter, stirring until emulsified, and season with salt and pepper. Keep warm.
To make the breadcrumb mixture, heat 3 T olive oil over medium high-high heat in a saute pan, then add the breadcrumbs and pan-fry until golden and crunchy. Season with salt and pepper, remove from pan and let cool. In a small bowl, combine the breadcrumbs, parsley leaves and lemon zest. Toss this with a little lemon vinaigrette right before serving.
To pan-roast the halibut, heat a large saute pan over high heat the remaining 2 T olive oil until nearly smoking. Season the fish on both sides with salt and pepper. Sear until golden brown on one side, 4-5 minutes. Flip and finish cooking 2-3 more minutes.
To serve. Ladle the lentils into 4 wide, shallow bowls. Place the fish in the center of each bowl and top it with some of the dressed breadcrumb and parsley mixture.
* Lemon Vinaigrette
1/4 C. lemon juice
1 t. Champagne or rice wine vinegar
1/3 C. Vegetable Oil
Kosher slat and Frehsly ground white pepper
Whisk oil into vinegar in a steady stream. Add salt and pepper to taste
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