Contributed by: Michael Chiarello of At Home with Michael Chiarello
Dinner Party Tips From Celebrity Chef Michael Chiarello (NAPSA) - When I was the executive chef of Tra Vigne restaurant in the Napa Valley, hosting a dinner party was always easy for me. Armed with a sous-chef to purchase and prep the ingredients and one or two apprentices to set the tables and clean the kitchen, I had plenty of time to entertain my guests and enjoy the last glass of red wine. My parties were stress-free and fun, and I was always in bed by eleven!
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 conversation. Here are some tips I've honed over the past few years from hosting both casual and formal dinner parties:
The next time you plan on having friends and family over for dinner, try this recipe for Pesto and Pasta with Tiny Potatoes. It's quick and easy and tastes delicious.
Place potatoes in medium-size saucepan with 2 quarts of water; add salt. Bring to a boil over high heat, reduce and simmer until potatoes are tender. Drain, cool, cut in half. Saute potatoes in olive oil over medium heat until browned and crispy.
Keep warm. Cook pasta according to package instructions. Drain; mix pasta, pesto, potatoes, pepper and 1/4 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, entertaining should be easy and fun. My 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 everyone. Order a copy or search for other delicious meal ideas on Buitoni.com.
Chef Michael Chiarello takes the stress out of dinner party planning.
Serving Size: Makes 6 Servings
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