Photos by Adam Roberts.

Is Cinco de Mayo on your radar? It’s certainly on ours. (Can’t beat Mexican food.) In preparation for Sunday’s endless feasting, we’d been scouring the Internet for party-ready recipes.

That’s when we came across The Amateur Gourmet – the answer to our foodie dreams. Adam Roberts doesn’t mess around in the kitchen. Check out his super-comprehensive blog, mouthwatering recipes, gorgeous cookbook, and impressive accolades.

That is, of course, after you whip up a mean batch of Carnitas Tacos with Green Salsa and Pico de Gallo.

Our Sunday Supper: Mexican Night Boutique opens Sunday, May 5, at 11AM ET.

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The mountains are vast, the spa is state-of-the-art, and the linens are luxurious. But in true Southern fashion, hospitality at Blackberry Farm – a 9,200-acre farm, resort, and Relais & Châteaux hotel in Eastern Tennessee – is served up on a platter brimming with the area’s finest homegrown cuisine. Named the #1 hotel in America for food lovers in Bon Appétit magazine’s May issue, the menu changes with the bounty of the season and nearly every dish is made with ingredients that have been grown, raised, or cultivated on-site – all the way down to the honey in your tea.

Beer lover? Along with raising their own livestock and planting their own fruit and nut orchards, Blackberry Farm now brews and serves three different beers to guests.

Living and breathing farm-to-table cooking, Chefs Joseph Lenn and Josh Feathers – along with countless gardeners, beekeepers, cheesemakers, butchers, and preservationists – have fresh, exquisite taste in mind. To give you an idea, we leave you with a recipe to try at home: Shrimp & Grits, a traditional Southern dish, in four parts.

Shrimp & Grits with Spicy Tomatoes and Pickled Pepper Emulsion
Serves 4

Grits

• 2 cups whole milk
• 2 cups water
• 1 cup stone-ground grits
• 2 teaspoons Kosher salt

1. In a heavy-bottomed sauce pot, bring milk and water to a simmer over medium-high heat.
2. Whisk in grits and reduce heat to low.
3. Cook for 45 minutes to one hour, stirring grits occasionally.
4. Season with salt and reserve.

Continue reading for the complete Shrimp & Grits with Spicy Tomatoes and Pickled Pepper Emulsion recipe

In my book, there are very few things that top brunch. Aside from the fact that eggs (arguably the greatest things since, well, anything) are involved, there are so many components that make this fusion of breakfast and lunch the ultimate weekend activity.

First things first: start with a few main courses that will knock their socks off – like this sweet potato hash with sausage and eggs and the waffle recipe below (swoon) – then add on the extras to secure your spot in the brunch hall of fame.

Stock up on all the brunch essentials (and then some) and get started on the guest list. Our Stylishly Done: Weekend Brunch Boutique opens Saturday, April 6, at 11AM ET.

By Abigail Kuzia, Editor

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Tapas – Spanish-style small plates built for sharing – encourage around-the-table socializing and are surprisingly easy to prepare. The result? An ideal meal for a casual yet impressive dinner party.

To get the fiesta started, invest in some small plates. Modern white plates feel springy and fresh against the rich dishes, but I love the idea of using traditional terra-cotta dishware, too, for a touch of undeniable authenticity. Keep in mind when writing your guest list and buying ingredients that each recipe is meant to be shared, so to keep everyone satisfied, I’d suggest offering up to six dishes per person.

To help you kick off your planning, we’ve snagged a recipe from Ken Oringer’s much-adored Boston tapas spot, Toro: the classic and ever-popular gambas al ajillo (grilled garlic shrimp with chilies).

Gambas al Ajillo
Serves 4 – 6

Ingredients

• 20 medium shrimp, peeled & deveined
• 3 shallots, thinly sliced
• 10 cloves garlic, thinly sliced
• 4 cups white wine
• 3 dried cascabel chilies, stems & seeds removed
• 4 cups lobster stock
• 2 tablespoons lemon juice
• 1 pound (4 sticks) unsalted butter, softened
• Salt & pepper, to taste
• Canola oil, to grease the pan
• Chili threads, for garnish

 
Instructions

1. Combine shallots, garlic, and white wine in heavy-bottomed stockpot. Reduce over medium-high heat until almost all of the wine has evaporated.
2. Add chilies and lobster stock and reduce by three quarters. Let cool slightly, then put contents of pot into blender.
3. Blend on high until smooth. Add lemon juice and slowly incorporate softened butter while blender is running. Taste sauce and add salt if needed. Keep lobster sauce warm, but not on direct heat.
4. Place heavy cast-iron pan over high heat with a thin layer of canola oil until very hot. Season shrimp with salt and pepper and add to pan without overcrowding.
5. Cook for 1 – 2 minutes per side and transfer to a mixing bowl. Toss with lobster sauce, then plate, garnish with chili threads, and serve.

 
Along with the shrimp, try a menu including chicken-stuffed avocado, seared chorizo, fried chickpeas, and sautéed vegetables for a variety of delicious flavors. And of course, don’t forget to embrace Spanish tradition with a batch of springtime sangria.

Our The Professional Kitchen: Stainless Steel Cookware, Spotlight On: White & Wood Serveware, and Prep Like a Pro: Cutlery & Kitchen Gadgets Boutiques open Wednesday, April 3, at 3PM ET.

By Jess Huckins, Staff Writer

Have a question about party hosting or food prep? Comment below or tweet us at @ruelala, then check back every Wednesday for more on Food & Entertaining.

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Ahh, the crudité platter. It’s a staple of any finger food–based buffet – especially when it comes to warm weather’s inevitable backyard parties. To create a showstopping veggie display, check out the tips below (and don’t plan on any post-party leftovers).

Trust your eyes and nose. Rather than making a shopping list, simply buy the veggies that look best in the produce section or farmers’ market. (See this cheat sheet showing what’s in season.) In order to keep everything crisp and fresh, don’t go shopping more than a day before the party.

Try something new. Don’t just stick to the veggie staples. Instead pick something unexpected, like jicama (a sweeter alternative to celery), or try kohlrabi in lieu of broccoli. Surprise and educate your guests by leaving out little cards with some background on the new finger foods.

Get creative. Serve dip in a hollowed-out bell pepper or cabbage. Then, when the veggie tray is finished, you can slice up the cabbage and make some yummy coleslaw.

Our Take the Party Outside: For All-Day Entertaining Boutique opens Tuesday, April 2, at 3PM ET.

By Keriann Coffey, Associate Blog Editor

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Blazing sunshine. Ice-cold fruity cocktails. A comfortably shady patio. Yeah… you could say I’m excited for spring (if it ever decides to hit Boston). Though I typically consider myself to be a wine enthusiast, I find myself craving sweeter, tangier cocktails come warm-weather-and-alfresco season. So instead of turning to my already-chilled sauvignon blanc in the fridge, I’m opting to mix the best of both worlds in this refreshing sangria that all but begs for a wide-brimmed hat and a bathing suit.

Now grab the essentials and get mixing. Our For the Wine Aficionado: Glasses, Gadgets, & More Boutique opens Saturday, March 23, at 11AM ET.

By Abigail Kuzia, Editor

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Meet Executive Chef Shawn Calley of Amuse, the main restaurant at The Essex Resort & Spa in Burlington, Vermont. Before he won over the hearts and appetites of Vermonters, Shawn studied interpersonal communications as an undergraduate in Michigan. Two years in, he made a bold career move to attend culinary school in Pittsburgh, and, as he says, “Haven’t looked back since.” With a passion for flavor and farm-to-table cooking, Shawn strives to bring innovation to every dish. Here, he gives Rue La La an inside look at the limitless opportunities in the life of a head chef, his thoughts on cooking locally, and the trick to the perfect risotto.

Rue La La: What do you consider your specialty?
Chef Shawn Calley: I love heavy classic French with a modern twist. Taking an old dish and rediscovering the flavors in a new way.

RLL: Is Amuse a French restaurant?
CSC: I wouldn’t call it a French restaurant, but it’s based on classic French style. I like pushing the edge, getting people to try new things. I’m passionate about the local movement. We use as many local proteins as possible. We make all of the sausage and charcuterie in-house.

RLL: Do you work with farmers directly?
CSC: Yes, I deal with about 20 different farmers. For instance, our maple syrup, beef, and the majority of our vegetables are from local Vermont farms. Unfortunately, having cold climates, we can’t be 100% local.

Continue reading “Interview with an Executive Chef: Shawn Calley from Amuse” »

The bikini is packed. You’ve stocked up on SPF. Chic new sunglasses are stored in their case. What’s left to do in preparation for an upcoming island getaway? I, for one, like to get into a tropical frame of mind – and nothing says tropical like a coconut concoction (liquid or otherwise).

Try one (or all, we’re not judging) of these delectable recipes before hopping the border so you’re totally prepared for the onslaught of relaxation.

Frozen Coconut Drink: Think of this as an embellished piña colada. All you need? Coconut ice cream and rum.

Coconut Macaroon Pancakes: Because you’re not on vacation until you stop counting calories. (Don’t feel too guilty – coconuts are healthy, after all.)

Coconut Shrimp: Dress up your favorite seafood with shredded coconut. Shrimp cocktail who?

Coconut Flan: For those of you more ambitious in the kitchen than I (a.k.a. anyone reading this), try your hand at this upgraded Iberian dessert.

Pineapple Coconut Smoothie: This basically begs to join you poolside.

Now that you’re ready (and an expert in all things coconut), start planning your getaway. Our CasaSandra – Holbox Island, Mexico Boutique opens Friday, March 1, at 11AM ET.

By Lauryn Paiva, Staff Writer

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An at-home Valentine’s Day dinner doesn’t have to be all cupid and hearts. Shake things up a bit with these table-decorating tips, then treat that lucky someone to an unforgettable evening in.

Then all that’s left? Figuring out the menu (mussels, anyone?) and a gift.

By Jess Huckins, Staff Writer

Do you have any go-to Valentine’s Day décor ideas? Share in the comments below, or tweet us at @ruelala.

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Born and raised in a staunch sports town (ever the underdogs), it’s difficult for me to admit that I’m not all that much of a fanatic. In fact, if professional sports were indefinitely disbanded, I may not even notice (sorry, Dad). On the other hand, if beer and taco dip were wiped from the earth, I would definitely have a bone to pick – you know, with the junk-food gods. I’m all for the celebrating that surrounds Sunday football – the people, the snacks, the yelling uncontrollably at the TV – and if it’s my turn to host, we’re going all out.

Starting with these completely adorable utensil holders. They’re so easy and fun, and you can put them aside for football seasons to come.

Leftover construction paper? Use cardboard and twine to create football drink tags (for beer cocktails) or green coasters painted with yard lines. I found these green food containers and acrylic paint at a craft store. Fill them with game-day favorites like a zesty snack mix or a football-themed dessert.

By Julia Ivins, Staff Writer

Share your Sunday football party ideas in the comments below, or tweet us at @ruelala.

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