For the second in a series of seasonal entertaining posts hosted by some of my nearest and dearest: a simple, authentic dinner party with girlfriends, thrown by the amazing Annie Campbell of Annie Campbell Catering.
For a cocktail party that we recently hosted at my Almont store, my friend and caterer Annie Campbell created the most amazing crudité platters, and I fell in love.
My kids had so much fun decorating gingerbread houses last year that we just had to do it again this year. For last year’s festivities, Annie Campbell helped us make our own incredible houses from scratch. However, after realizing that none of the kids actually ate their creations because they took such pride in them (and were too busy eating candy along the way), this year we decided to instead buy pre-made kits from Bed Bath & Beyond.
I always love a good Chai, so when Annie offered up this amazing recipe, I was so excited. With the perfect amount of spice and my favorite, almond milk, it’s as delicious as it is comforting, and just the thing for a chilly day.
I’ve found that some of the best gifts are those that have a personal touch. So when my friend, the amazingly talented Annie Campbell, shared this idea for homemade gifts, I just had to pass it along. Here, Annie’s instructions for creating your own gifts that are as beautiful as they are practical.
I’m powerless to the charms of an amazing cheeseplate any time of year, but during the holidays, I find it especially hard not to give in. Either as the perfect start to a great meal or as a great meal in itself, I love creating cheese plates for a big parties, and even more, for a party of two. With so many variables involved and so many fantastic possibilites, I asked my friend, caterer and party planner extraordinaire Annie Campbell, to share her tips and tricks for creating the perfect cheese plate. I hope you enjoy!
The quintessential holiday appetizer, these delicious potato pancakes with all the fixings are courtesy of the wonderful Annie Campbell – she made them for me and I just had to have the recipe. Needless to say, I will definitely be adding them to the menu for this year’s Hanukkah party!
While planning the kids’ cooking and carving pumpkin party with Annie and Amy, we decided it would be fun to include the adults and set a beautiful table where they could enjoy some delicious food.
In anticipation of Halloween, I wanted to host a fun little get-together that the little ones (and their parents) would really enjoy. For this spooky celebration, I enlisted the help of my friends, chef and party-planning extraordinaires, Annie Campbell & Amy Blessing who helped create a wonderfully hands-on afternoon of cooking and carving for the kids that ended with a delicious meal. And since the get-together was part cooking class, part Halloween party, the little ones were involved in every aspect, making it interactive and so much fun.
My friend Annie Campbell turned me onto this beautiful cookbook, and I just bought it for myself. Featuring regionally inspired recipes from James Beard Award-winning chef Cory Shreiber, it is accompanied by stunning landscape photography and touching personal narrative. One of Annie’s favorites: the Herbed Salmon Baked on Rock Salt with Onion-Caper Vinaigrette. I can’t wait to discover my own.
I can’t believe we are already celebrating Ripley’s second birthday, but it’s here! Ripley absolutely loves pigs and bunnies, so a country fair for the ladies felt like the perfect theme. Not knowing exactly what my version of a country fair looked like, I was inspired by different parties I found on Pinterest and ran with it. We had a small group of little girls over for the festivities, and Ripley had a great day.
After two delicious In the Vegan Kitchen cooking classes with The Chalkboard, we decided that since our next class would be Easter, it should be a vegetarian class – it’s not really Easter without eggs! We teamed up with the amazing Annie Campbell and her best friend and collaborator Amy Blessing to create the perfect Easter brunch.
For Hanukkah, an intimate dinner for close friends and family at our house has become a tradition. It’s one of my favorite dinners and the entire family looks forward to it.
I have such fond memories of making and eating gingerbread houses as a kid, and every holiday season I scour the Internet and stores for the perfect gingerbread kit.
Inspired by my incredible husband – who’s been a vegan for almost a year! – Rip+Tan and The Chalkboard teamed up to do a series of posts over this holiday season called In the Vegan Kitchen. For our first class, the amazing Annie Campbell of Apres Fete came up with a delicious vegan menu for Thanksgiving.