The novice chef's strategy, from appetizers to an easy beauty routine
Image courtesy of @jazminmonetphotography
When you produce even the fanciest, seemingly comfy dinner for Veuve Clicquot, Nike, or Goop, you spend most of it on your feet and in the kitchen, she says. Los Angeles chef and entertainment guru Olivia Moniac, who founded La Cura, a highly successful catering and event company. But entertaining at home requires an entirely different approach. "What's the point of having friends if I can't just sit back and enjoy their company?" She laughs. Muniak's strategy: Tackle everything—from appetizers to an easy beauty routine—up front. "This way, the evening unfolds without a hitch, and I also have fun," she says.
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Step 1: Awaken your skin
(And subtlety with touches of color).
My beauty routine is no stress and no fuss, but it makes me feel ready,” says Moniac. “I love a little eye cream to freshen up my eyes. Then I swipe on mascara and dab on GOOPGENES lip balm—I have the new trio, and can't live without Clear for long days of hold, but I love the new Tomato shade for an effortless evening look. "
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"Another thing I always do is smooth on GOOPGENES Body Butter," she says. “My skin is dry, and this really ensures that I'm glowing all evening long. I even use it on my hands.”
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Step Two: Stick to the dishes you know and love.
"One time I tried coq au vin for the first time right before my dinner party," Muniak says. “I had the wrong ingredients and just enough cooking time before dinner—needless to say, it was inedible. We ordered pizza, drank wine, and laughed the night away—a great reminder that your guests are there to hang out with you, not to eat.” Her tips: "Read a recipe a few days before you plan to cook it. A dinner party probably isn't the best time to try something complicated you've never made, so stick to dishes you know and love. This strategy will never let you down and will lower your stress level by a million percent."
For example, I do this Beef forward so I can pop them in the oven while I enjoy a cocktail with my guests.” “To make it even easier on myself, I roast a plate of root vegetables—slathered in the same rosemary-garlic mixture I use to marinate the meat—at the same time.”
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Step 3: Prepare cocktails in large batches.
"I prep cocktails so guests can serve themselves, and I put out everything they might need, from glassware to garnishes and ice," says Moniak. She adds that classic cocktails like martinis, Manhattans, and Negronis can be pre-mixed, stored, chilled, and served in flip-top glass bottles (they also last a long time in the fridge or freezer). "Cocktails like margaritas made with fresh juices last two days in the fridge, so I keep spirits separate from cocktail mixes and top up the bar with suggested bottle mixes and spirits like tequila or mezcal for your pick. It's a special adventurous kind of moment."
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Step Four: Eat the appetizers.
"I love dishes like potato chips and dip, caviar, seasonal crostinis, or vegetable tart cut into bite-size squares," says Muniak. "Anything that can be made in the morning and then dressed right before you put it on the table is perfect."
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Step 5: Put on a uniform.
"I'm a denim girl," says Moniac. "There's just something about denim that makes you feel so flattering—the high-waisted wide leg is chic (and comfortable) for a day-to-night look. I've been living in G. Label wide-leg jeans with a simple cardigan; if the event's fancier, swap the cardigan for a turtleneck Elegant for a comfortable look at home.
A cozy holiday menu from Chef Moniac
Tenderloin beef herb and citrus bed cream
“This festive holiday recipe is equally delicious and served warm or at room temperature, and is the perfect dish to make ahead of time. I especially love the delicate horseradish cream with earthy greens and tender cuts of beef.”
Beets cooked with citrus and spiced yogurt
“The beets get a wonderfully wintery citrusy flavor from the orange juice dressing, which is used as the cooking liquid. It is then topped with herb-based yogurt and garnished with toasted hazelnuts.”
Caviar chips and dip
"I always do this for a party. W ROE It is the brand of caviar that I recommend to everyone.”
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