A lot goes into making entertaining look easy

(March 6, 2009) Entertaining at its finest is the topic for discussion. Entertaining at its finest does not mean one has to spend a lot of money. The trinity of this glorious pastime consists of imagination, details and personalization. The smallest details determine success and remembrance. Entertaining is like the theater — the curtains rise and it's show time.

Hosting an event is an opportunity to be individualistic and express your own ideas about what constitutes a good time. One of the most important moments in which you need to expand an extra effort is the beginning, when people are the most tentative and insecure.

Real success comes from infusing your own personal style. It is the expression of one's personality that flavors special occasions with distinction. The undertones signify the value of friendship and hospitality. Style is not imagination. It is revelation of one's inner self that spices up any occasion.

Strategy is another key ingredient. Fear of failure will limit you, so take risks and have fun. The truth is, we all know more than we think. An event should never feel planned even though the planning starts considerably beforehand. Acceptance

and knowledge of

problems are part of the daily menu; improvisation is going to be your best friend.

Rule of thumb — 90 percent of cooking should be done before guests arrive. Cook 20 percent more food than you need for attendance fewer than 100. Cook 10 percent more for crowds more than 100. If you have more than 25 people, one full bar and one self-serve bar that includes only beer and wine is suggested.

Before one goes grocery shopping, clean out the refrigerator to make room for the prepared foods. Organize spice cabinets. This saves time and helps alleviate stress. Organization equates success.

If your event includes children, plan fun activities and friendly menus.

As soon as guests arrive, a special cocktail is an elegant and friendly touch. Again, little details show guests just how special they are. "Slender" wine from Chateau St. Thomas Winery is an option. This wine was included in the Oscar baskets for the stars. What makes this wine so special? "Slender" has no fat, no carbohydrates, no calories and no after taste.

Passed hors d'oeuvres are the best way to upscale a menu and cut back costs. These delicious little morsels must support and complement the main dish. An explanation is highly recommended.

A spectacular table is always a showstopper. Suggestion: the day before the main event, arrange plates, platters and serving utensils in the desired location. Glassware and silverware should always be polished. This routine practice will save time and guarantee a sparkling table setting.

Mixing and matching is an interesting twist. Focus on textures, solid colors and simple containers to create lifts and levels. Height and scale create drama. Eyes always go to color, so make sure balance is carefully considered. A round table ensures easy conversation and also a flavor of sophistication.

Flowers and candles enhance any setting. While we are on the subject of flowers, arrange luscious fruit and gorgeous vegetables with fresh cut flowers.

The choice of desserts depends on the lightness of the menu. If the first and second courses tend to be heavy, a lighter alternative is suggested. Another consideration: store bought desserts. This new trend is very popular and again is a great way to save time.

Sending home a "goody bag" is a nice way to end a special gathering. Personal touches say a lot. Chocolate truffles and a favorite recipe will put the finishing touches on any occasion.

Spanakopita (Greek spinach pie) is a perfect dish for all seasons and occasions.

Secret Ingredient: Entertaining. "Creativity is inventing, experimenting, growing, taking risks, breaking rules, making mistakes and having fun" … Mary Lou Cook
Ingredients
4 tablespoons olive oil
1 sweet onion, finely chopped
1 bunch scallions, finely chopped
3 large cloves garlic, finely chopped
1/2 cup flat leaf parsley, finely chopped
1/3 cup fresh dill, finely chopped
1 tablespoon fresh mint, finely chopped
2 pounds fresh spinach
1/4 teaspoon nutmeg
1 teaspoon Herbs de Province
1 cup chicken stock
1 teaspoon salt
2 eggs lightly beaten
4 tablespoons heavy cream
2/3 cup ricotta cheese
1 1/2 cups feta cheese
8 sheets phyllo dough
1/2 stick butter, melted

1. Preheat oven to 350 degrees. Lightly oil pie pan with olive oil.

2. Heat remaining oil in a large sauté pan over medium-low heat. Sauté onion, scallions and garlic for 10 minutes. Add mint, parsley, dill and salt and continue sautéing for another three minutes-constantly stirring.

3. Add stock and spinach and cook covered until spinach becomes limp.

4. Strain thoroughly (press down on strainer to alleviate any juices) and cool.

5. In a large bowl, mix eggs, cream, ricotta, feta, nutmeg and Herbs de Province. Stir in spinach mixture.

6. Lay one sheet of phyllo dough in pie pan and brush lightly with butter. Lay another sheet of dough on top with butter. Repeat this process two more times and crimp overhanging dough.

7. Spread spinach filling into pan.

8. Add remaining four sheets of phyllo dough and butter each layer as directed in step 6. Again, crimp the outer edge of phyllo dough.

9. Bake 30 to 40 minutes or until golden brown. Allow to rest 10 minutes before serving.

10. Optional — Garnish with fried dill sprigs and crumbled feta cheese.