Personal style is key to any formal, simple affair

(July 31, 2009) Creating the perfect ambiance for any party is the key to its success. Whether you are putting together a simple or formal affair, personal style is the key. Willingness to try something new gives you a greater repertoire to draw from once the basics of entertaining are understood.

Never underestimate the power of the smallest detail. Perfection is flavored by the slightest adjustment. Always assume some guests do not partake in alcohol.

For a gathering of 25 or more, you might consider having two bars.

Opulent affairs are well rehearsed and the "point of view" is a harmonious relationship between food and decoration. Floral arrangements that grace dinner tables should be below or above eye level.

A tablescape should be balanced and functional. Centerpieces filled with brightly colored fruits and vegetables combined with fresh flowers will be praised as a glorious feat. Height creates drama, so when in doubt, go higher. Napkins adorned with fresh flowers are always a sweet touch.

Blue hydrangeas, pink zinnias and fresh lavender cool the sizzling heat. A frosty peach drink infused with vodka and lemonade sooths the soul and screams for more.

Choose menus according to the season, budget and hue. Serving dishes are not the only way to incorporate color and depth. It is considered proper to mix and match as long as each category of item is the same. Garnishing is just as important as the main course. A vibrant array of glorious food enhances the décor of any indoor or alfresco party.

Hors d'oeuvres and cocktail foods have different purposes and are not interchangeable. Hors d'oeuvre means "outside of the work" (outside the main course). Cocktail food accompanies drinks and is not meant to suffice as a meal. Helpful hint: cocktail parties should never last more than two hours.

Dips are a fun, economical way to please guests. Belgium endive is a refreshing, elegant alternative to crackers or chips. Finger-friendly food is always the preferred choice.

Living on the Eastern Shore attracts company all summer long. Receiving phone calls from long-lost relatives gives new meaning to the phrase "family ties."

Typical conversation proceeds as follows, "I am so sorry I haven't called you in the last 10 years, but you have been in my thoughts and prayers constantly. Oh by the way, I'm coming to the beach this weekend and was wondering if I could stay with you for the next two weeks?"

Having a simple menu in your repertoire for unexpected arrivals is highly suggested. A deconstructed Nicoise salad is an attractive festival of culinary delights. The function is twofold. Tossed salads with oil become soggy and lose their visual appeal. Secondly, the ingredients may not be relished by all. Setting out each item individually, allows one to pick and choose.

Red leaf lettuce, hard boiled eggs, black Nicoise olives, anchovies, cornichons, capers, tomatoes, potatoes, haricut vert (French green beans) and Genoa-style tuna in oil are basic ingredients of this classic dish.

Olive oil, red wine vinegar, crusty bread and a glass of wine (or two) are perfect condiments that satisfy the most sophisticated palate.

Tradition is the basis for personal interpretation of numerous occasions. Following is a simple vinaigrette that can be altered to accommodate various innovations. Whisk 1/4 cup red wine vinegar 3/4 cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, kosher salt and fresh ground pepper to taste. Feel free to add dried or fresh herbs that that will coincide with the pairing.

Summertime is synonymous with grilling. A whole, grilled fish can save time and set the tone for an exquisite event. A bouquet of fresh herbs not only infuses flavor but also alleviates the need for sauces and shows off a stunning presentation.

Special occasions are accented with extraordinary desserts. Personal touches sustain keepsake memories. Place settings adorned with individual floral cupcakes encased in decorative take-home boxes sets the tone for southern hospitality.

Entertaining is opening one's home and heart to guests and loved ones. If the menu is simple and sincere, success is sure to follow. Macaroni salad is always a crowd pleaser. Adding a few extra ingredients is time consuming but well worth the effort. Bon appétit.

Macaroni Salad

1 lb. elbow macaroni
2 tablespoons canola oil
2 tablespoons salt

Cook macaroni according to instructions on box. Add salt and oil. Strain and immediately rinse with cold water. The consistency of the macaroni is crucial.

Dressing

1 cup mayonnaise
1/2 teaspoon Dijon mustard

few dashes Tabasco sauce
1 tablespoon Italian dressing
1 teaspoon white vinegar
1/4 teaspoon garlic powder
few dashes paprika
Mix all ingredients thoroughly.

Salad

1 cup green, red and yellow pepper
combined, finely chopped
1/2 to 2/3 sweet onion, minced
1 1/2 cups celery, finely chopped
4 dill pickle spears, finely chopped
1/2 cup green olives, thinly sliced
1/3 cup pitted Calamata olives, thinly
sliced
2 (6 oz.) jars marinated artichokes,
drained and chopped
1 1/2 cups frozen peas
6 to 8 hard boiled eggs, finely chopped
2 cups sharp cheese, cubed
fresh ground pepper and kosher salt
to taste

1. Bring water to a boil in a medium pot and boil eggs for 10 minutes. Drain water, cool, peel and finely chop.

2. Combine salad ingredients with macaroni. Add salad dressing and toss thoroughly. Refrigerate 2 hours before serving. Serves 8

Secret Ingredient: Details. "In a major matter no details are small" … Paul De Gondi.