La Dolce Vita

Leg­endary host, and now caterer, Su­san Greig on the art of the AL­FRESCO EVENING FEAST

Condé Nast House & Garden - - APERITIFS -

The sur­prise six­ti­eth that chef and host­ess su­san greig threw for her hus­band Christo­pher kicked off mid­week at dusk, with what she dubbed an aper­i­tivo theme; ca­sual Ital­ian cock­tails and tapas. Trays of ne­groni and ap­erol spritz cir­cu­lated and a large buf­fet ta­ble boasted a seem­ingly end­less ar­ray of tra­di­tional Ital­ian tapas.

an Ital­ian menu was par for the course, con­sid­er­ing the man of the hour’s Ital­ian roots, as well as the pure de­light su­san her­self takes in the cui­sine: ‘It’s the most univer­sally de­li­cious food on the planet, and the wide choice of recipes and food in­spi­ra­tion made it easy to cre­ate an abun­dant buf­fet ta­ble — which is what I wanted to cre­ate — a ta­ble groan­ing with food.’

For su­san, the key el­e­ments to host­ing are sim­ple: bite-sized ap­pe­tis­ers and glasses that re­main full. With both chil­dren out the nest, she now has the time to use host­ing and ca­ter­ing as a way of fur­ther ex­plor­ing her pas­sion for ‘cre­at­ing beau­ti­ful food and de­li­cious­ness’.

she re­cently took her com­pany, Flavours of su­san greig, to the next level by adding a ca­ter­ing ser­vice to her al­ready es­teemed cook­ing school, with part­ner, Cathy Joyner. un­sur­pris­ingly, her spe­cial­ity will be lav­ish har­vest ta­bles of fresh, de­li­cious flavours ap­pro­pri­ate to the sea­son and oc­ca­sion, which she will drop off for clients who want to use their own serve­ware.

how­ever, she is also avail­able to pro­vide an en­tirely be­spoke ser­vice in­clud­ing staff, drinks, plates and plat­ters and ar­rang­ing the ta­ble. In short, the an­swer to zero headache host­ing and happy par­ties. su­san­

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