Ele­gant Af­fairs of­fers de­lec­ta­ble dishes for the per­fect La­bor Day soirée.

PLAN­NING A GREAT FÊTE CAN BE QUITE A TASK, SO WE ASKED AN EX­PERT— ELE­GANT AF­FAIRS’ AN­DREA COR­REALE— TO OF­FER SOME TIPS FOR LA­BOR DAY SOIRÉES.

Hamptons Magazine - - Contents - BY TIM LATTERNER

With La­bor Day quickly ap­proach­ing, Hamptonites from Quogue to Montauk will be pulling out all the stops to cel­e­brate the sea­son’s end. An­drea Cor­reale has been throw­ing great par­ties out East for years with her busi­ness, Ele­gant Af­fairs. Here are some of her sug­ges­tions for putting to­gether an event that guests will still be rav­ing about next Me­mo­rial Day.

ALT-BBQ: “In­stead of do­ing ham­burg­ers and hot dogs, try some­thing the­matic. Greece is a big sum­mer des­ti­na­tion; bring a taste of the is­lands with Gre­cian meze, or lamb and chicken shish ke­bab.” Assem­bly line: “I al­ways do a corn-on-the-cob bar. Take roasted corn, skewer it, and make dif­fer­ent types of fla­vored but­ters—lime-cilantro, maple­hick­ory, and Ca­jun. Of­fer ba­con bits or toasted bread crumbs and let peo­ple make their own.”

Bye-bye, Solo cups: “The last days of sum­mer bring a lot of great sales at Mar­shalls, T.J. Maxx, and Har­row’s, all try­ing to get rid of chic sum­mer plas­ticware.” Po­tent pop­si­cles: “We do a lot of boozy pops—ice pops with a little bit of al­co­hol, made of Cham­pagne and floated in [a glass of] Prosecco. Or we’ll do wa­ter­melon mo­jito.” Ele­gant Af­fairs Cater­ers, 631-324-9825; el­e­gantaffairscater­ers.com

Heir­loom tomato salad with basil and Grana Padano crum­ble, driz­zled with aged bal­samic and served with a rose­mary crous­tade. BE­LOW: A ta­ble set­ting by Ele­gant Af­fairs for a wed­ding in Mill Neck ear­lier this year.

Sautéed Thai chicken with black sesame, served on a bed of crushed roasted peanuts. ABOVE: An­drea Cor­reale with her fruit- and herb-in­fused wa­ter bar cre­ations.

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