Great Host: Food is love.
Corie Knopick says she loves every element of entertaining — from the initial planning stages right down to plating the last course of her meals for guests.
“I love the cooking and setting the table … I love the plating of each dish when I have a sit-down dinner,” she said. “I love the decorating and making each entrée gorgeous. It is like being an artist and showcasing your creativity in each plate. I always try to use a mix of colors.
“I also enjoy making people feel special and loved. I grew up in a house where we showed love by cooking food for one another. I correlate most of my fond memories with different foods. I always want that love to be conveyed to my guests. I want people to feel special in my home.”
Knopick, who has worked in the restaurant industry most of her adult life and currently works in catering, said the only element she doesn’t love — or even enjoy, for that matter — is cleaning up before and after parties.
Fortunately, her husband, Troy, doesn’t mind helping her with that task, and the two get a lot of practice as they have guests to their Greendale home at least twice a week. The couple have two sons, Gabriel, 10, and Daniel, 9.
At these events guests can number from two to 15 and are likely to include both family members and friends.
Sometimes they are casual potlucks or sit-down dinners, but she also enjoys themed parties.
One example is an Oscars party she had when the event was on television. For that event she had male and female guests come dressed in their pajamas, and the women were asked to wear pearls.
“I also made more upscale appetizers. I made mini-beef Wellingtons, roast beef bruschetta, meatballs in sweet-sour sauce and taco pizzas,” she said. “I set a buffet table and decorated it in gold and black, and I used gold risers. I also wrapped the silverware with napkins and then added a bow tie to each.
“My parties usually focus around some event,” she added. “I have also had an ‘I Love Tacos’ party, and I had a ‘Friendsgiving’ party. Thanksgiving is my favorite holiday because I love the food. I also hosted a fish fry once, which is my husband’s favorite. I am always looking for new themes for parties. I love to try anything once.”
But it’s not just new themes she’s happy to try out. She also enjoys trying new recipes for her guests. She said that it would not be unusual for her to have more than one new dish on her menu along with some of her signature dishes, many of which could be classed as comfort foods.
“My signature dishes are fried chicken cutlets with country gravy, shredded beef enchiladas, lasagna, homemade macaroni and cheese and horshka, which is a Hungarian dish of egg noodles, bacon, shredded cabbage and onions.
“I also make a lot of dishes in the crockpot. But then, because that food usually isn’t so pretty, I’ll use nicer plates and” pay more attention to the table.
She recently talked about her love of entertaining while she plated food for about 10 guests, who were happily seated at a long table in her backyard.
Q. What are your favorite spices and why?
A. I think my two favorite spices or herbs are garlic and basil. I love that zingy, almost peppery taste of fresh garlic. I love the fresh, earthy smell and taste of basil.
Q. Do you remember the first time you entertained? What did you make? Was it a flop or a success and why?
A. It was for a white elephant Christmas party I hosted about seven years ago for some friends and family. I made a bunch of different things, mostly heavy appetizers. It was a mix of different recipes that my guests like — everything from seared ahi tuna to bacon-wrapped tater tots. Everything turned out great.
I was a little rushed, but my husband does a great job of helping me and getting drinks for guests so that I can cook and prepare the food. He also helps me prep food when I cook.
Q. Do you cook everything or do you ever have potlucks?
A. I often host potlucks. People like to contribute and I appreciate that. I have hosted a chili party where each guest brought a different type of chili. At my “I Love Tacos” party I asked each guest to bring a different meat to enjoy in tacos. I love when everyone contributes to a party so that we get to experience new food and flavors.
Q. What food celebrity influences you most and how?
A. Gordon Ramsay. I like that he sticks to what he knows and has a few core dishes he is really known for. I have made beef Wellington, after watching countless seasons of “Hell’s Kitchen.”
However, I must say that I have had the opportunity to work with some incredible chefs while working in restaurants and have learned almost everything I know from those chefs and managers.
I also can’t forget to include my mom, Susan Migacz of New Berlin, in saying she has been an influence in my hosting and cooking abilities. She makes it look easy, and I strive to be as organized as she is while hosting a party.
Q. Do you have a favorite cookbook or cookbook author you keep returning to?
A. I do not have a favorite cookbook or author, but I use Pinterest all of the time — for everything.
Q. How do you like to dress your table?
A. I love to dress my table in minimal colors with real linen napkins. I prefer white plates and fresh flowers with some sort of votive candle for a soft lighting. If I am hosting a buffet, I prefer to use risers and lots of colors for my buffet table. I like everything to match.
Right now, I prefer white and gold in my silverware and plate ware. I am very classic in my taste, and I believe the food should be the star of the dinner table.
Q. What tips would you give new cooks who want to entertain?
A. Any prep work should be done early; that makes for a well-executed party. Also, let things go if something is not working out. If you planned to make a recipe and you’re having a problem with it or you don’t have time, just don’t make it.
Cooks should also make recipes they like and have themes they enjoy. And cater to your crowd. You should know who are the adventurous eaters and who are not. Your food should appeal to everyone.