How to Entertain: Inside a Dazzling Cocktail Soirée in NoDa

Capote’s grandest affair inspires this intimate party. The experts share what it takes to plan one of your own.


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(page 2 of 5)

Hors d’Oeuvres

Extra-Long Grissini​
Tin Caviar Blinis
Grilled Stone Fruit Crostini with Whipped
Goat Cheese and Thyme Syrup
Oysters on the Half Shell with Mignonette 
Cheese, Charcuterie, and the Works
Steak Tartare with Rye Crisps
Cheese Wafers 
Smoked Deviled Trout with Pickled Cucumbers and Dill
Warm Petit Ham and Poppy Seed Rolls
Mini Grilled Cheese Sandwiches
Avocado Toast with Pickled Onions
Pickled Quail Eggs

Find recipes here


Wrenn

Catering: Sarah Wrenn 
Copain Gatherings/Noble Food and Pursuits  
“We had—as I’ve been taught it’s called—a cocktail supper,” Wrenn says, “meaning that everything can be eaten relatively neatly with your hands, so you can get on with what you’re really there to do: Have a good time, without having to fuss over making a plate and finding a seat.” Wrenn, who is the creative sales director for restaurateur Jim Noble’s Copain Gatherings and Noble Food and Pursuits, created a high-low mix of hors d’oeuvres for this party, with all ingredients easily found in local stores. “I love a grilled cheese as much as I love a raw oyster,” she says. “It is not about how fancy the food is, but about knowing what tastes good.”

Grilled stone fruit crostini and avocado toast with pickled onions.

Oysters on the half shell.

Cheese and charcuterie with figs, gaping pomegranates, muscadines, oranges, pickled vegetables, and blackberry jam.

Steak tartare with rye crisps.

NEXT: COCKTAILS

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