The Forest Feast

Before hosting a party, I often feel at a loss for what to make and need ideas!! So I have started to make up some go-to “sample menus” that I can refer to when I just can’t think of what to serve. Here is my first one, a menu one could follow when hosting a late afternoon cocktail party. I always serve beer, wine and sparkling juice, but it’s fun to have one special cocktail, like this Bloody Mimosa (plus blood oranges are in season right now!). Then in addition to cheese, crackers, fruit and nuts, it’s fun to have a couple easy appetizers that can be made ahead and are good at room temperature, such as these Radishes with Butter, Pesto Deviled Eggs and Sage Chips. Easy peasy, problem solved….Cheers!
By Erin Gleeson for The Forest Feast

Before hosting a party, I often feel at a loss for what to make and need ideas!! So I have started to make up some go-to “sample menus” that I can refer to when I just can’t think of what to serve. Here is my first one, a menu one could follow when hosting a late afternoon cocktail party. I always serve beer, wine and sparkling juice, but it’s fun to have one special cocktail, like this Bloody Mimosa (plus blood oranges are in season right now!). Then in addition to cheese, crackers, fruit and nuts, it’s fun to have a couple easy appetizers that can be made ahead and are good at room temperature, such as these Radishes with Butter, Pesto Deviled Eggs and Sage Chips. Easy peasy, problem solved….Cheers!
By Erin Gleeson for The Forest Feast

Before hosting a party, I often feel at a loss for what to make and need ideas!! So I have started to make up some go-to “sample menus” that I can refer to when I just can’t think of what to serve. Here is my first one, a menu one could follow when hosting a late afternoon cocktail party. I always serve beer, wine and sparkling juice, but it’s fun to have one special cocktail, like this Bloody Mimosa (plus blood oranges are in season right now!). Then in addition to cheese, crackers, fruit and nuts, it’s fun to have a couple easy appetizers that can be made ahead and are good at room temperature, such as these Radishes with Butter, Pesto Deviled Eggs and Sage Chips. Easy peasy, problem solved….Cheers!
By Erin Gleeson for The Forest Feast

Before hosting a party, I often feel at a loss for what to make and need ideas!! So I have started to make up some go-to “sample menus” that I can refer to when I just can’t think of what to serve. Here is my first one, a menu one could follow when hosting a late afternoon cocktail party. I always serve beer, wine and sparkling juice, but it’s fun to have one special cocktail, like this Bloody Mimosa (plus blood oranges are in season right now!). Then in addition to cheese, crackers, fruit and nuts, it’s fun to have a couple easy appetizers that can be made ahead and are good at room temperature, such as these Radishes with Butter, Pesto Deviled Eggs and Sage Chips. Easy peasy, problem solved….Cheers!
By Erin Gleeson for The Forest Feast

Before hosting a party, I often feel at a loss for what to make and need ideas!! So I have started to make up some go-to “sample menus” that I can refer to when I just can’t think of what to serve. Here is my first one, a menu one could follow when hosting a late afternoon cocktail party. I always serve beer, wine and sparkling juice, but it’s fun to have one special cocktail, like this Bloody Mimosa (plus blood oranges are in season right now!). Then in addition to cheese, crackers, fruit and nuts, it’s fun to have a couple easy appetizers that can be made ahead and are good at room temperature, such as these Radishes with Butter, Pesto Deviled Eggs and Sage Chips. Easy peasy, problem solved….Cheers!
By Erin Gleeson for The Forest Feast

Before hosting a party, I often feel at a loss for what to make and need ideas!! So I have started to make up some go-to “sample menus” that I can refer to when I just can’t think of what to serve. Here is my first one, a menu one could follow when hosting a late afternoon cocktail party. I always serve beer, wine and sparkling juice, but it’s fun to have one special cocktail, like this Bloody Mimosa (plus blood oranges are in season right now!). Then in addition to cheese, crackers, fruit and nuts, it’s fun to have a couple easy appetizers that can be made ahead and are good at room temperature, such as these Radishes with Butter, Pesto Deviled Eggs and Sage Chips. Easy peasy, problem solved….Cheers!
By Erin Gleeson for The Forest Feast

Before hosting a party, I often feel at a loss for what to make and need ideas!! So I have started to make up some go-to “sample menus” that I can refer to when I just can’t think of what to serve. Here is my first one, a menu one could follow when hosting a late afternoon cocktail party. I always serve beer, wine and sparkling juice, but it’s fun to have one special cocktail, like this Bloody Mimosa (plus blood oranges are in season right now!). Then in addition to cheese, crackers, fruit and nuts, it’s fun to have a couple easy appetizers that can be made ahead and are good at room temperature, such as these Radishes with Butter, Pesto Deviled Eggs and Sage Chips. Easy peasy, problem solved….Cheers!
By Erin Gleeson for The Forest Feast

Before hosting a party, I often feel at a loss for what to make and need ideas!! So I have started to make up some go-to “sample menus” that I can refer to when I just can’t think of what to serve. Here is my first one, a menu one could follow when hosting a late afternoon cocktail party. I always serve beer, wine and sparkling juice, but it’s fun to have one special cocktail, like this Bloody Mimosa (plus blood oranges are in season right now!). Then in addition to cheese, crackers, fruit and nuts, it’s fun to have a couple easy appetizers that can be made ahead and are good at room temperature, such as these Radishes with Butter, Pesto Deviled Eggs and Sage Chips. Easy peasy, problem solved….Cheers!
By Erin Gleeson for The Forest Feast

Before hosting a party, I often feel at a loss for what to make and need ideas!! So I have started to make up some go-to “sample menus” that I can refer to when I just can’t think of what to serve. Here is my first one, a menu one could follow when hosting a late afternoon cocktail party. I always serve beer, wine and sparkling juice, but it’s fun to have one special cocktail, like this Bloody Mimosa (plus blood oranges are in season right now!). Then in addition to cheese, crackers, fruit and nuts, it’s fun to have a couple easy appetizers that can be made ahead and are good at room temperature, such as these Radishes with Butter, Pesto Deviled Eggs and Sage Chips. Easy peasy, problem solved….Cheers!
By Erin Gleeson for The Forest Feast

Before hosting a party, I often feel at a loss for what to make and need ideas!! So I have started to make up some go-to “sample menus” that I can refer to when I just can’t think of what to serve. Here is my first one, a menu one could follow when hosting a late afternoon cocktail party. I always serve beer, wine and sparkling juice, but it’s fun to have one special cocktail, like this Bloody Mimosa (plus blood oranges are in season right now!). Then in addition to cheese, crackers, fruit and nuts, it’s fun to have a couple easy appetizers that can be made ahead and are good at room temperature, such as these Radishes with Butter, Pesto Deviled Eggs and Sage Chips. Easy peasy, problem solved….Cheers!
By Erin Gleeson for The Forest Feast

Before hosting a party, I often feel at a loss for what to make and need ideas!! So I have started to make up some go-to “sample menus” that I can refer to when I just can’t think of what to serve. Here is my first one, a menu one could follow when hosting a late afternoon cocktail party. I always serve beer, wine and sparkling juice, but it’s fun to have one special cocktail, like this Bloody Mimosa (plus blood oranges are in season right now!). Then in addition to cheese, crackers, fruit and nuts, it’s fun to have a couple easy appetizers that can be made ahead and are good at room temperature, such as these Radishes with Butter, Pesto Deviled Eggs and Sage Chips. Easy peasy, problem solved….Cheers!


By Erin Gleeson for The Forest Feast

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