frequently, nothing feels better than flinging the
doors wide one last time and hosting an open house
for neighbors, colleagues and family. The key is to
keep the event simple so guests can drop by or stay as
time dictates, and the host and hostess are free to
meet, greet and converse.
Fashioning one table for drinks and another laden
with no-fuss food is the solution. That’s why this
menu works so splendidly. And then there’s the pièce
de résistance—a harvest basket centerpiece filled
with vegetables and dips.
Harvest Basket Centerpiece
Pat Volchok, Editorial Director page 30
Diamond Fruit Growers Pears
and Cheese Platter page 32
Trapper’s Creek Kippered Wild King
Salmon Caesar Salad page 32
Mama Cardile’s Crab-Stuffed
Mushrooms Florentine page 32
Café NewStar Citrus Spinach Salad page 33
Keystone Fruit Sweet Onion Bisque page 33
Mercer Ranch Herbed Carrot Salad page 33
Pat Volchok’s Butterflied Leg of Lamb page 34
Uncle Ben’s Wild Rice and Herb Salad with
Toasted Pecans and Rice Pilaf page 34
Multifoods Four Seasons Sliced Pound Cake page 35
