by
Beth Griffenhagen

One thing I’ve learned in my time at Murray’s is that the word “entertaining” can turn even the most composed among us into a bundle of nerves. Another thing I’ve learned is that everyone entertains. So let’s start by admitting that “entertaining” is a bit of a misnomer – when I have friends over it’s not to put on a one-woman show for them; it’s to share stories and tasty things. That’s right, entertaining is nothing more than sharing, which hopefully you learned to do in kindergarten! But before you rush out the door to start prepping for your next party, read on for some helpful tips that are sure to turn you into a “sharing” pro in no time. Though I may risk losing my reputation for being a party-planning prodigy, I’m going to divulge some of my personal secrets for entertaining success and show you how ridiculously simple it can be.

1. Remember your 3 H’s!

First impressions are important, so no matter what you have going on, be sure 3 things are always ready when the first guests arrive: your home, the host/ess, and the hors d’ouevres (including a drink)! It may sound like common sense, but half the challenge of helping people have a good time is making them believe they WILL have a good time. If people are presented with something tasty and welcomed into a warm, composed atmosphere by a warm, composed host they’ll wait contentedly while you take care of any last minute details. Part of getting the timing right is to know not to be overly ambitious; an appetizer can be impressive and elegant without taking too much of your time, so keep it simple! Spread some fresh chevre
on a cracker
and top with bright, flavorful Phat Beets

from Rick’s Picks and sprig of thyme for a quick and colorful canapé great for any occasion.

2. A go-to cheese can be your best friend.
Having a go-to cheese helps you save time when you’re feeling intimidated by the sea of cheese at the counter of a cheese shop or on the web. Don’t think of it as a cheese rut, but as a familiar face ready to come to the rescue at a moment’s notice! Sometimes having one element figured out can make everything else seem manageable – go-to cheese to the rescue! Ideally a go-to cheese is available year-round, and should be versatile enough to be served to any type of crowd at any time of day. The reliably delicious La Tur
has helped me out of a jam more times than I can count. You can also turn to the classic “go-to’s” of other cultures – a little Manchego
paired with quince paste
and some marcona almonds

almonds will have everyone smiling – there’s a reason it’s a classic!

3. Appearances, appearances!
Everyone’s 1 party concern: how much cheese should I buy? What if I don’t have enough?! A good rule of thumb is to serve a selection of 3-5 cheeses, and plan for 1 oz per cheese per person. You will probably still fret over quantity and wonder if you’ll have enough. For peace of mind remember that all you need to guarantee is the appearance of having enough – again, it’s all about first impressions! If your cheese plate looks nice and full your guests will feel assured that there is plenty to eat and no one will greedily pile their plate with food. If you’re STILL nervous about having enough, buy some extra boxes of crackers. Crackers
won’t go bad if they aren’t used that night, and 9 times out of 10 guests that are extra hungry go for fillers like bread and crackers.

4. When in doubt, ask the experts.
A cheesemonger can compose an entire plate or offer a recommendation to complement what you’ve already selected. They’re here to help, so don’t be nervous about botching the pronunciation or choosing the “wrong” thing – help them help you by giving as much information as possible about what you’re looking for. If you don’t have a cheese counter near you there are still lots of great resources to help you with any questions you may have – the Murray’s Cheese website, handbook

, and even Google are chock-full of information to guide you through every step of your party planning.

5. Last(ing) impressions.
Of course we all want our guests to arrive and leave on a high note – so don’t forget that their last impression is just as important as their first. Something interactive that gets people engaged, like a make-your-own sundae station, will make them feel like they played a part in making the evening so wonderful – because they did! If that sounds too involved or casual, just be sure to present guests with something visually stunning and memorably delicious. I like a mild blue cheese
paired with something sweet, like pickled figs
and a nice dessert wine for a surprising, salty-sweet finish.

And that’s all there is to it, really. A little planning, some attention to the details that make the evening special for everyone and you’re practically Donna Reed. Happy sharing, everyone!

Not sure what to get? The Murray’s Party Kit
has it all!

Take Beth’s class on entertaining with Tapas

by
Amanda Parker

I thought I was looking at lime Robitussin, a flavor-shifting cough syrup out of Mary Poppins’ magical carpet bag. That first puddle of oil on my spoon was so bright, so verdant, so…green, I knew I was getting into something special.

It starts with the bottle. Grove 45 Extra Virgin Olive Oil, emblazoned in brushed aluminum, the name bolted onto a metal plate that looks tough and industrial but simple and beautiful at the same time. When our buyers first passed it around and announced we would be carrying this new oil, the first response was a general ooh and ahh over the bottle-something we’d never seen before (which is saying a lot, considering how many products pass through our collective hands) and something to keep on a shelf long after its contents ran out.

But beauty is more than skin deep here. Get beyond the bottle and that first pour, the spoonful that looked like liquid Jolly Rancher-that’s what will get you. This oil is incredible, luscious and peppery and fruity all at once. It tastes less like just a smear of fat and more like pure, fresh olive, like true greenness contained.

Grove 45 comes to us from Napa Valley, the brainchild of Bonnie Storm and Nena Talcott, friends and longtime olive oil producers. Their collaboration on this super small-production oil brings together forty-five combined years of experience and love for the olive on an intimate level. These women are doing it all themselves: the growing, harvesting, pressing, and packaging (which is functional as well as attractive: that aluminum keeps out UV rays that might otherwise change the flavor profile of the oil inside). They’re intensely committed to a superior product, limiting their first batch to sixty cases, all from the same harvest and pressing from November 24, 2009.

We’re lucky enough to have six cases for the year, but that’s it! I’ve already taken home two (one for Mom, of course) and have been savoring drops all week. I’ve drizzled it over Burrata for an intensely fresh combination and poured it over ricotta on toasted sourdough. I’m anxiously awaiting spring’s new crops for asparagus to dress, English peas to toss with mint, and even strawberries to dot with balsamic and top vanilla ice cream. My only concern is that moment when the bottle runs out and I have to wait until next year, but until then, I’ll be enjoying it-slowly.