Holiday Cocktail Party Ideas

A cocktail party should be fun and festive; it can be as simple or complex as you wish to make it.

Make a quick list- how many guests will be attending? YOU DO NOT want to be working at your party. It's wise to have someone there to give you a hand but not your friend or family members.

It is great to mix guests with different backgrounds and interests, you will be playing the host. Have a caterer and combo of your own signature dish you are best at with flavorful spices. And do one or two fun delicious cocktails to get your guests buzzing and have a fabulous time.

Here is one of the easy delicious recipes from my kitchen.

Seafood Ceviche (you can do this ahead of time and mix it an hour before the guests arrive

1 lb of #36 shrimp (deveined and shelled)
1 lb. of bay scallops
1 lb. filet of sole- sliced thin pieces
1 sliced serrano chile, minced
6 juice of limes
salt and pepper
1 minced red onion, minced
1 mango- peeled and diced into small pieces
1 asian pear- peeled and diced small pieces
2 cloves of garlic

Prepare all these ingredients, put aside all the seafood on bed of ice. mix all the seafood ingredients with lime juice one hour before guests arrive and then toss with the rest of ingredients. add salt and pepper to taste. served with toasted tortillas or point toast......

Family: My Niece Samantha

Six weeks ago I became an aunt again to my niece Samantha..

With Asian tradition for a month old baby, one gets to introduce family and friends by giving lavish banquet meals.

My brother and I decided to do a BBQ with all kinds of seafood and quality cuts of meat from Pino Prime meat on Sullivan St,  New York City. It was a nice Sunday in mid August, good times partying by the pool, and not having my catering staff involved after they have catered four weddings recently.

Large Tiger prawns, succulent diver scallops. Dry aged steak, Kobe rib eye.  

Where can you go wrong? No need to be a pro to cook this. Simply marinate with some nice dry rub spices with the large scallops, my friend Daniel snipped fresh thyme from the garden, crushed garlic and white wine for a marinade.

Carol made amazing berry compote with kaffir lime leaves and peppercorn syrup to end the meal.

We opened some nice Prosecco to start, Malbec and Riesling as well.