the Fare

the Big Day & the Day After A lot of focus is placed upon "the bird" at Thanksgiving - as it should be. But for those with house guests, the party doesn't end there. What is a host to do the day after? The answer is easy - be prepared - ideally with something other than turkey sandwiches and mashed potato cakes. But first, let's talk about the bird. That is, the rockstar and it's groupies, otherwise known as the sides. For me, the sides make or break the meal - and they allow the cook an opportunity to add a little creativity to the big meal. I'm a huge fan of sweet potatoes, but just thinking about the typical baked version with marshmallows on the top makes my teeth hurt. Instead, try roasting sliced sweet potatoes with canola oil, honey, salt, pepper and a light dusting of southwestern or Cajun seasoning. The spice will be nicely balanced by the sweetness of the honey, and as a bonus, you won't need to have any cavities filled post-meal. Recently, I divulged my love of brussels sprouts, and I'm happy to say I have a new recipe to share. Take washed & trimmed brussels sprouts, cut in half, and add to sautéed onions. Cook on medium high heat until nicely browned, then add apple cider. Cover and braise until tender, then add goat cheese and stir until melted and well distributed. Sooo yummy, and the slightly sweet sauce is guaranteed to benefit any turkey that may have spent a few too many hours in the tanning bed. Pies are the staple of any Thanksgiving meal, but I prefer to drink my calories. A tasty recipe for a Pumpkin Pie Martini can be found at www.slashfood.com - a perfect ending to any calorie-bomb meal, (and I like to think it helps with digestion). And then comes the morning after. Chances are, you may still be a little full from the day before, so it's best to keep things on the lighter side. I like to prepare as much as possible in advance, which allows me to sleep in along with my guests. I'll bake a quick bread or two ahead of time, and have those ready to serve sliced, or as muffins. You can never go wrong with fruit (you'll be surprised to see how quickly it's gobbled up), and chicken sausages are a light alternative to pork. For the eggs, Kowalski's has a great recipe for Oven Scrambled Eggs with Roasted Asparagus - much of which can be prepared in advance. Let's face it - this is Minnesota, where Egg Bake is as ubiquitous as jello salad, but this allows you to satisfy the traditionalists as well as the foodies. Happy Thanksgiving! - Kiersa Notz, Creative Director, the Affair

the Flare

Planning Ahead - Be Prepared for a Last Minute Party I always appreciate any article I read about throwing a party - whether an elaborate dinner soirée or a kid's birthday - that includes tips on when to do each of the planning tasks in advance of the guests arrival. Remembering that certain supplies can be purchased a week or two in advance, dips can be made 2-3 days ahead of time, certain entrées and desserts can be prepared and sit for hours or days without compromising flavors, and the bar can be set up at your convenience with only ice to add at the last minute always reassures me. So with that in mind, I have a few tips so that you are prepared if you suddenly find yourself needing an appetizer to bring or serve your last-minute guests, or if you simply want to minimize the amount of work needed to be done at the ninth hour. Frozen appetizers are handy to have stocked in your freezer. I always keep a package of frozen phyllo shells, which can quickly be transformed into Goat Cheese and Chutney Phyllo Tarts in a matter of minutes, especially since I always have a couple of varieties of chutney in my fridge. There are also a wide variety of quality appetizers available in the supermarket now, ranging from Indian Samosas to Greek Spanakopita triangles (www.realsimple.com has a list of the best frozen hors d'oeuvres). Recently, I discovered Lunds & Byerly's mini vanilla bean cheesecakes - they have a great flavor, and are an easy portion size dessert that works well for a small or large gathering, especially dressed with a small pile of fresh berries and a spring of mint, or a drizzle of chocolate or caramel sauce. There are a number of items that can be stocked in your pantry to make quick dips and spreads at the last minute or ahead of time. Making your own olive tapenade only requires pitted olives, olive oil and a few pulses in the food processor. A can of white cannellini beans or great northern beans, garlic, olive oil and lemon juice quickly become a savory white bean dip that can be served as is, or topped with fresh tomatoes, diced red onion, shredded zucchini, feta crumbles and sliced olives for a fancier presentation. Soup parties are another easy option that allow most of the work to happen well in advance of the party, and enables you the freedom to hang out with your friends throughout the party, rather than being trapped in the kitchen starting the next course. I recommend making one or two soups, depending on the size of the party, and offering a variety of mix-ins for each, such as tortilla strips, shredded cheese, cilantro, diced red onion, and avocado for a spicy Mexican style chicken soup. Good quality bread from Panera Bread or Great Harvest, a few hunks of quality cheese and a green salad (to appease my mom) round out the meal. Kowalski's cheese department offers a great selection of local cheeses and their experts will help you find just the right ones to pair with your soups. Dessert can simply be a cookie or cupcake, which of course can be made well in advance. So you see, throwing together a party doesn't have to be stressful if you take some simple steps to prepare yourself and your food ahead of time. Goat Cheese and Chutney Phyllo Tarts 30 store-bought mini phyllo cups (Athens brand in freezer section) 6 oz goat cheese (room temperature) 1 small jar chutney (I used Fig & Apricot Chutney - you won't need the whole jar) 1 tbsp chopped flat leaf parsley (optional) Preheat oven to 350°. Lay the phyllo cups out on an ungreased baking sheet and put a ¼ teaspoon of chutney in the bottom of each cup (you may need to cut the chunks of fruit in the chutney into smaller pieces first). Top the chutney with a generous teaspoon of goat cheese. Bake tarts on center rack of oven until pastry is golden and cheese has softened, about 12 minutes. Watch carefully. Remove from oven and transfer tarts to a serving tray. Sprinkle each with some parsley, if you like. Best served warm. Greek Six-Layer Dip from Delicious Living magazine Serves 8 1 15 oz can white beans, drained and rinsed 1 tbsp minced garlic, or to taste 1/4 cup Extra Virgin Olive Oil 1 tbsp lemon juice 1 tsp dried oregano 1/8 tsp salt 1 tbsp red wine vinegar 1 tsp Dijon-style mustard 1/2 large red onion, finely chopped 1/2 large zucchini, shredded 2 oz feta cheese, crumbled 1/2 cup chopped tomato 1 2 oz can sliced black olives, drained In a blender or food processor, place beans, garlic, olive oil, lemon juice, dill, oregano, salt, vinegar, and mustard. Purée into a somewhat smooth mixture (it will still have some texture.) Spread bean mixture on the bottom of a serving dish. On top of the beans, evenly sprinkle each of the remaining layers: onion, zucchini, feta, tomato, and olives. Chill. Serve with chips, crackers or slices of bread. - Colleen Fox Slack, Home & Culinary, the Affair

the Alternative

From Record Breaking to Ground Breaking... After being a vaudeville theater, a house of burlesque, a street-front church, a downtown movie theater, and earning a Guinness Book of World Records title for the largest building ever moved, the Shubert Theater begins yet another chapter. You might wonder why we need another performing arts space in a city that boasts more theater seats per capita than anywhere outside New York City, but The Minnesota Shubert Center will break ground on the Twin Cities only dedicated space for dance, and provide a much needed home for over 20 existing dance companies, many of which are nationally recognized. Already, educational programs at the Minnesota Shubert connect thousands of students across Minnesota with great dance educators at no cost through a nationally acclaimed online education program. The entire community is invited to celebrate this exciting addition to the arts scene with a reception and performances from local dance partners, which will follow in the Hennepin Center for the Arts. Because Everybody Dances... Minnesota Shubert Center Groundbreaking Thursday, November 19, 2009 Remarks and Groundbreaking Ceremony Parking lot between Hennepin Center for the Arts and Shubert Theater 12:30-1:15 pm Reception and Performance Hennepin Center for the Arts 1:15-2:30 pm 528 Hennepin Avenue, Minneapolis, MN 55403 RSVP for the reception to Jessica Mehlhoff at: 612-465-0231 or jessica@mnshubert.org - Barb Sustad, Strategic Partnerships, the Affair

the Fare

Not-So-Traditional Traditions In my family, there was never a question as to what might be put before us on any given holiday, from Thanksgiving to New Year's Eve. Tradition dictated exactly what would be prepared, how it would be fixed, and on what it would be served. (We even had a specific vessel for mixing the gravy slurry - never to be used for another task). Now don't get me wrong - I love the comfort of old habits and of knowing what to expect, but after 40 some odd years, I do get the urge to mix it up a bit. As a compromise, I appease the family by mixing our age-old traditions with new ingredients, techniques, and decor. Growing up, the holidays inevitably meant brussels sprouts. Never my favorite - the mini cabbages smelled, in my opinion, and without a hefty coating of butter and salt, tasted rather foul. And then I had an epiphany - Chef Philip Dorwart, while chefing at Tryg's, had roasted brussels sprouts on the menu, served with caramelized shallots and blue cheese. I woke up the morning after tasting these little nuggets of goodness, and now they are an important part of all my holiday menus, and a far cry from the ones of my youth! Another staple of my childhood holiday fare was boiled rutabagas. Hmph. As far as I'm concerned, no amount of butter, salt or even bacon could help that out, so I opt to substitute another dish altogether. Keeping seasonal, I reach for the beets, and serve a roasted beet salad. Golden Fig Fine Foods in St. Paul has a great recipe on their website, as well as many yummy condiments to aid in the ease of party preparations. Of course, no holiday meal would be complete without the ubiquitous turkey. But does it really have to be a gargantuon bird injected with fats, salt and chemicals? Not anymore - the options for fresh, locally raised turkeys are much more abundant. Check out Wild Acres Shooting Preserve in northern MInnesota. With wild turkeys, geese, and even quail available to ship anywhere, you can be assured you will receive a healthy bird, raised on the farm from their own stock of eggs. I like to roast two small birds rather than one large one - they cook quicker, and stay moister. (You can even taste-test these extraordinary birds at the Progressive on Saturday, November 7 at the Hotel IVY - this will be an evening you don't want to miss!) For the finale, I call for help. Though our family traditions called for pumpkin pie, I'd personally rather have some cheese with that - cheesecake, that is. Muddy Paws Cheesecakes are amazing, come in too many flavors to list, and take all the worry out of dessert, which for this non-baker, is quite a relief. There are several varieties of pumpkin cheesecakes available, but why not start a new tradition altogether and try the Bourbon Vanilla or the Gingerbread White Chocolate - and enjoy a little new with the old. - Kiersa Notz, Creative Director, the Affair

the Flare

Holiday Parties - It's all about the Baked Goodies! Baking is all about melding the best flavors with an enticing appearance - especially when you're baking cookies for the holidays. Be sure to catch Kim Ode's presentations on the Kitchen Demonstration Stage at the Affair, Saturday and Sunday. Ode, who writes for the Star Tribune Taste section, will demonstrate how to create a cookie plate that has a variety of flavors, textures, and a few surprises. For example - Spritz Butter Cookies might be humbly pristine, but they also can be a blank canvas for embellishment. A drizzle of salted caramel with roasted chopped pecans elevates them to decadent bites. Twice-baked Biscotti come together faster than you might think, and these traditional dunkers can be personalized with your own combination of fruit and nuts. Madeleines provide an elegant and tender contrast on a cookie plate. Ode will show why it's worth having a sheet of the distinctive shell-shaped molds on hand for this classic delicacy. Plus, she'll offer a quick primer on homemade liqueurs and how infusing a baked good with Kahlua or Drambuie lends depth to its flavor. Kim is also an avid bread baker and author of Baking with the St. Paul Bread Club: Recipes, Tips and Stories, published by the Minnesota Historical Society Press. She will be doing book signings after her presentations, so be sure to stop by a get an autographed copy of this popular cookbook. And since we're in a baking mood, what's more Minnesotan the State Fair? What's the connection you ask? The quintessential Minnesota baking sensation - Marjorie Johnson. This 4'-8" baking dynamo has been winning piles of blue ribbons for her baking creations at the Minnesota State Fair since she first entered in 1974. And when she surpassed 2,000 ribbons in 2000, she wrote Blue Ribbon Cooking with Marjorie, filled with her award winning recipes. Sunday afternoon Marjorie will be at the Affair sharing her stories about her baking successes and her many appearances on national television baking for the likes of Jay Leno and Rosie O'Donnell. Come meet Marjorie and get your own autographed copy just in time to learn some new favorite recipes for this holiday season. - Colleen Fox Slack, Home & Culinary, the Affair

the Model Chef

If you are reading this newsletter, chances are you enjoy food. But finding a balance between your passion for food and a healthy lifestyle can be a bit challenging. Do you really have to give up one for the other? It looks like Chef Daniel Green has found the answer to the problem. "Too often healthy equals bland" said Green, who set out to correct this. Chef Green knows this struggle on a personal level, starting when he was an overweight teenager. Looking for a lifestyle change instead of a diet, Green learned more about nutrition, experimented with cooking and creating his own recipes, and lost the weight with flavorful food that happened to be healthy. While traveling extensively throughout the world, Green was "blown away" by the flavors and spices of Singapore, Thailand, Malaysia and Hong Kong. His cooking has an Asian influence, creating healthy versions of his favorite foods. There was also an added side benefit...he became a model, working for Gucci, British Airways, Hilton Hotels and Pizza Hut to name a few for several years. His true passion is cooking though, and with television shows in the US, Malaysia, Thailand, Hong Kong and the UK to his credit - along with four cookbooks - it looks like his approach is a winner! Make sure you stop by the Star Tribune Taste Stage at the Expo where our Model Chef will be hosting on Sunday for some fun and unique ideas, and don't forget to check out his website www.televisioncookery.com for recipes and more information. - Barb Sustad, Strategic Partnerships, the Affair

the Chocolate Fashion Show

One of the favorite events from the Chocolate Extravaganza was the chocolate fashion show, Fashion Meets Confection. This show teams up students of the University of Minnesota College of Design with Le Courdon Bleu, to help them create edible fashions! Lucy Dunne from the University of Minnesota explains, "Our students have designed chocolate-inspired runway garments using non-traditional materials. The designers then collaborate with chocolate partners to develop embellishments, accessories, and other extras to complete each look. Some go more elaborate than others - it depends on the design and the intention of the designer, as well as the ambition and creativity of the chocolatier." Fashion Meets Confection will be on the Lifestyle Stage at the Expo, at 2pm and 4pm each day. Don't miss it - it's surely the sweetest runway show you will ever see! - Sarah Ramsay, Fashion & Lifestyle, the Affair

the Charm

We have all heard of the charm bracelet, but now it's time to get serious about it. Chamilia is a locally owned charm company that has taken the world by storm. Founded by Killian Rieder (former designer with Polo) and Jeff Julkowski, the individual charms are all handcrafted from Murano glass, colored stones, and 14k gold and sterling silver. They are then paired with different styles of bracelets, necklaces and bangles to create a unique and grown-up twist on the charm bracelet we remember. They are quickly becoming the "it" jewelry brand, with charms starting at $25. Come learn all about this locally owned company, and see their full collection of charms at the Expo!! - Sarah Ramsay, Fashion & Lifestyle, the Affair

the Big Cheese

Looking for ways to simplify your Holiday Menu without giving up the wow factor? Culinary expert Jill Forster can sum it up with one word... cheese. With countless varieties in a range of price points, there is something for all tastes and budgets, from the more widely known varieties to the more exotic: Cabot Clothbound cheddar from Vermont, Prairie Rose Swiss from an Amish cheese maker in Iowa, Humboldt Fog goat cheese from California (a female cheese maker), Northern Lights Blue made at the University of Minnesota by Joe Sherman and Delice de Bourguignon triple crème from France, to name a few. For those of you who enjoy cheese and like to experiment, try a cheese class at Kowalski's where Forster oversees the cheese department. She has cooked at some of the best restaurants in the country, and is a graduate of the New England Culinary Institute, but cheese is her true passion. Love cheese but worried about your diet? Forster points to the French, who typically consume cheese, wine and bread in much larger quantities than the average American diet, yet have higher life expectancies. I'm already signed up for Cheeses of Italy and I've got my eye on those Holiday Wine and Cheese Pairing classes. Finally, a diet I can live with! - Barb Sustad, Strategic Partnerships, the Affair

the Winner!

Last week, we asked readers to submit their most unusual stories of "entertaining dilemmas." It was a tough decision - we had some hilarious entries and loved them all, but "the Weigh-In" had our staff chuckling...thanks to Chuck.Lennon@state.mn.us, and congratulations! (you've gained more than just weight :)

This will be the 9th Annual Lennon Weigh-In, Weigh-Out Thanksgiving Dinner...

Each year, guests weigh in upon arrival and then weighs 'out' right after dinner.

The guest with the biggest weight gain (not necessarily the biggest eater) wins the 'paddle' trophy, which is engraved with the winners' name and weight gain.

We have had scandal. A couple of years ago my daughter's boyfriend Jake, a beast, drank several glasses of milk and a large amount of
water just before weigh-out. While he gained the most weight, my son also witnessed his immediate move to the restroom after the weigh-out, where he 'voided' most of his gain and was disqualified by the Board of Directors (me!)...

Since then we have instituted a new measurement to give the younger, smaller crowd a chance to win. Instead of total weight gain, we use the largest percentage of one's weight gained...which leveled the playing field.

Last year's winner was a darkhorse, The Honorable Judge Caroline Hagen Lennon, who sits on the court in Shakopee. While she confessed that her victory probably was the product of 'water weight' she earned the paddle anyway and thereby added some new prestige to the event.

While some may consider this uncouth, it is done with class and a lot of humor. It's talked about all year. Recently my nephew was in town playing rugby. At end of his game, his final words: "See you at the Lennon Thanksgiving."

the Fare

Normally, no-fuss means going out. Or ordering in. However, we've all felt the tug at our wallets lately, and as such, I've been making more of an effort at no-fuss parties at home. It's not an easy task for a party control freak such as myself, but it can be done...

There is a personality on cable that extols the virtues of semi-homemade. This isn't a bad idea. If you start with a good base, and embellish it just a little bit, it can become something wonderful with the smallest amount of effort.

I love the idea of surprising guests - just when they think they are getting foie gras, I serve them pizza. Take-out pizza, no less. Every neighborhood has a favorite pizza joint, and with a few additional sides (anchovies, hot pepper flakes, fresh Parmesan), you are good to go. (Just be sure to spruce up your platter with plenty of antipasti items to round out the meal).

To finish, you can't go wrong with chocolate. I like to lay a variety of truffles on a pretty platter, along with fresh berries and some dried fruits, such as apricots or cherries. But, if you choose really good chocolates, they need no embellishment. One of my absolute favorites is Chocolat Celeste - located in the Twin Cities, owner Mary Leonard has infused her truffles with a passion for perfection, and the result is an amazing assortment of unusual but delicious flavor combinations. Believe me, even if your main course is turkey meatloaf with ketchup on top, you'll be a rockstar at dessert if you serve these truffles.

Kiersa Notz, Creative Director, the Affair

the Flare

Throw a Low-Fuss Cookie Baking Party

As the holidays approach, the thought of planning or attending another party can be stressful, but there's always a low-fuss option available when deciding what type of party to throw. One of my favorite solutions is sharing the workload with your guests. For instance, why not have a cookie baking party and invite friends and family to join you for a low-key afternoon of rolling, cutting out and decorating cookies around the dining room table? Kids and adults can work together easily to transform a few bowls of dough into piles of warm, beautiful cookies for everyone to share. An informal set up works well - kids can wander off periodically to play when they get tired of decorating cookies, adults can watch the football game if they aren't as interested in the baking but want to enjoy the eating, and those who love to bake can enjoy managing the timers and bringing fresh cookies to decorate to the frosting station.

How to further distribute the work load? Ask friends to bring salty snacks for everyone to munch on, to balance all the cookies (and cookie dough). Designate one person to bring decorating supplies, such as sprinkles, red hots, jimmies, etc. Ask a couple of friends to bring baking sheets and cooling racks so that you will have enough to keep batches in constant rotation during peak production times. Someone can bring board games to amuse the kids between cutting out cookies and decorating them. If you don't have a pile of aprons in adult and kid sizes (like my mom who collects them), ask friends to bring their own. (Let's just say that when frosting is involved with kids, it's safer for all to have aprons handy).

Set up is easy: for rolling out and decorating cut-out cookies, I recommend covering the dining room table with plastic or oil cloth which you can easily wipe clean. Have bowls of frosting ready with plenty of knives or dip spreaders handy (small hands tend to find the small dip spreaders easier to maneuver when frosting cookies). Make a batch of cider or hot chocolate and keep it simmering on the stove, and you are all set!

Now, not everyone loves making cookie dough, so if you want to short cut this part of the party prep, pick up a couple tins of Lacey Sue Z. Yummy Cookie Mix at Golden Fig. Developed by local foodie personality, Sue Zelickson, these cookies will make you look like a great baker and humanitarian, because the proceeds from all sales benefit kid's charities. While you are at Golden Fig, pick up some of Laurie's delicious infused sugars. Try topping cookies made from a simple refrigerated sugar cookie dough with the cinnamon orange sugar or gingerbread sugar to transform them from humble to extraordinary!

Don't forget to encourage your guests to fill a tin with cookies to take home at the end of the party, so that everyone can continue to enjoy the delicious results of their hard work.

- Colleen Fox Slack, Home & Culinary, the Affair

the Style

the Style fashion show is gearing up to be a fantastic event! For only $65, (which includes a same day $25 Expo ticket), guests will enjoy a seated luncheon with champagne, as well as an hour and a half style show! The show will include fall & holiday women's fashions from Il Vostro Boutique, men's fashions from J.Hilburn and J.W. Hulme, home trends presented by Kerry Ciardelli, owner of Victory Boutique, a Jaguar surprise giveaway, and- we will close out with a special guest. There is also a little secret surprise...several table top designers will be decorating each of the tables at the show, going over the top to wow guests while they dine and watch the show. Don't miss this incredibly stylish and spectacular event! Each table seats 10 guests, so grab 9 girlfriends and prepare to enjoy the Style, followed by an afternoon at the Expo! You can buy your tickets online at www.theaffairmpls.com, or at Il Vostro Boutique.

- Sarah Ramsay, Fashion & Lifestyle, the Affair

the Bag

Having trouble finding a handbag that suits your style? Think you have the knack to design your own bag, selecting fabric, shape, size and trim? Then you would love Bagolitas! It allows the customer to build and create their own special handbag, providing a variety of fabric and unique trims. You can even throw a purse party, and invite all your friends to create their own hangbags! First, you pick from over 20 shapes and sizes, ranging from cute party clutches to functional day bags. Then you choose from over 70 fabrics, including animal prints from the entire animal kingdom, faux suede and leathers, paisleys, flowers, polka dots and plaids. Then select your trim and you are finished! What a fun concept and a great party idea! Check out Jana Hecker's Bagolitas booth at the Expo, or visit her website, www.bagolitas.com. Jana is also having a "Monster Mash" sale October 27th - 31st! More details on her website.

- Sarah Ramsay, Fashion & Lifestyle, the Affair

Share the Affair

In honor of the Affair Event and Expo (Nov. 7-8), we're offering readers a chance to share stories and win prizes.

Tell us about your most outrageous "affair" - in terms of entertaining, that is. We're looking for (very!) short stories about kitchen mishaps, faux pas, wacky theme parties, decadent cocktails or anything else that suits the theme of entertaining in style.

Email your entry to contest@heavytable.com. Contest runs until October 26.

GRAND PRIZE: $100 basket of Bistro Blends premium balsamic vinegars and oils.

10 Runners Up: A pair of tickets to the Expo at the Affair (value: $50)

the Flare

Color Your Party Purple (or Pink or Green or Blue...)

There are so many unique party themes out there, it's hard to choose one to highlight. But every time I see a great color themed party, I am always drawn in by how the hosts create such a cohesive vibe without necessarily having to spend a lot of money. So it's time to celebrate the single color themed party! P. Diddy made the White Party a Hamptons signature event. Or maybe you want to honor the late director John Hughes with a Pretty in Pink party.

Start with a specialty cocktail that ties in with your palate and give it a clever name (a purple cocktail could reference a classic Minneapolis rocker, Prince, with the moniker Purple Rain, or make a Jimi Hendrix Purple Haze). Be sure to have a non-alcoholic alternative for your guests that is just as creative. Even water bottles can be customized easily with a band of colored paper and fun stickers, ribbon or twine.

Next comes the menu, which can be color coordinated utilizing foods that naturally fit your color palette, (or use a little food coloring to make your vision come to life). Purple potatoes would make a far-out potato salad or homemade potato chips. Even hot dogs can be dressed up with a band of purple by substituting purple peppers for green peppers in a batch of quick relish. Surprise guests with purple varieties of carrots in your crudités assortment with a chive dip garnished with fresh purple chive blossoms. Humble cupcakes easily adapt to any color palette with vanilla frosting and food coloring. I love seeing them laid out on a platter or on a cake stand in a range of shades, from light lavender to deep violet. The simple graphic pop of the cupcakes is decoration for your party in of itself. Glass jars filled with candies in a range of colors also can be used to accent the tablescape and provide a fun interactive experience for guests - give them baggies to fill with their own custom blend of favorite candies to take home at the end of the evening.

Table linens in shades of your palette up the ante, and there are many great resources in town for renting unique linens that mix color and pattern to create a mood for your space. The team at Studio 6 Specialty Linen and Decor enjoy working with clients to select just the right linens for your occasion. Dress up the tabletop with flowers that play off the theme - throw some chartreuse in with the purple to create dynamic tension, since they are opposites on the color wheel and therefore make each other pop. Floral Logic is a great resource for funky or traditional arrangements to suit any occasion, and Eric certainly knows his way around a color wheel. Floral arrangements could be as simple as a row of bud vases with small clusters of blossoms snaking along a table, weaving between the platters of food, or as elaborate as your florist's imagination.

Depending upon the formality of the event and the location, perhaps you want to dress up the space beyond the tablescape. I'm a fan of custom flag garlands strung across a room - these can be made from triangles of fabric or paper and add a great splash of color and pattern at eye level. I think it's fun to find uniquely shaped candlestick holders in a variety of colors and use white taper candles that can be used again and again. If you can't find candlestick holders in your color palette, grab a can of spray paint and customize a few. Vintage, antique and thrift stores are all great resources for items like these that can be transformed with a little effort. Tissue paper can also be transformed into fabulous over-scaled pom-poms to hang from the ceiling.

Just like P. Diddy, ask your guests to dress to fit the color palette, which can lead to some inspired outfits from guests of all ages. My mom just attended a red birthday party and wore a red belt, red earrings and red shoes to dress up her outfit in an easy but fun way. Picking out an outfit for a party is always a challenge, but I think fitting a color palette makes it fun and gives you an excuse to find a great new look from a local boutique to enhance your wardrobe all year.

Now doesn't that sound like a party you would want to attend? Did you notice the food doesn't need to be fancy fare? By serving a signature drink you can save on stocking a wide variety of spirits, wine and beer. Renting linens saves you the investment in multiple linens you might not use again and allows others to appreciate them over and over again, making it also a greener choice. Now I want someone to throw a color party so I can attend! (Hint, hint - I love orange...)

- Colleen Fox Slack, Home & Culinary, the Affair

the Fare

Adults or not, we still love dress-up and holiday parties. So as we prepare to transform our perfect Cinderella carriage pumpkins into menacing jack-o'-lanterns, let's invite some friends and make it a festive adult playdate.

Need a little exercise to warm up? Pumpkin races! Grab similar-sized pumpkins and race to the other end of the yard. You'll get that blood moving and stomach's chuckling. Speaking of pumpkins, check out Bachman's Floral Gift and Garden's 25 ideas for decorating with pumpkins!

Chilly, winds and frosty mornings call for warm doughy treats and hot-spiced drinks. Cupcake on University Avenue in St. Paul is serving up steamy hot, creamy zucchini and dill soup for fall, perfect with a sugary cupcake for dessert to prepare for winter hibernation.

Gardens of Salonica New Greek Deli in NE Minneapolis is showcasing fresh, local delights, as well as old favorites like Boughatsa (a phyllo dough stuffed with feta and spinach) and Skordalia, a mix of potato, olive oil, lemon juice and plenty of garlic (which is fabulously-full of antioxidants). The fresh ingredients always make me feel relaxed and refreshed.

Finally, here's a subtle decorating tip from Stems and Vines; give your indoor plants an autumn look by adding a few sprigs of preserved fall foliage between the leaves.

Janna O'Meara, Entertaining and Events, the Affair

the Style Informant

Before visiting your favorite boutiques this season for the perfect holiday ensembles, be sure to check out the most recent issue of Twin Cities Statement (formerly Twin Cities Luxury & Fashion). It is the local fashion and trend magazine surely to keep you up to date on local and national fashions, as well as the best boutiques and places to buy them. The magazine began as a "way to capture the sophisticated and sexy style of the Twin Cities," says editor in chief Andrew Rice. With Twin Cities Statement as the media sponsor, and Il Vostro Boutique providing all the women's fashion, the show will most certainly be sexy and sophisticated...

Check out the October issue - the Form meets Fashion section, styled by fashion editor Christina Holm-Sandok, is absolutely spectacular. It combines spot on fashion fall trends while showcasing luxury home builders. My personal favorite spread is with the Robert Rodriguez pearl top from Arafina paired with a Frascara ivory pant from Dugo with layered Konstantino necklaces from Omorphia. A steller ensemble for any holiday event! And don't forget the men! The Men's Book within the same issue showcases men's fashion, accessories and gift items. It's no wonder that Twin Cities Statement has teamed up as the media sponsor for our fashion show, the Style.

- Sarah Ramsay, Fashion & Lifestyle, the Affair

the Secret

Do you know the secrets of your city? Kristin Henning does. Know why? She runs www.secretsofthecity.com. And we at the Affair are lucky enough to have her throughout the event on November 7th & 8th!

Secrets of the City will be exhibiting at the Expo, offering "Theater All Year" vouchers for sale (it's a great holiday gift item; see www.theaterallyear.com for details), demo-ing Secrets of the City's events and restaurant guides, offering prize drawings, and displaying Secrets of the Cities' own holiday entertaining suggestions. They'll also be moderating the entertainment stage, highlighting "Secrets of the Affair" (their own on-site discoveries) along with our Secret recommendations.

Come down and unlock the secrets of your city at the Affair. It'll be worth it!

- Laurie Ziegler, Gourmet Food & Wine, the Affair

Party Around the World

Are you hungry for travel? Do you thrive on experimenting with new cuisines? Embrace your curiosity and throw an "Around the World with a Fork" dinner party.

Start the preparation by choosing a different country/region for each course you will be serving. Love Thai food? Try Yum Hoi Mang Pu (Mussel Salad) for an appetizer. Take your guests to Greece for the main course, and serve Lavraki sto Fourno se Harti, (Herbed Sea Bass baked in paper). For dessert, why not visit Germany with Pflaumenkuchen (Plum Pie).

Of course, no meal is complete without a cocktail or wine, so be sure to pair each course with a complimentary drink. I like to begin the evening with a cocktail, then graduate to wine with the main course, and finish the evening with a liqueur or ice wine. A rule of thumb to follow relates to where your food comes from; if you are serving a tapas of Jamón Serrano, it makes sense to pair it with a wine from that region, such as a young Rioja. When in doubt, try pairing your dishes with beer - New Belgium Brewing Company has some great ideas.

To really set the mood of each unique region, be sure to feature music from the corresponding country with each course. You'd be surprised how a little "Ooompah!" music can really get the party started!

Finish your evening with a goodie bag for your guests, filled with a CD containing the evenings playlist and recipes for the meal. ไชโย!, Yamas and Prost!

- Kiersa Notz, Creative Director, the Affair

the Flare

Travel the Globe
from Your Dining Room

Inspired by Land Rover's involvement in the Odyssey: Driving Around the World expedition, I am excited to plan an event highlighting food from cultures all over the world. Now you don't need to have a Land Rover or fully off-road capable vehicle in order to pull together a globally inspired menu in the Twin Cities, but it sure would make the drive around town to pick up all the food and decorations more enjoyable! Stop by Jaguar Land Rover Minneapolis in Golden Valley to see their 1951 Series 1 Land Rover (one of the first aluminum 4-wheel drive vehicles Land Rover created after the company was founded in 1948) and learn more about all the latest features that make each Land Rover a lifetime investment in quality performance.

For decorations, why not use the expedition theme to create unexpected décor? Create vignettes around your home with groupings of items like binoculars, a compass, an atlas or globe, travel journals, and a Swiss Army knife. Backpacks, sleeping bags and tents can either be stacked in a corner like you are gathering supplies for the trip, or why not set up your tent (inside or outside) and create a tasting station inside it. It's all about being creative with items you already have or can borrow from friends to set the mood. Dress like an explorer or in an outfit that reminds you of a favorite country, and suggest your friends do the same. Then you can have fun guessing what country inspired each person's outfit.

The Odyssey trip traveled through Australia on their journey, and thanks to the abundance of local fresh fish, the Australians love their sushi. Tiger Sushi offers custom sushi platters for large groups, or you can book a sushi making party right at the restaurant for an educational and delicious evening with friends.

If you want to make your own asian inspired menu, you must visit the ultimate resource for oriental groceries in the midwest: United Noodles. It is tucked behind two industrial buildings in an out of the way location in Minneapolis, but once you walk in the door to this emporium you realize it was worth the effort. I feel fortunate to be able to pick up fresh kaffir lime leaves for my thai chicken soup, countless varieties of rice, fresh produce and meats, kim chee, kitchenware and dishes, and even my favorite lemon soda I drank every day when I was in Japan. It was a breeze to collect all the food for a Japanese themed party here in one quick trip. From the multiple varieties of rice crackers, to the pickled vegetables, dried squid, and mochi, they had it all.

A great local resource for middle eastern food is Holy Land Gourmet Grocery, Bakery and Deli. The store on Central Avenue in Northeast Minneapolis is a great resource for everything from goat meat and fresh pita bread to unique eggplant spreads and baklava (my personal weakness). You can pick up ingredients to make your own spread or utilize their extensive catering menu and create a complete meal to impress your guests.

Whether you find inspiration all over the globe, or focus on one culture's cuisine per party, enjoy yourself! Remember, nothing has to be perfect. Your job is to set the tone for the party, and being in a good mood is key.

- Colleen Fox Slack, Home & Culinary, the Affair

the Space

If you are looking to create a unique environment for your event, Debbie Fallon of Sapor Design is the girl to call. Specializing in vintage European flair, Debbie just completed designing the interior of a palatial Spanish boutique hotel, El Cigarral de las Mercedes. The two owners converted an old traditional farm on the hills overlooking the city of Toledo, Spain, into an exclusive venue for weddings, celebrations and events. Fallon designed the guest suites with a unique personality, decor and color theme, but with each of them tying into the personality of the Spanish venue. In preparing for this large project, Debbie spent months traveling across Europe looking for the perfect elements, and in doing so, gathered an incredible collection of unique, European vintage pieces. Her talent, flair and enthusiasm for her projects have helped her business take off in the Minneapolis market. Visit the Sapor Design website at www.sapordesign.com to see great pics of the hotel, as well as other projects she has worked on! Also visit the Sapor Lounge in the Affair Expo, and you will step into a whole new world...

- Sarah Ramsay, Fashion & Lifestyle, the Affair

the Fare

Economy Friendly

Have you ever wanted to throw a party but was hampered by your pocketbook? If so, I have two words for you - pork butt. Yes, that under-appreciated cut of piggy goodness can save you and your bank account.

The simple part is the roasting - low and slow are best. For a four pound roast, 4 hours in a 300° oven will render nice results. The creativity comes in the pre-bake seasoning, and post-bake assembly.

Mexican flavors lend nicely to pork, as do Southwest seasonings. To prep your butt, sprinkle evenly and somewhat liberally with Kosher salt, chili powder (I like Ancho), garlic powder, fresh ground pepper, oregano, cumin and paprika. Roast covered until a thermometer reads 160°, cool and shred - you will have a flavorful base for a variety of yummy applications.

Pork tacos: Fill corn or flour tortillas with shredded pork, chopped tomato, chopped avocado, cilantro and a little cabbage mixed with sour cream and lime juice. Finish your taco with a dab of Tastefully Simple Gotta Lotta Garlic Salsa (in my opinion, you can never have too much garlic).

Bulgogi-style: Combine your pork butt with soy sauce, sugar, sesame oil, garlic and scallions - serve with grilled red pepper and onion, and wrap in butter lettuce. Visit www.trifood.com for a good recipe.

BBQ: Use your favorite barbecue sauce (or make your "own" - add hot sauce, fruit juice or cola, fresh garlic, and chili flakes to bottled sauce and reduce). Combine with shredded pork butt, and serve atop a soft roll with a little coleslaw - simple, classic, and oh-so-satisfying. Not to mention budget friendly!

- Kiersa Notz, Creative Director, the Affair

the Flare

Proper for Free: Table Setting Etiquette Tips

Tips provided by Laura Barclay, Founder and President of the Etiquette Centre of Minneapolis

Just because you are throwing a party, doesn't mean you have to break the bank or buy new dishes and decorations to accommodate a large group. From the invitations to the table top décor, there are numerous creative, economical choices available that will still help you throw a fabulous bash with an expensive look without dipping deep into your budget.

Use an electronic invitation rather than a formal invitation on stationery for guests with internet access. Evite offers a wide variety of invitation styles for many types of events. It even automatically sends out a reminder email to guests before the event, which can be particularly helpful when planning an event with significant lead time. As much as we all try to write everything on our calendars right away, there are always those events that slip through the cracks unintentionally.

Eight flatware sets is the most common purchase - but what do you do if you are having dinner for twelve? Borrow additional flatware and needed serving pieces from friends and family. No need to purchase new flatware (unless of course, you find these at a deep discount!). The caveat is that all spoons, all forks, or all knives be of one pattern. Additionally, all salad knives and forks should match for the salad course, and dinner knives and forks should match for the main entrée.

As with flatware, dish sets of eight is common. Create depth of appearance to your table by utilizing a variety of china patterns and shapes. It is perfectly acceptable to mismatch dishes with vintage and antique pieces. Borrow from family and friends. As a guest, it is a lovely feeling to see your items mixed with the host's items.

When choosing a centerpiece, utilize an item or a collection of items you already have in your home to build the theme. For example, a statue, crystal knick-knacks, costume jewelry and multiple votive candles placed on fabric or a patterned scarf can make a beautiful display. At a family gathering, placing several old family pictures in frames as the centerpiece can bring a sense of togetherness and fondness, and inspire conversation. Be creative. Consider using flowers from your garden or even silk flowers. (While fresh flowers are lovely, they can be expensive and unfortunately, are not long-lived).

If serving alcohol, offer wine rather than mixed drinks. This is a good tip for economizing on beverages as you will not need to provide a range of mixers. Or, if you want to serve a mixed drink, create and serve one signature drink for the evening. You can even christen the drink with a new name in honor of the event.

Bargain shop. No matter the economy, most people love to find a good bargain. Thrift stores, garage sales, estate sales, department store closeouts, discount home decorating stores, discount stores, craft stores, and eBay are all good options.

Etiquette is not about rules and snobbery. Rather, it is about relationships and creating comfortable communications.

"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." - Maya Angelou

- Colleen Fox Slack, Home & Culinary, the Affair

the Alternative

Keep it Local

Everyone is feeling the pinch right now, from high-end handbag boutiques to daycare centers to contractors. The message is clearer and louder than ever...keep it simple, don't skimp on quality, and go LOCAL!

Here are a few ways you can reduce your own carbon footprint and still get great value and quality for your dollar.

· Use local vendors. It allows them the option to be flexible and responsive, and results in reduced delivery & labor costs.

· Use local ingredients. Shopping within your zip code also encourages freshness and seasonality.

· Do your research. Edible Twin Cities is a quarterly print and web publication that connects consumers with local growers, retailers, chefs, and food artisans. It is an amazing resource that promotes the abundance of local food resources in the Twin Cities area.

· Get advice. You'll be hard-pressed to find event professionals who won't offer you a free or reduced rate consultation. Sassafras Floral and Garden Design Studio in northeast Minneapolis is committed to providing inventive designs to reflect your individual style and budget, and offer complimentary in-studio consultations.

· Don't rule out event planners, event designers, and professional caterers! Their local networks of suppliers provide great value, cost-cutting ideas and quality products. Create Catering offers hand-crafted menus and event design, with restaurant quality food and over 20 years of experience in local, seasonal and sustainable goods.

· Don't forget local restaurants either. Many of your favorite dining spots offer off-site catering options; everything from full-service set-up, guest service and clean-up, to large take-away orders. Just think of the time and dollars you could save if Stella's Fish Café and Prestige Oyster Bar would simmer the Jambalaya and shuck the oysters for your Mardi Gras celebration. Another option is CRAVE Restaurants - they offer off-site catering options with premium group menu packages and locations on the west end and Mall of America for easy planning.

Sourcing locally can also lend an environmental edge to your event, which is a nice reduction to your carbon footprint in today's eco-conscious environment.

Remember to think local, pay it forward, and you will reap the rewards!

- Janna O'Meara, Entertaining & Events, the Affair

the Gift

Looking for the perfect gift for your hostess? Why not give a book - local author Jodi Hills has just released her newest book, Heart On My Sleeve. This latest publication stems from the phrase, "you are what you wear" and takes it to a new meaning. Wearing your heart on your sleeve is a lesson we can all learn from - just as times change, our lives change, styles change, and our personalities change. Through our experiences, memories are connected with each item in our closet. And when we can learn to let go of things that happened in the past, only then can we "empty the closet." This book is a work of art, with images that warm the heart, and a message that touches the soul. It is the perfect hostess gift, and with a price tag of $15, it will be a gift to remember that won't break the bank.

Catch Jodi Live on the Kare-11 this Saturday morning, October 10th. She will be sharing her inspiration for Heart On My Sleeve. After her news appearance she is headed to The Bibelot Shop on Grand Ave at 1pm and Borders in Richfield at 2:30pm.

Jodi will also be featured on the main stage at the Affair on Saturday, November 7th.You can also catch Jodi closing out the Style fashion show at the Affair on Sunday, November 8th, from 11:30 - 1:30pm. Tickets are available for the Style at www.theaffairmpls.com.

Heart On My Sleeve is published by local publishing house TRISTAN Publishing, (owned by Brett and Sheila Waldman) and is available at local book sellers.

- Sarah Ramsay, Fashion & Lifestyle, the Affair

the Fare

Dinner Party on the Fly

Recently, my husband called at 3pm on a Friday to inform me that he had invited a few friends over for dinner that night. Apart from the fact that our cupboards were bare, three hours could never be enough time to tidy the house, shop for food, and prepare a delectable meal, could it?

As a matter of fact, it is! Though it goes without saying that a home-cooked meal is always appreciated, your guests needn't know that you haven't slaved over the stove for hours on end in preparation.

A quick trip to Kowalski's and I could feel the stress of planning fade away. For starters, I chose the delicious Salmon Fritters with Mango Salsa and Panko Parmesan Crusted Vegetable Frites. For the main course I opted for the Sushi Sunset Platter, which features a Dragon Roll, Rainbow Roll, Small Roll, and assorted Nigiri. Normally, I would slave for hours making sushi (and let's face it, it's never as good as you would hope it to be - sushi is not easy to perfect) - placed on my own platters and dishes, and it had the luxe look of being made by my own personal sushi chef.

If you've chosen right, there may be no takers for dessert, but I still like to have a little taste available. (I've been told that dessert makes one feel less full - a rationalization, I think). Offer your guests a selection of Buttercream Dessert Shooters - delicate little shots in flavors like Amaretto, Raspberry Chambord and Red Velvet - I guarantee, everyone will miraculously have room.

Ina Garten, the Queen of home entertaining once said, "Your guests aren't going to enjoy those brownies less just because you haven't made them." Take a cue from the Barefoot Contessa!

- Kiersa Notz, Creative Director, the Affair

the Flare

Dinner Parties: Managing & Accommodating Your Pets

Setting the scene for a party can be a bit of a nerve-wracking experience when you are worried about making your guests as comfortable as possible in your home. Some hosts have more than just their guests to worry about - their pets. Having a party at your home can be a tricky situation for both guests and pets, ranging from guests with pet allergies to pets that are uncomfortable with new people or large groups. But the potential challenges shouldn't stop you from throwing parties, you just have to be prepared.

First, as an individual with severe allergies, including to my own pets, I recommend having some basic allergy pills stocked in your house to help guests with allergies be as comfortable as possible. Benadryl and Claritin are both readily available and can help take the edge off of allergy symptoms. It is a good idea to include in the invitation a reminder to guests that you have pets. Even if you decide to keep pets in a separate part of the house or off-site during the party, hair and dander remaining in the house is typically still enough to set off an allergic reaction.

Then, consider the situation from your pets' perspective. I know my cats get uncomfortable with large groups of guests, so we take measures to separate them from the party to help alleviate their potential stress over the situation. Baby gates are useful for keeping the cats in one part of the house, which also makes them feel more relaxed because there is a boundary line the guests will not likely cross.

However, managing your pets' behavior in these types of situations is not always that simple. That's why it is good to have resources you can turn to for advice. Sidewalk Dogs is a great resource for those interested in finding businesses and events in the community that fit their love of dogs. The site has links to everything from dog-friendly restaurants and events, pet care service providers, and doggie products, to artists that specialize in commemorating your favorite pet, like Sarah Beth Photography. If your pet has behavioral issues that you want to work on, The Canine Coach can work with you on dog obedience, either in-home or in group classes. If you prefer to have your pets out of the house during a party, Sidewalk Dogs can connect you with a pet sitting service in your area as well. Or, if you just want a new cute outfit for your pet to show off at the party, Sidewalk Dogs will lead you to the right boutique, like Bone Adventure. Just remember that it is easier to be relaxed and enjoy your own party when you know that you have taken steps to make both your guests and your pets as comfortable with each other as possible.

- Colleen Fox Slack, Home & Culinary, the Affair

the Glass

Which Wine to Choose?

Steak. It's what's for dinner. And that must mean you're pairing it with red wine. A nice salmon filet? Gotta be white. This is the tried and true way to pair the right wine with your food. I'm also fairly certain that there are about as many opinions on this as there are types of wine. Don't know where to start? Here are a couple of great resources for you...

Troy and Laura Chamberlin at Chateau St. Croix Winery built up their cache of wine knowledge while living Germany and visiting the many wineries throughout the region. They brought their found information with them when they moved back to the US, and now you can benefit from their hard work! The best way is to experience their winery in person, as it just a short drive northeast from the Twin Cities in the beautiful St. Croix Valley. But if you can't make the trip, check out www.chateaustcroix.com. They have great pairing info, along with events that they hold at the winery.

If you simply want a resource that will tell you which wine to serve with your meal, visit www.surdyks.com/WinePairing. Step 1, choose your main course from the huge drop-down menu. Step 2, it will give you a whole list of wines with their bottle prices. Step 3, click on the one(s) you want and shoot 'em right into your shopping cart. Step 4, be done with it!

Enjoy your freedom of choice and have fun with it!

- Laurie Ziegler, Gourmet Food & Wine, the Affair

the Ensemble

the Dinner Party

You could wear a little black dress...again, but if you want to spice it up, here are a couple of fun ideas. Why not change it up a little bit with a sheer ivory long sleeved blouse by Parker, paired with a high-waisted black skirt by Missoni? Throw on a strand of pearls and a pair of sassy black patent pumps, and you are sure to make a splash. These are classic pieces - you will most certainly wear the simple black skirt over and over again, and you can even wear the shirt with a cami under a black suit for work.

Another fun combination is a sheer black turtleneck and a wide, black palazzo pant. These are two basic pieces, but when paired with layers of chain necklaces, stud earrings and loads of bracelets, this comfortable ensemble will surely make a statement. And if the little black dress is still calling your name, there are two perfect designs by Alexander Wang to choose from at Bumbershute - a strapless and seductive black dress with a zipper up the side, or a black jersey rouched long-sleeved mini dress. Alternatively, if you're hoping to visually shed a few pounds, a Valentino Red Label black dress with a side ivory panel is incredibly slimming.

Recently, these looks were featured in a photoshoot for the Affair. Be sure to check out the ads in upcoming issues of Metro and Lavender for all these great looks!

- Sarah Ramsay, Fashion & Lifestyle, the Affair