Why WIPA?

So here I am, In New Orleans. I had a bowl of  crab claws that made my heart sing, and maybe a beer or two within two hours of arrival. New Orleans reminds me of a boutique New York. So different between night and day, and I like them both.

Mardi Gras is a mere two weeks away, the decorations are up and the streets are being lined in Rose Parade style bleachers.  The local news is all a buzz with  restrictions about ladders and pre-placement and general grumpy law enforcement protocol.  But I’m here for WIPA.

There we are, the international board and all the chapter presidents.  As wedding professionals, and as the new director of community affairs,  we are an awesome group of celebration makers.  (and that’s my friend Jeffrey from Marcia Selden Catering –  I learned all about air drop today. Again.)

Besides having the best photo booths at industry events, and the best decor, best food, best hospitality, best cocktails…  WIPA  is built on integrity and ethics in the event industry. Being a caterer for thirty-three years,  I really respect and appreciate that approach.  I am all in.

(Another WIPA photo booth to show my excitement)

There are seventeen chapters and only three have community outreach directors. I have my marching orders and I’m ready to get WIPA on the map, as the do-gooders we are.

Wish me luck, and send all great ideas to build community with celebration my way!

Potato, Endive & Avocado Al Fresco Salad Recipe

Potatoes.

Could not live without them. They are so versatile and satisfying. I like them every way. Perogies, smashed with Pommery Mustard, salt, roasted, steamed with butter and salt, and here’s my dirty little secret, ketchup, yum. I mean come on, french fries!!

Potato chips give me super powers!!

We make a bomb roasted potato salad with a couple of secrets I’m willing to share.  So simple –  we roast red potatoes in salad size pieces, when just done but not too brown, allow to cool slightly, toss with Mayo and a healthy dollop or Pommery mustard. Oh, and a bunch of sliced scallions, too. Do not refrigerate, the starch in the potatoes gets too hard, so prepare this dish before you are ready to eat. It’s warm and different and delicious.

We use Veganaise at the shoppe to keep it vegan!

I recently slow roasted a leg of lamb in celery, onions and white wine, and added these beauties the last half hour. Oh my.

The recipe I’m sharing today is in my cookbook.  Oh, and BTW,  my publisher lauded in the L.A. Times!  I think this recipe came to me by way of Alice Waters, but honestly, I don’t remember.

It was probably her, she’s very clever.

You’re gonna love it. Now, get some cake, call your friends and get together over supper.

You can thank me later.