DRESS by RYAN LO
FRINGED CLUTCH by LEUTTON POSTLE
PURPLE SIDE PERCHER by KEELY HUNTER MILLINERY
CUFF AND NECKLACE both by CHANEL (Vintage circa 1986)
HEELLESS PUMPS by MARTINEZ LIERAH
EARRINGS by LOUISE GRAY
COCKTAIL RING by YVES SAINT LAURENT
on kisser: LIME CRIME LIPSTICK in NEW YOLK CITY
on nails: COVERGIRL OUTLAST STAY BRILLIANT POLISH in VIO-LAST
on peepers: wet n wild MEGA LINER LIQUID in 863
on lashes: benefit BAD GIRL BROWN TINTED MASCARA
scent by ANNA SUI in LA VIE DE BOHEME
cocktail: LAVENDER SUNSHINE by JOHN SHERDON
SWEATSHIRT by NIKKI LIPSTICK
WEDGE BOOTS by ISABEL MARANT
FANNY PACK by TORY BURCH
LEGGINGS by Bella Star COLLECTION in BLEEDING CHANEL
CRINOLINE SKIRT: MODEL’S OWN
SUGAR SKULL EARRING by THE SOFT MUSEUM
on pout: LIME CRIME LIPSTICK in NO SHE DIDN’T
on eyes: NEON AQUACOLOR PALETTE DAY-GLOW EYESHADOW by KRYOLAN
on lashes: MAKE UP PERFECT MASCARA in BLACK by SHISEIDO
scent: HARRODS AGARWOOD by BOND No. 9
CRYSTAL DRESS by THE BLONDS
HEART-SHAPED SWAROVSKI-ENCRUSTED SUNNIES by MARIALIA
LIMITED-EDITION “SEASIDE SUNSET” CROWN by AUTUMN DAWN GOMEZ for PAUL FRANK x THE SOFT MUSEUM NATIVE AMERICAN DESIGNERS COLLECTION
MENU CLUTCH by MOSCHINO CHEAP AND CHIC (RESORT 2014)
OSTRICH PLUME FLATS by ROCHAS
JEWELED CUFF by OSCAR de la RENTA
on lips: ROUGE PUR SPF 8 by YSL in #49
scent: ALMOST TRANSPARENT BLUE by A LAB ON FIRE
cocktail: MI ESPOSA CALIENTE by JOHN SHERDON
TIME TO TOAST AND DANCE! Squeeze into your fave cocktail couture and sashay down to that OH SO CHIC soiree babies! Spritz the parfum, dust your eyes in glitter and gloss your pout to a glistening day-glo kisser no one can resisor…OK not an actual word but you get the point! I was MAD for all things LONDON so you will notice a slew of insanely talented Brits cropping up all over this YUMMY. I was delighted to spin a wee bit of an 80′s feel with the styling as the 80′s to me still represents the ultimate in cocktail chic. COCKTAILS and CRINOLINE for one and for all!!!
YES and YUM! I asked my fab and yumtastic friends, Blake and John, to GUEST CHEF on this YUMMY DRESS as they are both incredible natural cooks and love healthy and tasty grub as much as yours truly. We went full-on FARM TO TABLE, babies, for a fabulous cocktail bash that will fill your tummies with tiny morsels of heaven and have you dancing in the streets…in a cool not illegal way.
Blake and John were introduced pour moi when I moved to Santa Fe almost 5 years ago with my hubbie and partner in crime, Jon Moritsugu.
Blake is one of the coolest and funniest people I have EVER met! A counselor by day and a glamour girl by night, she adores great fashion and scrumptious vittles. HOMEGIRL is a PISSA, as we say back East.
John is also DR. John and is by far the best DOM (Doctor of Oriental Medicine) I have ever met and been treated by. PLUS homeboy is a SICK ASS DJ!!! He spins DEEP HOUSE…and always gets the peeps a bumpin’ and thumpin’… OH HELLS YEAH!!!!
Married almost 5 years, Blake and John host some of the BEST dinner parties in Santa Fe BAR NONE!!!! From gorgeeous veggie, hand-rolled sushi (they know raw fish freaks me out) to mezes galore, these guys fully pull out the stops. Actually it was one chill springtime night over their meze platter that this idea called and we knew it was written… AHAHHA I said written!
ONWARDS to THE COCKTAIL PARTY!!!
First, we all hit up the Santa Fe Farmers Market, ranked in the Top Five of all the markets in America!!! YESS BABIES, we are spoiled here in our high desert city different. We cruise by SANCHEZ FARMS from Espanola for eggplant and chiles, BOXCAR FARM for potatoes (purple, yellow and pink!) and garlic, J & L GARDENS for lemon cukes (plus I snagged some of their AMAZEBALLS sliced and dried tomatoes – BRILLIANT with fresh red chiles on top!) and LA MESA ORGANIC FARMS, where MESA himself grows these wonderful pattypans that we grabbed up all greedy style . PLUS a stop off with Shirley Martinez from EPPIE’S LEGACY FARMS in CHIMAYO for her red as fire fresh Chimayo red chiles AND her FAMOUS recipe, which she generously donated to us for this YUMMY! Shirley truly makes thee best FRESH RED CHILE SAUCE you will EVER consume.
Above is Shirley’s Fresh Red Chimayo Chile sauce and Below is Sanchez Farms chile sampler…
Here is the cornucopia from said market…
John was in charge of the CUMIN-SPICED LAMB MEATBALLS aka FRANZ KAFKA’S KEFTAS and the BEIRUT CHICKEN SKEWERS, as well as the 2 signature cocktails, The LAVENDER SUNSHINE and MI ESPOSA CALIENTE.
Blake was all about the watermelon, orange cherry tomato, Old Windmill Farms feta and garden-fresh mint stackers… which she dubbed, TOMELON STACKERS. All of this rounded out with her grilled summer veggie skewers with eggplant, potato and pattypan squash. She also made the Chimayo fresh red chile sauce AND the scrumptious Green Chile and Lime Crema…PERFECTOMUNDO!
As I just wrote above, all the skewers had complimentary sauces you could plop your delicacies into for a sheer mouth explosion of tastebud joy. NOW that’s a sentence you don’t read everyday! WOWZERS!
GREEN CHILE & LIME CREMA, CITRUS JALAPENO, and CHIMAYO CHILE CARIBE SAUCE (the latter compliments of Shirley Martinez).
We wanted to have a cocktail party as well as a lipstick-friendly feast so that you could still look cute and not muss yourself up (yeah I’m tawking to the ladies and drag queens out there)… YES, SKEWERS!!! Le answer parfait!
To begin, you need to start with the marinades.
Let’s do BEIRUT CHICKEN, shall we? WE SHALL!
For 4-6 cocktail party guests
You will need:
2 plump and juicy organic chicken breasts
3 cloves crushed garlic (hey, you know everything I’m tawkin’ ‘ bout is organic so no need to repeat, yes? Yes! Yes.)
1/4 cup of olive oil
juice of 1 meyer lemon
1 tablespoon hot cha cha Hungarian paprika
1 six ounce jar tomato paste
1 cup Greek yogurt…OPA!
2 tablespoons Zatar
1 teaspoon Himalayan pink salt
2 teaspoons green peppercorns
Combine ingredients and mix in a big bowl. Rinse chicken, pat dry with paper towels, and CHUNK IT UP BABY! You decide the chunk size as it’s your lipstick on the line.
Put chucken..OOOPS, I mean chicken chunks in the bowl and toss ‘em around to coat. Let marinate for one hour to overnight. CHUKEN! That’s funny.
Soak skewers in water for about an hour.
Skewer chuken..OK let’s stop…skewer chicken chunks on the wet sticks and make sure that there is not too much marinade on them.
GRILL EM! Pop ‘em on an oiled grill about 5-7 minutes, flip, grill repeat.
While we are doing the meaty meats, let’s move on to Dr John’s cray cray totes amaze KAFKA’S KEFTAS.
FRANZ’S KEFTAS is actually the correct moniker…but I’m a suckatash sucka for alliteration.
For 4-6 sweet people
1 pound ground lamb (we used Talus Wind Ranch organic local yumville)
4 tablespoons chopped mint from the garden
4 tablespoons fresh mediterranean oregano (also from the garden. YAY, I get excited when people plant stuff…that’s the way I roll)
2 tablespoons Italian parsley
2 tablespoons cilantro
1 medium sweet onion, minced, baby, minced
1 teaspoon dried Greek oregano
1 teaspoon Zatar
coupla grinds black pepper
1 teaspoon Himalayan pink salt
2 teaspoons cumin seeds (ground in a Mocajete and put thru a wire sieve to remove nasty bits)
1 tablespoon olive oil
1 organic free rangin’, veggie munchin’ egg
Mix everything by hand. Let sit in the fridge for an hour before forming into keftas (ok MEATBALLS but sorta oval ones yo), two per skewer. Let the skewers sit at room temp for a little while.
Just ask yourself, what would Franz do? Tee hee!
About 5-7 minutes a side – WHAT A METAMORPHOSIS!!!!!
Yo man, let’s get Blake back into the picture, shall we??
Blake rocks the vegetarian-friendly fare, her GRILLED SUMMER SKEWERS a full-on delicacy of non-flesh.
Away we GOoOooooOoO!
A coupla handfuls of pink, yellow, white, and purple round potatoes (wee ones – remember the lipstick!)
4 small Japanese eggplants
2 medium-sized pattypans
sea salt to taste
black pepper to taste
Parboil potatoes, cool ‘em, and cut into 3/4 to 1 inch discs.
Cut eggplant into 3/4 to 1 inch discs as well. Sprinkle lightly with sea salt on one side. While you let the eggplant have some down time in the colander, start slicing the pattypan squash.
Slice pattypan into bite sized pieces. Drizzle all the vegetables with olive oil, sprinkle with salt, and add a few grinds of pepper. Toss and then put on skewers. Segregate by types cuz we don’t want any mixing!! They could revolt!!!
Put on oiled grill and flip when done on one side. Eggplant and pattypan will take longer to cook. Potatoes need to be browned only, as they have been parboiled.
But vegetarians cannot live by these veggies alone…
How about some TOMELON STACKERS!!!???
Blake created this yummy yummy refreshing appetizer, quite possibly one of the most delicious things this lady has ever tasted!
chunks of Old Windmill Dairy feta (same size as cubed watermelon)
cherry tomatoes (cut in half)
On a toothpick, arrange one wee bit of watermelon, 2 small mint leaves, feta cube, and end with 1/2 cherry tomato.
Simple and elegant, like the name implies.
VROOM VROOM, moving onto the saucy side of life!
As you know, what is a skewer sans a dipping sauce? A sad and naked stick with a sad and unadorned meat and or veggie chunklet, like Cinderella in her grungy maid-like outfit…wait that outfit was sorta cool…OK I DIGRESS!
Actually, all the skewers can work without a dip as they are THAT GOOD. But it’s not a party without a plop into a thick, rich, wet, yummy bath of deliciousness! YO! Plus all the sauces can be mixed and matched like a swingers party…no rules sexxxy, just stay groovy.
First up, Shirley Martinez’s Chimayo Chile Caribe Sauce
1 teaspoon salt
10-12 fresh Chimayo red chiles
2 peeled garlic cloves
WAIT??? WHAT??? That’s it??? Yup, folks, THAT IS IT! Brilliant in it’s simplicity.
Rinse peppers and cover with water. Bring to a boil for 30 minutes with lid on.
Remove peppers from boiling water and snip off tops. Leave seeds in. Put half of the peppers into a blender with the garlic and 1/2 a ladle of “pepper boiling water.” Blend, then add remaining peppers and blend again.
You will be rewarded with a crimson pool of heaven, a virtual explosion of flavor.
Next up is Green Chile & Lime Crema
6 ounces Green Valley Organics lactose free sour cream (mix well)
5 tablespoons roasted green chiles (the HOT variety from Sanchez Farms) chop chop chopped
1 teaspoon Himalayan pink salt
fresh lime juice from half of a lime
Combine and mix, season to taste.
Lastly is the Citrus Jalapeno Sauce.
Dr. John made this one years ago and ever since, Jon and I have chittered and chattered about its greatness. SIMPLE and FRESH, the perfect foil to the Chile Caribe and Lime Crema dips.
2 cloves garlic
juice of 2 Meyer lemons
1 teaspoon salt
1 tablespoon olive oil
Cut the tops off the peppers, slice in half and remove seeds. Rinse in water to get ALL the dang seeds OUTTA THERE! Rough chop ‘em, put into Cuisinart and blend with remaining ingredients. VOILA, icy hot!
Let’s RECAP what we’ve concocted: all the skewers, all the sauces, and yes, The Tomelon Stackers!
Let’s Grab a plate, yes???
I think we need a libation, yes!!!! But first a li’l snackee…
Time for the LAVENDER SUNSHINE and MI ESPOSA CALIENTE!
Lavender Sunshine is a cocktail Dr. John created with late summer in mind. Perfecto for this party and mellow enough to help you forget all your worries and start dub steppin’ in your cha cha heels! Hey, I actually LIKE DUBSTEP! SUE ME!
1 ounce dry vermouth
1/2 ounce Pernod
3 ounces Plymouth Gin
1 tablespoon organic lavender honey (we used Artemisia Herbs from Dixon, NM, only the best!)
1 Meyer lemon, juiced
Combine in shaker with ice. SHAKE SHAKE IT SHAKE IT LIKE A POLAROI… no, I won’t go there. Just SHAKE IT!
Garnish with lemon twist.
Even if you are not a gin drinker, and Blake IS NOT, you’ll luv this one. Blake was sipping it up and when I told her it was gin, she had a full-on TOMELON STACKER!!! WHAT? I know…it really is COCKTAIL TIME!
The cherry on top of this COCKTAIL PARTY FUNZILLA is Dr. John’s last opus, his romantically entitled, Mi Esposa Caliente. Translated, this means: MY HOT WIFE!!!!
Mi Esposa Caliente begins here…
4 ounces Casamigos Reposado Tequila (Agave Azul… oh and yup kids, this is George Clooney’s Tequila and it is genius!!! From Attack of the Killer Tomatoes to this…NICE!!!
1 teaspoon agave nectar
juice of one fresh lime
La Tambora “Salsa en polvo” seasoning powder a mix of dehydrated lime salt and red chile
Rim your glass in lime juice and then dip into La Tambora “Salsa en polvo”… a nice chile-salty-crunchy situation. Fill the glass with ice cubes. Muddle jalapeno with the agave and lime juice right in your shaker. Add ice cubes. Shake and pour through strainer into glass. Garnish with jalapeno slices and…
CHEERS AND MAZEL TOV!
You made it! Time to party, baby!
Put on your SLAP and ROCK IT HARD!
Life is short and it’s always cocktail hour somewhere!