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HOW TO BE THE PERFECT HOST
Johnnie Cooke is the incredible Head Chef in residence at The Restaurant on level 3 of our Dublin store. As such he knows a thing or two about being the host with the most. We caught up with him to find his best kept secrets for creating a stylish gathering. Scroll on for tried and tested tips on how to be the perfect host or hostess and discover how to create his favourite festive tipple specially created for us (and now for you). 'Tis the season to be jolly, let's hear those glasses clink...
Chef extraordinaire Johnnie Cooke in action.
1. GET ORGANISED
“Organise your gathering well in advance, as people have packed schedules at this time of year. Confirm your guests the week before so you know your numbers and what ingredients to buy for your menu, eight is the perfect number for a sit down dinner. Make sure you have an extra plate for the person that never confirms and shows up and a vegan dish just in case”
2. PLAN YOUR MENU
“Start out by choosing your menu, don’t try to over achieve, keep it simple but tasty. Some sauces and preparation like mise en place can be done earlier in the day but keep your raw ingredients till the last minute to keep them fresh.”
3. DON’T FORGET THE DÉCOR
“Always aim for a good balance of colour. For the season that’s in it try using red currents, holly and angelica on the table. Traditional offerings of acorns and baby poinsettia always look festive or you could go for a more tropical feel with red and green chillies with anthurium plants. Make it an occasion and use your best linen and glassware to make your guests feel special.”
Johnnie Cooke’s signature mince pies and his food hampers are available on Level 3 of our Dublin store this Christmas.
4. GIVE A WARM WELCOME
“Greet your guests yourself to make them feel comfortable in your home. Keep an eye on the details, make sure it’s a nice temperature and that you’ve thought about your music selection and lighting before they arrive. Having a pre-prepared light cocktail (see recipe below) to greet is never a bad idea.”
5. CROWD-PLEASING CANAPÉS
“While your guests are waiting for the main event, keep them happy with mouth-sized bites. My all-time favourite from our menu is our warm buckwheat blinis with Irish smoked salmon and caviar with quail egg nests made of kataifi pastry topped with a green goddess herb sauce. Both light and flavoursome, it’s a winner every time!”
Scroll down to try our festive cocktail recipe the Tanqueray No Ten Champagne and Strawberry Martini.
Tanqueray no TEN Champagne and Strawberry Martini
Ingredients:
35ml of Tanqueray no TEN
1/2 Lime
4 Wexford Strawberries
50ml of Veuve Cliquot Brut
Method:
1. Pre chill a Martini Glass with crushed ice and reserve.
2. In a shaker add the strawberries the juice of 1/2 lime and the Tanqueray No TEN Gin. Muddle the strawberries, add ice and shake.
3. Discard the crushed Ice from the Martini Glass.
4. Double strain the drink using a cocktail strainer and a fine strainer while pouring in the Martini Glass.
5. Let it settle, add the Veuve Cliquot Brut Champagne and enjoy it while it's nice and cold!
6. WINE AND DINE
“I like to serve white wine with turkey, my favourites are generally from Vendanges Tardive in Alsace. There is also some really good new Spanish white wines from Rueda that go really well with poultry. For the red lovers a nice pinot noir from France or a Garnacha from Spain will do the job.”
7. A MAGIC MAIN COURSE
“Get a nice bronze organic Irish turkey or a good alternative would be a selection of game, in season venison, pheasant, woodcock, mallard, snipe or teal served with nice root vegetables and game sauce. For the main event last year I cooked wild boar, but this year we are going back to the traditional turkey served with brussels sprouts and bacon, celeriac purée, roast chestnuts & herb roast potatoes cooked in goose fat, classic herb stuffing.”
The Johnnie Cooke Restaurant on Level 3 of Brown Thomas Dublin.
8. TRUST-WORTHY TRIMMINGS
“I add a little Amontillado sherry to the gravy, this gives a really nice suitable sweet touch to the sauce, and a little lemon zest on the vegetables as well as a little fresh honeycomb honey.”
9. A SEASONAL SEND-OFF
“My festive signature dessert is mince pies, the secret to their success is an almond frangipane topping. If you want a quick cheat you can pick up a selection on Level 3 of the Dublin store. I would also stay local when picking your cheese board, you can’t go wrong with Crozier Blue, Milleens and Gubeen serve with quince, figs, seedless grapes, real pure honeycomb and Carrs water biscuits. Pair with a nice twenty year old tawny, slightly chilled port.”
10. BE A GRACIOUS GUEST
“When it’s your turn to be wined and dined think outside of the box. Everybody brings wine or champagne, I usually bring food with me first of all because I am a chef but also to be different, a cheese board with all the trimmings usually does the trick with some Godiva chocolate.”
Sample Johnnie Cooke’s delectable menu for yourself in our Dublin store this festive season and take a pit stop from Christmas shopping with a stylish brunch, lunch, refreshing afternoon tea, a glass of bubbles or his moreish mince pies.
To book breakfast, brunch, afternoon tea or dinner at The Restaurant please call 01 617 1163.
In need of sprucing up your tableware for the festive season? Then check out our table top collections
Want a show stopping dessert you can create a day in advance? Then check out the recipe for a PERFECT PAVLOVA FROM WILLIAMS SONOMA.