Some of Philadelphia's leading chefs share their entertaining tips and recipes...

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Entertaining like the pros is easier than you think. & Wellness
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P H O T O S PUBLISHED JULYS 2010 AT 01:42 PM E
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(page 1 of 7 )
K eep it simple. It’s one of the best-kept dinner-party secrets—and also the most obvious. So
why is it that so many of us do exactly the opposite, tackling new recipes with expensive
ingredients and complicated techniques that aren’t in our everyday repertoire? When we made
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house calls to four of the area’s most respected chefs, we found that their philosophies on home
entertaining were remarkably similar: Keep the numbers at 20 or fewer, avoid new recipes, try not
to complicate things with too many dishes, expand your menu beyond foods that can only be
served hot, and don’t be afraid to ask your friends to bring an appetizer or dessert. And their advice
to guests? Bring your appetite.
Chef John Brandt-Lee
Avalon
Page 2
Chef Bruce Cooper
Jake’s and Cooper’s Wine Bar
Page 3
Chef Aimee Olexy
Talula’s Table
Page 4
Chef Patrick Feury
Nectar
Page 5
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2. Summer Recipes from the Chefs
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