Petite New Potatoes with Samantha Bann

The good guest is almost invisible, enjoying him or herself, communing with fellow guests, and, most of all, enjoying the generous hospitality of the hosts.”

Emily Post

Let’s talk about the event side of my company. I remember the day when one of my mentors interviewed me for the first time. It was an amazing and very scary experience. We seemed to have hit it off, but when she was done she asked me to go to the library and rent Emily Post’s Etiquette, 14^th Edition, read it, and find one quote that stood out to me. Of course I said yes, but when I saw the size of the book I almost fainted! I had three days to read an entire book that I believe has 1,018 pages, I am not joking. But as I started reading it, I was seeing my mother and all her values coming out on every page – the same values she had taught me while I was a child and teenager.

I believe as a good guest, one should not make an inconvenience of your host. If something is too salty or too sweet, or if you are not a fan of the wine being served, you should be gracious and just say, “No, thank-you.” On the hostess side, you should always try to meet all the needs of your guests. For example, have a special dessert or entrée for your vegan or vegetarian guests. Considering the needs of your company is key, so when you walk by them, they will say how you thought of everyone’s needs and how considerate you were.

When I meet with my clients, I always try to help them meet their needs as well as the needs of their guests. This will always ensure a perfect event.

Petite New Potatoes with Smoked Salmon Filling

Ingredients:

35 petite potatoes (I like to get mixed colors)

1 lb of smoked salmon

Cream cheese, whipped kind

Mascarpone

Dill for garnish

Salt

Olive oil

Method:

1. Clean and slice the potatoes lengthwise. Heat the oven to 350 and bake until the potatoes are soft in the center. I like to drizzle a touch of olive oil and salt on them prior to baking them.
2. In the meantime, mince the salmon, add the cream cheese and mascarpone to the salmon, and mix.
3. Place in the fridge until the potatoes are done.
4. Let the potatoes cool by placing a slightly wet towel on them so they won’t dry out.
5. When the potatoes are cool, spoon your salmon mixture on top.
6. Garnish with a small dill sprig.

Until next time…Samantha Bann

www.vegasvalleycatering.com