Partyphobia: A New York party host shares tips
Elaine Q. Barrow profiles Edgar Watkins, a table top designer and party host, on his concept of partyphobia and to craft better gatherings. He urges focusing on ambiance, regional cooking, and intimate spaces, sharing practical tips from hosting three consecutive nights to managing crowd size.
MENTIONED IN THIS ARTICLE
Edgar Watkins
Watkins
New York City
Texas
New York
Corsicana Bakery Pursues Quality Over Size
Collin Street Bakery in Corsicana Texas aims to be the best not the biggest, stressing quality and pure ingredients. The business ships fruitcakes to 158 countries, with 12 million dollars in sales last year, and relies on careful, small-batch traditions amid rising demand.
MENTIONED IN THIS ARTICLE
Texas Bakery
Corsicana, Texas
Corsicana
Collin Street
Dallas
John Crawford
Crawford
Texas
Company Brass
J. William McNutt Jr
McNutt
Gus Weidmann
Weidmann
Ringling Bros. Barnum and Bailey Circus
University of Alabama
Paul “Bear” Bryant
E.C. Whittenburg
Celery Victor salad from San Francisco hotel origins
Early 1900s creation by Victor Hirtzler of the St. Francis Hotel in San Francisco features braised celery in broth or wine, chilled and served with French dressing, anchovy fillets, and pimientos. A brief historical note mentions Eisenhower announcing a $77 billion budget to Congress 20 years ago.
MENTIONED IN THIS ARTICLE
Victor Hirtzler
St. Francis Hotel
San Francisco
Eisenhower
Congress
French-fried Onion Rings Elevate Steaks and Dishes
Frozen French-fried onion rings move from steakhouse tables to home kitchens as a versatile topping and garnish. Bake per package directions for crisp texture and use in Welsh Rarebit, soups, omelets, sandwiches, and stuffings to add zest and crunch.
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By Elaine Q. Barrow
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1St Ave
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Pier 1