The Art of Entertaining: Wall St. Meets Main St.

My aunt is a major player over at Goldman Sachs, and part of maintaining her baller status around the water cooler is entertaining her high-profile clients with wine tastings, golf outings, and charity auctions. Recently, she decided to host a glitzy dinner party in her luxurious Palm Beach home, and yours truly was hired to play private chef for the evening. Game on.

She wanted a menu that told a tale of "reverse snobbery", a new trend amongst the mega-wealthy. It explains why the rich now opt to fly coach over first class, and have traded in their shiny Beamers for the fuel-efficient, Earth-friendly Prius. It is also why I decided to prepare some good ole' fashioned meat and potatoes to counteract the delicate, sophisticated cuisine they've grown accustomed to.

Needless to say, this wasn't your average meat and potatoes. The title was merely a façade, created to give guests the illusion that they were about to enjoy an understated meal. But let's be honest. It was paired with wine worth more than my car payment (FYI- I roll deep in the Jeep), and served on Waterford Crystal worth more than...well, my life. Which is literally true, unless the stock value of purple chef's coats and sub-par cutlery has skyrocketed without my knowledge. Then I'm golden.

The Menu:
Appetizers
Black Mission Figs with Prosciutto, Rosemary Goat Cheese, and Bing Cherries
Smoked Salmon Spread on Melba Toast
Warm Brie with Champagne Grapes and Jalapeno Jelly




Salad
Arugula, Garlic and Lemon-Roasted Beets, Crumbled Goat Cheese, Plum Tomatoes, Shallots, and Homemade Balsamic Vinaigrette






Entrée
Pork with Argentinean Chimichurri
Sautéed Zucchini Ribbons, Baby Portabella, and Red Onion
Roasted Sweet Potatoes and Brussels Sprouts



The meal was a great success. Between conversations of private jets, Ivy League schools, and a heated debate over whether or not it's a good time to buy BP stock (I'd hold off for now*), guests actually took the time to come over, shake my hand, and personally thank me for a job well done. Me. The hired help. They couldn't believe that the whacky girl in purple just cranked out a meal that rivaled those prepared by some of the top chefs in the world. It opened the floodgates for fantastic conversation and the sharing of some incredible experiences. Food- the great equalizer.

Now it's time to tell your own tale of reverse snobbery. I've included the Pork with Argentinean Chimichurri recipe below to get you started on the plot line, but it's on you to round it out and create your own happy ending. Over and out!

*Yes, I have my Series 7 stockbroker's license. No, I am not licensed to give stock advice. For those curious, I have actually scooped up some BP stock in the past week or so, but only because my portfolio has a death wish. Happy trading.




Pork with Argentinean Chimichurri
Ingredients: (serves 4)
2 lbs pork tenderloin
1 bunch fresh flat-leaf parsley, chopped
1/2 cp cilantro
5 cloves garlic
1/4 cp red wine vinegar
juice of 1 lemon
1/4 medium red onion, chopped
1 tb crushed red pepper
1 1/2 cps olive oil
salt and pepper to taste

Directions:
1. Preheat oven to 400 degrees.

2. Rub the tenderloin with salt, pepper, a few tb of oil, and a little bit of love. Sear whole tenderloin in a frying pan on medium-high heat on all sides, just enough time to get some color started on it.

3. Bake tenderloin, uncovered, in the preheated oven for approximately 30 minutes, depending on the thickness.

4. Add remaining ingredients in food processor (this is when you'll use the rest of that olive oil) and pulse until well-combined. Taste and season appropriately, keeping in mind that this is a strong, deliciously raw sauce.

5. Remove tenderloin from the oven and let rest for at least 5 minutes. Slice it nice and thick, on a bias. Drizzle the chimichurri sauce over it. Make sure to serve a dish with remaining sauce at the table because it is AMAZING. You'll want to pour it over everything and maybe just straight into your mouth.