One of my favorite Chefsline customers is Shirley Slemc from Ohio. Shirley was already an experienced cook with great instincts when she signed up with ChefsLine, so instead of looking to us so much as teachers, she relies on us as mentors. She often calls the hotline when looking for ideas and to bounce her ideas off of professional chefs.
Shirley ~ Ready!
A couple of weeks ago I got a call from Shirley about a cocktail/tapas/meze party she was planning. Like any skilled party-giver, she wanted to do as much as possible in advance so she could recover from mistakes, have time to enjoy the party, and generally reduce the overall effort. Shirley’s plan was to offer lots of home crafted small bites. And, as I’ve learned to expect with Shirley, she mostly had the menu nailed but knew the value of whatever tips I could offer, including advance prep for her ceviche cocktail and the best way to slow roast a tomato for her brilliant dish concept - “roasted tomatoes with sweet onions with a balsamic glaze in puff pastry.” We talked about the menu in general and some dishes in detail.
Shirley's Small Plates
Shirley and I spoke during a typical ChefsLine’s Monday Morning Quarterback review session when she reported on her great success! Shirley’s party menu is a wonderful tour of the Mediterranean and was as follows:

  • Spanikopita
  • Avgolemono soup
  • Ceviche (Shirley style)
  • Blue cheese dip in filo cups with candied pecans and tart cherries
  • Roasted tomatoes with sweet onions with a balsamic glaze in puff pastry
  • Mango and lime mousse on spoons
  • Beef filet on crostini with horseradish creme fraiche
  • Chocolate brownie mousse
  • Shirley’s special raspberry cookies
  • Shortbread cookies with white chocolate and kiwi with blueberries
  • Mini cheesecakes with strawberries or blueberry coulis

As she told me, “I am sure that there was more but I can’t think of anything else.”

Whew!

We’re thrilled to offer you a glimpse into Shirley’s party. As these photographs and her guests can attest - when a passion for great food is shared with family and friends - well the food is more than simply fuel. It can be the ultimate act of hospitality and nurturing.
Shirley's elegant approach
As usual, I had a ball working with Shirley - as I do with all Chefsline clients. I’d love to attend one of Shirley’s parties, or even have a simple week-night dinner with her family! I enjoy these conversations and classes because, like me, the folks calling ChefsLine want to learn more about food and cooking and are willing to take the plunge and share both their challenges and triumphs in the kitchen.

Thank you, Shirley, for sharing your kitchen with us!