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FOR BREAKING NEWS VISIT WWW.QNS.COM JUNE 15, 2017 • FATHER’S DAY • THE QUEENS COURIER 61 father’s day Throw a sizzling summer cocktail party for Dad Raise your glasses high - cocktail parties are the toast of this summer’s entertaining. Don’t know where to start? Th ink barware, which is nearly as hot as the rising temperatures. Th at’s why we turned to designer Julie Robbins from Replacements, Ltd., the world’s largest retailer of vintage and current dinnerware, for fabulously fun ideas sure to make your soiree one of your favorite summer memories. Why are cocktail parties so popular for summer 2017? Th ese gatherings are both fun and easy to put together - you’re not trying to seat everyone at the same table so you can make use of more of your home, whether that’s an apartment, condo or house. Cocktail parties are all about conversation, networking and introducing one group of friends to another, so people are always moving around. Th is type of entertaining is perfect for both small and large spaces alike; you can use your kitchen, family room or head outside to a patio, deck or even your yard. What’s the best time for the perfect cocktail party? Any time! Cocktail parties are usually the warm-up or wind-down for the evening, and timing oft en depends on your reasons for celebrating. For instance, if you’re holding your party as a kickoff to some event, say an evening out or concert under the stars, you may want to serve drier drinks and savory, spicier foods. If it’s a post-event gathering, consider a late night with sweets, such as liqueurs and dessert-type fi nger foods. What about barware? What’s hot this summer? I think three barware types will be extremely popular this season: the coupe, the old fashioned and a tall drink glass, such as a tumbler or highball. Why the coupe? Th ere’s a movement toward more elegant cocktails, and people want to serve those beverages in something equally elegant. Th at’s why coupes (oft en referred to as champagne-sherbet glasses) are really stepping into the fore. Coupes off er a more refi ned shape that looks great in the hand. Vintage coupes from classic American glassmakers such as Tiffi n, Fostoria and Heisey are big with our customers, with unique pieces in pretty much every price range. Not only are vintage coupes a great conversation starter, these glasses are highly collectible. You can also use them for desserts. The old fashioned? Old fashioned or even double old fashioned glasses are used for serving spirits straight up or on the rocks. Th ey’re also great for mixed cocktails, such as old Vintage barware is hot for summer entertaining fashioneds (the glass is named aft er this whiskey-based drink, which muddies bitters and sugars with a citrus twist), whiskey sours or even Bloody Marys. What’s neat is that you’ll fi nd them in varying shapes. For example, Waterford has great old fashioned patterns, from something very simple and squared like their “Vintage” collection to more elegant, cut patterns such as “Powerscourt,” which is sparkly and almost tulip shaped. You’ll also fi nd very rounded, roly-poly shapes made popular on the television show Mad Men. How about the highball? Highballs are perfect for serving taller, refreshing drinks such as Long Island iced teas or a Tom Collins. You may see highball glasses referred to as tumblers in vintage patterns. Most of the Depression glass patterns have unique shapes such as footed tumblers, which can really step up your game. How about food? Pre-portioned foods are fantastic for cocktail parties and a great way to serve something pricier without having to break the bank. One fun idea - think about using barware you may not need at that particular party, such as glass punch cups, to make individual shrimp cocktail servings. Th is saves you from having a huge bowl of shrimp where that one person (you know the one) will stand and eat all night and keeps your guests moving - they can grab a serving and go. Two- and three-tiered servers are fabulous for cocktail parties. Th ese servers have a very small footprint since they’re stacked, meaning you can tier diff erent hors d’oeuvres on each layer and serve your guests without taking up a huge chunk of your table. Replacements can actually handcraft these pieces in the pattern of your choice. Courtesy BPT COMPLETE DINNER Choice of Soup or Salad Desert Coffee or Tea and Complementary Glass of Wine with Entree CHOICE OF ONE $29.95 per person ROAST LEG OF LAMB Roasted Red Potato and Stew Vegetables YANKEE POT ROAST Roasted Red Potato & Stew Vegetables LINGUINI SEAFOOD FRA DIAVOLO LINGUINI W/SHRIMPS, SCALLOPS, CALAMARI, IN FRA DIAVOLO SAUCE BROILED OR FRIED SEAFOOD COMBO SHRIMP, SCALLOPS, FILET OF SOLE Rice & Corn Join us BROILED RED SNAPPER FILET for We our e k Mashed Potato & Broccoli e n d Brunch STUFFED FILET OF SOLE W/CRABMEAT Baked Sweet Potato & Spinach COMBO: N.Y STRIP (10 OZ) W/STUFFED SHIRIMP WITH CRABMEAT Roasted Red Potatoes and Stew Vegetables FETTUCCINI ALFREDO WITH SHRIMP LUNCH SPECIALS STARTING AT $1095 $1895 per person NO SUBSTITUTION PLEASE SERVED EVERYDAY AFTER 4P.M. IN HOUSE ONLY Excluding Holidays 149-21 14th Ave., Whitestone, NY 11357 Tel: 718-746-6761 Fax: 718-746-6595 www.whitestonediner.com pp MON - FRI COMPLETE DINNER SPECIALS All Entrees include Soup, Potato, Vegetable, Dessert (Choice of Pudding or Jello or a scoop of Ice Cream) and Coffee or Tea.


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