By Chelsey Ashford
I love to joke with my friends, “Being in our 30s feels great, like we know what we want, who we are and are more defined, yet still open as human beings.” They quickly remind me that I just turned 30, as in a month ago, so my opinion barely counts. But now I refer to myself as, “Since being in my 30.”
On that note, we are only “in our 30” once, so why not go into the decade with a bang. That’s exactly what Katelyn Pinner did. She roared out of her 20s with a Roaring Twenties themed party. The festive winter celebration, held at a local restaurant, made me feel like I lived in the 1920s, dining at a cozy cafe with lively jazz music and remarkable food.
Golden Brown and Delicious is a timeless and tasty spot in the Village of West Greenville. The name alone sets you up for suspensefully delectable food and if you’re a local, you refer to the restaurant as GB&D. They have one of the best burgers in town, locally sourced farmed to table. When it comes to parties, GB&D offers custom recipes and some real crowd pleasers. Pinner chose to have the party there for a menu her friends would love as well as the spacious yet intimate vibe.
Pinner and her husband love to throw parties, but sometimes the stress of hosting seems overwhelming when you also want to enjoy the evening. Since Pinner is an event planner herself, she reveled in having a night off from setting up (and tearing down) for her own party.
With no specific color scheme– just notes of black and gold– she hoped her guests would dress in 1920s attire and they did not disappoint, guests arrived bedecked in fringe and beads. Champagne and bourbon were poured as the drinks of choice to evoke the era also. The simple elements that made the party really roar were the clever costumes, jazzy music by Erica Berg, the dinner line up and a scraped cake with gold trim created by her sister-in-law Tessa Pinner, who of course makes custom cakes for a living.
Pinner gave chef and co-owner of GB&D, Alex George full reign over what he wanted to include on the menu. She loved the Moroccan-inspired dishes he chose with a tapas approach of roasted veggies, hummus, salsas, mussels and meatballs.
While she will be planning and hosting many events in the future, Pinner’s favorite take away from the night was simply being a guest at her own party; the ability to show up to a room fully set up and ready to enjoy. Hosting her friends and family while sharing a warm and delicious meal together on a wintery night really did roar out the last night of her 20s, welcoming with open arms her new 30.
Mussels in Wine and Cream
2 Tbsp. olive oil
1-2 lbs mussels
2 cloves garlic sliced very thin
1 shallot sliced very thin
2 c. white wine
½ c. heavy cream
2 Tbsp. butter
1 Tbsp. chopped parsley
Clean and sort mussels taking care to discard any broken or dead mussels. Live mussels will close completely if lightly tapped on countertop. Any mussel that doesn’t close is dead and should not be cooked.
Heat a large sauce pot on medium high heat. Once pan is hot add olive oil and heat until oil shimmers. Add sliced garlic and shallots cooking briefly until translucent. Add mussels and briefly saute in pan for 30 seconds.
Deglaze with white wine and cover pot. Steam for 3-5 minutes. Remove lid and add heavy cream. Cook uncovered for 1-2 minutes more. Add butter and salt and pepper to taste. Place mussels into large serving bowl and pour broth over. Garnish dish with chopped parsley. Serve with lots of toasted bread!
Tips For Throwing a Costumed Fete
- Create a culture of the era with dress, food, drink and decor
- Use a collection site like Pinterest or Instagram Boards to create a look book of inspired ideas
- Rather than buying flimsy costume accessories search what you have or consider vintage items to add an air of authenticity: pearls, pinky rings, vests, hats and hair-clips all were donned by Katelyn Pinner’s guests
- Plan for drinks that echo the sips of the day; simple pre-prohibition cocktails and champagne were poured at GB&D
- Choose a theme for your party that lends itself to the season at hand; winter is a natural partner to the layers and glitz of Deco’s opulence
Tomato & Curry Braised Goat
4 lbs goat leg roast (bone in)
64 oz canned whole tomatoes (and the juices thereof)
1 bottle red wine
4 Tbsp. vegetable oil
4 Tbsp. yellow curry paste
2 tsp. smoked paprika
2 tsp. garam massala
1 large yellow onion roughly chopped
5 cloves of garlic roughly chopped
1 oz fresh oregano
Preheat oven to 325
Pat goat with paper towel to remove any access moisture. Season goat liberally with salt and pepper.
Heat large rondo or braising pot on medium high heat. It needs to be big enough to fit the entire roast.
Add vegetable oil and heat until almost smoking. Carefully place goat into pan and sear until dark brown on every side. Once goat is totally browned remove from pan. While pan is still hot add onion and garlic and saute until lightly brown. Deglaze pan with ½ bottle of red wine. Using a wooden spoon scrape as much of the fond off the bottom of the pan as possible (this is where the flavor is). Add tomatoes and juice to pan along with the remaining ingredients stirring well to distribute everything. Once tomato sauce is simmering remove pan from heat. Carefully place goat back into pan. It should be fully or almost fully submerged in the braising liquid. Cover pan with a layer of parchment paper and a layer of aluminum foil over that. Make sure the seal is as tight as possible.
Cook in oven for 2 hours or until meat pulls easily apart.
Remove from oven and allow to cool slightly. Remove goat roast from pot. Reserve all liquid. While meat is still warm shred with two forks into small pieces.
Use immersion blender to puree braising liquid into sauce. It should be pretty thick. Taste and adjust for seasoning.
Place shredded goat and purreed braising liquid into large mixing bowl. Toss to coat meat. Transfer to large serving bowl or platter and serve with rice and flatbread.
5 lbs fresh carrots
3 Tbsp. plus 1 Tbsp. olive oil (separated)
1 lb Brussels Sprouts
1 Tbsp. minced garlic
1 tsp. cumin seed
1 tsp. curry powder
Salt and pepper, to taste
Wash carrots and slice. Toast the cumin seed and grind.
Mix carrots with one tablespoon of olive oil and toss with curry, cumin, salt and pepper.
Roast at 350 degrees till slightly tender, about 15 minutes.
Remove as many sprout leaves as possible. Heat oil until just shimmering and add leaves in batches until crispy. Scoop each batch out with a slotted spoon and dry on paper towel. Lightly season with salt and pepper. Drain off 90% of oil. Sauté the cooked carrots in this pan until caramelized. Fold in sprout leaves to rewarm and serve.