FOR SUMMER’S BEST EATS AND TREATS, including a marvelously delectable four-course meal and a zesty jalapeño-spiced sangria, the folks at Canard, Inc.—known for producing fine food and festivities at many Hamptons fundraisers—lets us in on the secrets of hosting the perfect summer soiree with recipes and more.
The New York-based Canard recently expanded its services to the East End, making our summer that much more entertaining. After forming a business alliance with Taste Caterers, the company inherited new clients, including multiple nonprofits, many of which host annual fundraisers in the Hamptons.
Stephen Kennard, president and founder, is excited to be involved with upcoming Hamptons benefits for ACRIA and Hoops for Hope. “We have followed our New York City clients to better serve their entertaining needs when they are outside their NYC residences and offices,” Kennard says. So far this summer, Canard has served the Hamptons by serving up goodies at God’s Love We Deliver benefit and the LongHouse Reserve gala—two summer staples.
Here, executive chef Jose Delgado, mixologist Ryan Maerz and event planner Kelven Book share their exclusive entertaining tips and top party picks. Let the fête begin!
DIVINE DINING
When executive chef Jose Delgado entertains at home, he spends as much time with guests as possible. Preparing the menu ahead of time is a must. “Naturally I seek to serve interesting and seasonal foods, but they need to be dishes that can be, at minimum, partially prepared in advance,” says Delgado. Here he divulges his personal faves for a four-course summer soiree.
BEST STARTER: Savory ice-cream cones
“The savory cones are an adult riff on every kid’s summer favorite, and are assembled quickly just at service time.”
BEST APPETIZER: Balsamic watermelon-and-goat-cheese skewers
“The watermelon skewers are bright and fresh, and they can be assembled while I catch up with a friend, who I may enlist to help me.”
BEST MAIN COURSE: Carolina-style pulled-pork BBQ sliders with cool pepper slaw
“Pulled pork is a great alternative to the normal BBQ idea. It can be served hot or warm, and I [can] make it a couple of days in advance.”
BEST DESSERT: Chocolate-mint icebox cake with dark-chocolate sauce
“The icebox cake is one of my favorites because it’s fresh, cool and minty for summer—but mostly because it’s simply beautiful. No matter how many times I serve it, people are always impressed, because people first ‘taste’ dessert with their eyes. It takes the most planning and preparation, but the accolades make it worth the time!”
