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How Plan The Perfect Fall Dinner Party With Einat Admony

Amelia Castellanos

Posted on September 15 2017



Fall is just around the corner which also means it's dinner party season, Chef Einat Admony is sharing her favorite tips and tricks to help you pull off your next gathering like a pro. 

How has being a mom influenced your business?

I am more tolerant when kids come to my restaurant.  But seriously it has grounded me.  It's a great thing. 

Thinking on the past year, what has been one of your biggest successes? 

Working on my new restaurant Kish-Kash, a North African couscous spot in NYC.  I dreamt about it for years and now I am making it happen.  We also partnered with investors to expand Taïm and I can't wait to take it to other cities.  

Where do you find the drive and motivation each day? 

Everywhere.  I don't need much motivation. I enjoy my job and path very much.



What qualities do you think a chef needs in order to break out into the restaurant industry? 

Elephant skin.  You need very thick skin and patience.  Talent will help too. 

 

Dinner party. Eight celebrity guests, dead or alive. Who's on the list? 

 Robin Williams to make me laugh, David Bowie to sing, Edgar Keret to tell me a great story, my dear husband Stefan to caress my leg under the table, Judd Law to look at, Lior Raz to tell me how much he loves my food, Michelle Obama to inspire me and share with me her secret to her great arms, Carey Fisher to tease my son (a huge fan) that I got to meet her, and Keith Harring to draw a picture. 

What are your tips for hosting a great dinner party? 

Welcome your guests with drinks (you want the loose from the beginning). Music helps to break any awkward silence. Strippers and cocaine always make for a fun time too.

How do you decide what to serve to the guests?  

It changes with my mood, the season, and what I find at the market.  I have to think "am I feeding healthy eating adults, skinny bitches, or kids"?



 

When you're throwing a party or setting a scene for a dinner, do you have easy ways to make things look way more impressive than they really are?  

A big ice sculpture.  Just kidding.  Flowers and great platters are nice.   It depends on the size of the dinner party.  If it's a sit down dinner I will always do family style, I think it looks impressive.   

 What ingredients do you always keep in your fridge?  

Harissa, preserved lemons, and yogurt.

 What's your favorite gadget in the kitchen?  

A microplane.  I love doing all my garlic on it because it's so easy. 

 

Einat's Butternut squash with Asian tahini recipe:

Photo credit: Emily Kate Roemer

Ingredients:

  • 1 (4-pound) butternut squash, peeled, seeded, and cut into 1" cubes
  • 2 Tbsp. extra-virgin olive oil 
  • 2 Tbsp. honey, divided
  • 2 garlic cloves, peeled and crushed, plus 1 small clove, grated
  • 1 rosemary sprig
  • 2¼ tsp. kosher salt, divided
  • ¼ tsp. ground black pepper 
  • ⅓ cup tahini 
  • 1 Tbsp. plus 1 tsp. lemon juice 
  • 1 Tbsp. plus 1 tsp. rice vinegar 
  • 1½ tsp. soy sauce 
  • ⅓ cup roasted salted pepitas 

    Directions: 

    Active time: 30 minutes 
    Total time: 1 hour
     

    Preheat oven to 450°. In a large bowl, toss together squash, oil, 1 Tbsp. honey, crushed garlic, rosemary, 2 tsp. salt and pepper. Spread out evenly on a large rimmed baking sheet and roast, stirring once or twice, until very tender and deep golden brown, about 35 minutes. Discard rosemary stem. 

    Meanwhile, in a medium bowl, whisk together tahini, 2 Tbsp. water, lemon juice, rice vinegar, remaining 1 Tbsp. honey, soy sauce, grated garlic and remaining ¼ tsp. salt. 

    To serve, arrange squash on a large platter, drizzle tahini over top, and scatter with pepitas.