"Modern, casual, informal." These are the words that Jennifer Rubell uses to describe her entertaining style in her first book, REAL LIFE ENTERTAINING, Easy Recipes And Unconventional Wisdom.

Rubell is one of today's elite entertaining mavens. Her articles appear regularly in Domino and she has been featured in Vogue, Food and Wine and Bon Appetite. She writes "the old rules of entertaining just don't apply any more." This is good news to those leaving convention behind to find more creative and self expressive ways to entertain at home.
RLE is organized in 8 chapters with menus arranged by party theme. They are Drop In Dinners, Sit Down Dinners, Get-togethers, Brunch, Lunch Buffets, One Pot Meals, Dinner For A Crowd and Desserts. At the start of each chapter are The Essentials. The Basic Concept is a personal essay of Rubell's, expanding on the chapter's theme. The essay is followed by brief organizing categories: Ideal number of guests, Who to invite, Minimum acceptable advance notice, What to tell your friends to bring, Setting the mood, Drink of choice, Ultimate sign of success and Why I cook the meals in this chapter.
The menus are tasty and chic. The Miami Shrimp Grill is found in Drop In Dinners. Included are recipes for Grilled Shrimp with Garlic and Citrus, Buttered Corn Wheels and Papaya and Cilantro Salad. Other "long on style, short on fuss" menus include a New York Brunch, Middle Eastern Beauty and So South Of France.
Rubell's Party Tricks are shared in highlighted side bars. It is here that she instructs readers to thoroughly clean their tabletop and arrange hor d'oeuvres geometrically on the table, eliminating platters. As a conversation starter for more shy hosts and hostesses: walk around with a wine bottle in hand, offering refills.
Each chapter also features what Rubell calls Real Life Wisdom. For real life entertaining, forgo having an expensive full bar. Instead, serve water, wine and one specialty cocktail. Rubell lets readers off the hook by recommending they save their efforts for the main meal and put out some good roasted nuts or olives for the cocktail hour.
The Dessert chapter comes last but really isn't a chapter of menus at all. Rubell shares her real life wisdom to either bake something, buy something, have a friend bring something or forget it completely and serve some liqueurs. To keep things real, Rubell suggests readers "don't take on the task of playing both roles [baker and chef] for the same event in the limited time you have in your own kitchen."
Highly experienced party givers are not likely to find Rubell's recipes cutting edge gourmet. Yet, Rubell's book is worth adding to kitchen collections for those inspired to find more simplistic and stylish approaches to entertaining.
"What I craved was simplicity and intimacy."
“People are understanding that it’s about having people come to your house and enjoy spending time together. Not so much about having perfectly matching silver and perfectly matching plates."
“My idea of a great party is a party where people meet each other who did not know each other before, where there’s delicious food, and where the host has a good time.”
- Jennifer Rubell










Picture - String Planet. They are a great concert band to work with and professional for any event or festival. Check them out at www.stringplanet.com! Photo credit - Jeanie Cunningham. The following story DOES NOT relate to String Planet, this is just a plug for these great musicians...



















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