PARTIES EXTRA: March 23, 2007
Shannon Nance, Eileen Price and Mary Price were at the bridal luncheon honoring Eileen Price. ( Photo by David Faytinger)
WALK ON OVER…A luncheon honored bride-to-be Eileen Price on March 14. Hostesses Pat Gambulos and Debby Dudman invited guests (most of them work around the corner from the Dudman home at Oklahoma Heritage Association) to come to celebrate Price’s upcoming marriage to Josh Everett.
Price is on the staff at OHA. Her co-workers gave her a glass pitcher and cake stand. The hostesses served hot broth in Gambulos’ antique demitasse cups. They also had chicken crepes and lemon and strawberry tarts prepared by Chef Larry Brannon.
Irish shamrocks decorated with pink bows were on the tables and guests took them home as party favors. In the crowd were Linda Garrett, Jeary Seikel, Jane Elliott, Jose Freede, Mary Price and Dian Everett.
Gennie Johnson, Mary Streich, Leslie Lynn and Debby McQueen watch as Chef Travis Ayers shows the Junior League sustainers his specialty cooking. ( Photo by David Faytinger)
SOUTHERN COOKING…Sustaining members of the Junior League had a cooking demonstration and tasting dinner at The Magnolia Room on March 12. Theme was “A Taste of New Orleans” and the chef was Travis Ayers and Eli’s Custom Catering.
The group played a game concerning cooking terminology. The chef answered questions about his recipes. On the menu was sea salt encrusted baked tilapia, blackened halibut with mango salsa and sweet potato hash and Bananas Foster.
Guests included Beth Wells, Dee Harris, Carleen Burger, Melody Bereman, Virginia Edwards, Susan Shepherd, Ashley Parrish, Montine Sprehe, Elizabeth Blount, Charlotte Cooper and Mary Geren.
Ayers gave the group his recipes. Here is the one for baked tilapia for four people:
Sea Salt Encrusted Baked Tilapia
Whole tilapia 2 (1-2 pounder)
Course sea salt (2 pounds)
Kosher salt ( 2 pounds)
Diced garlic (2 T.)
3 eggs
Fennel seed
Peppercorns (1 T.)
Oliver oil (1 cup)
Whisk the eggs in a large mixing bowl. Add salt, garlic, fennel seeds, peppercorns and olive oil in mixing bowl. Mix well. Place a small amount of salt mixture on the bottom of a small sheet pan.
Put whole Tilapia over small mixture on pan. Cover all of the Tilapia with salt mixture. Make sure the fish is completely covered in salt. No openings.
Bake in oven uncovered at 400 degrees for 60 minutes. Pull from oven and let cool for 10 minutes. Outer salt shell should crack and break off easily. Filet fish on either side skin on and discard bones.
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