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| Grace and the Gridiron |
| Experts at entertaining, fans at the University of Mississippi offer fresh ideas for a pretty pregame soiree |
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Fine silver and William Yeoward crystal set a quintessential game-day table. (Photo: Erik Rank) |
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Choose dishes that can stand the heat, such as
black-eyed pea relish. (Photo: Erik Rank) |
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by Dawn P. Cannon Produced by Rebecca Hawkins
In the South, where football is king, entertaining
also reigns the day. Tailgating takes on a new pedigree in Oxford,
Mississippi, where the Grove -- a patch of grass beneath stately oaks --
provides the setting.
The atmosphere is at once lively and refined.
Birmingham designer and Ole Miss alumna Sarah Jernigan describes it this
way: "The Piazza San Marco in Venice is Europe's living room --
the Grove may as well be Mississippi's." But pulling off a
lavish affair outdoors can be challenging.
Peggy Smith, special events
coordinator for the Downtown Grill, and Nancy Nations of Nations'
Best Catering provide sage advice. Style and presentation are paramount. It's not
at all unusual to see chandeliers in tents and silver julep cups.
"Simple elegance makes the best party," Smith says.
Tradition dictates not only the presentation, but
also the fare. Hostesses are known for their signature dishes. Offering your finest hospitality, no matter the
venue, is the true hallmark of great entertaining. "No one wants to
see a tired host," Nations says. "Hire people to do the work,
sit back, and enjoy the game."
| WEB EXTRA: BLACK EYED PEA RELISH |
Nancy Nations of Nations' Best Catering in Oxford,
Mississippi, recommends this recipe because it's made the night before. All
you have to do on game day is spoon it into a pretty serving dish, and it's
ready.
Black-eyed Pea Relish
2 (15-ounce) cans black-eyed peas, drained and rinsed 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1/2 red onion, diced 1/2 teaspoon salt 3 tablespoons sugar 1/4 cup balsamic vinegar Black pepper to taste Dash of hot sauce 1/2 clove garlic, chopped 1/4 cup olive oil |
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