Photo: Shelly Strazis
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Wild Mushroom Risotto
Often served as an appetizer, risotto looks especially appealing when it's piled in individual wonton spoons
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When it comes to the menu, Downing works with Neiman Marcus vice president and executive chef Kevin Garvin. “We start out with small bites, and two to three hours into the party, we bring out the heavier fare,” Garvin explains. The chef seeks out serving pieces that complement each dish. “What it looks like is very important to Ken, and we choreograph how everything will be presented,” says Garvin. That’s no surprise for a man whose world centers on style, preferably effortless.
For Chef Kevin Garvin's Wild Mushroom Risotto recipe, see:Wild Mushroom Risotto.
KEN'S PARTY SIGNATURES
Drinks: Champagne is always available, but Downing also includes a full bar and a specialty cocktail, such as a vodka martini with a lemon sorbet snowball.
Music: “It’s as important as the guest list. I like a lot of ‘80s music -- Culture Club, Annie Lennox, always some Madonna, and hip-hop,” Downing says. “I take inspiration from the music in the fashion shows -- there’s a runway beat.”
Attire: “For a formal invitation outside the home, it is imperative to let guests know the appropriate dress,” he says. “For New Year’s at home, I like people to be inspired by the celebration but be comfortable and be themselves. The host and hostess shouldn’t be overly dressed up, or guests might feel uncomfortable.”
Lighting: “I love lamps and have them all over,” says Downing. “I use amber bulbs in some for a warm glow, and candles and votives everywhere.”
SOUTHWEST TURKEY BURGER SLIDERS
Yield: 16 sliders
2 tablespoons olive oil, divided
1/2 cup minced white onion
1 tablespoon chili powder
1Ú2 tablespoon ground cumin
1 teaspoon minced canned chipotle peppers in adobo sauce (reserve 1 1/2 teaspoons sauce for mayonnaise)
2 pounds ground turkey, preferably white breast meat
1 tablespoon Worcestershire sauce
Salt and pepper to taste
4 slices pepper Jack cheese, cut into 16 squares
Chipotle Mayonnaise (recipe follows)
16 mini burger buns, small soft dinner rolls, or Hawaiian rolls
4 Roma tomatoes, cut into 16 (1/4-inch-thick) slices
Finely shredded iceberg lettuce (about 2 cups)
1. Heat 1 tablespoon oil in medium pan over medium-high heat. Add onion, chili powder, cumin, and chipotle peppers. Sauté for 2 minutes. Cool slightly; then add to ground turkey. Add the Worcestershire, salt, and pepper, stirring until combined.
Form turkey mixture into 16 (2-ounce) patties about 1/2 inch thick.
2. Preheat oven to 350°. Heat remaining olive oil in a large ovenproof skillet over medium-high heat. Add burgers, and cook 1 minute on each side.
3. Place skillet in oven and cook burgers for 4 more minutes. Top with cheese, and let melt. Spread Chipotle Mayonnaise on
tops of buns. Place burgers on buns. Top with tomato and lettuce, and serve immediately.
Chipotle Mayonnaise
Yield: 1 cup
1 cup mayonnaise
1 1/2 teaspoons adobo sauce
Salt and pepper to taste
1. Mix all ingredients together in a small bowl; chill.
RESOURCES: Chair (with Ken Downing) by Knoll, 800/343-5665, www.knoll.com; tray by D.L. & Co., www.dlcompany.com; ice bucket by Ralph Lauren, 888/475-7674, www.ralphlaurenhome.com; Dior crystal, Baccarat crystal, and William Yeoward carafe, all through Neiman Marcus, 888/888-4757, www.neimanmarcus.com.
