It's official--my launch party for Can't Stand the Heat will be at Blue Hill in Manhattan. I just got the contract and here's what we're planning:

A three-hour cocktail reception with one hour of passed savory hors d'oeuvres (minimum of six!), one hour with two passed small plates, one hour of passed desserts (don't worry, I already asked them to specify HOW many desserts), open bar (woo and hoo!), one red wine, one white wine, one sparkling wine and one specialty cocktail, coffee and tea service.

Because of the kind of restaurant Blue Hill is, with its dedication to seasonal produce, the menu won't be determined until two weeks prior to the event, when the chef can see what's available at the farmers' markets. I kind of love that--the food will be like this glorious surprise! I wonder if I can specify ahead of time if there are certain things I DON'T want. For instance, Stinger is allergic to scallops, so that would be less than fun. Other than that, I don't know, I'm pretty happy to leave the menu in Dan Barber's capable hands! Since the party is in September, I imagine we're likely to see a lot of late summer stuff like sweet corn and eggplant, mixed with early autumn stuff like fennel and leeks. I can't wait!

Posted by Louisa Edwards at 8:38 AM