OUR 4TH OF JULY DIARY

07/7/11

It should come as no surprise that the Bowen & Company team loves an excuse to celebrate. We kept our eyes peeled for good ideas during our Independence Day festivities and jotted down a few tips for your next gathering.

DAVID ON SEAONAL RECIPES
One of the best things about celebrating in the summer is all of the wonderful fresh foods ripe and ready for picking… and eating. The watermelon, tomato, feta and mint salad with vidalia onions that I found on Epicurious is a keeper! No oil, no salt. Just simply delicious.

KRISTIN ON THE VALUE OF A GOOD CONCIERGE
The good people of France were my hosts this Fourth of July, which seems appropriate since they were somewhat responsible for our independence in the first place. As I seek out places to go and people to see, I realized there is no substitute for a local’s insider opinion when visiting a new city. Consider being the concierge for your guests travelling to a destination event (or even just a daytrip visit) so they can maximize their time spent in your corner of the world. A map marked with your favorite restaurants, scenic views, parks, and points of interest makes your guests feel at home. Thanks to a tip from a local, I just finished exploring the caves and sipping champagne at Taittinger in Reims. C’est magnifique.

COREY ON SHAKING UP AN OLD CLASSIC
During the summer I try to grill outside as much as possible, and everyone loves an old fashion burger on the Fourth of July! So why not spice things up with an exciting burger bar. Instead of your usual toppings, change it up and offer a wide variety of not so “old fashioned” ingredients like grilled zucchini, marinated mushrooms, pepper jack cheese or avocados just to name a few.

LAUREN ON THINKING OUTSIDE THE BOX
No Fourth of July celebration is complete without dessert. After spending the evening watching fireworks on the beach, my family and I definitely wanted something sweet. We set our hearts on S’mores, but unfortunately we didn’t have a fire pit and the stove was electric, so what else was there to do but make them in the oven? If you come across a problem while entertaining, think outside the box and remember there are always solutions! Oh and here is the step by step for how to make S’mores in an oven:

• Line a baking sheet with aluminum foil
• Place half a graham cracker down on the foil for the bottom of your S’more
• Place a small piece of chocolate on the graham cracker (or a large piece if you are like me!)
• Top with a marshmallow
• Bake for 5 minutes at 350 degrees
• Broil for 1 minute or until the marshmallows are brown and crispy.
• Remove from the oven, top with the remaining graham cracker half and ENJOY!

MEGAN ON SIMPLE SUMMER DELIGHTS
While doing some last minute shopping for my Independence Day shindig, I came across Olde Brooklyn Soda, made and bottled in Brooklyn, NY. Naturally I could not pass up the chance to drink “cane sugar cream soda” from a glass bottle, so I snatched up as many as I could carry. For the party that evening, I simply threw them in a metal tub with some ice. These little bottles not only looked great, they were the hit of the evening! The perfect treat to cool off with on a hot summer night.