| Mar 25, 2016
Los Angeles Confidential recently asked 5 LA chefs for their best tips to host the perfect Easter fête. Rockwell Table & Stage’s Wayne Elias was one of the chefs who shared their secrets to host your own next-level easter soirée.
One of his main tips is to keep it simple and buffet style, saying “I like a buffet because you can serve room temp/cold dishes and only have two hot items that you can pre-cook hours before your guests arrive. I would serve a roast leg of lamb with garlic, rosemary, and lavender herbs; a bibb lettuce salad with English stilton cheese [and] zinfandel vinaigrette; mini Easter ham quiche tarts; asparagus wrapped with prosciutto; and a mustard tarragon dip. For drinks, I would do a vodka cosmo with a large jelly bean garnish on the side of the glass [or a] chocolate mint martini with a mini chocolate rabbit on the rim.”
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