00:04I've always loved entertaining. I definitely grew up in a family where entertaining was a big part
00:10of what we did at home. I think it's always really fun to bring together a different mix
00:14of people and you know just create like a special environment at home to make new friends and be
00:21with the people we care about. I'm really excited about our menu tonight. It's all super fresh,
00:27organic, locally sourced ingredients. So for me when I come home and I know I'm going to be
00:33entertaining, I always like to tackle the flower arranging first. A tip that my mom taught me is
00:38that you can always just add a shot of vodka to the water and it actually purifies and cleans the
00:43water. You could also use bleach, I've heard, but I think vodka sounds more fun. And part of my
00:52strategy also just keep things easy is I'm not gonna fill it with water until I'm really
00:57sure of this arrangement, this placement. I'm gonna start by preparing the crudités which is
01:02going to be our hors d'oeuvres. That's a pretty simple process. I'm just going to select the
01:07vegetables, clean the ones that need to be clean, slice and display them beautifully. So I'm going
01:14to make the sauce for dip for the crudités. It's a base of lime juice and I'm gonna just add
01:20Himalayan
01:21pink sea salt to it and a few drops of stevia. This makes a really, really delicious dipping sauce.
01:27Now we're gonna get into preparing the main course. The reason why I like this style of preparation of
01:33doing it in papillote is that you basically, each meal becomes like as an individual serving and it's
01:41cooked in the oven so you can really plan your timing. So it's 7 30. My guests are set to
01:46arrive in
01:46half an hour so I'm gonna go change, get myself ready, try and shift gears from cooking and get
01:51into the party spirit and hopefully people won't be too on time. Everything is like more or less set.
01:59I think we're good to go.
