Easy entertaining

Published 8:19 am Friday, February 22, 2013

An informal dinner party or an evening filled with a variety of nibbles and plenty of bubbles is always a great way to gather with friends this spring. Whether it is a casual dinner or a festive occasion, sharing a meal is always a celebration.

Whatever the reason for the party, centering the food on a global cuisine paired with one signature cocktail can be a recipe that sets the tone for a perfect evening and allows guests to experience a global taste adventure that will be well remembered.

At home or away from home, Wyatt and Becky Collins love to entertain and take every opportunity to gather with friends.

The Collins are planning for a festive occasion, but this time it will be an occasion away from their home as they help to entertain guests of the Iberia Performing Arts League fundraiser, Broadway Bites and Bubblies, set for March 2. The Collins will be among the 13 chefs preparing the cuisine for the food stations at the annual event.

The New Iberia couple will be manning a salsa bar at the gathering that is expected to bring together more than 150 guests — all in support of the performing arts.

Maggie Simon, chairwoman of the event, said it was only fitting that a taste of the Spanish culture would be offered since the IPAL season will continue with a visit to Spain in the production of “Man of La Mancha” Broadway musical. Guestchefs will offer a variety of Spanish dishes and American cuisine.

“We both love to entertain and are looking forward to the event that will feature Spanish cuisine. Whenever we entertain, I like to turn to recipes that are easy to prepare, flavorful and delicious,” said Becky Collins.

“Many of our foods that we enjoy here in New Iberia are typically Spanish dishes, but cooked with a Cajun twist. There is so much Spanish heritage here that it reflects in our everyday cooking, but we are often unaware of it.”

Among the many dishes, guests will have an opportunity to sample are paella, tortilla soup, wine rice, salsa, flan and this years IPAL signature drink, a champagne sangria cocktail.

Whether you call it paella in Spain or jambalaya in Cajun country, Collins said it is basically the same rice dish, only with different accents.

Over the years, the Collins said of the best parties or gathering they have hosted have been the simple ones.

“I always like to come up with one signature dish that is easy to prepare and a few easy side dishes,” said Becky Collins.

“We like to end the meal with a spectacular dessert so our guests leave with a warm, fuzzy taste in their mouth.”

To end the meal, the couple often turns to a classic Spanish dessert, flan. The vanilla egg custard topped with caramel sauce will be among the dishes served at the annual event.

“Whether you can call it flan, creme brûlée or just plain custard, it’s a great finish to any meal. Even though it is sweet, it is a light dessert that can be prepared ahead of time,” said Becky Collins.

“When we have a party we make sure we’re in the crowd and not in the kitchen. If you want guests to have a good time, you have to be relaxed and be ready have a good time,” said Wyatt Collins.

Becky Collins, a native of Mississippi, said the best advice she can give to anyone planning a party is to prepare ahead by thinking through the menu and preparing as much of the food as possible ahead of time.

“If you don’t have a serving staff, remember you will be the one putting the food out so keep it simple with something that is not difficult to stage since you’ll also be the hostess,” said Becky Collins. “Focus on friends, not just the food.”

A few delicious nibbles, a bottle of bubbles and spirited conversation among a lively mix of acquaintances can be the perfect combination for an evening of good cheer.