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June 2019 Newsletter

June 2019 Newsletter

As we are hearing from the latest research (summed up nicely here) it is high time that you shun your smartphone for a while, do away with interacting on virtual media spaces, and get down to the real things in life. It may even be time to meet some neighbors. So, this newsletter is a recipe for an exceptional and memorable cocktail party!

Ingredients and Rules

  • 8 or more guests – the party will take on a life of its own at 8 people
  • At least 2 hours in length
  • No phones – tell guests in advance that this is an in-person occasion away from tech.
  • Cocktails served in glasses – ice tinkling is delightful!
  • Diverse music – see suggested playlist below
  • Subtle decorations – e.g. mason jars of picked flowers
  • Hors d'oeuvres
Cocktail and Food Pairing
We recommend pairing a signature cocktail, such as a Rhubarb Collins, with a dish, such as Paella to start — sweet, sour, salty, smoky, and a little spicy.

Rhubarb Collins* (Click for recipe and prep)
*Credit: Jasper Soffer, bartender at the Mulberry Project in New York City

Our Falk Classic oval gratin pan is perfect for making paella because it’s wide, round, shallow, has splayed sides and has two looped handles. The shape of the pan helps to ensure that the rice cooks in a thin layer. The key is to maximize the amount of rice touching the bottom of the pan because, as you’ll taste for yourself, that’s where the flavor is! In Spain, they have an annual paella competition in many villages which brings people together, and sometimes separates them ;)
Try your hand at this traditional Spanish paella (recipe in link).
Party Playlist
If you can make a playlist that will have your guests spontaneously dancing, you have the right playlist! Here’s a good one to jam to on Spotify. Party on! And, as always, let us know how you are enjoying your Falk copper pans.  

We look forward to connecting with you and fostering the copper pan community. Please feel free to share your thoughts and recipes on our blog or on social media.

With best regards,
Vicki and Mike
Falk Culinair USA

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