The Art of the Party
My friend Lindsay and I have been faithful friends for thirteen years. When I visit her in North Charleston it’s nothing short of magic. Over the years we have stripped away the need for plans and allowed our façades to melt away. We are left with our vulnerable truest selves. When your friendship is based on that, anything is achievable. In October of 2022, Lindsay and her beloved Jeremy asked for my help with executing a new kind of art party. Originally the idea was a party to showcase the many works of Jeremy Croft (previously mentioned beloved). We would promote the intimacy of a stimulating gathering with paintings, food, and a playlist curated by Lindsay (a musical savant). They asked if I would be interested in helping produce the vision. For Lindsay, it’s pretty much an immediate yes.
Some personal conflicts prolonged the date of the show and the mood struck to host the party in July. The date was set and Skewerz was in motion. The works on display at Skewerz would not only be from Jeremy this time but some local artists as well. I should mention that I thought this idea was genius. Removing a third party and getting artists in touch with their buyers all in the safety and comfort of a home, brilliance. The party was called skewerz because it was going to feature actual meat skewers that had become a favorite of Lindsay and Jeremy. After debating on what to serve, the mission was clear, simplify. We honed our efforts on five savory items we knew we could nail. We drew up a timeline and selfishly I was insistent that we stay ahead of schedule. I quite like the feeling of being poised and the knowing the only variable is waiting for people to arrive.
Once the crowds started coming we were having the best time. It should be noted that we were having a jovial time in preparation too. Initially I felt some anxiety around the amount of people that had showed up. I reminded myself that if these people are here to see these artists and come out to support, the least I could do was pass a few trays of food. I snapped out of it. I made a strong effort to not only serve these items but defend them as well. Someone probably heard me instructing people like, “please eat the Panisse WITH the fried sage. If you felt pressured to eat my food I apologize, however, you’re also welcome.
What I experienced on that balmy Saturday night in North Charleston was community. The power of support, admiration and creativity is seductive. Lindsay and Jeremy set the stage appropriately with a great deal of thought into presentation. They turned their home into a catering kitchen and gallery in a days. One guest later commented that the entire endeavor was, “brave.” I found that comment to be paramount when considering our choices in life. Why wait to do the things you want to do? If someone can sense how brave it was to throw an art party with food in a residence, then the mission was complete. Nothing broke, people left at reasonable times, and the respect continues to seep its way into all of our DM’s. I’m grateful that in my lifetime I could participate in something of that scale. To watch idea build from inception to execution was an art form all its own. The art of the party.
Pickled Chili Eggplant Dip
In the time it takes to roast the eggplant this recipe has you making the base for the dip. It’s reminiscent of baba ghanoush but with no garlic and more bright juicy acidic elements. Hot pepper pickle brine and preserved lemon give the creamy dip a big lift. When the hot eggplant hits the sauce and you fold in the chopped herbs you might not be able to withhold from eating it straight from the bowl.
Serves 6-8
Ingredients:
2 tsp coriander (whole)
2 tsp cumin (whole)
3 eggplants (medium-large in size) cut into 1 inch thick pieces
1/4 cup extra virgin olive oil
4 tsp kosher salt (diamond crystal)
200g tahini
50g hot pickled banana peppers -finely chopped (or any hot pickled chili)
2T hot pickled chili brine
1/2 preserved lemon - finely chopped
1/2 cup mixed herbs - finely chopped (any mix of mint, dill, parsley, oregano)
Method:
Preheat oven to 450ºF.
Toast coriander and cumin on a small baking tray in the oven for 3-5 minutes until fragrant. Grind spices in mortar and pestle or spice grinder to a fine powder.
On a half sheet baking tray lined with parchment, add your eggplant slices and generously spread half of the olive oil over one side of eggplant then flip the pieces spreading the remaining olive oil coating the exposed flesh. Season with 2 tsp kosher salt and place in the oven on a middle rack. Roast in the oven for 45-50 minutes, flipping the pieces about half way through and turning the tray for even browning. The eggplant should almost appear charred.
Meanwhile, in a large bowl add your tahini, hot banana peppers, brine, preserved lemon, ground spices and remaining 2 tsp kosher salt. Have a small amount of ice water on the side (roughly 1/2 cup). Whisk to combine, please note that the tahini mixture will seize. The ice water allows you to have control of the consistency. You’re aiming for the texture of a silky and shiny mayonnaise. Every tahini is different in its viscosity so use your best judgement. You do not want clumps of tahini, so work the sauce until it’s smooth and lightly whipped. Set aside.
When the eggplant is out of the oven, allow for it to cool for 5-10 minutes. The bowl with sauce should be large enough to accommodate all of the eggplant in it. Begin to add your eggplant and top with the herbs. Using a metal spoon or firm spatula break up the eggplant pieces and fold the mixture together. Chunks of eggplant are encouraged, don't be too precious.
Plate the dip and garnish with your best olive oil, some vegetables, crackers, toasted bread, pita, whatever really. If I’m feeling lazy I’ll just drag a spoon across and have a moment to myself.