"Before watching Pace's course, I would be so stressed hosting a gathering. Constantly going in and out of the kitchen preparing food, I felt I never had time to enjoy my party. Her prepare-in-advance tips and tricks are easy but professional. My guests thought I had my party catered! Thank you, Pace!"
"Wow! Pace's salad and salmon dish recipe was such a hit at my gathering. I will definitely be doing them again and again."
"Pace's presentation tips are so helpful. Her brined Salmon not only tasted delicious, but it also looked so beautiful on the table. No more sad droopy lettuce at my gatherings."
You can’t cook for large groups without being stressed and disorganized.
You have hosted a disastrous holiday meal at your house.
You’ve never been able to host an incredible meal that guests rave about.
In this lesson, I’ll give you some great ideas for menu items that do really well when served at room temperature.
The key here is planning! If you plan, you’ll have so much more fun when you entertain. It’s all about being prepared. I’ll go over my professional tried and true steps to plannin...
In this course, we’ll be making a Charcuterie Board, Overnight Brined Salmon with Chimichurri, Olive Oil Potato Salad, Kale Parsnip Salad, Marinated Vegetables with Burrata and Toast, and a D...
Let’s prepare the salmon to be brined in salt water. We’ll trim it and skim it for any bones.
Brining is so simple and makes such a huge difference in the way the fish tastes that it’s totally worth it! I’ll show you the steps here all the way from making the brine to actually b...
After the fish has brined, we will bake it. This is truly the most simple step! Not much else to do except to dry the fish and put it on a sheet tray in the oven.
These root vegetables are going to take the longest, so we’ll focus here next. The parsnips will be for the salad and the potatoes will be for the potato salad.
The salad dressing has only a few ingredients so we can knock that out here and then blanch and shock the vegetables for the burrata veggie dish.
Even cooking is key to getting perfectly cooked vegetables - nothing is burnt or too crunchy. We’ll roast parsnips and then work on cutting fennel for the burrata veggie dish.
I’ll show you how to test potatoes so that they are perfectly cooked for a potato salad. Then, we’ll finish up the vegetables for the burrata veggie dish.
Kale gets a bad rap! I will show you how to soften it without having to massage it. Then, we’ll make a dressing that will make yes, even kale, taste good!
We’ll whip up a quick dressing for the potato salad with all the good things like mustard and vinegar and of course olive oil. Then, we’ll dress the potatoes in the dressing and adjust ...
Chimichurri is the national condiment of Argentina! It’s a very flavorful and healthy sauce, so make extra because it will be great over steak or chicken throughout the week too! It’s a...
Last step here is to slice the bread for tomorrow for the toast in the burrata veggie dish and put all of our prepped and cooked food away and clean up! The heavy lifting is officially done.
It is time to pull out the serving platters and see which dishes will go on which platters, so you aren’t scrambling last minute. Pull out serving utensils as well! Then, I’ll walk you ...
This is the only “cooking” you are going to do today! Toast. That’s it! We’ll season and start to assemble the marinated vegetables on a platter. This dish is going to be go...
We’ll take the dish to completion here by arranging the toast and pulling the burrata ball and strategically placing it for maximum cheesiness.
Plating the salmon in a whole filet can be tricky, but it’s all in your head! I will give you the confidence to do it. Then lastly, we’ll sauce the salmon with chimichurri and that will...
I will show you how to select all of the ingredients for your board, so there is enough variety.
I always prefer soft bread with cured meats (crackers with cheese are lovely but tend to be too hard for charcuterie, in my opinion). The shape and thickness of the bread are very important, so tun...
I’ll show you how to revive dried fruit, and we’ll make some very simple prosciutto-wrapped melon bites that you could even serve as a separate appetizer. Still, they add complexity to ...
Since the charcuterie is the focus, let’s start there and arrange the meats first. Everything else will follow, and the different meats will help determine which sauces or accouterments we pl...
Now, we’ll focus on the second largest items like fruits and vegetables.
Everything is coming together here, and we are just adding garnishes and finishing touches.
A dessert board is such a fantastic way to make store-bought components of cookies, fruit, chocolate, and cream look (and taste) like a masterpiece! I’ll go over everything you need in this v...
Let’s work from largest to smallest. If you are serving cream, that has to go in bowls, so we’ll start by placing those first and then move to cookies and chocolate (second largest).
Lastly, we’ll bring in the smaller things like fruit (or nuts or edible flowers) to fill in all the nooks and crannies. You are going to love how this looks!
"I have spent my professional career throwing parties for people that are over the top and on schedule. I share my winning formula of planning with you so you can create memorable experiences for your loved ones that you too can enjoy!"
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Watch all the lesson videos with an internet browser. Just, login to the site from your computer, phone, or tablet.
After enrolling in the course, go to Facebook and request to join the private Facebook Group. Customer Service will verify you are enrolled and grant you access.
The monthly Q&A is held in her private Facebook group. No question is too small or too big.