Photo by Addison Jones

A tangy, simple vinaigrette accompanied. For some creamy crunch, crab salad was prepared with lump crabmeat, diced avocado, herbs and homemade dressing. The salad was spooned into phyllo cups made from pressing phyllo slices into muffin tins and baking until browned. Finally, lightly toasted crostini made a perfect vehicle for tender, shredded short ribs in Tricia's short rib crostini with horseradish cream, a recipe featured in this winter's issue of Edible Columbus. 

To accompany the appetizers, Greg Lehman and Dave Rigo, owners of Watershed Distillery, shook up fresh cocktails using their gin and vodka, distilled and bottled right here in Columbus. Ohio apple cider and muddled pears were mixed with Watershed's vodka for a refreshing, locally-influenced drink.

Photo by Catherine Murray, www.photokitchen.net

More Watershed cocktail recipes are available on their website, including seasonal ideas with less than 5 ingredients. 

Much like the hors'doeuvres, the place settings and table arrangements created by the Swanky team can be mimicked for all occasions. Laura and Addison Jones, lead artistic directors and members of the  family that operates The Swanky Abode, heartily recommend using clear glass candle holders that can be filled depending on the mood or season. Candles in general evoke a sense of calm and add subtle elegance to any space, though strong scents should be avoided around food as scents and tastes can clash. 

Photo by Addison Jones

Because Swanky focuses heavily on vintage furniture and home goods, many of the Joneses displays for the evening included a blend of new and salvaged items. Vintage linens paired with new votive holders on one table, while another incorporated place settings frequently overlooked in boxes of grandma's hand-me-downs, including Pyrex, patterned tea cups and even reclaimed silverware. 

Photo by Addison Jones

Cups that might look charming but aren't great to drink out of can act as candle holders or setting for flower arrangements. Don't feel limited by the item's intended use, the Joneses recommend. Paint chips acted as place cards at the featured holiday table, while colored bulbs were stacked inside a large vessel. In place of the ornaments, citrus fruits, decorative balls or flowers could easily be substituted. The goal is making a space happy and inviting, says the Swanky team. 

Dessert was kindly provided by artisan chocolate maker Stacy Peters, owner of O'Chocolate based in Athens, Ohio. On a vintage, three-tiered tray best suited for the petite treats, Stacy arranged decadent truffles and shards of her chocolate bars. Flavors ran the gamut from lavender to orange-scented chocolate to organic pecan with smoked sea salt. Stacy makes it a priority to incorporate local ingredients into her chocolates, be it Snowville Creamery heavy cream, Sticky Pete's maple syrup or crisped amaranth from Shagbark Seed & Mill. O'Chocolate products are currently available for purchase at Celebrate Local, also in Easton Town Center.

Entertaining Class Recipes:

Braise short ribs until tender – see Edible Columbus winter issue 2011 for technique, page 31 – 5 pounds of short ribs tops 30 crostinis.

When short ribs are cool, remove meat from the bone, leaving fat and bones in braising liquid. When you are finished pour off braising liquid through a fine mesh strainer into a heavy bottom pot, deglaze fat off top by pressing down on surface lightly with a ladle – fat will go into your ladle. Reduce liquid on high heat by half – stir in one jar of slightly spicy bbq sauce and continue to reduce until a thick sauce like consistency. Let the sauce cool and stir into meat. Set aside until ready to use can be made a day ahead. When ready to use – warm up meat on stove top, top crostini's and finish with a dollop of horseradish cream.

To make Horseradish cream mix 1 cup sour cream with 4 tablespoons horseradish, stir, taste and adjust, add salt to taste.

Crab Salad with Avocado in Phyllo Cups

Mix ½ cup sour cream, with ½ cup Hellmans real mayo, squeeze in juice of two lemons, salt and a tablespoon old bay seasoning. Add one can lump crabmeat, a diced avocado, and some sliced scallions. Add salt to taste.

Make phyllo cups according to directions – top crab cups with a few pomegranate seeds.

Baby Twice Baked Potatoes

Recipe based on 12 medium sized potatoes

Toss baby potatoes with olive oil and salt – pierce with a fork. Roast baby potatoes at 400 until soft about 30 -60 minutes. Slice and scoop out inside of potatoes – in a mixing bowl combine potatoes, 1 cup cheddar cheese, 3 table spoon milk, 4 tablespoons sour cream. Add salt. Fill potatoes, top with cheddar cheese.

Salad Bouquets with Meyer Lemon Vinaigrette

Make a fresh salad bouquet with lettuce, carrot slices, and red pepper slices. Wrap around thin cucumber fasten with toothpick.

Vinaigrette – mix 1 tablespoon Dijon mustard with two squeezed myer lemons, salt and pepper – whisk in ¼ cup good olive oil. Drizzle over salads.