Andrew Thomas Lee
While chef Julia Sullivan of Henrietta Red says she never felt an overwhelming urge to open another restaurant, there was a desire to grow and push her team further. Enter: The Party Line catering.
“I have previously catered as a way to support myself between restaurant jobs, and I enjoy connecting with people one-on-one during some of the most important events in their lives,” says Sullivan.
“Cooking for a baby shower or retirement party is a completely different experience than cooking in a restaurant. We’re really excited to be expanding our relationship with guests in new ways.”
The Party Line caters all sorts of events, from delivery to full-service, corporate to weddings.
“We even have our first oyster roast on the horizon,” Sullivan adds.
The Party Line recently launched an online ordering system—from appetizers to a full holiday feast, simply place your order, pick up your goods at Schermerhorn Symphony Hall, and take one giant hassle out of holiday entertaining.
A dish Sullivan’s father threw together during the holidays inspired one of the grab-and-go items, Poppy’s Caviar.
“He used inexpensive fish roe (which is quite a bit saltier than the local paddlefish roe we use at the restaurant) so the fat in the sour cream and the acid in the vinaigrette are a perfect counterbalance,” she says. “Every bite hits all parts of your palate in a really delightful way; it was always a crowd pleaser, especially for my sisters and me.”
Poppy’s Caviar
Ingredients:
2/3 cup thinly sliced scallions (about 5 scallions)
1/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
1/3 cup finely chopped fresh dill
1/3 cup thinly sliced fresh chives
1/3 cup minced shallot
1 1/2 tablespoons lemon zest
1/3 cup fresh lemon juice
1 teaspoon fresh garlic paste
1/3 cup chervil sprigs, divided
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups sour cream
8 ounces Tennessee River paddlefish caviar or sturgeon caviar
1 package water crackers
Process:
Whisk together scallions, oil, vinegar, dill, chives, shallot, lemon zest, lemon juice, and garlic in a large bowl.
Finely chop half of the chervil, and whisk into dressing. Season with salt and pepper, and whisk to combine.Divide sour cream evenly among four shallow bowls, making a well in center of each. Pour dressing evenly into wells.Dollop about two ounces caviar on edge of sour cream in each bowl, and garnish evenly with remaining chervil sprigs.
Serve with water crackers. Chef’s note: We use paddlefish roe from Kelley’s Katch Caviar in Savannah, Tennessee.
Chef Julia Sullivan's Holiday Entertaining Tips
Emily Dorio
Two resources that always run tight during the holidays are time and money so I like to prepare by keeping my cabinets stocked with entertaining basics.
On each trip to the grocery store, I pick up one or two items at a time so I don’t have to break the bank with one massive holiday shopping trip. I keep easy appetizers like crackers, cheese, charcuterie, tinned fish, and homemade pickles on hand, in case of casual company. I also stock up seltzer, tonic, ginger beer, and Amarena cherries occasionally so I can save my budget for aperitifs and wine. I’ll purchase wine by the case for the discount but also to minimize trips to the store.
For dinner, I’ll plan a menu I can cook low and slow, like a stew or braise, so I can clean house, set the table, and get dressed while everything is cooking. A textural salad, prepared a la minute, will provide a perfect contrast to a sturdy winter meal.