Itsy Bitsy Ice Cream Bar

Now, how cute are these little babies?


the how-to:


- long glass vase or shot glasses filled with pearl candies, jelly beans or sprinkles

- rainbow non-pareils sprinkles

- mini ice cream cones (I got these at Eli's Manhattan, but you can request these at your local bakery or ice cream shop)

- your favorite vanilla gelato or ice cream

- mug of HOT water and a mini ice cream scoop

- scoop ice cream and dip into sprinkles

great addition to a dessert bar for parties

- substitute ice cream flavors and the colors of the sprinkles to match the theme of your party.... pink or blue for a baby shower, blue and white for a Yankees game, or all white for a very chic look.

- serve & eat immediately, they will melt ;)



Cozy up



Girls and boys, it's that time of year again. The hunt for comfort food and all things warm has officially started. Enjoy this super cute, super cozy s'mores recipe from my book Little Vittles. The best part about this recipe is that there is no bonfire required!

for the video of how to prepare this, check out my channel​


for a party of 50-60


1 bag mini marshmallows

1 box graham crackers

9 (1.5 oz) bars of Hershey’s chocolate 



- break graham crackers into 1” x 1” squares, mainly following the perforated lines 

- break the Hershey’s into .5” x .5” squares, following the perforated lines 

- on a sheet tray, layer the Hershey’s squares on to the graham squares and then top with the marshmallows

- put the s’mores in a 350F oven for 1 minute, just to melt the chocolate and let the mini marshmallows puff up

* for an authentic bonfire effect, lightly run a culinary torch over the top of the marshmallows and serve with some birch bark





Palm Beach Golf Dinner

Last week I flew down to Palm beach to cook for a few parties. The party below was for a group of 24 guests who got together after a Member-Guest golf tournament. I was asked to do a golf themed dinner.





sod + hard boiled eggs were used for place holders!






The menu:




asparagus and parma ham as a passed starter



butter with truffle salt (my new obsession from Williams and Sonoma)