Simple and Delicious Entertaining Tips From Lesley Stowe raincoast crisps

As the days pass, our anticipation of falling leaves, cooler temperatures and summer’s end nears. But a looming change in the air (literally… brrrr!) does not mean the end of impeccable dinner soirees or cocktail hours toasting to lasting memories of summertime fun. Let Lesley Stowe help you host a fabulous party this fall, with these simple tips that are sure to take your dinner party to the next level. 

Take the guesswork out of entertaining:

In-season products, along with fine cheese and wine, are delicious ways to impress, allowing you to focus on what’s more important: good conversation with great friends.

Set a delicious tone for the evening with Lesley Stowe raincoast crisps:

Boasting quality ingredients with gourmet flare, raincoast crisps complement every dish, from the most simple appetizer to a charcuterie board making even the most novice entertainer seem like a professional.

Complement your delicious meals with a perfectly paired wine:

The delicate taste of Pinot Grigio pairs best with lighter seafood dishes, while the sweetness of a Riesling offsets salty foods, like an olive tapenade (recipe below!), for a refreshing drink to toast summer’s end!

For those who are looking for additional entertaining tips, look no further than this coming September when Lesley Stowe herself will be in attendance at the International Food Bloggers Conference. Lesley is ecstatic to be participating  in the IFBC and is looking forward to the opportunity to share more innovative recipes and entertaining tips with guests in attendance. Lesley will also be announcing a very exciting new product launch, sure to inspire and delight! If you’re unavailable to attend the conference, explore lesleystowe.com for more ways to be inspired.

Lesley Stowe’s raincoast crisps were originally created for Lesley’s catering business and as the number of available varieties have grown, so has the range of tasty combinations and pairing possibilities. We look forward to sharing our passion for high quality, inventiveness and love of great taste with the many talented IFBC attendees.

Lesley Stowe’s Fig and Olive Tapenade:

1 cup (250 mL) Mission figs, quartered
1 cup (250 mL) pitted niçoise olives or other brined black olives
1 tbsp (15 mL) capers, drained
1 large clove garlic, crushed
1 tsp (5 mL) fresh thyme leaves
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) fresh lemon juice

Sea salt and freshly ground pepper.

In a food processor, roughly chop the figs. Add the olives, capers, garlic and thyme; pulse until combined and slightly coarse. Add the oil and lemon juice; pulse to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. The tapenade can be refrigerated for up to 3 weeks. 

Lesley Stowe, founder of raincoast crisps, is a Parisian-trained chef and is passionate about creating foods from simple, wholesome ingredients.