PARTY PLAN: LUNCH HOUR BABY SHOWER

Seems like there always a new baby or wedding to celebrate! Everything for a lunch hour shower, from the decorations to the menu, needs to be simple and portable. Delicious make ahead items and a few simple craft projects make this lunch hour shower a breeze from set up to clean up. Change the decorations and this party works for baby, bridal, or birthday!

QUICK & EASY DECORATIONS

View fullsize

View fullsize

Since you only have an hour, plan party decorations you can put up quickly. Use a clothesline and clothespins to hang photos, baby bibs, socks, and other necessities the new mom will need; she can take them home after the party is over. Scan and print cherished family pictures to prevent damage to the originals. 

For our tiny office baby shower for Caroline, we went to our favorite restaurant and met friends there. A quick centerpiece from baby bottles, rubber ducks, booties, and navy ribbon was the perfect welcome for our newest team member, baby Navy.

COORDINATE COLORS

View fullsize

View fullsize

Mixing different sizes and shapes of like-colored plates gives your table and buffet a coordinated look without the added expense of buying paper products. Ask your fellow hostesses to bring their dish on a white serving piece, too. Food looks great on white dishes and it creates a cohesive look.

CENTERPIECE MADE SIMPLE WITH CHILDHOOD MEMORIES

Ask moms around the office to bring in old glass baby bottles to use as vases for your centerpiece. A variety of different sizes and heights work well. If you’re lucky enough to have blooms in your yard, clip some to make a casual flower arrangement or get a bunch from the florist and use a single stem in each bottle.

Party hostesses or the guest of honor’s family can bring a special treasure from childhood--- favorite books, baby booties, rattles to dress up a conference room table and serve as conversation starters. Pretty blue trays, ribbons, or a tablecloth make a plain office table party pretty.  

MAKE AHEAD MENU

Select a “can’t miss” menu that will work well for a “bring a dish” party. Choose items that will travel well, hold well and require very little assembly before the party. Make sure to wrap all items carefully and store properly until serving time. Remember to ask hostesses to bring food in a white serving dish for a completely coordinated look. Shown are some of my make-ahead favorites: Citrus Pickled Shrimp, Cheese Puffs, and a cheese board.

Make drinks ahead and transport in a pitcher you can use for serving. Any drink served in a glass with a stem seems special, even something as simple as Prosecco--- Italian sparkling wine. Use it to make Apricot Bellinis, a fresh twist on a Mimosa. Substitute ginger ale or lemon-lime soda for an office party or as a non-alcoholic beverage choice for the mom-to-be. Get beverage or cocktail recipes...

BUILD YOUR BUFFET

If you have the typical ugly office table to use for your buffet, dress it up with a large napkin or a scarf. In addition to the menu, take a little help from the store and build out your buffet with signature antipasto items like tapenade, smoked mozzarella, salami, peppers, marinated artichokes, olives, and breadsticks.  

FINISHING TOUCHES

Get a cake from the bakery...  yes, I said it. It is perfectly okay to take some help from the store or bakery. Decorate with items the new mom can use like these rubber duckies. Get a little more than you need so there plenty for an afternoon coffee break...:)

WATCH MY LUNCH HOUR BABY SHOWER VIDEO ON MYRECIPES.COM

RECIPE: CHRIS LILLY'S GRILLED PEACH SANGRIA

Here’s the Grilled Sangria recipe from Chris’ Lilly's new book, Fire & Smoke. If you buy the book from the Big Bob Gibson’s website, Chris will sign it for you and ship it directly from the restaurant.

GRILLED PEACH SANGRIA

FROM: CHEF CHRIS LILLY

FIRE & SMOKE: A PITMASTER’S SECRETS (Clarkson Potter) 

Serves: 8 to 10

Cooking method: Direct heat

Cooking time: 2 minutes

INGREDIENTS

1/2 cup sugar

2 peaches, peeled and cut into quarters

1 lemon, sliced

1 orange, sliced

1/2 cup peach brandy or schnapps

1/2 cup frozen lemonade concentrate

1/2 cup Triple Sec

1/3 cup orange juice

1 (750 ml) bottle dry red wine

2 cups club soda

DIRECTIONS:

Build a charcoal fire for direct grilling and preheat it to 450°F.

In a medium bowl, combine the sugar, peaches, lemons, and oranges.

Immediately put the fruit on the grill over direct heat and grill until the sugar caramelizes, about 1 minute on each side. Remove the fruit from the grill and set aside.

In a blender, combine the peach brandy, frozen lemonade, Triple Sec, orange juice, and the grilled peaches. Blend until smooth. Pour the mixture into a large pitcher, add the red wine, and stir well. Add the grilled lemon and orange slices and refrigerate until served.

To serve, add the club soda to the pitcher and mix well. Serve over ice.

GET GRILLING TIPS FROM MEMPHIS IN MAY GRAND CHAMPION CHRIS LILLY

BBQ TIPS FROM WORLD CHAMPION BBQ PITMASTER CHRIS LILLY plus RECIPE

I’ve been grilling since I was a kid… duh, I’m from the South. We all think our sauce is the best and we all think even if we can’t beat those television chefs in the kitchen, we would smoke them on the grill. J We want our bark just right, the perfect degree of doneness, and those highly prized grill marks. As much as I know about grilling, I recently got some higher education. I got the chance to attend The Q, a gigantic beachside grilling event at the South Beach Wine and Food Festival where 40 teams from across the country competed for annual BBQ bragging rights. This is one of the biggest and certainly one of the most fun barbecue events of the year. While there, I got a chance to pick up some tips from meat masters Chris Santos, Michael Symon, and one of the most celebrated BBQ chefs in the country, Chris Lilly, just in time for opening day of grilling season.

Chef Chris Lilly of Big Bob Gibson’s BBQ in Decatur, Alabama has won every major BBQ championship there is. Chef Lilly won Grand Champion three times and is a seven time category champion at Memphis in May World Championship BBQ Cookoff, Reserve Grand Champion at the legendary Jack Daniel’s World Championship BBQ Invitational, Grand Champion at the American Royal Invitational Barbecue Championship and many prestigious barbeque titles. I watched Chris create his magic during the Bubble Q event going as far as to meet him out at the pit at 4:00 AM to help him prep. I quizzed him on his technique, which he’s shared in his new book, Fire & Smoke: A Pitmaster’s Secrets. (Clarkson Potter)  Between the two of us, we’ve got you covered for all of your backyard barbeques and parties this summer.

Here are our top tips for firing up the grill for the first barbecue of the season:

CLEAN. For your first cook-out of the season, clean your grill really well. According to Chris, it is essential to also use a wire brush to clean and then oil the grill grates no matter what kind of grill you’re using. Chris also recommends starting the grill several days before you plan to cook to make sure it is working properly.

PREP. Make sauces, rubs, condiments, or side dishes in the days leading up to the party. The more you have prepped in advance, the more you can relax and enjoy the fun.

ZONE OUT. Chris says to set up two zones for cooking, no matter what grilling method you are using: gas, wood, or charcoal. Create one zone for direct cooking and one for indirect cooking, says our pro. Use the direct zone to sear and seal in the juices and then move it to the indirect heat to finish cooking.

PUT THE TOP DOWN. Chris says when you close the lid on your grill, you are also baking the food so you are able to grill faster without burning. For thin cuts of meat, you won’t need to close the grill lid, according to Chris but for a thick filet, he recommends this technique: Sear the meat over direct heat for about four minutes per side. Move it to indirect heat and close the lid. Use a meat thermometer to check for the perfect degree of doneness.

TAKE THE TEMP. Chris recommends always using a meat thermometer. His favorite is a digital instant-read thermometer like Therma-Pen. Get a good thermometer and go by the recommended internal temperature for the cut you are grilling. This is a foolproof way to achieve the most consistent results. Remember that the internal temperature of your food will increase even after you remove it from the grill.

TOOLS. Other grilling essentials include a pair of extra-long tongs, a fire extinguisher and a spray bottle of water. A cutting board is essential. Transfer grilled meat to a clean one to rest before carving or slicing. Be careful not to cross-contaminate and clean your cutting board thoroughly if you used it to prep raw meat.

WOOD YOU? Chris uses a lot of wood when he’s at the restaurant or in a competition but when he’s grilling at home, he uses a combination of Kingsford charcoal and hickory chips. Make sure to soak the chips before you use them so they don’t burn up immediately. 

BE CREATIVE. “Don’t think you can just grill steaks; grill anything you would cook in your indoor kitchen. My new book has recipes for everything from okra to dessert. I even have a chapter dedicated to cocktails. Grilled fruit makes incredible cocktails like sangria, margaritas, mojitos, and wait until you try grilled lemonade or grilled apple cider” says the BBQ Guru.

ASK FOR HELP. Chris always asks his family and friends to help him with grilling duties on party day; that way they feel more involved.

Get Chris' Grilled Peach Sangria recipe from Fire and Smoke...