Ah, the New Orleans summer. The mosquitos floating past. Mother Nature coughing down your neck. Alligators crawling off the banks, headed for cooler waters, as the hurricanes roll in across the Gulf.
Okay, okay, we are kidding. Summer is — for all her aforementioned, dramatized challenges — one of our favorite seasons. We do contend with storms and pests, but we also welcome the brilliance of hot-pink crepe myrtles, the thrum of jazz in the air and the afternoon cooling showers, producing the prettiest resurrection ferns across the live oaks.
We caught up with none-other than Sue Zemanick, chef/owner of Zasu in Mid-City, to chat about hosting a stellar breakfast or brunch gathering. One of the best chefs in America, Zemanick has garnered press and awards far and wide, and loves gathering friends early in this season.
What are some challenges you see with entertaining in summer? Particularly outside?
“I think we all kind of live to entertain here,” she says. “We just thrive on community. I personally like to entertain indoor/outdoor in summer. If you are doing something outside, besides the heat and the potential for rain, we have flies here. You may be keeping your trash clean, but your neighbor is not. Making the party flow allows for a change of plan, if needed.”
Are there ways to amplify that indoor/outdoor vibe?
“Yes! I love to take my outside plants and either bring them inside, or, use clippings to make bold arrangements inside. I like to then bring the real china outside. Doing these two things alone will make it less of a picnic and more of a classier affair. If you have kids, are there games? We love those huge games. We have a giant Jenga in our backyard. You find the kids start it first, but pretty soon, the adults join in.”
If we entertain earlier in the day, to beat the heat, do you have advice on being creative and convincing people to come?
“The nice thing about New Orleans is, we will party any time of day,” Zemanick laughs. “For a long while, I’ve been toying with changing up the expected Bloody Mary bar to a spritz bar. You can offer different fresh juices alongside Aperol, Campari or prosecco. It’s more fun than a plain mimosa. Also offer bubbly water, for those who wish to create a non-alcoholic spritz.”
Given that you’re a chef, can we have a few food suggestions?
“I’m guilty of being in the kitchen during my own parties. Don’t make that mistake. Create a menu that can be prepared ahead of time and even served room temperature. Quiche is great, as is pasta salad without mayo. A tuna niçoise, where you make it the night before and sear the tuna right before the party, I love. Since it’s breakfast or brunch, how about a huge lox platter, with bagels? Oh, and tinned seafood. You just crack it the pretty tins open, and you decorate with various accoutrements. Menu selections that add color and flavor, but allow you to enjoy your party, are definitely the way to go.”
