My earliest memory is of a cocktail party my parents were hosting in the living room of our small home on 22nd Avenue in Hattiesburg, Mississippi.
The year was 1965, and I was four years old. After a steady Saturday evening diet of Flipper, I Dream of Jeanie, and Get Smart, I was under the covers at 8:30 pm I can remember lying in my bed, fully awake, hearing the strange, magical, yet foreign sounds coming from the living room— the clinking of ice in glasses, laughter, excited conversation, background music, and dancing— the quiet roar of a smoky room in full bloom. It was romantic, it was mysterious, and it sounded like fun.
It was a cocktail party smack dab in the middle of the “Cocktail Era.” In the living room, Dean Martin and Nat King Cole were crooning on the Hi-Fi system— a piece of wooden furniture as large as a sideboard. In the dining room a small mahogany dining table was lined with cocktail weenies, meatballs, cheese spreads, and sour cream-laced cold dips. Scattered around both rooms room were bowlfuls of salted peanuts, plates filled with my grandmother’s bacon-wrapped crackers, and ashtrays of all shapes, sizes, and colors. The kitchen doubled as a bar and a well-stocked cabinet full of scotch, bourbon, vodka, gin, soda, and tonic was open all night. Throughout the house were cigarettes.
Parties were full of cigarettes. The world was full of cigarettes. They smoked on television, they smoked while cooking, they smoked while eating, they smoked while drinking, they smoked while driving, they smoked while drinking and driving, they smoked during sex, they smoked after sex, they smoked while sleeping, and they smoked while smoking. The Camel ads of the day claimed, “More doctors smoke Camel than any other cigarette.” Old Gold promised “Not a cough in a carload.” Today smoking is taboo, and during a party, mostly reserved for the backyard, carport, sidewalk, or balcony. But in those days smoking was sexy.
I was conceived on New Year’s Eve, 1960, before cigarettes and scotch were replaced by Lamaze and sonograms. Parties are in my genetic make up. I have always loved a party; I was born into it.
In those days there was a party around every corner, and the basics of the Southern cocktail party were: French Onion soup dips, melted processed-cheese dips with canned tomatoes, and cocktail weenies swimming in vats of bottled barbeque sauce. Frill picks were used by the upper crust and meatballs were only brought out during special occasions.
I knew Mr. Peanut as well as I knew Bugs Bunny, the Roadrunner, the Three Stooges, and G.I. Joe. Party or not, there were always bowls of salted peanuts scattered around our house.
In the summertime on the Gulf Coast we entertained guests with boiled shrimp, boiled crawfish, and crab salad on crackers. There were, of course, bowls of salted peanuts, glasses full of vodka and gin, and plenty of cigarettes.
In my high school years, a party consisted of a keg of beer near a wooded lake accompanied by a microwaved burrito from the 7-11 and a bottle of Visine. High school dances always held “breakfasts” afterward but most couples didn’t show up and when they did, no one ate. My college years took the party inside with more kegs, trash cans full of grain-alcohol punch, hazy memories, and smoke-filled late nights at the Waffle House.
The South Mississippi bachelor special was a football game on the television and a plate of microwaved deer sausage with a side of French’s mustard, not a frill pick in sight. Not being one who hunts deer, or one who kept deer sausage in the refrigerator, I usually opted for chips and salsa.
Mardi Gras parties were the only respite from the boring and uninventive Southern party menus of the 1960’s and 70’s. Although I live in what would be considered one of the notches in the Bible Belt, we celebrated Mardi Gras with abandon and partied as hard as any of our neighbors 90 miles South of us. During Mardi Gras the food improved, and the wine flowed. There were grillades and grits, French-inspired egg dishes, seafood-brunch specialties, king cakes, and plenty of milk punch, bloody Marys, mimosas, and cigarettes.
Early in my married life, parties began to turn. I was full bore into my restaurant career and catering came easy. New foodstuffs were hitting the local markets. Processed cheese gave way to goat cheese. Fresh herbs were available at the corner grocer. Cans of tuna were tossed out in favor of fresh-caught Gulf of Mexico tuna, the Yellowfin variety, served raw. There were oyster shooters and sides of salmon, pates, terrines, and caviar-laced canapés. Parties gained a whole new air— a fresher air— as the cigarettes fell victim to class-action lawsuits and effective counter-advertising.
I love to entertain. Sharing food with friends is one of life’s greatest pleasures. Entertaining should be easy and fun. Items should be prepared well in advance so the host can enjoy the party, too. The freezer should be filled with enough emergency entertaining provisions that when a guest or a group of guests drop in, food is not a problem.
It is telling that my earliest memory is of a party, not of a toy, or a relative, or a favorite blanket, but a party. Today, I have given up drinking, smoking, and other harmful recreational activities. I got married which almost forced me to give up sex, and now my only vice is food. But as long as family, food, friends, and a party are around the corner, I’m just fine.
This can also be served as a side dish with dinner. It can be made two days in advance and refrigerated. To serve after it has been refrigerated, allow to sit at room temperature for one hour before serving.
2 6-ounce jars marinated artichoke hearts
1 cup yellow onion, minced
1 /4 cup red pepper, finely diced
1 Tbl garlic, minced
1 /8 tsp thyme
1 /8 tsp oregano
1 tsp creole mustard
1 tsp creole seasoning
1 /2 cup Japanese bread crumbs
1 /4 tsp hot sauce
1 /2 cup parmesan cheese, grated
1 cup cheddar cheese, grated
1 tsp black pepper, freshly ground
1 /4 cup green onion, minced
Preheat oven to 325.
Drain artichokes reserving two tablespoons of the marinating liquid.
Place the two tablespoons of liquid in a small sauté pan over medium heat. Add onions and red pepper and cook three to four minutes. Add garlic, oregano and thyme and cook two to three minutes more. Remove from heat and cool.
Rough chop artichokes. Whip the eggs and mix all ingredients together in a mixing bowl.
Spread the mixture into a 9” buttered pie pan. Bake 30 minutes.
Remove from oven and cool to room temperature. Cut into 16 wedges and serve.
Yield: 16 small portions, or eight large portions
ROBERT ST. JOHN is a father, husband, restauranteur, chef, author, columnist, world-class eater.