ART by Yasmina Reza Feb. 19th Studio Theatre

The play ART opened in conjunction with the grand opening of our newly renovated Grune Family Gallery and a juried art show.

The play was about 3 friends living in Paris. One of them buys a completely white painting and says it is a masterpiece. The other 2 must struggle with telling him he was taken, agreeing with him, or just keeping quiet about the whole thing. This comedy tackles more than just the Art Work, and it was truly a masterpiece of a performance at Player's By The Sea.

We decided to serve food before the show while patrons were viewing the artwork. This was the first time we did this, and it was a hit. Serving food before the show seems like a great idea!!

ART OPENING NIGHT FOOD 2/19

SHRIMP CROSTINI APPETIZER:

1 box french rounds

1 garlic clove cut in half

8 oz. cooked shrimp, coarsely chopped

1 green bell pepper, diced

2 TBS. mayonnaise

2 TBS. fresh parsley, chopped

1 TBS. green onions, chopped

1/4 tsp. fresh lime juice

1 TBS. dijon mustard

2 tsp. parm cheese, finely grated

5 drops tabasco sauce

salt/pepper to taste

In a small bowl, combine shrimp, bell pepper, mayonnaise, parsley, green onions, mustard, cheese, and tabaso sauce. Add salt and pepper. Spoon mixture onto bread rounds, garnish with parsley, and serve.

CREAMY DILL CUCUMBER TOASTIES:

1 8oz. pkg cream cheese, softened

1 7oz. pkg dry italian salad dressing mix

1 cup mayonnaise

1 container french rounds

1 cucumber sliced thin

3 TBS. dried dill

In a medium bowl, mix together cream cheese, dressing mix, and mayonnaise.

Spread a thin layer of the cream cheese mixture on a slice of bread and top with a slice of cucumber. Sprinkle with dill and serve

BABY BLT'S

1 lb bacon, cooked and crumbled

1 cup mayonnaise

1 cup green onions, chopped

20 Cherry tomatoes

3 TBS. fresh parsley, chopped

Cook bacon, cool, crumble, and ser aside

In a bowl, stir together the mayonnaise, bacon, green onion, and parsley until well blended.

Cut a small slice from the top of each tomato, using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture and refrigerate for one hour. Serve Chilled.

TOMATO BRUSCHETTA

8 roma tomatoes, chopped

1/2 cup sun-dried tomatoes packed in oil, chopped

5 cloves minced garlic

1/4 cup balsamic vinegr

1/2 cup fresh basil

1/4 tsp. salt

1/4 tsp. pepper

3 cups shredded mozzarella

1 pkg. french rounds

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes.

Divide the mixture onto the french rounds and top with mozzarella cheese

BEEF TENDERLOIN TARTLETS

12 slices thin whitee bread

butter for mini-muffin pans

4 TBS. chicken liver pate

1 tsp. dried thyme

1/3 cup rare deli roast beef slices, cut into small pieces

2 TBS. plum sauce

Remove crusts from bread .

With a rolling pin, roll each slice very thin. Cut 2 3-inch circles from each slice.

Press neatly into 2 buttered mini-muffin tins.

Bake at 370 degrees for 7 minutes or until lightly browned. (the rounds can be made 2 days in advance. Cover, and keep at room temperature)

Fill each baked tartlet with 1/2 tsp. chicken liver pate, a sprinkle of dried thyme, roast beef, and 1/4 tsp. plum sauce.

MINI CHEESEBALLS WITH GRAPES

1/2 cup pistachio nuts, finely chopped

4 oz. chevre cheese, softened

2 oz. cream cheese, softened

1-1/2 TBS. port wine

Kosher salt to taste

1 lb. seedlss grapes

1 6x6 square plastic wrap

Place pistachio nuts in a small bowl and set aside

In a large bowl, mix the two cheeses with the port wine and salt according to your taste

Place 1 tsp. of the mixture on the plastic wrap in the palm of your hand.

Add a grape, and completely cover it in cheese, and form into a mini cheeseball

Roll in pistachio nuts and refrigerate until firm, about 1 hour

TACO BITES

1 pkg scoops tortilla chips

1/2 lb. ground beef

1 pkg. taco seasoning mix

1 cup shredded lettuce

1/4 cup sour cream

1/4 cup salsa

shredded cheddar

Mix ground beef and taco mix according to directions on the package

Cool, and place a small amount in each scoop.

Add lettuce, sour cream and salsa to taste

Top with shredded cheddar and serve. Can be served warm or cold.