Food & Wine
Let the Good Times Roll
A combination of good food, good friends and amusing decor is all you need to toss one magnificent party.
BY
Erin Callier
PHOTOGRAPHY
Rob Grimm

With brightly colored masks, strand upon strand of beads, and an evening dedicated to indulging the senses, the Mardi Gras celebration, or Carnivale, is not unlike an adult Halloween. This year, as the calendar declares Fat Tuesday in all of its hedonistic glory, it is the perfect opportunity to stretch your party planning muscles and toss an extravagant get-together for all your friends.

As you prepare to dazzle your guests with decadence and frivolity, you must keep the Mardi Gras trifecta in mind: food, drink and fun. Even as your guests pass through the front door, you may begin the assault on the senses with a one-of-a-kind Mardi Gras door wreath bedazzled in purple, gold and green. Once your lucky partygoers enter your home, the smell of jambalaya should fill the air while the Hurricane cocktails flow – transporting friends and family from the streets of St. Louis to the French Quarter for a night of delectable intrigue and flamboyance.

Each year, Kathy Thomson, owner of Salono Milano and hostess extraordinaire, throws a Mardi Gras party for a couple hundred of her closest friends, neighbors and passersby at her stylish row house in Soulard. Recently, Kathy invited SLH&L into her home and shared a thing or two about hosting a successful Mardi Gras celebration. The key to any great party, but especially a Mardi Gras party, is scrumptious food, delectable desserts, festive décor, and extra-special, surprising touches to delight your guests – who should never be at a loss for indulgence.

If you are looking for an added one-of-a-kind flair, turn to local artist Mark Asinger, who designs ultra-playful invitations for any event. At our fête, he proclaimed the party’s menu and festivities à la chalk. “I’ve had quite a career as a chalkboard artist,” jokes Asinger, who posts the party menu as a declaration of a night of eating and merriment.

Kathy, who custom designs wedding cakes in her spare time, made Creole pralines from scratch, an almost-too-pretty-to-eat Sinless Chocolate Cake with chocolate ruffles, and the ever-important King Cake, that had guests asking, “Where’s the baby?,” reminding everyone that when it comes to Mardi Gras – the unexpected is expected.

Mardi Gras musicians
Bob Case and his Wild Accusations
Bobcasemusician.com
314-644-5596