Stephanie Nass is the entertaining expert of the next generation. From her serious cooking skills to her entertaining expertise and swoon-worthy line of tableware and accessories, she’s the perfect hosting inspiration of our time. And now, she has a new book—her debut tome—Swing By!, launching in September. Find out what she’s got cooking this summer!
Stephanie, you’re an entertaining expert with your own brand—plus, you’re a chef! Where did your love for food and entertaining begin?
My love of food and entertaining came from my parents, who are the consummate hosts. They recognize that beautiful meals are the ultimate way to celebrate life, so dinner at their house often has sweet surprises like live music, food trucks, and interesting people. Whenever I put together an event, I try to achieve what people feel when they go to my parents’ house—loved. My passion for food brought me into restaurant kitchens through college and then culinary school.
Take us back to the first dinner party you ever hosted!
During undergrad at Columbia, I lived in an old townhouse with my best friends. In the beautiful dining room, I served mozzarella that I had made from scratch with roasted butternut squash, chicken Marbella, then chocolate cake with a meringue frosting. The gratification that came from thrilling people in that way got me hooked.
Describe the Chefanie brand to us.
Chefanie started as a catering business but has now evolved into a lifestyle brand with something for everyone at every price point. Online, we have loads of recipes and party ideas for free. At chefanie.com, there are hundreds of products, priced from $6 and up: spice rub, napkins, plates, candles, and more. On September 24, my first book is coming out; the title is Swing By!
Tell us what readers can expect.
The book puts my method of hosting, honed over years of catering and entertaining, into a systematized set of principles. It’s illustrated with watercolors and photographs. The method is applied in 16 party themes, in which there are recipes for sweets, savories, and cocktails; flower-arranging tips; and other hosting hacks. It’s already on Amazon, so you can pre-order your copy today!
What inspired the concept for the book?
I wanted to share ideas and photos that would delight.
What are some tips readers will learn?
How to eat a sunflower! There’s a recipe for the best macaroni and cheese recipe ever and so much more…
How will you activate this fall to celebrate your new cookbook?
Lots of parties! Instagram followers will find out about all our nationwide events first, so join us at @ChefanieNass for invitations.
What did you learn about yourself through writing this book?
Rizzoli is a very exigent publisher, and my team there pushed me to a new level of creative output.
In addition to your book, you have a range of stunning products. Tell us what’s new this August.
This August, we’re loaded up with perfect hostess gifts, from the funny to the extravagant. I love our technicolor linens and the hydrangea napkin rings.
After weeks of entertaining all summer, what are some tips for freshening up your hosting game during the dog days?
Use the fresh produce you see at local farmstands to make an unusual centerpiece—and then cook with it!
What are some do’s and don’ts when it comes to hosting?
Do keep lavender-scented towels in your freezer to greet guests coming in from the heat. Do give your guests the best view, whether it’s the ocean, the yard, or a pretty side of your curtains. Make sure they have as much of a visual feast as possible. Don’t plan a menu that requires all your effort while your guests are hungry.
Why do you love entertaining in the Hamptons?
I’m happiest here, and I love sharing that joy through entertaining.
We have to congratulate you on your wedding! Tell us about your nuptials!
I married my best friend, David Ulevitch, on June 2. For the wedding, I designed every detail, from the tableware to the desserts to the embroidery on my dress. All these elements made the whole event deeply personal.
Best part of married life so far?
We’re even closer than we were before!
Sneak Peek! An exclusive recipe from the new Chefanie cookbook!
Chocolate Strawberry Pie
INGREDIENTS:
Crust:
- ½ cup unsalted butter (1 stick)
- 2 large brown eggs
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- ¾ cup coconut flour
Filling:
- 2/3 cup white sugar
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 4 large egg yolks
- 3 cups whole milk
- 1 1/2 cups semi-sweet chocolate chips, melted
- 2 tablespoons of unsalted butter, softened
- 2 cups of strawberry slices
DIRECTIONS:
Crust:
- Preheat oven to 400F.
- In a microwave-safe bowl, completely melt the stick of butter.
- Add the sugar, salt, and eggs, and mix until fully combined.
- Add the coconut flour, and use your hands to combine into a dough ball.
- Place the dough in between two sheets of parchment paper, and roll it out until 1/8 inch thick.
- Lay the dough into a 9-inch pie pan, and gently prick the bottom with a fork.
- Cover the edges of the pie crust with aluminum foil.
- Bake for 10 minutes, and allow to cool completely.
Filling:
- In a saucepan, combine sugar, cornstarch, salt, and egg yolks. Whisk until fully mixed.
- While continuing to whisk, gradually pour in the milk.
- Constantly whisking, bring the mixture to boil over medium heat. Once bubbles start to form, continue to whisk but reduce the heat to a simmer for about 1 minute.
- Remove from the heat but continue to whisk. Pour in the chocolate and butter.
- Discarding any clumps that may have formed, pour the chocolate mixture into the cooled crust.
- Allow to cool for at least three hours.
- When ready to serve, lay the strawberry slices in a pretty formation on top of the chocolate filling.
- Enjoy right away or up to one day later.
