The tree isn’t complete until a gleaming star or glimmering angel crowns the top. The mantel isn’t perfect until it is swagged with evergreen and velvet ribbons. And the table isn’t dressed for the fête until it is set with the holiday’s best.
Donatella Arpaia, trendsetting celebrity chef, Iron Chef judge, and brilliant restaurateur, brings her 24K style to Frontgate with her own glamorous (and exclusive) collection of serving pieces, table decor, signature recipes and insider tips for entertaining. So go on a gilt trip.
That’s right. Glam things up with Donatella’s gleaming hammered golden serving and snack bowls, antler-inspired lazy susans, and sleek beverage tubs. Each piece melds glittering metallics with organic elements inspired by the natural world.
“...I love working with metallics. Gold is my favorite because I think it’s such an elegant, perfect, Christmas holiday color. It’s neutral, but you can make it your own. I like to keep things simple, beautiful and elegant - and of course a little glamorous. ”
Donatella’s Midas touch doesn’t end there. Her Frontgate designs include exquisite beaded placemats, napkin rings as pretty as jewelry, gold-embroidered table linens and gold-rimmed premium bone china. Here is her delicious Fritto Misto recipe:
2 lbs. calamari, bodies & tentacles cleaned & bodies cut into 1″ tubes
2 lbs. extra large shrimp, peeled & deveined, tail on
2 lbs. smelt, gutted, tail & head on
6–8 lemons, 3 cut into very thin rounds, the rest cut into wedges
1 bunch flat leaf parsley
4–6 cups all-purpose flour
1–2 gallons canola oil
salt & pepper, to taste
Place oil in a large pot fitted with an oil thermometer. Heat to 360°. Line a few sheet trays with paper towels, and place a wire rack over the toweling.
Place flour in a large, wide bowl, and season liberally with salt and pepper. Have a large wire sieve on hand.
Working in small batches, add seafood to flour and coat well. Shake off excess flour in the sieve, and drop a few pieces at a time in the hot oil, being careful not to splash. Do not overcrowd. Fry until golden brown.
Remove with a slotted spoon to the towel lined trays, and season again with salt. Continue with the rest of the seafood, and finish by flouring the lemon slices and a few large sprigs of parsley and frying for garnish.
Arrange seafood on a platter, and top with the garnish. Serve with lemon wedges.