Celebrity event planner, designer, entertaining expert, Hamptonite, and founder of EVENTSTYLE, Mark Addison, is a huge fan of themed parties! He recently hosted a private party at his East Hampton home where all of the drinks, appetizers and desserts were inspired by Fairy Tales. Using both “Happily Ever After” Fairy Tales and “Grimm” Fairy Tales, Mark prepared the perfect party menu filled with “fairytale-icious cocktails, and a magical menu!”

KDHamptons asked Mark to share a couple of our favorite recipes from the event with readers below. I am thinking about making this Beet Salad tonite~ thanks Mark!!

Sleeping Beauty!

Ingredients:

· 2 oz Smirnoff Raspberry vodka

· 1 oz lime juice

· 1 oz fresh squeezed orange juice

· 1 orange curl

· 2 oz Soda Water

Method:

1. Pour the vodka and lime juice into a shaker with ice

2. Shake well and serve on the rocks

3. Using a eye dropper, squeeze fresh squeezed orange juice from an apothecary jar into the vodka and lime juice for color and taste.

4. Garnish with an orange curl

[serve in wine glass]

For the last 12 years, EVENTSTYLE has produced the chicest charity yard sale in the world:  “Super Saturday” in the Hamptons, which is always packed with celebrities and luxury designer goods!

Not in the budget to hire amazing Addison for your next shindig? Don’t fret, you can see his entertaining expertise and purposeful design on his new home entertaining party series “Entertain U”, where he shares lots of great DIY tips and ideas with viewers….stay tuned party people!!!

Beauty and the Beets Salad!!

Ingredients:

· 4 medium grilled beets, scrubbed, trimmed and cut in half

· 1/3 cup candied pecans

· 3 tablespoons maple syrup

· 1 (10 oz) package mixed baby salad greens

· 1/2 cup fresh squeezed orange juice

· 1/4 cup balsamic vinegar

· 1/2 cup extra virgin olive oil

· 2 oz goat cheese, 1 medallion for each serving

Method:

1. Place beets onto the grill with a bit of olive oil until tender. Let cool, then cut into cubes.

2. In a small bowl, whisk together the orange juice, champagne vinegar and olive oil to make the dressing.

3. Place in a large helping of baby greens on each serving dish or bowl, divide candied pecans equally and sprinkle over the greens. Place equal amounts of beets over the green, and top with medallians of goat cheese.

4. Drizzle each plate with some of the dressing.

*For more great recipes and ideas by Mark Addison check out his website www.markaddison.com

**All photo credits Neil Rasmus/BFAnyc.com