The Ultimate Stress-Free Dinner Party

The setting is your home — guests arriving intermittently, candles lit, flowers well placed, music, and the aroma of something delicious happening in the kitchen. Once your guests are settled in, you realize the rest of the evening is yours to enjoy — without lifting a finger.

While some people are familiar with catered dinner parties and an on-site chef, many of us have never considered the possibility of hiring someone to create a magical evening in our home. In celebration of the New Year, it may be time to think out-of-the-box and explore your options for hosting an unforgettable gathering with family or friends.

The Chef
La Quinta resident Chef Betty Berrysmith specializes in cooking for small group dinners, although she is adept at handling a 50-person buffet. Originally from Seattle, Washington, with another 30 years spent honing her craft in Los Angeles, Chef Berrysmith’s parents hailed from Mississippi and Louisiana, influencing her cuisine with southern flavors and flair. 

“Food, family and friends were always around in our home,” says Chef Berrysmith. “From a young age, I was interested in what was cooking in those large pots on the stove. I loved helping to cook meals and my parents encouraged me.”

While attending the Fashion Institute of Design and Merchandising in Los Angeles, Chef Berrysmith’s friends began asking her to cook for them, offering to pay her. As her cooking skills grew, she started looking for culinary schools, settling on the Los Angeles Trade Technical College Culinary Arts program (the oldest continually operating culinary program in the nation) where she could earn an associate degree and receive the same classic French cuisine training as the more expensive institutes. 

“Once I earned my culinary degree, I realized that I was doing what I was meant to do,” relates Chef Berrysmith. “Cooking, food and community are so important to me. All communities gather around food. Food and cooking are a love language — giving love and comfort to others.”

CaliSoul cuisine
Known for her Southern-influenced fare, which she calls CaliSoul cuisine, Chef Berrysmith’s seafood, chicken and sausage gumbo won first place and a trip for two to New Orleans at a Los Angeles restaurant’s annual Mardi Gras gumbo cook-off. 

“CaliSoul is food rooted in the Black, Southern traditions of my ancestors. Age-old recipes are expanded and reinvented using California fresh produce and ingredients,” notes Chef Berrysmith.

Her menu options include her award-winning gumbo, as well a vegan roasted vegetable version; hickory smoked pulled pork, Cherrywood smoked turkey and chicken, grilled vegetables with fresh citrus-herb vinaigrette and spicy aioli; jambalaya (vegan, or seafood, chicken and sausage); sweet and smoky or ginger-tamari chicken wings; Louisiana style red beans and rice; black eyed pea hummus with rainbow vegetables; spiced maple sweet potato casserole; pan-seared jumbo Cajun shrimp and much more.  

As part of her regular menu, she offers vegetarian, vegan and gluten-free options and is keenly interested in developing more plant-based recipes.
Chef Berrysmith also creates a wide variety of specialty desserts, including buttermilk cake with spiced rum caramel glaze, bourbon pecan pie, lemon coconut chess bars, and Sky High coconut cake with pineapple filling. 

I still remember every bite
Recently, I had the good fortune to attend a dinner party for eight with Chef Berrysmith at the helm. In addition to a beautifully presented charcuterie board, the exceptionally delicious menu was as follows:

Amuse Bouche 
Seared wild caught shrimp in tomato gravy, served on top of cheddar and smoked Gouda Carolina grits

Second Course
Baby gem salad greens with heirloom baby tomato halves, tossed with fresh herbs and plated with burrata, Kalamata olives, grilled artichoke hearts, dressed in Meyer lemon olive oil and vanilla fig balsamic vinegar

Third Course
Seared Chilean sea bass finished with truffle butter, lemon and microgreens garnish, 
served on top of wild mushroom risotto with Chef’s choice of vegetables 
Dinner rolls and butter

Fourth Course
Chef Betty’s lemon tart with fresh berries and whipped cream garnish

Here’s to delicious dining — Happy New Year!

B’s Table
To book Chef Betty Berrysmith,
call 323.228.3010, or email 
bstable2@gmail.com.
To view menu and catering options,
visit bstablecalisoul.com