Guests of Zoe Blake’s dinner parties are aware of expectations beyond merely excellent cuisine. Something about the environment she produces—warm, inviting, simple.
But when asked what actually defines the tone, she will respond it’s the food—more especially, her Mediterranean-inspired dishes.
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“I have always loved how Mediterranean cuisine is created around sharing,” she explains. “It’s never only about the food itself.
It relates to what transpires around the table. Zoe initially came into the cuisine drawn in part by this. Though more than that, the whole experience seemed shared. The tastes were fresh and vivid.
Her dinners usually begin with basic foods—tomatoes overflowing with ripeness, olive oil tasting like sunshine, freshly cut herbs, lemon, garlic.
These aren’t spectacular objects, but used with attention and care, they provide meals that seem elevated without being arrogant.
Zoe like most how these dishes fit naturally for entertaining. The meals don’t call for complicated skills or last-minute worry.
Comfort and elegance abound without overpowering the host from a slow-cooked stew, a beautiful roasted veggie tray, or grilled salmon coated with lemon and olive oil.
Still, the flexibility of her Mediterranean approach is what really makes it stand out. She says, “You can feed ten people or two and it always works.”
“Everyone has something; meat eaters, vegetarians, even the picky eaters who claim they dislike olives typically change their minds after a few bites.”
