Party Dish

Sarah is hosting a 10th anniversary party for her beloved husband, Ken. She loves to entertain but isn’t so comfortable in the kitchen. She wants to invite their best friends over for an intimate dinner at home so Sarah enlists Trish to help make a high impact, low fuss menu. Trish offers simple yet elegant menu solutions, empowering shopping tips and surefire cooking techniques for this landmark 10th anniversary.

Charlie is hosting a baby shower for his good friend Amy. He is used to entertaining but throwing a baby shower is a new thing so he asks for Trish’s help. We watch as Charlie’s bachelor pad is transformed into a venue perfect for moms, dads and babies to hang out. We follow Trish as she finds the perfect present and makes Charlie look like a pro. A spa light menu delights the mom to be.

Cas is turning 35 and his wife Patricia would like to hold a special night with good friends. With two little ones at home, it can be challenging to enjoy dining out so Trish decides to recreate the restaurant experience at home. She chooses a menu of classic bistro favourites and enlists the experts for creating all the added touches for an evening of fine dining.

Alik is throwing a wedding brunch for her family and friends the morning after the big day. She turns to Trish for guidance to make this event extra special and to prepare and execute an easy yet elegant breakfast party. There will be no traditional eggs and bacon for this bride as Trish creates a delicious bite-size tasting menu. She discovers the perfect refreshing and rejuvenating tea, teaches us how to keep the wedding theme alive, and picks up a memorable parting gift for Alik’s guests.

There isn’t a happier occasion than throwing a party for a newly engaged couple. This gang is the typical time pressed over worked group who like to burn the candle at both ends. Rob and Jeff have called Trish to tackle this time-crunched mission to gather friends to celebrate an engagement in-style. Trish decides on a coffee and dessert party and finds the perfect place to accommodate the group. We learn how to brew the finest coffee, select the most decadent chocolates, and visit a local winery to source out a tasty celebratory drink. Guests delight in the sweet and savoury menu.

Danielle’s parents are moving from their family home of nearly 20 years. Danielle wants to host one last party for her oldest and dearest friends. She calls on Trish to create a unique and exotic farewell party. Trish gets some tips from the experts to learn how to cook authentic Indian dishes, sources out delectable desserts and pulls it all together with elegant decorating secrets. A beautiful outdoor party with shared dishes allow for an intimate evening filled with memories.

Home-based businesses are exploding and they call for high impact, cost effective solutions for bringing people together to celebrate products. Elizabeth is a clothing designer who would like to throw a client appreciation party to reveal her new line. She asks for Trish’s help to create a dynamic event. Trish explores achieving a big look for a small business by dressing up the space with a light and elegant Hors D’Oeuvres menu. Simple serving solutions are created through a visit to her favourite houseware store, she finds the best place to buy lobster for any budget, and she drops by her favourite produce market to pick up the freshest ingredients.

Throwing a creative, low stress birthday party for your kids is easier than you think. Lynn asks Trish for help designing a traditional birthday party at home that will make her 8 year-old proud. Trish explores the ultimate party menu that both kids and adults will enjoy. The secret of one dish-two ways is revealed when Trish takes authentic Mexican cuisine to a new level. We find out how to create the coolest loot bag as well as some memorable interactive components that will have the kids singing.

The stakes are high when you are planning a party for your clients. Christopher, an architect wants to construct a stylish, sophisticated office re-launch party that allows him to schmooze and focus on client relations. Christopher calls on Trish to help create an exquisite and memorable evening. Trish decides to go with a modern twist on the traditional wine and cheese. She then heads to her local experts to source out the best quality ingredients. We learn how to transform the office setting into a breathtaking venue. Clients are delightfully surprised by the interactive component that the sommelier brings.

Dave is involved in a summer camp and looks to Trish for her expertise in catering their annual camp kick-off. With the grilling season in full force, Trish creates a fresh middle-eastern inspired menu including grilled lamb and fattouch. She incorporates fun decorating solutions with a traditional campfire complete with S’mores and songs.

Michael wants to host an unforgettable sports night at home. The stakes are high so he calls Trish for guidance on food and drinks that will score points with his friends, even if he can’t control the outcome of the game. Trish creates a tasty interesting variation on pub fare. She shops for calamari and shrimp at the local fish market, visits a microbrewery to stock up on beer, and chooses the perfect Italian dessert.

Serena is the cool cousin who has been put in charge of throwing Lauren, the ultimate sweet 16 bash. Trish goes on the hunt for the perfect yummy hand-made pasta, season produce, and a fun twist on the martini. As we watch the transformation of the space take place we see the simple yet sophisticated theme unfold. Manicures and Mocktails are in order. After all you only turn Sweet 16 once.

Rashida is graduating from University and would like to host a farewell party for her sorority sisters as they celebrate one final night together as students. Trish’s expertise is called into the mix to create a night to celebrate. Trish decides one last course is required and creates interactive stations in the flare of a cooking class using Thai and East Asian as her theme. Trish always makes the grade by creating a memorable evening that allows the girls to have a chance to reminisce about the past and toast the future.

Age-old traditions hang around for good reason – they’re good things to do. But when Aunt Nancy decides to throw a baby shower for her favourite niece she asks Trish to help her give traditional a trendy little twist. They decide on afternoon tea, but with a mix of the old and the new. Traditional lemon scones with raspberry butter, and meringue kisses, meet modern tea sandwiches and chocolate dipped strawberries. Trish shops for exotic fruits to decorate a fruit tree, picks up china cups and saucers for the aromatic blends of tea she’s planned.

Foodies are like homing pigeons – they head straight for the culinary heart. When Martha hears her food-loving friends are coming for a visit, she calls Trish for suggestions on what to do with them. Trish’s immediate answer is: Chinatown Tour. Trish asks one of her chef friends, Greg Couillard, to lead the merry band as they wend their way through the stalls, booths and shops of a teeming Chinatown. They pick up all the spices, unusual fruits, Asian cooking utensils, fish, and condiments for the menu they’ve planned. They take it home, spend the day cooking, eating, and napping. A perfect visit.

It’s the middle of a workweek and you suddenly remember the invitation you extended to friends to come for dinner. You are stressed, time pressed and want to impress, but you have nothing planned and don’t know where to start! You call Trish and ask for help. Trish arrives at the scene, checks out your cupboards to see what’s on hand, and heads out the door. She shops for pantry and wine cellar essentials – those items you should always have around for emergencies just like this. While you’re at work, she whips up a menu that’s guaranteed to impress your friends, from the quick dips and baked pitas to start, through the grilled pork tenderloin, down to the mocha mousse. The best thing is, Trish demonstrates that you can do this as quickly and easily as she does. The dream of entertainingly easily comes true!

A friend is getting married, and you immediately think shower: Ribbons and bows, and all things sweet and nice. Not. Tracie and her friends are all career women, and they know what they like – good food, good drinks, and lots of fun. But knowing what you like is only half the battle. Tracie asks Trish to help make her wishes a reality. Trish finds out how to make the perfect custom-made martini, and creates an expansive menu for the party. She even throws in a tickle trunk!.

When Trish’s dad gets into the action, the culinary - and filial - sparks fly. Dad wants to impress his golfing friends by making this the most memorable annual golf party he’s ever held but he’d rather spend most of the day on the links, so he calls on his culinary whiz daughter for help with a prepare-ahead-menu. She suggests capping off a day of golf with country fare of ribs, baked potatoes and Caesar salad that even Dad can master. We learn how to make a mean antipasti platter, how to spice up nuts, a cheater version of Caesar dressing, and how to pair up the perfect beer for each course.

Host Trish Magwood helps a couple throw a casual, relaxing party for their overworked, overstressed frinds with an interective fondue party where guests can linger over tables of fruit, crudites and breads dipped into beef, Swiss cheese and chocolate fondues.

When Patsy and John decide to throw a party for their overworked, over stressed friends whom they haven’t seen for ages, they call Trish for ideas. She suggests fondue. The rationale is, when people are tired, and haven’t seen each other for a while, fondue is interactive enough to break the ice even with the oldest of friends. It’s casual, relaxing, and you can eat as much or little as you like. Guests are able to linger over the table, as they dip fruits, crudities and breads into beef, Swiss cheese, and chocolate fondues.

Host Trish Magwood helps her friend organize a housewarming party in his new loft. Menu includes Mini Burgers, Mini Pizzas, Piggies in a Blanket, French Fries in Paper Cones, Fresh Oysters, Popcorn and Loot Bags.

By your late 20s, it hasn’t been all that long since high school, but you still need to stake your place among the adults. Brett, newly moved into his loft, wants to show off his new digs to friends, so he invites them for a loft-warming bash. He’s not a cook, and he knows it, but his friend Trish is. She comes to his aid with a menu that’s softly reminiscent of adolescence but with a decidedly adult twist. They’ll have mini burgers, mini pizzas, piggies in a blanket, fries in a paper cone, fresh oysters on the half shell, popcorn, and even loot bags!

Host Trish Magwood helps a designer throw a party for his clients and staff by designing a cafeteria-style menu. Featured dishes include Grilled Salmon Bites with Papaya Salad, Haricot Vert tied with Leek Strips and Banana Leaf Wrapped Rice Bundles all served on cafeteria trays.

Andrew’s a designer with a new office and new staff. But he wants to throw a party to thank his clients and staff for persevering through the renovation process but there’s no stove and no fridge. Undaunted, Andrew seeks Trish’s advice. Her answer is unequivocal – throw a cafeteria-style party. They do it all the time in New York. They’ll need to design a menu that tastes as great cold as it does hot, shop for fish and veg and very cool dishes that say New York in volumes

Host Trish Magwood helps her personal trainer throw an opening night fundraiser at his new gym with international-themed food stations. Menu includes Pad Thai, Italian Risotto, a soup staion and Creme Brule.

No matter how small or large your office is, nothing should prevent you from throwing an opening night fundraiser party. In this episode, Trish works with her personal trainer Tim who wants to throw a fundraiser, on the opening night of his new gym, but isn’t sure he can pull it off. In Trish’s capable hands, we learn how to order rental dishes like a pro, how to make risotto like a champion, and how to organize a large event without batting an eye. If only going to the gym was always this easy.

Host Trish Magwood helps her brother host an end-of-summer holiday weekend BBQ at the cottage. Menu includes Asian Flank Steak, Sun-dried Tomato Tapenade, a Spinach and Feta Salad and Grilled Calamari.

Summertime and living is easy, but all good things come to an end. What better way to say goodbye to summer’s last warm moments than a holiday weekend BBQ at the cottage. While the situation sounds idyllic, the location presents enough challenges to cottager Jeff that he turns to Trish for guidance. She comes through with a menu that has food safety and easy transport in mind, from marinated flank steak to the zesty watermelon and feta salad. Trish then checks out the latest in BBQ equipment and lest the party be all function and no form, she looks at the latest in acrylic dishes. Family and friends alike learn how to conquer the great outdoors, and eat well at the same time.

Host Trish Magwood helps her brother surprise his girlfriend with a romantic dinner with an easy to accomplish French menu. Featured dishes include Pan Seared Scallops, Beef Tenderloin and Molten Lava Cakes.

Today’s renaissance man wants to learn how best to please his romantic partner, and what better way to say I love you than a dinner made with his own two hands. Even if those two hands have been guided by Trish Magwood. Robbie is a 28-year-old financial analyst (and Trish’s brother) who wants to surprise his girlfriend with a romantic dinner. Trish gives him an easy to accomplish French menu, and teaches him how to do it. The rest is up to Robbie.

Host Trish Magwood helps an old college pal throw a fun and funky tapas-themed thank-you party for her friends. Menu includes Rack of Lamb, Shrimp, Mussels, Breadsticks and Gazpacho.

How to repay old friends who put you up while your house gets renovated? Throw them a party. Trish’s old high-school pal Foofie calls her for help – she loves to cook, but with a new baby she has enough on her hands. Trish decides on a relaxing evening of tapas tasting. She shops for shrimp at her favourite fishmonger, visits her favorite market for the freshest tomatoes, leeks, shallots and basil for gazpacho, and a local winery for framboise, and to match wine for this menu. After fun in the kitchen and loads of the latest recipes and presentation tips from her old friend, Foofie throws the party of her life.

A Maid of Honour enlists Host Trish Magwood's help to organize a wedding day brunch for the bride-to-be. Menu includes passed appetizers, Cappucino and egg dishes in a romantic French setting.

For anyone who’s been married and even for those who have not, there’s nothing quite like the build up to the wedding day. It’s wonderful, it’s exciting, and it’s huge. Even if the wedding is small, the emotions aren’t. A bride’s last chance to connect with her friends before she gets married is a great excuse to throw a brunch. Jodi is the maid of honor who wants this day of the wedding brunch to be extra special, so she enlists Trish’s help in planning and implementing. Viewers will learn about the essentials of brunch cuisine, how to set a French country table, and how to make the perfect cappuccino.