From Jet-Setting to Jicama: A Glamma’s Guide to Hosting with Heart

Most weekends, I’m floating somewhere between ports, sipping espresso in Venice or discovering new wines on deck.
But this past weekend, I traded the sea for my kitchen and became Chef Grandma — all in honor of my granddaughter Erin, who graduated from Conzenga College Magna Cum Laude and on the President’s List.

Yes, I’m bursting with pride. And no, I’m not being subtle about it.

Rather than hire a caterer, we made it a family affair. Forty guests gathered in our backyard, and the menu?
Inspired by Erin’s favorite dishes and my love of fresh, vibrant food.

For someone who hasn’t done much entertaining lately (thanks to my cruise-heavy calendar), this was pure joy — a chance to be both Ina Garten and Martha Stewart for the day, rolled into one proud Glamma.

THE MENU: SIMPLE, SEASONAL, AND MADE WITH LOVE

Erin’s Favorite Pupusas
A nod to her love of Salvadoran flavors — warm, comforting, and hand-griddled with care.

Classic Caesar Salad
No anchovies, but plenty of bold flavor. We tossed crisp romaine with a traditional Caesar dressing,
shaved aged parmesan, and homemade sourdough croutons. No one could eat just one.

Layered Cobb Salad
A beautiful mix of shredded roasted chicken, crispy bacon, avocado, crumbled feta, cherry tomatoes,
and hard-boiled eggs — all topped with a roasted peach, pear, and apple vinaigrette.

Grilled and Raw Vegetable Salad
This was my creative, colorful contribution: jicama, blistered corn, roasted beets, radishes, radicchio,
sweet potatoes, and tomatoes over a blend of kale, arugula, spinach, and mixed field greens.

We dressed it with my grandmother’s classic vinaigrette — just olive oil, lemon juice, and Dijon mustard —
a simple dressing with generations of love behind it.

Roasted Sweet Peppers with Greek Olive Oil and Hawaiian Sea Salt
Served as a bright, tart side dish. A splash of Mediterranean flavor with just the right bite.

DESSERT: A SWEET (AND INCLUSIVE) FINISH

We finished with a huge bowl of ripe California strawberries, red seedless grapes, and cotton candy grapes.
And because no celebration is complete without cake — we had both chocolate and vanilla cupcakes,
in regular and gluten-free versions, all frosted with buttercream.

My daughter-in-law’s mom, @DianeSullivan, was my co-chef and calm-in-the-chaos.
And the real MVP of the day? Five-year-old Ashton, Erin’s little brother and our official cupcake froster
and leftover icing tester.

THE BEST INGREDIENT: FAMILY

Cooking side-by-side, laughing while chopping vegetables, making room at the table for old friends and new memories —
it reminded me why I fell in love with entertaining in the first place.

The world is wide, but these are the moments that anchor me.

For one weekend, I wasn’t the woman hopping from one luxury cruise to the next.
I was just Glamma — apron on, hands in the kitchen, surrounded by the people I love most.

Planning your own family celebration?
Don’t overthink it. Keep the food fresh, the flavors personal, and the moments meaningful.

And if you’re wondering — yes, I’m back to sailing soon. But this weekend? I was exactly where I needed to be.