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With today's shifting smorgasbord of dietary allegiances and restrictions — vegan! gluten-free! paleo! — throwing a dinner party in Los Angeles can be like running a gauntlet. "I'm sympathetic since I'm one of those picky eaters," says interior and fashion designer Jenni Kayne, whose new book, Pacific Natural: Simple Seasonal Entertaining, positions her as a West Coast Martha Stewart (who wrote the foreword). "I'm a vegan who eats fish and eggs" but no other dairy, explains Kayne with a laugh. On a recent Wednesday evening, the lifestyle guru and her husband, real estate agent Richard Ehrlich (who doesn't eat red meat), hosted a "typical" dinner for 16 on the lush grounds of the Brentwood home they share with three children, two dogs and two rabbits.
So how does an expert hostess prepare for such a multi-dietary occasion? "I make sure that there's at least one or two dishes for everyone," Kayne says of the party that will bridge Middle Eastern and Indian flavors via a plant-based menu featuring such ingredients as cauliflower, spinach, avocado blossom and eggplant.
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