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There’s a new episode of The Table Set.

Have you listened to The Table Set? It’s the podcast I co-host with Andy (Chef Wind Attack) and Nathan (The Chocolate of Meats). We’re on the Joy the Baker Podcast Network known as Homefries and we talk about parties. Your parties, our parties– parties we’ve been to. Parties we’d like to throw. Parties you want. Parties you need. The LA Weekly called us “lighthearted hipster entertainment” when it named us one of their five favorite podcasts for food lovers. Whether it’s a pool party in the kitchen or something a bit more chic. It’s our job to get you over the stress and into the swing of things. Because ultimately entertaining is just another way to express yourself. So loosen up with us. Listen and enjoy.

This episode is entitled Six Pack. It’s not an episode about beer however, we’ve already done that episode. This episode is about a dinner party we had at Andy’s house. We gave it a theme. The theme was the number Six. Six guests, enjoying six courses, at six o’clock. Each of the six courses featured the number six in some creative way. For example, I provided the salad course and did riff on a classic American picnic favorite, the 3‑Bean Salad. My Farmers Market inspired version featured 6 types of beans each prepared individually to ensure a great variety of tastes and textures. Thus, the 6‑Bean Salad was born.

We did all of the to prove that it’s fun to give a party a theme. A theme can be just the thing to get you out of the dinner party rut. You know that rut where you make the same baked chicken for the same group friends again and again and AGAIN. The theme can be wildly creative or as simple as a Six Pack. So listen in as we discuss “Theme Parties”– all sorts. GREG

Expand Recipe…

6‑Bean Salad

By: Greg Henry

Print This Recipe Total time 10 minutes Yield 6–8Published May 5, 2014

Feel free to choose as few or as many types of beans as you like. I chose six because that was the theme of the dinner party where this salad first made its appearance.

Ingredients

• ¼ cup freshly squeezed lemon juice
• 2 tablespoon extra-virgin olive oil
• 1 pinch each kosher salt and black pepper
• 12 cup mixed beans (each cooked or prepared differently, see above)
• 1 bunch small radish (thinly sliced or cut in half depending on size and preferance)
• ¼ cup tarragon leaves (loosely packed) or to taste

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Directions

Make the dressing: In a medium bowl whisk together lemon juice, olive oil, salt and pepper.

Make the Salad: In a large bowl gently fold the beans and radishes together. Dress to taste with prepared dressing, garnish with tarragon; serve immediately.