Party Plan Like a Pro
Posted: Saturday, February 28, 2009
by Party Guru
Appetizers and Dips
You may not aspire to be the best party host ever, but if you like to entertain and are interested in having more exciting parties and learning some tips on how to plan them so you can get the most enjoyment out of it, then I will explain my time tested party planning philosophy.
When I decide to host a party, the first thing I consider is the theme. The theme determines the menu, any specialty drinks, decorations, music and sometimes the dress code.
When planning the menu I always shoot for the perfect combination of great food, ease of preparation and maximum ability to enjoy the party. How is this possible? When you give yourself four weeks you have plenty of time to prepare without interfering with your job.
Once I come up with a theme, I scour my recipe collection and the internet to come up with the most authentic food for the theme,
some decorating ideas, special drinks and wines.etc.
While I'm researching recipe ideas I'm also considering budget, and how much can be purchased and prepped two or three days before. It's ok to have to cook something a couple of hours before serving, but it's far too stressful to have two or three dishes to make so close to when guests arrive. The exception is a homemade pizza party, where you set up an area with all the fixins and your guests get involved.
Once the menu is set, I make a shopping list and itinerary, I'll then have a couple of weeks to purchase everything so I'll have what I need to make the magic happen at least three days in advance.
So, if the party is on a Saturday, you want there to be something that can be made or prepped on Wednesday night, like relishes, chutney and dips. By Thursday you should be able to cut up vegetables and store in plastic bags(add water and a squeeze of lemon to things like potatoes to prevent oxidation). By Friday night you'll get most of the cooking done and whatever's left to do will already be stored separately and can be put together quickly at the last minute. The only things that need to be purchased the day of the party should be bread and ice. Even if there is no need for bread, I like having some rolls for the possibility that I or one of my guests might like a late night sandwich. It's this kind of attention to the small details that will set you apart from entertaining rookies.
The night before is a good time to set up the tablescape. I try not to place the food on a flat surface, It's much more impressive to display the garnished serving platters on different levels. I recommend the tallest point to be in the center where a large floral(theme related)centerpiece will sit. All you need are a few different size boxes. Place them strategically on the table and cover everything with a large tablecloth or fabric so each raised area is well defined.
The day of the party is when the whole thing comes together. Last minute cleaning, set up the bar and any theme related decorations for the tablescape or other rooms that may be used, finish up any recipes, and of course the music and lighting.
Usually I will have about two hours prior to guests arriving to get myself ready, place the food on serving platters and garnish them, and have the table all set by the time the party starts.
The main thing that makes my party philosophy work is that I focus primarily on finger foods. Parties where guests shovel food into big dishes, use utensils and look for a place to sit and gorge themselves is a real party killer. My concept has been refined over many years, and I have determined that people have the best times at parties where they can hold a drink in one hand and pick with the other. A cocktail party environment with dim lighting, good music, quality drinks and food that's available all night leaves your guests totally satisfied.
The key to serving hot finger foods is using warming trays(hot plates) instead of chafing dishes. The platters of food will be enjoyable for hours without having to worry about the flames going out and having to change the sternos. When you serve food that requires dishes and utensils there always seems to be a time when the food is cleared away to make room for the dessert and coffee. Another party killer. Keep the fun going as long as possible. You worked hard to make sure everything was perfect, why ruin it.
Of course, small plates are fine. It's expected that you and your guests will take a few things and move to an area away from the main table, but they can still sit or stand and pick.
When the parties over you'll realize that all the planning and attention to detail paid off. Your friends will now think of you as an entertaining guru. And best of all, you got to have a great time too!
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