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PARTY PLANNING
IDEAS
First step is prepare your guest list. Purchase invitations you should
incorporate the theme of your event into your invitations. Example
gathering of friends for a sit down dinner party select a more elegant
invitation. 50th birthday party an invitation that reflects the
recipients hobbies, cars, gardening, sports team etc. Invitations
should be mailed approximately 4 weeks from the event date. RSVP are
needed when you need a head count for cater. If no count is needed
rule of thumb 80% of guest invited will attend.
MENU
1.
Always consider your guest may not have your culinary enthusiasm.
2. Main courses
3. Side dishes are always a safe way to please all.
Is
it proper edict to ask guest to bring a dish? If the event is being
held at your residence and the guest asks “Can I bring a dish?” You
can than reply if you would like too of course. You never want to
insult a guest before the party. Try to suggest an appetizer or
dessert these items are great to have buffet style and they will not
interfere with the main entrees you are preparing.
INTIMATE DINNER PARTY
Creating an atmosphere that complements your dinner party meal will
make the food you serve taste even better, so try to buy or make
decorations that coordinate with the menu.
The most important tip for a dinner party: Splurge on high-quality
ingredients. They'll enhance both the flavor and texture of your
dishes. As you pick your dinner party recipes, find out if your guests
have any food allergies or restrictions, and serve plenty of sides to
give your guests some options.
If your guests are into wine, incorporate a wine tasting lesson into
the dinner.
CATERING
I have always found that a restaurant you frequent often will be the
best provider of entrees for your event. Even if they do not have a
catering menu available talk to the staff and inquire if this service
is available. Smaller establishments are usually more eager to
accommodate your request. Try to visit the establishment during non
peak hours 2-4pm or call ahead too make an appointment so a staff
member is readily available for you. Don’t forget to ask if delivery
is included in price quote. Food should be served 1-2 hours after
event start time. Purchase disposable chaffing dishes at your local
party store so food can stay warm for up to 4 hours after served.
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STAFF
This is in my eyes the most important part of the event that is
overlooked the most. Instead of the host/ess running around like a
chicken enjoy your gathering. Hire a local waitress, waiter or your
local cleaning service. When planning a party to be held at your home
the preparation is exhausting enough. The rates for your area may vary
but $20 per hour is common. One person per 35 is recommended. Take the
time to make this staff member familiar with your home prior to event.
Key points broom, extra paper products, ice, silverware, toilet paper,
coffee machine, garbage bags, dishwasher operation. Just think after
the day is done no dishes to wash. Now that is worth it!
SERVING WINE
The glass should be filled half way allowing adequate room to swirl
the wine. Open mature red wine 20-30 minutes before serving. Doing so
will allow the wine to 'breathe' shedding any unpleasant odors.
White wines should be chilled (45-55
degrees) for a few hours in the refrigerator. Reds should be slightly
cooler than room temperature (about 65 degrees) Young fruity reds
benefit from chilling. Sparkling wines should be thoroughly chilled;
refrigerate several hours or the night before serving. Dessert wines
should be served at room temperature. Chilling tones down the
sweetness of a wine. If a red wine becomes too warm, it may lose some
of its fruity flavor.
PAIRING FOOD WITH
WINE
It is a gracious gesture to add wine to your dinner party. Generally,
light-bodied wines complement light food; full-bodied wines are needed
when pairing with hearty food. Very sweet wine does not usually
enhance any food other than dessert. Champagne is always great as a
starting toast and an event ending.
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