Staying In Is the New Out on the Town
For all of us consumed with today’s sobering economic outlook, we’re painfully aware of our own personal sacrifices made in the name of “scaling back”. And sadly, that sometimes means gasp fewer dinners out! Tightening the discretionary spending belt doesn’t mean the party’s over! And with Memorial Day weekend upon us there’s no better time to plan a get-together. As the head of Special Events (and consummate party host) I’d like to share a few entertaining tips, tricks and recipes I’ve learned “in the field” that add up to an inexpensive and engaging experience.
Setting the Stage:
- Nothing builds a mood like music! Create a custom playlist that sets the pace for the beginning, middle and close of your gathering. We all love a party but some of us need audio cues for “Good-night” more than others. Bonus: give the gift of music by sharing your playlist on a thumb drive as a party favor.
- Don’t live in a McMansion? Cast a big shadow with the soft glow of clusters of pillar candles or votives (always use scentless candles); rearrange furnishings to maximize party flow
- Add fragrance and elegance to corner-store flowers with sprigs of fresh herbs (rosemary is my favorite)
Snack and Sip:
Small plates continue to be a trend with restaurants and caterers alike. The plus it that you can affordably entertain in style with a carefully selected balance of steals and splurges:
Menu suggestions:
- Hot Olives Bean Dip on a Diet
- Mini Beef and Feta Cheese Sliders with Sage
- Grape Avocado Salsa
- Ronnie’s Secret Salmon Cakes (This is my husband’s special recipe so let’s keep it between us)
I like to keep it simple with one two signature cocktails and a selection of wine and beer. The simple secret to a complete bar is TONS of ice. Buy or freeze what you think you need and increase by 50%.
Cocktails suggestions:
- Lemon-Raspberry Prosecco Cocktail
- Watermelon Mojito Slushies
In the Event Box:
- It’s All in the Planning: Always do as much advance prep as possible. No one likes a stressed out host.
- Keep it Cool: An hour or two before your guests are due to arrive, adjust the thermostat so that it’s about 5 degrees cooler than normal. Trust me, if you wait for the first temperature complaint it will be too late.
- Portion Control: An hors d’oeuvre party should have 10-15 appetizers per person. At a dinner party, have 3-5 appetizers per person.
- Prop Master: Use everyday items you have around the house for serving. Put breadsticks in a vase, place a glass plate on top of a drinking glass and you have a pedestal serving plate. Stack books under the tablecloth for a tiered effect, placing food at different levels on the table.
- Bottom Line: Be prepared, gracious and calm. It’s a party enjoy!
E-mail me at kallman@mahercomm.com for any of the above recipes.
