We all have this picture in our
heads of hosting the perfect holiday party with perfect food in a perfect
setting. No mistimed meals or burned or undercooked food. No counter-surfing
dog digging into the beautifully plated leg of lamb. The house looks gorgeous,
the table inviting. Our guests are having a fabulous time at our gorgeous home at Vantage Pointe and we, of course,
are easily mingling among them without a bead of sweat showing. For those of you doubters, yes, it really can be done. But only if you're prepared, organized and don't try to do it all yourself. You can not only have a perfect party, but enjoy it, too.
To that end, we've got some tips for you from entertainment gurus, professional caterers, and an experienced home entertainer to help you find your inner host/hostess for the holidays.
From Gina Frieze, owner of Venissimo Cheese:
Keep it simple is the key. Some ideas with only three
ingredients:
- Something sweet: Leslie Stowe's nutty dark Raincoast Crisp crackers topped with a dollop of blue cheese and a drizzle of honey
- Something savory: A slice of baguette with a schmear of fresh ricotta, then dusted with truffle salt
- Something seasonal: Bore a hole in the center of a baby stilton in a crock, fill with Port wine and scoop out with walnut pieces.
From Scott Thomas, owner of Salad Style and Enoteca Style:
- Have a potluck to save on expenses for large parties.
- Use any of the salads on Enoteca Style's menu, which are relatively the same as Salad Style.
- Purchase full bottles of homemade Salad Style Dressings!
- Call a local farm and ask them for a variety box. It's usually $20 and you get a bunch of random vegetables to cook up a rocking Ratatouille for your family and friends.
From Catt White, manager of the Little Italy Mercato:
- Create and serve a cool signature cocktail, along with beer and wine, instead of messing with a full bar.
- Put notes on serving dishes indicating what goes in, so folks who want to help in the kitchen can, without needing much direction.
- Hire clean-up help. It's the best money I ever spent on a party.
Joshua Alkire, chef with Big City Chefs:
- Tip number one; pour yourself a glass of wine. The holidays are meant to be a fun time of year; don't stretch yourself too thin.
- Tip number two; Prep your food ahead of time and think ahead with regards to your cooking method. If everything requires the oven to cook or reheat...things are gonna take awhile. Utilize your crockpot if the stove is crowded, and remove all unessential items from your counter tops.
- As for prep work, if you're doing something like sayyyyyyy...Bacon wrapped, almond stuffed dates with lemon truffle vinaigrette (recipe below) you can make everything well ahead of time.
- Tip number four; don't waste time cleaning your place.Throw some vacuum streaks across the carpet, turn down the lights, and don't skimp on the candles.
Bacon Wrapped Dates
By Joshua Alkire
Big City Chefs
Whole almonds, lightly toasted
The biggest juiciest dates you can find (Mediterranean markets are a good
source)
Apple wood smoked bacon
1. Slice bacon slices in half cross-ways. Place in a bowl and cover with
plastic; microwave for three to four minutes.
2. Place an almond in a date, and wrap the date in
bacon. Place on a sheet tray, seam side down (use a toothpick if it
doesn't stay), and freeze completely. Place in a sealed plastic bag and
they can stay frozen forever. Or, cover well and refrigerate for a week. They'll
be fine. When you're ready to cook em'; place on a sheet tray and bake for 25
minutes in a 350-degree oven.
3. Place on a platter and drizzle with the dressing; garnish with chopped
chives or green onion.
Dressing:
2 tbl lemon juice
1 tbl truffle oil
1 tsp Dijon mustard
Salt and pepper
ΒΌ cup good olive oil (pick this up when you stop for the dates)
1T chopped herbs (optional)
Whisk the first four ingredients together then slowly drizzle in the oil as you
whisk vigorously. Make the day of or the day before. You want the lemon
juice to stay fresh.
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