Nov 20
The holidays can be a very busy time, so be sure to begin planning your Christmas party well in advance, preferably 4-6 weeks before.
You’ll want to give guests plenty of notice since there are so many parties during this time period. Send the invitations early. Communicate clearly if you are having a gift exchange. Set dollar limits if needed. Make this optional for guests and consider a theme, such as gag-gifts. Your invitations should state the starting and ending time of your party and should mention the food you will be serving, whether it is light holiday fare or a traditional sit-down dinner. And don’t forget to include directions!
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\\ tags: christmas party, holiday party, party decorations, party planning
Oct 01
Halloween parties make a great alternative to trick-or treating. Planning in advance will keep the party fun and less-stressful. As with most events, you should try and give yourself a minimum of 4 weeks to plan your party. This allows plenty of time for ordering on-line party supplies, cake orders invitations etc. However planning a Halloween party is much easier than most, because you already know your theme. Here’s some great tips for planning a fabulous Halloween party:
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\\ tags: halloween ideas, halloween party, party planning, party tips
Sep 21
Party Invitation Tips & Etiquette
Your invitation should match the style of your event. Is it formal, semi-formal or a casual backyard get together. Your invitation provides the details of the celebration as well as what to expect at the party.
Traditionally, it is advised to send out invitations eight weeks before your event. We can hear you screaming “Eight weeks!” We’ve found while this is a good idea with formal events and weddings, it is just not possible with most every-day events. Our customers tell us that they didn’t even think about having a party until 2-6 weeks before their event. Obviously, the sooner you can notify your guests, the better, but don’t let this stress you out or prevent you from getting killer invitations at the last minute.
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\\ tags: invitation Etiquette, party etiquette, party invitation, party planning, party tips
Sep 03
The question of party food quantities to prepare for your guests is as old as hospitality itself. Party food planning is only a little tricky, though. As you will see, there are several different ways to look at it, but the bare-bones answer is:
1 Pound Of Food Per Person For Snacks
1 1/2 Pounds Of Food Per Person For A Meal
Those are average figures to toggle between the linebackers and the little dainties. Let’s break them down into averages for particular kinds of parties and party foods.
Appetizers: On average, your guests will consume 5 hors d’oeuvres per person per hour for the first 2 hours and 3 per person per hour for each additional hour. So for a 3-hour long party of 10 people, you will need to prepare about 130 appetizers, a little less if the party is to be followed by a meal.
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\\ tags: food preparation, party food, party planning
Aug 31
Wondering what all you should purchase to prepare for your cocktail party? This will depend on the number of guests, but in general, here are some tips for what to have on hand for your cocktail party:
- As for liquor, purchase at least one 750-mil bottle (standard size) each of scotch, rum, bourbon, tequila, vodka and gin if that is practical for you. Each bottle contains about 16 1 1/2-ounce shots. (The same size bottle of wine or champagne contains 6 4-ounce servings. One 12-ounce beer is considered one serving.)
- Stock mixers such as club soda, lime juice and other fruit juices, tonic water, and non-alcoholic beer in small bottles so that unopened containers may be used in future.
- Stock 1 pound of ice per person if the drinks need to be iced. More will be needed for an outdoor, warm-weather party, or if the party lasts a long time. Only about half that though, 1/2 pound of ice per person, is needed if the beverages are pre-chilled or the party is of short duration.
- Figure about 4 cocktail napkins (or 2 linen napkins) per person per hour, less if your guests will be using small cocktail plates for food.
- Stock enough glasses that your guests can trade a dirty one for a clean one at least once, maybe more.
\\ tags: cocktail party, party drinks, party liquor, party planning
Aug 21
Dinner parties are one of the most common parties, but sometimes they are the hardest for which to dream up great ideas. Begin by setting a budget. Your budget will help you determine how extravagant you can be when creating your theme. Remember that you should factor in all costs including the food, beverages and even entertainment when you draw up your dinner party budget. You should choose a theme based on food you are comfortable cooking. If you’ve never made Ethiopian food before, that genre is probably not the best place to start for your first dinner party.
Now you can start by deciding how many guests to invite, who to invite and sending invitations. The number of people you can comfortably entertain depends on the size of your home, particularly your dining room table. Dinner parties are meant to be intimate and cozy, but if your place is so small that everyone can’t sit at the same table, that’s a problem. Try to invite people with the same interests so that there will be a good flow of conversation. You can also opt for evite’s if it is a informal get together. In addition to the basic who, where, and when, you will want to tell your guests what you’re eating and how you’re eating, so they’ll dress in a way that makes them feel comfortable.
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\\ tags: dinner party, party menu, party planning, party theme, party tips
Jun 10
The main dish might be easy for a summer barbeque, but sometimes it is difficult to think of what to make for an appetizer. Here are five great recipes that will go well with with your party theme, and taste great in the summer heat, too.
1. Goat Cheese and Roasted Red Pepper Torte
Ingredients:
Cornmeal Peppercorn Crust
1 cup all purpose flour
3/4 cup cornmeal
2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into bits
3 tablespoons ice water
Filling:
6 tablespoons butter, softened
7 ounces goat cheese, softened
2 eggs
1/2 cup sour cream
1/4 cup chopped fresh basil
2 roasted red peppers, cut into strips
Special equipment:
9-inch disposable foil cake pan
Pie weights (or dry rice or beans)
Cooking directions:
Preheat the oven to 350 degrees F. To make the crust, place the flour, cornmeal, salt, and pepper in the bowl of a food processor. Add the butter and pulse until the mixture resembles little peas. Place the mixture in a bowl and add the water 1 tablespoon at a time, stirring with a fork to incorporate. Do not overwork. Press the dough into the tart pan, making sure to work it up the sides of the pan. Place in the freezer for 10 minutes. Remove the crust from the freezer, line it with foil, and fill with the pie weights (or rice or beans). Bake for 10 minutes, then remove the foil and bake another 5 minutes. Remove from oven and set aside. For the filling, put the butter and goat cheese into the bowl of a mixer and beat until well incorporated, 2 to 3 minutes. Beat in the eggs 1 at a time, then add the sour cream. Mix well. Chop half the red pepper strips. Fold in the basil and chopped red peppers. Pour the mix into the prepared shell and arrange the remaining pepper slices on the top like the spokes of a wheel. Place in the oven for 25 to 30 minutes, or until the filling is set and the top is lightly brown. Let cool completely before chilling for a minimum of 1 hour. This will set the custard and make it easier to slice. Bring back to room temperature before serving. Can be made and refrigerated up to 3 days in advance.
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\\ tags: appetizer, outdoor party, party planning, party recipe, summer barbeque
