There are loads of convenience products on the market that promise to make having parties easier, but how many of them really make you look like a rock star? Seriously. There’s a lot of crappy tasting ‘gourmet’ food out there and tons of useless gadgets and gizmos. But for every 5 or 10 of these false promises only one or two really great items exist that can make a self-catered party more stylish and delicious.
For me, perfect items in this category look and taste homemade; they’re such great quality that people may think you made them yourself and even it they know you didn’t, they still think you’re brilliant for knowing about such smart products.
Lesley Stowe’s Raincoast Crisps are a product that falls into this category. Sure I could make them, but why would I when she’s done the hard work for me? Likewise, All the Best Cheese Straws taste as better than many homemade versions I’ve tried. Now I have a new item to add to my party pantry: Tipsy Skewers. Perfect for Caesars, great in martinis and even lovely to serve at stand up parties with charcuterie (try wrapping each skewer in a whisper thin slice of salami – delish!)
Do you have any items that you keep on hand for adding panache to parties and get-togethers?
Lord knows the life of a hostess is never easy. From shopping and cooking to cleaning up both before and after the party, it’s a job that is only rewarded by seeing your friends eat, drink and be merry. And by a few vodka shots before and after the guests arrive (or is that just me?)
While dinner parties are pretty easy to serve since all you have to do is put the food on the table and every one sits down to eat, parties such as Super Bowl, Oscar Night and the like where everyone sits around the TV are much more difficult to serve. After all, who wants to interrupt the view of the entertainment by standing up to circulate the food?
That’s why instead of putting out big platters of snacks, I like to make little snack cups that give everyone a variety of things to nibble on. This idea is also great for crowded stand-up parties where the snacks can languish on out of the way side tables.
Are you planning a movie night or other TV-centric party before the winter ends? If so, what will be on the menu?
A while ago, I opened up a dialogue on facebook about loot bags. I wondered whether loot bags were necessary for a 13-year-old boy’s birthday party. (In my day, 13 was definitely too old for loot bags but these days, they seem to be the norm even at adult parties.)
The response to my question was pretty much universal: almost everyone agreed that loot bags must be part of the party budget and everyone who read my cousin Charlene’s suggestion to give each guest a movie pass loved it. So, that’s what I did. Fortunately, the party was a small one since each pass cost $10!
Am I a curmudgeon or is that a lot of money for a gift to thank a kid for coming to a party? I’d love to hear other ideas for cheaper loot bags that older kids and adults will love. Got any to share?
Looks like the holiday spirit is taking hold ‘cause I’m feeling generous today. So generous that I’m offering you two party tricks. One is new, never-been-blogged and one is a blast from last year’s blog past (but it’s such a good tidbit that it deserves to be reposted!).
1. Hostess Helper
Hate to be up and down from the table? Can’t decide on a suitable main course or worried about your guest’s food preferences? Try setting out a one-course spread of appetizers, tapas or mezze. Asian, Indian and Spanish themed parties are particularly well suited to this type of menu planning. Just be sure to serve each item on a separate plate so that individual foods don’t mingle and contaminate each other with any common allergens such as nuts.
2. Party Math:
Deciding how much alcohol to purchase for parties is a common conundrum but it doesn’t have to be if you keep these facts in mind.
• one 750 mL bottle of wine = 5 servings for normal people or 3 servings for my friends who use Bordeaux glasses for everything.
• 40 oz bottle of liquor = 25 servings.
• Professional party planners budget one bottle of wine per person for a three or more course sit down dinner.
What’s your favourite style of party to host: sit down dinner, buffet, cocktails and snacks or free-for-all kegger? (Guess which one I prefer and you’ll get an invitation to my next party!)
Just in time for patio season! I recently shot this video segment, packed full of outdoor buffet and entertaining tips, for the TV Show Real Life. Check out my tips and tricks for setting up a self-serve outdoor feast. I hope you find it fun and informative.
What do you prefer: casual outdoor dinner parties in the summer or more formal shindigs held in the dining room? If you’re an outdoor entertainer, do you have any tips you’d like to share? Feel free to post them below.
Ready to ring in 2009 with a glass of bubbly? Good for you! I love champagne and will definitely be raising a glass myself when the clock strikes twelve. Not only is it a tradition for Martin and I to split a bottle of champagne on New Year’s Eve, but I feel it’s my obligation to the global economy in general and the champagne industry specifically to make sure this year is no exception.
Generally the noise and hub-bub of New Years Eve makes conversation starting unnecessary; but, if you find yourself with some silence to fill it might be handy to have some appropriate conversations starters. So, here are 5 facts about champagne you might find useful:
- Of the 270 villages in the Champagne region of France, only 17 have achieved the Grand Cru status of 100%.
- Dom Peringnon was the 17th Century cellar master of the Abbey of Hautvillers; he’s famous because he developed the art of blending wines to create great tasting champagne.
- Some modern champagne bottlers combine as many as 40 different base wines to create their champagne. One reason for all this blending is to create consistent flavour from year to year.
- Vintage champagnes must legally be aged for at least 3 years before being released and are only created in exceptional years.
- Rose champagne (one of my favourites, in case you wondered) can be made by adding a bit of red still wine to the cuvee or by macerating red skinned grapes.
Cheers! I hope you enjoy a wonderful start to 2009!
