Whether you volunteered, or by the nature of relations inherited the job, you are in
charge of having a party to celebrate something. Think positive! This is supposed to be fun.
We'll help. If you've done it many
times or never ever before, read
on.
Today there are many types of parties to choose from: brunch, lunch, tea,
cocktail party, dessert party, buffet,
sit down dinner, potluck, soup and
sandwich buffet, picnic or BBQ to name
a few. You decide which style will be
most comfortable and do-able for you.
Leave Your Super-hostess Apron on the Hook
Creative is good, but be realistic. Do the party
basics, then concentrate on what you enjoy
about parties the most. For example, you
might have a flair for food presentation or
complicated desserts or decorating. Keep
your favorite activity in mind when
selecting your type of party, theme and
menu.
Happy Helpers
Create
a list of jobs you feel comfortable doling
out. When someone asks, "What can I do to
help?" you'll have an answer. When planning
a large important event, get a definite
commitment or hire outside professionals to
fill in the gaps you won't be able to
handle.
A job you might not have thought of is that
of designated food timekeeper, who will
take food away during parties that has
been out too long, so you can concentrate
on enjoying your guests.
The Right Menu Mentality
Fit
the menu to the guests. Gourmet might be
perfect to impress the boss but a gaggle of
teens would probably protest. Fit the menu
to your kitchen and to your capabilities.
How many you will be feeding is very
important and what you can realistically
accomplish. How much refrigerator, oven and
counter space do you need to accomplish
each task?
Danger Zone for Food Safety
It is
imperative that hot food is kept at 140 ºF and above and cold at 40 ºF or below. Consider renting large chafing
dishes to hold hot food at the correct serving temperature especially if it is a
very large party. Two hours is the maximum
that food should be left out at room
temperature, this includes the time spent
out of refrigeration for preparation. After
2 hours, announce that the food is being
moved to the refrigerator. This is where
the designated timekeeper comes in
handy.
Don't
set out perishable foods until guests
start arriving. Remember the 2- hour
limit. Have snacks like a relish tray,
nuts, or other dry snacks available for
early guests. Offer first guests
beverages and bring out perishable food
after most have arrived.
It
is a good idea to make small trays of
food so they can be swapped out. A
smaller fresh tray of food is more
appealing than a half-empty large tray
anyway. Do not mix the old with the fresh
food.
The Best Chilling Trick in the World
For
big serving bowls, freeze smaller
water-filled plastic bowls with lids, which
can fit in the bottom of the big serving
bowl and be hidden by a small plate or food
during the party. Or freeze a re-sealable
freezer bag of water in serving bowl for a
perfect fit if the bowl is freezer safe.
When frozen, remove the bowl from the
freezer and return the frozen bag. At party
-time place the frozen bag in the bottom of
the serving bowl and cover it with a small
plate, which fits neatly into the bowl. For
platters, freeze water-filled re-sealable
freezer bags laid out flat in the freezer
to place under platters. They will last
anywhere from 2-4 hours at about a half to
three-quarters inch thick.
A Little Detailing Makes All the Difference
Prevent
last minute stage fright by setting out the
serving dishes a day or so ahead and make a
mental or written note of what will go in
each dish. This way you will know if you
have enough dishes and serving utensils.
Also, check for cleanliness, if they have
been stored for some time.
Don't scrimp on paper plates or plastic-ware.
Sturdy disposables can prevent a
potential mess from collapsing paper
plates.
Even
the dullest food can appear enticing with
some thought to presentation. Look at the
colors, textures and flavors when setting
the food table. Platters are better than
bowls for presentation purposes. A few
minutes spent designing well-chosen fruit
or vegetable garnishes can make a
difference. Parsley has been done and
there are so many other easy garnishes
made from stuff in your refrigerator,
like lemons or carrots.
Maximize Refrigerator Space
Prep
all of the food you can in advance and
store in separate plastic bags instead of
plastic ware that stack easily in the
refrigerator and require no cleanup. Label
each bag carefully as you may have
identical foods in different recipes. Group
recipe ingredient bags together in plastic
grocery sacks for last minute
assembly.
Be Gracious to Grateful Guests
You
worked hard on this party. Accept praise
graciously, by saying, "You're so welcome,
thank you for coming" and take notes if you
want to make your next party even better.