Ho-Ho-Ho-liday Guide

HOW TO PARTY LIKE A CATERER

This December calls for some true holiday shindigs, but for most people, throwing a party can be daunting. And I get it - I was once not a private chef & caterer, or running logistics of my company, Ozark Culinary Tours (see opposite page). I was just trying to figure it out like anyone else! So I’ve compiled some of my best how-to-throw-a-killer-party tips and cautions! I believe you can throw a real gala too- just think like me – think like a caterer! Or call me 479-888-0975 and I’ll do it for you (wink wink!)

1

Keep that Ambition in check: Everything does not have to be homemade! If you’re a little antsy about doing a bunch of foods (say, six to eight dishes for a dinner hour appetizer party) then maybe make one an easy charcuterie board assembly and a bakery focaccia with olive oil & balsamic. Go simple on a few things, and room temperature, to give yourself a break from all the pressure. And you can always ask a friend or two to bring dessert. Embrace low-effort but nice dishes to round out your full spread. Everyone will just be thankful to be in your company and invited. They’re not keeping tabs on what’s hot and slaved over.

2

Go Lighter on Creamy Dips: I know, I know, we all love creamy cheesy foods-especially in the winter months! But you really only need a couple max, one hot and one cold. People need to see variety at an appetizer and cocktail party, so balance lighter foods with heavier, richer ones. Also embrace colors, textures and flavors. It shouldn’t all be white and brown with those carbs and cheeses. Get some fruits and veggies on the table, guys. Guests will be grateful, as this month many Christmas and holiday parties abound, and a salad or lighter dish will feel a nice respite from all the hearty and heaviness of holiday foods!

3

Don’t Quadruple Everything: Sure, you don’t want to run out of food, but a cocktail party isn’t a cruise ship buffet! As a rule, most people eat about 12 total bites or portions (for example, serving 8 foods, most guests eat 1 to 2 samples of each). So plan accordingly and size up those easy affordable dishes for possible leftovers and be okay with the rest running out.

4

Room Temperature is your Friend: This is a biggie for me- preserve your precious sanity and have out foods like beef skewers, roasted vegetables or crudités platters, and even puff pastry that still taste great even if not piping hot! Two hours at room temperature is the general rule for any food, per the USDA, so for longer parties, just clear and replenish occasionally. This is a biggie for any party- any time of year! As a caterer, it’s a saving grace!

5

Serve One Cocktail & Move it Along: I love the idea of a signature cocktail, especially if it can be batched. Since I’m often a one-woman show without a hot hipster bartender (aah someday!), I love serving that special themed drink from a pitcher, punch bowl or dispenser. You can always set up a bar too with gin, vodka and a few basic mixers. But I think to control costs (and sobriety) the premade cocktail is a win-win! Just add in a couple beers or wine per guest and you have your alcohol allotment.

6

Make Ahead as Much as you Can: What’s the secret art of a true caterer? Prep, prep and did I mention prep? Any little step you can save, even pre-dicing an onion will save you so much in the long run. As caterers, we prep and then make it all look good last-minute. Write a to-do list that spreads out all the mini-tasks over the week so you won’t be overwhelmed. It may sound like overkill, but it’s honestly the key to a frazzle-free party. You can send me a thank you card later! I love mail!

7

Set a Doable Pacing: You’ll be running the party well by releasing the food in stages, like passed apps at a wedding reception. Start with cheese, nuts, and other nibbles, placed around the room to encourage guests to mingle right away. Then wait to serve the high value items (read hot or pricey stuff) at peak time, which is about an hour into the party.

8

Relax: Maybe the most important step, but often overlooked, is that you don’t need to let your guests know you just burned the crostini or 10 extra folks arrived without an RSVP. Just roll with it and act like you’re having a good time, (if you must pretend), or just relax. You’ve done all you can so you might as well enjoy the party and however it goes at this point. And remember, it’s just food, not a 911 call. It’ll be alright. They came to see YOU anyway, not your food!