Taking The Pain out of Parties
Kathy and Donna
Back in September Donna and I were approached by a young couple, we will call them D & N, about helping them put on a holiday party. D & N have small children and the idea of having to plan and cook for a big party just seemed like too much to bear. As D put it, “Organizing a party is my worst nightmare.”
For Donna and I, parties are a snap. It’s fun to ask the hosts a few questions to get a feel for their styole and their guests. It’s fun to put together a menu, brainstorming the right foods and the best presentation. Every party is different. What works at one might not be the best solution for another. Creativity and flexibility are important. A good memory is essential.
Originally, this event was planned as a small cocktail party featuring small plates and finger foods. Timing was a little complicated. Although the party was planned for early November, giving us about 2 months to plan, both Donna and I would be out of contact for most of October. (Donna runs a Cape May B&B in October every year and I would be leading a tour in italy for 3 weeks.) It was important to nail down the basic details early.
Our original menu called for sweet and savory finger foods served as small bites: a dollop of something on a big spoon, a swallow of something in a shot glass, something stacked on a small tray, something candied in a cup… little bite-sized treasures. The finishing touch would be a Forking Delicious signature cocktail and “thank you” takeaway bags.
As often happens with parties, the guest list started to expand. As the numbers grew, we had to adjust the menu and the presentation to stay on budget and keep the event manageable. But that is the fun of planning… adapting to the circumstances as you go along. The guest list peaked at 25 and we decided to go with a heartier menu to be served buffet style.
Appetizers:
Cream of Tomato Soup served in a shot glass with a Parmesan Chip
Caramelized Onion Tart
Entrée:
Blackened Catfish Bites
Slow-cooked Barbecued Beef
Creamy Garlic Mashed Potatoes
Dessert:
Espresso cream semifreddo
Donna and I met up about three hours before the party start time. We reviewed our menu, packed our baskets in the car and did a last minute stop at the market for a few fresh ingredients. D&N have a very small kitchen but we are good at working in close quarters. We arrived two hours early to give enough time to review the plan with the hosts, set up the drink and food areas, and prep the food.
As the guests arrived we had our signature punch, a pomegranate persimmon vodka punch, ready to go. We were heating the the onion tart and ladling the soup into the shot glasses. First course ready.. Our hosts’ daughter, Michelina, wanted to see how everything was made. We dubbed her our official taster. Michelina was on hand to test everything, lick the beaters and offer her review. Our highest compliment that night was when Michelina gave her thumbs up to the menu.
From then on we felt like it was smooth sailing! The beef and garlic mashed potatoes were heated. We dredged catfish in Donna’s special blackening seasoning and fried it up. We worked like a well oiled machine, slicing, plating, serving, refilling… The guests were very complimentary and often came into the kitchen to watch the show and ask questions. Everyone was friendly and excited to be in the kitchen.
At about 10pm, the food was winding down and D&N’s guests were starting to sing and play music. Donna and I, feet aching and longing for a good sit down, sat to enjoy some of the fun before excusing ourselves and heading home.
Our hosts and their guests were so nice and appreciative, they made the night fun. We slipped away, sorry to miss out on so much of the merriment but so ready to go home and slip our shoes off.
