THEMES FOR YOUR PARTY

Do you know people who love to throw parties, just for the heck of it? Their parties always seem to be successful and fun! Are you one of those? or are you someone who will host a party but only because you feel obligated…..birthday party, graduation party, etc.
Okay, now that you have decided to have a party, what type of  party, when, where, how many people, food, drinks, decorations, and THEME!  Where do you go from here?  There are tons of books, videos and ideas that can assist you.  The important thing to remember is that a party is supposed to be fun – for all – even you!   Some people really go all out and hold lavish parties while others plan a simple potluck dinner – both can be enjoyable.

The THEME you choose will depend on the “reason” (if there is one) for the party or event.  Ideas for themes are limitless – if you can think it, it can be done.  You can do simple and inexpensive  or extravagant and dramatic – from decorations, to music, to entertainment, to food, to invitations and party favors.  The purpose of this article is not to list all kinds of themes that can be done, but to stimulate your brain and creative processes to plan an event, big or small, fancy or plain, the primary focus is that the event accomplishes it’s purpose.

Some people have said that throwing a party is like putting on a show.  Taking that analogy you have the script (theme), the set (decorations and ambiance), the effects (lighting, food, food presentation and the little details that add to the appeal or surprise), the cast (your guests, guest mix and you as host/hostess).  Lets discuss these points in some detail.

                                                  Script or theme – a theme is not necessary, but it gives you a framework to plan the party – it helps with decorating,  flower arrangements, (if applicable) and even the menu selection.  Every detail doesn’t have to follow the “theme” exclusively, use it as a guide.  A theme narrows down the choices you have, for instance, in the type of food you serve.  For instance, if you are hosting a barbecue you probably wouldn’t be serving bagels and tea or Moroccan lamb or spiced duck with lemon grass.  People attending a barbecue would be thinking of grilled steaks, ribs, chicken or hotdogs and hamburgers, potato salad and baked beans.   If you are hosting an Oriental sitdown dinner you might serve spiced duck with lemon grass but not potato salad and baked beans, you get the idea.  A political fundraiser might have a “red white and blue” theme, especially in the decorations.

The “set” or setting of the event is important as that sets the stage or mood of the event/party.  Have you ever walked into a home or location of an event that was decorated so nicely that it just took your breath away and right away put you “in the mood” to party?  I remember walking into a dance hall with a Roaring 20’s party theme that resembled a location back in the 1920’s – the decorations,  table centerpieces, music and menu all fit together.  Immediately I felt like I should be dancing the dances of the 20’s.    What a fun evening that was.  If you are planning an event or party you want to make sure it is FUN for all!                                                                                                                                                                                                                                                                               

Lighting?  Does that really add or detract from a function?  You bet!  Only light areas where you want your guests to focus.  If your kitchen is the main preparation area you might want to keep the lights low so as to hide any mess.  Avoid bright lighting – you’re not trying to scare away roaches (or if you have them, you don’t want your guests to see them either). Dim lighting adds an ambiance of a small group, intimate setting.  People usually appear better looking – especially with candlelight. (And who doesn’t want to look their best?)  Sometimes even colored lights can change a setting.  Even the types of lights or candles (sizes, short or tall) can affect a setting.  Flowers bring life into a home or location of entertainment.  Flowers add warmth but they can also add a scent in the air.

We have talked about food and menus and matching food and beverages in earlier articles, but what I want to touch on here is the “setting” of the food on the plate.  Instead of piling on the food leave space – it helps to highlight the food that is there.  When there’s a lot going on, people don’t know where to look.  Artful, creative placement of the components of the meal makes a dish more appetizing and appealing.  Contrasts in color of the food (e.g. mashed potatoes and steamed broccoli) creates visual and appetite appeal.  It is fun to surprise guests with something that is simple and makes them think, “Wow, why didn’t I think of that!”  An simple example – a winter event or party, an idea for an hor d’oeuvre, make snowflake sandwiches – using a cookie cutter, trim the bread into a snowflake shape, top with a favorite spread or cheese or meats, serve on a plate/platter lined with coconut shavings, resembling snow.  How about a “beach” theme party?  Using shells (like clam shells) as bowls for condiments – even ketchup and mustard are classier in a shell than in the plastic bottle!

And finally, the “cast” – you are either the guest or the host/hostess.  Everyone has to “play their part” to have a successful event.  the host/hostess has the responsibility to invite the right mix of people, finish decorating BEFORE the party starts, ensure everyone has enough to eat and that everyone has a good time.  To borrow another theater metaphor, as the host, you are the lead actor and you must allow the other cast members, the guests to shine.  Remember, the party is not about you;  it’s about them!

WHAT SHOULD I SERVE?

GOOD QUESTION!!  We discussed hor d’oeuvres and appetizers in the previous blog, so now we will focus on planning the rest of the meal.  You can plan a menu that is simple yet elegant and enjoyable.  When choosing ingredients think about an array of colors, tastes and textures, which foods work together.  Keep the dishes you plan to serve simple, full of flavor and easy to prepare.  Your goal is to make it taste as good as it looks.  Have you ever purchased pastries or cookies in the bakery section of your grocery store – they look scrumptious – and taste like cardboard.  I recently attended a wedding where the bride spent $550 on the wedding cake – it looked pretty but it had no taste – real blah….

 So where to start?  Fresh ingredients of the best quality will go a long way in making your meal successful.  You may want to start with what produce is in season at the time of your event – it is usually the freshest, can generally be found in plenty supply and many times are on sale or offered as a “special”.   Again, you always want to be mindful of your budget – or did you forget that part already? (Easy to do once the planning and excitement get under way).

When buying real estate I’m sure you have heard that it is “location, location, location”.  In serving a meal it is “presentation, presentation, presentation”.  If you have ever watched “Iron Chef” challenges on HGTV you have seen where “presentation” is an important part the scoring process.  Whatever you serve, you want it to be pleasing to the eye and then of course to the palate.  You can be creative here as well, for example, let’s say you are serving a caesar salad – instead of the typical croutons, top it with spicy chopped nuts, or whatever you think will bring a little pizzazz to the salad;  top the baked potato with french fried onion rings with butter and sour cream on the side, or serve with flavored butter, you get the idea.

Your menu should sound appetizing when you write it down and read over it – if it makes you hungry just thinking about it, maybe you have a winner!  Menus should have an interesting balance of temperature, appearance and texture.  Regarding temperature, everything doesn’t have to be hot or cold, you can serve different dishes that complement each other.  An example, let’s say you are serving a hot spicy entrée – you might want to consider also serving a cool salad or sauce to offer a needed relief from the spicy dish.  You might also want to take into account any guests who are vegetarians or guests who may have special allergies, etc.  You do not have to plan the menu around their needs, but you might offer options in what you serve, for example, have 3 vegetable dishes or 2 different kinds of salads to give them a choice.

 Flavors of the different dishes should complement each other and flow from appetizers to dessert – establishing a theme for your event can help with the menu planning.  What about color?  What do I mean?  Let’s say you want to serve a steak, baked potato, sautéed mushrooms – looks kind of bland don’t you think?  How about serving the steak on top of  bright fresh asparagus, and top the steak with a diced roasted red bell pepper – you have added color, flavor and appeal. 

Vary the texture of your foods – try not to repeat food with similar textures, for example, you may not want to begin the meal with a bowl of creamy soup, then serve mashed potatoes as part of the entrée , and a chocolate mousse for dessert –  unless you are serving a room full of elderly people with no teeth (just kidding).   Avoid preparing and serving, for example, all fried foods on the plate, like fried chicken, french fries, hush puppies and fried okra –  to some of us “southerners” that sounds like a pretty good meal, but some people would definitely disagree.

Less is often more when it comes to food – especially strong and spicy flavors.  When serving fatty foods, serve something tart or acidic to go with it to help cut the richness.  Mint sauce with lamb and orange sauce with duck are classic examples of  this.   As a note also, do not feel that you must prepare the “whole meal” – nothing wrong with picking up roasted chicken from the deli or a dessert from the bakery – as long as it looks good and tastes good and is fresh, people won’t care and who is going to tell them????  You want to enjoy the event and spend time with the guests also.   Remember the K-I-S-S philosophy.

One LAST item to mention that may apply or not.  Let’s say you are planning a sit down dinner for 10-12 people, some will want to know “what’s for dinner” before they RSVP – you want a good turnout for your dinner, so sell the sizzle of your meal.     With your invitations you can include the menu – instead of saying “baked chicken and rice and vegetables” (which you must admit doesn’t sound real exciting),  how about a menu that says:  “ Brie-stuffed chicken breast with herbed breadcrumbs and wild mushroom risotto and garlic snow peas”.    Which sounds better to you?
Please feel free to comment or offer suggestions, they are welcome!

Our next blog will discuss serving wines – which kinds go with which meals, or does it matter?

It’s In The Details

A successful event or party begins with details. After you have ascertained the reason for the event or party, you will want to make sure first and foremost that you have the location, date and time of the event cleared so there are no mix ups down the road. Many family and other social events take place on the weekends. One of the most popular nights for corporate functions is Thursday. Certain events, like birthdays and anniversaries have dates that are not changeable if the event is to be held “on” the date of the birthday or anniversary, etc. In setting the date you want to try to set it as soon as possible. Most people like to plan their schedules in advance so as not to double book functions held at the same time. You may also consider school holidays and vacations if it is a social function as many people plan trips or excursions away for the family during these times. You will not be able to pick a date that is perfect for everyone, but a date that allows the most invitees to attend is always preferable.

Once you have the location, date and time set you will have a better idea of what is needed along the lines of food and beverages, invitations, decorations, entertainment. And that means setting  your “budget”.   Be sure to write down a detailed list of the requirements, e.g. number of invitations, stamps,party favors.  Will plates, cups and flatware be required? How many tablecloths  are needed?   How about furniture, will you need to rent tables and/or chairs for the guests? Most of us do not have an unlimited amount of funds to spend for an event, so it is best to make a budget for each category. I’m sure many of us have “overspent” on a party, which is easy to do. Once you have set the budget try to be diligent about sticking to it.   Be sure to allow a little “extra” for unforseen costs.

So, where to start?   What is the  purpose of the event, what do you consider to be the most important aspect of the event?   For some it may be the food (e.g. a dinner party),  for others it may be the beverage selection (e.g. a cocktail party), for others it might be the entertainment or decorations, or promotion/advertising the event (e.g. business functions or political fund-raiser).   What about budgeting for hired help – like for catering, waiters, cleanup crew, etc.  Generally the tighter the budget the more detailed it should be. This may be a time for your “creative juices” to kick in if you need to cut costs somewhere.  Remember that your list may be totally different for different kinds of events/parties.

Another aspect of the “list” is the schedule of events, by that I mean, for example, a large retirement party – what time do you expect the guests to begin arriving (tables should already be set and prepared), will there be cocktails before the meal – from what time to what time?  What time will the meal be served or buffet line opened?  Keep the schedule if at all possible.  There is nothing more frustrating than having a large group of people who have been drinking, waiting on dinner to be served which is late – they can become grumpy or inebriated and more difficult to control.  I have been to functions where dinner was served an hour later than planned and when speakers got up to give their “speeches”  the group was loud and rowdy, not quiet and polite which can certainly ruin the evening for many.   Having a schedule of events can make the function move fluidly throughout the evening (or afternoon or morning) and may reduce your stress level.

If you feel I have missed something important on this topic, please share.  Thanks! 

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The topic we will discuss in the next blog is invitations – who to invite, when to send them, should they be printed or home-made or professionally designed?  What kind of  “mix” will you invite to your event/party?  Sometimes you will have total control of this and other times you will have almost none – depends on the event/party/function.