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?

Planning and Budgeting the Event

A book can be written about this topic, or should I say, books HAVE been written about this topic.  My philosophy is K-I-S-S – Keep It Super Simple. So we will touch on some basic premises you must consider when planning and budgeting for an event/party/function.   When you have the details of the type of function, date, place and time you can begin to plan – and the easiest way to do that is to make lists.  Lists?  What kind of lists?  If you have entertained before you know how important it is to make lists so that you stay on target and don’t forget anything!

Will you have a “theme” to your event?  Events/parties/functions do not need a theme, but in many ways it may be easier to have a theme – that can make it a little easier to plan and decide on such things as invitations, menu, decorations, entertainment if applicable, party favors, etc.  Use the theme as a roadmap, being careful not to go “over the top” with the theme, it could become a little overbearing, but that depends on what you plan.  Let your creative juices flow and have fun with it.

Examples of lists might be:  guest list (how many to invite and the guest mix – see a prior blog on that topic), the number of guests invited may be determined by your budget.   How many invitations and what kind?  Time deadline for when all invitations should be sent out or delivered.

Another list might be a grocery list – which will be related to budget and type of function and number of guests.     Will you be serving hor d’oeuvres?   if there is a meal will there be  appetizers?  A specialty cake or other desserts needed?       Which non-perishable foods can be purchased early and which ones must be purchased one or two days before the function?      Of course most of this will be predicated on the MENU, which we will discuss in a later blog.

How about a beverage list – will there be alcoholic beverages and what kind, decide on what kind of cocktails you plan to serve (or you can go broke trying to buy all the different ingredients needed for every type of drink),  non-alcoholic beverages should always be offered, will a “punch” be made (could depend on type of function).  Will a bar set up be needed – a self-serve or will you have a bartender?

Now about a need to acquire list – will you need to secure or purchase extra tables and chairs?  tablecloths? dishes and flatware? how about glasses for serving the different alcoholic beverages? (depends on how fancy you want to be).  Will decorations and/or party favors be needed?

You may wish to make a need to order list – order flowers – whether part of the event “decor” or table center pieces; case of wine or champagne or….; have you booked the entertainment, if applicable, will you hire a  caterer or people who will be serving and helping out at the event?  What about ice?  Will you need parking valets? or assistance with showing people where they should park their vehicles?

A to do list may seem redundant, but it is not.  For example, on the to do list you may have when you need to prepare different foods for the event, can some be prepared ahead of time and frozen?  This is if you are not having the event catered.  When do you need to set up the tables and chairs or prepare the table centerpieces or decorate?  Is there special lighting or lights you need to check out and make sure everything is working?  Have batteries for the camera?   Do you need place cards or a plan for “seating”?  What about contacting those guests who still have not RSVP’d?  You may need to touch base with them, people do get busy and forget to RSVP, as rude as that may be, it happens.  Last minute errands may be necessary too.  Your list will vary with different types and sizes of functions, but you get the idea.

An emergency numbers list?  Anything can happen at functions, so you want to be prepared in case – for example, we all know 911, but what about the poison hotline, your doctor’s or dentist’s emergency number, number for the nearest hospital; what about a 24 hour plumber or electrician? a reliable taxi service;  last minute babysitters for guests that may cancel  because their sitter canceled at the last moment;  I’m sure you can think of other numbers to put on that list.

Well, this is a start to the planning aspect of your event.  How do you make a budget for it?  Again, I will attempt to keep it short and simple.

First and foremost in budgeting for a party, you must be realistic in what you can afford to spend, be it for a corporate function, a fund-raiser or smaller event.  Once you decide on that figure, you need to try to “stick to it”.  You may have to use your “creative juices” more than you planned, but it still can be fun, albeit a little challenging.

Where should the largest amount of the budget go?  That of course will depend on what kind of event it is – which is most important – the location, the promotion, the food or drink or will it be the entertainment? or the decorations?  Once that is determined you will be ale to decide what percentage of the budget will go to which categories.  The focus of your event is where you will probably spend the larger percentage.  For example, let’s say you are planning a fund-raiser – what might you decide would be most important?  How about the promotion or advertising of the event?  Can’t raise much money if no one knows about the event.  What about a cocktail party?  You may decide to fully stock the bar and have a knowledgeable bartender aboard.  A dinner party is where you will most definitely want to focus on the menu – the food.  I think you get the idea.

First you will want to make a list of what is needed for the event, and based on that, you will be able to allocate how much of the funds is available for each category – will it be renting the right location?  or advertising and promoting the event to receive the most attention and response?  what about a costume party – you might focus on the decorations or entertainment.  You will find that the tighter the budget, the more planning and care in how you spend the funds is important.  If time permits, do some price-checking to come up with projected costs for the different categories.  If you are not sure about prices, overestimate.  You probably should also add an extra 10% to the budget figures to accommodate those extra things you forgot.   Be inspired, be creative and have fun!  Sometimes everything does not turn out the way you want, but as long as the guests are having a terrific time, you are relaxed and enjoying the function too, it will go a long way in overlooking something that didn’t turn out perfect!

What have been your experiences in this realm?  Feel free to share.  Thanks!

Soon we will discuss planning the “menu”.  Again, it can be complicated or simple, so we will attempt to K-I-S-S!