Should you plan a Buffet, Sit-Down Formal Dinner, Cocktail Party, Breakfast, Brunch, Lunch, Pot Luck or Outdoor Party?
When planning a party at home, consider your place, your space and your purpose ~ Then get creative!
Buffet
Buffet style is one of the best ways to entertain any size group, especially a large crowd. It works any time of day, for any occasion, both casual or formal, and is perfect for any type of food. The number of buffet tables you set up will depend on the amount of room you have and the number of people invited. If you are able, use separate tables for separate foods such as a meat and seafood table or a dessert table. Have a mix of cold, room temperature and hot dishes. Consider offering one course at a time or bringing the dishes out in stages - room temperature foods and cold foods first, then hot foods come out last. Place utensils, napkins, salt, pepper, condiments and beverages on a separate table or at the end of the buffet table with adequate space for guests to briefly park their filled plates. If space does not allow or you simply choose to serve all your dishes at once, that is perfectly acceptable. Just position your dishes on your buffet table in the order you would want to place them on your own plate. Commonly, people prefer to choose their meat/seafood choices, then their side dishes.
Sit-Down Dinner
A dinner party is a special event which creates intimacy and closeness of friends. Everyone knows each other, if not they will by the end of the evening. As far as menu planning and effort are concerned, dinner parties are more suitable for no more then 6-8 guests, but can accomodate up to 12 depending on the size of your space and your cooking abilities.
A dinner party menu allows you more creative control. You can do more stunning presentations and control food portions. Here is where pre-planning and a make ahead menu are critical. This allows you to be the guest of your own party. They'll be no lingering in the kitchen basting a roast or whipping cream for dessert. Choose your menu accordingly.
Family-style sit-downs are what we do during the holidays. It is a good time for "informal formality". There is no need to rush. Be comfortable because your guests are your family and your closest confidants.
Long ago a formal sit-down dinner party involved numerous courses, elaborate crystal and silverware, free flowing wine, brandy, cigars and drawing rooms. Today a formal celebration needn't be pretentious nor intimidating. It can be quite fun!
This is the time to pull out the stops, use your "good china" and your most precious serving pieces (or buy or borrow some). It is the trend to use mismatched place settings and serving pieces. Simply coordinate things with accessories. It is the time for great, unique invitations, high fashion, espresso and your best behavior. If you love to cook it is also the time to show off your most remarkable culinary skills.
Cocktail Party
Perfect for limited space and a limited budget. On a cocktail party menu, present one or two substantial appetizers and one or two that are easier and less filling. You can certainly serve more if your budget allows. But, better a few good appetizers then serving many undistinguished snacks. Since everyone will have a drink and a plate to handle while standing, avoid food that is too messy, awkward, too big or too hot. Offer one or two specialty drinks such as martinis and margaritas and have one or two hard liquors plus wine and beer and of course, one or two non-alcoholic drinks. Have lots of ICE on hand!
Breakfast, Brunch and Lunch
A breakfast or brunch menu is fantastic for Fathers Day, Mothers Day, a Baby Shower or Bridal Shower . The food can be light and delightful. Breakfast foods do not have to be substantial unless it is a special holiday starter. Experiment a little and go beyond the bacon and eggs routine by adding such items as melon and prosciutto, sautéed mushrooms on toast and fresh marmalade. The perfect Baked French Toast is always a hit! Questions? Please contact The Purple Mermaid!
Brunch menus can be served from mid-morning to early afternoon and tend to be a little more filling. Nothing is tastier then made to order omelets, sliced ripe tomatoes, crisp green salads, hot buttery potatoes, tropical fruit in wine and artisan breads; all topped off with a light Bloody Mary or Mimosa. Brunch Seafood Strata is perfect as well as a great brunch dessert ~ yogurt sundae bars are a hit served in your favorite parfait glasses with vanilla yogurt , and choices of toppings such as nuts, granola, coconut and , of course, fresh berries. Set up the sundae ingredients right at your kitchen bar and guests can make their own "sundaes".
Lunch menus can feature even more substantial edibles. Some people are accustomed to a hearty lunch in lieu of a light supper or dinner.
Served earlier in the day these menus are easy and informal. They can be casually hosted right from your home kitchen given you have adequate space. Make use of your breakfast bars and cooking islands. Coffee, espresso, cappuccino and even light wines or spritzers are good beverages to offer.
Entertaining Outdoors
A wonderful change if the weather is perfect. The atmosphere is casual and the food is simple and uniquely flavored. Not all of your guests may enjoy the great outdoors so you might consider an indoor-outdoor combination such as the main course prepared outdoors on a grill and brought indoors to enjoy with the rest of the outdoor party menu.
PotLuck
If you choose to do a potluck menu, decide on what kind of dishes you would like and make requests of your guests at least two weeks ahead of time. Consider each person's particular cooking abilities. You may need to fill in the gaps and/or make the main course to assure that everyone is well fed. Potlucks also decrease your responsibilities as a host and leave you more time to enjoy the fun.
Portion Control Tips
- Count on 3 drinks per guest
- Count on 4 to 6 hors d'oeuvres per person if you're serving a meal. If you're just serving hors d'oeuvres with cocktails, the amount goes up to 12 pieces per person.Provide guests with non-alcoholic drink choices. Assume some of your guests will be vegetarians.
- A portion of meat per person is 1/4 to 1/3 pound.
- A portion of vegetables, rice, pasta, or salad is 1/2 cup.
- A 9-inch pie or tart (after a large meal) will serve 8 to 10.
- Always prepare a selection of items that can be served at room temperature. That way you don't have to worry that your hot entree will be getting cold, or your cold dessert will be melting.
Recipies of The Day From The Purple Mermaid
Baked French Toast
1 loaf Cinnamon French Toast 3 tsps. vanilla extract
6 eggs 1 teaspoon cinnamon
1 cup milk 1 teaspoon nutmeg 3/4 cup butter 1 1/3 cups brown sugar
1 1/2 cups half & half cream 3 Tablespoons of syrup
Butter a 9" x 13" baking dish. Arrange the slices of bread in the bottom. Create two layers. In a large bowl, beat eggs, milk, cream, vanilla, cinnamon and nutmeg. Pour mixture over bread slices, cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and syrup. Heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 minutes. Let set for 10 minutes, then serve with extra syrup and chopped nuts, if desired.
