Whether it's a picnic in New England, a Hawaiian luau or a traditional backyard barbecue, these tips make it simple and profitable for a party to remember.
Once selected the date and guest list, you are ready to plan the decor. To kick off any party, I recommend to start a conversation and an "Oh Wow" factor (which may be the invitation, decorations or even a special cocktail).
The list of invitees
Mix this single and marrieds, age mix. We learn more from those beyond our generation. I usually have both clients and friends, sellers of friends, and friends.
Involve your guests. Give them the opportunity to contribute something, be specific that makes it easier. For example, you can ask everyone to bring a favorite wine or champagne, or maybe at parties that can bring an ornament, you can always do potluck and bring a dish. (Keep up with this, or end up with more chips and dip and no dessert or salad!)
You can make a party game that everyone bring a favorite game, or a charitable donation and around the world to bring good will. Everyone is more comfortable to wear something.
Be clear on expectations. Making clear invitation to the date, day, hours, dress (give examples, this appears to be the biggest problem), occasion, what to wear, what to expect (a good time for all of course), directions, parking and such. Do not leave room for questions that will streamline the RSVP process and the reason to attend.
The Menu and Display
Bite size makes the difference. This is important, we've all been trapped in a buffet with a plate in his hand and eating with knife and fork, and there are no tables to the plate and carve. There is nothing more uncomfortable than a large bite pop into your mouth and freezes when attempting to reduce its size before swallowing.
Finger Food makes it easier. Pasta with sauce is clearly not finger food. Make it easier for customers, have mini-kebabs, skewers or tooth picked items, fill in the mushrooms (button mushrooms, not jumbo!) Salmon on toast points and such. Foods that do not require utensils is fun and easy.
The color is delicious. Make the food color, if not inherently so then with garnish. the presentation and people eat color. All brown, even if a tan is boring, add green, red and yellow peppers, parsley (tried but true), herbs and spices, vegetables and sliced fruits. If it looks attractive to be consumed.
Tell them what it is. I can rarely attend a party where no one has taken the time to bring in food commercials. This account not only removes the mystery but a potential allergic reactions unsuspecting party goers who do not know what is inside. This can be done tastefully with place cards or even small ceramic markers.
The decoration and mood
Start at the front door. I make sure that you know I'm having a party in my front door to the back door. Whether it be signs, balloons, accessories, a special entry, my guests feel the mood at the beginning. It adds excitement and anticipation and gives them something to talk about.
Leave room for guests. It is easy to exaggerate and forget what room they need customers, not only to support the party and decoration. It is also necessary to make room for glasses to be established, and such plates to be parked. Shut down mountains as a suggestion, and make sure you have places that can leave empty plates. Be creative but consistent. Sometimes it is tempting to throw everything but the kitchen sink, do not. Consider using no more than three colors in any scheme and select one or two approaches. I do a lot of gold, silver and a third color at a time, and stars and diamonds used as my preferred ways. Repetition gives continuity and reinforces my theme. This works for the holidays, Oscar night, a matter of play, and more.
Give something away. I always like to leave a basket by the front door with a take away gift for my guests. This is my appreciation for them being there. It can be as decadent as a mini-box of Godiva truffles or as silly as a bag of sand for a summer meeting with beach toys. We need to relate to the event and be personal.
Real vs plastic. Well I have to say that for the ease of the game without the entire staff go plastic plates, but never glasses. I do not mind a load or two of glassware at the end of the night, and flatware can be tossed. Others disagree and insist on the glass plates so popular, are too often scratched, overused and dull. Go to China and make real, if the fun with a party set, unless you want plastic.
Size counts. Please do not be stingy and use those silly 6â?? dishes, their royal guests 10â??plate and avoid the need to walk around the buffet table grazing because they can not get enough on a plate to enjoy it. Use a separate plate for dessert, with fresh flatware.
The art of receiving
Get involved. If you do not have a good time, nor are their guests. You will need to ensure that all preparations are complete and you have time to mix. They come to see, do not you work.
Get outside help for food. You can hire a caterer, go pot luck if on a tight budget, or split the difference and does so with the help of Whole Foods and Eatzi or any other source of gourmet prepared foods. Do it all by itself is admirable, but not often feasible in time and effort.
Get outside help on service. Hire a bartender if only to pour the wine in the evening. You can go for or ask a neighborhood college student (of age of course). You may want to consider serving help too, or ask a couple of good friends to help you keep up with food and empty plates.
