The Preparation for Party

The Preparation for Party

Entertaining

Careful preparation is key when entertaining, whether you’re
planning a cocktail party, a formal dinner or a get-together
with good friends. The better prepared you are as a host, the
more successful the party will be—and the more time you’ll
have to relax and enjoy it.
Once you’ve decided to host a party, work out how many people it is
practical to invite, what you will need and a timetable for action.

BEFORE the party

• For a small circle of friends, an invitation by phone or email is fine.
For larger or more formal events, a written invitation is customary.
Send them out in plenty of time and include a final date for replying.
• Make a list of what you will need well in advance, such as buffet
tables or additional glasses or cutlery. Arrange to rent glasses or folding
chairs and tables, which can be enhanced with tablecloths and chair
coverings. Buy them only if you are likely to need them again, can pick
them up at a reasonable price and have somewhere to store them
afterwards.
• Once you have a shopping list, pick up drinks and nonperishable
foods 1–2 weeks before the party and perishables 1–3 days beforehand.
• Make place cards and table decorations before the party, as long as
you are not using fresh flowers.

Decanting red wine

Young red wines will be smoother if you pour them into a carafe
beforehand to allow their aroma to develop through oxidation. Use a wide￾bottomed decanter. Old wine benefits from decanting as a way of
removing deposits or dregs that form in the bottom of the bottle. Pour
wine into a carafe slowly and carefully.

MEAL planning

• When preparing a menu, take into account the season, and the

number and types of courses you will be serving. The more courses

you plan, the smaller the portions and the lighter they should be.

• Make small, easy-to-hold appetizers for a cocktail party, as people

usually have only one hand free.

• For parties of six people or more, avoid pan frying or other dishes

that require last-minute preparation; otherwise you will be chained to

the kitchen.

• Avoid making dishes for the first time when entertaining. This is

especially true for people with less cooking experience.

• Lighten your workload on the day of the party by planning to serve

food that can be prepared a day or two in advance. Soups, many

desserts and salad dressings can be kept in the refrigerator until your

guests arrive.

THE day of the party

• Pace yourself—a special checklist will help.

• Set and decorate the table early—even the night before. You never

know what hurdles you may encounter on the day of the party.

• Have bowls and plates at the ready in the kitchen, and keep serving

utensils near the table.

• Make sure the drinks, glasses and cold snacks are on the tables before

guests arrive for a cocktail party.

• Be sure white wine is well chilled, and open red wines at least 2

hours before the meal so that their flavors can develop.

• Take cheese for a cheese board out of the refrigerator 1–2 hours

before serving it to enhance the flavors and textures. And place a few

sugar cubes on the board—they can prevent cheese from sweating by

absorbing surplus moisture. Don’t forget to remove them before

serving.

• Light candles shortly before guests arrive and check one last time

that everything is ready.

Making a checklist

To avoid feeling stressed when hosting a party, make a checklist with a

precise timetable to be sure nothing is forgotten. Include all the tasks that

must be done and when they need to be accomplished.

Even an informal get-together requires some

planning so everyone can relax and enjoy it.

GARNISHING foods

Delight guests and stimulate their appetites with creative garnishes

made from a variety of fruits and vegetables, eggs and cheese.

• Make tomato baskets: Cut two long slices across the top of a tomato

so that a small “handle” remains across the center. Remove the core

and cut the bottom flat to make a solid stand. Stuff the tomatoes with

egg, vegetables, rice and/or cheese mixtures.

Peel fine strips from raw, peeled carrots and put them in a bowl of ice

water. Leave in the refrigerator for a couple of hours. Remove, drain

the carrots curls and pat dry with a paper towel or clean cloth.

• Make four evenly spaced vertical cuts in the top of a cleaned and

trimmed radish, and put it in cold water; it will open up like a rose.

WHEN the guests arrive

• Greet the first guests with a predinner drink and a few canapés. Take

the time to chat until everyone has arrived, which helps to break the

ice, and introduce guests to one another.

• Before serving dinner, warm the plates in the oven for 5 minutes to

prevent the food from cooling off too quickly once it’s on the table. But

be careful not to overheat the plates—guests should be able to hold

them comfortably.

• Cover warmed bread with a large, clean table napkin to keep the heat

in.

• Use an attractive wine bottle pouring spout to prevent drips that

could stain your tablecloth.

• Leave the glass on the table and hold the bottle or decanter above the

rim of the glass without touching it when pouring drinks.

• Fill glasses only a third to a half full so that the full aroma of a good

wine can be appreciated.