Renting Rocks

I don’t own 100 Reidel wine glasses, a really big pink tablecloth, two 11 foot market umbrellas or a large coffee urn.  Yet, I have used all of these things at parties over the years. I guess I could have borrowed these things from friends but they are pretty specialized items, so I chose to rent.

I am a big fan of renting things for parties.  It’s a great solution when you need something really specific like 100 Riedel glasses for a wine tasting and purchasing is not a great option due to either outright cost or knowing the item is going to be truly a one-use item such as the big pink table cloth I rented for a baby shower for a friend having a girl baby.  It’s surprising what you can rent and it’s really not as expensive as you might think. If you find yourself needing something special for your next party, check the rental companies in your area (in Santa Rosa I use GrapevineParty Rentals).

Ice Cream Bar Bonanza

I love to bake and my parties usually feature some sort of baked creation or perhaps homemade ice cream in the summer.  But there are occasions when I am planning  a party and I am short on time or there are too many other moving parts to that particular party and making a homemade dessert just is not going to work. My summer fall back for those situations is the ice cream bar bonanza.

I was introduced to the ice cream bar bonanza at a book club that I was in years ago.  At one of the meetings, for dessert, the hostess opened a bunch (and I mean bunch!) of ice cream bar boxes, dumped them on the table and let the group go at it.  We all felt like kids again, almost as if we were gathered around the ice cream man’s truck, money in-hand, waiting to get our favorite treat.

We recently had a barbeque and it was one of those “fall back dessert situations.” It also turned out to be one of the hottest days of the year thus far.  I got a big cooler and dumped in a bunch of ice and a big assortment of popsicles, ice cream bars, you name it! The key is to go for variety and quantity.  Go for a mix of retro (Otter Pops anyone?), favorites (for me that’s Its Its and drumsticks) and something new that you have been wanting to try.  Get more than you think you need, step back and let your guests dig in.

Entertaining Is My Sport

In an Editor's Letter in Martha Stewart Living Magazine* Gael Towey declared that "entertaining is my sport." I loved that line! It got me to thinking about how entertaining and sports - in my case running - have a lot in common.

Training - I recently trained for a half marathon (and have just started training for another). Prior to running 13.1 miles, I did a number of training runs that got increasingly longer. They prepared me for the race physically and mentally - which, it turns out, are equally important. The same holds true for recipes. Try a recipe out before serving it to company. Not only will you be able to make sure the recipe actually works and do any tweaking, you will be less stressed about serving it because you have practiced. A calm host is happy host.

Equipment - running does not require much in the way of special equipment but there are a few must-haves such as professionally-fitted running shoes and (for women) a running bra. Equipment for entertaining can vary and each party will have its own set of requirements. Dinner parties need napkins for example. Think through what sort of party you are having and gather up your necessary equipment well in advance.

Nothing new on race day - any runner who has run a race has heard this advice. That means broken-in shoes, clothes you have run in before, pre-tested race snacks, etc. For entertaining I'd soften this advice to "very little new." And what's new should not be very important - for example, trying a new cheese as part of an hors d'oeuvre platter or trying a new vegetable side dish. Trying a new main dish is probably more stress than you need.

Pacing - pacing is huge in a race. If you go out too fast you risk burning out before the end. Pace is also really important for entertaining. A two hour cocktail hour is great for a cocktail party, not so great for a dinner party. Take some time before the party to think through what you are making and what needs to happen at the last minute for each dish. Consider logistics such as oven and stove space. Sketch out a timeline. Do as much in advance as possible.

Post race relaxation and recouping - I always take a few days (well, sometimes a week) off from running after a race. The same goes for entertaining. Make it a point to relax after your party and don't have another one too soon!

*I believe it appeared in the July, 2009 issue

Tips for Hosting a Successful Dinner Party

I was recently planning a dinner party menu and got to thinking about how I approach dinner parties and how much I have learned over the years about hosting them. With the holiday season approaching, I thought now would be a good time to pass along some tips for hosting a successful dinner party.

When you are planning your menu don't overreach your cooking skills or what you are comfortable with in your entertaining space. Serving simple food is OK! Make sure you choose recipes that don't need a lot of last minute work and attention. Risotto for a crowd = not good. Make time to test recipes in advance. If you have to try out a new recipe try a side dish recipe. If it fails, you have the entree to fall back on.

The key to hosting a successful dinner parties is to do as much as possible in advance without compromising the quality of the food.

I start with dessert. Dessert should never be something that you have to fuss with during a party. Make dessert the day before, store it and forget about it.

Next I consider side dishes. If we are having a salad, I make it in advance and store in the fridge (without dressing of course!). Vegetables such as carrots and asparagus can be parboiled in advance and stored in the fridge. I just warm them briefly in a pan with butter or olive oil and serve. If I am doing a potato dish I choose one that can be made in advance and either cooked or reheated prior to serving. If you do need to cook a side dish just prior to serving, all of the prep work should be done in advance.

The main dish is the only thing we are likely to cook while we have guests. Try and select dishes that need minimal time and attention - grilled meat or something that goes in the oven and can stand a bit before serving.

Dinner parties are not just about the food. Your house has to look somewhat presentable. I have a quick checklist that I go through prior to a dinner party to make sure that some basics are covered - the table is set, the porch light is on, the guest bathroom is clean and the garbage is out. I actually have this list written out because I found that when I did not have it I forgot things. The list also keeps me on track so I can get that critical extra 10 minutes before a party to change clothes.

What are some of your tips for successful dinner parties?