marmalady
Executive Chef
Summer's almost here, which means party time, and also graduations, weddings, holidays, and other occasions for folks to gather, which usually means food and a lot of it! Whether you're a family member with a reputation of being a great cook, or someone planning a party for a few friends, here are some tips for planning/cooking/serving that special event.
We had a topic similar to this previously, and here's the link to get you started with some great tips: http://www.discusscooking.com/forums/f104/entertaining-help-for-newbies-9146.html?highlight=catering
In addition to those, I'll start the ball rolling with these:
Always cook a dish you are familiar with, are comfortable preparing, know the glitches to, and know how long it will 'hold'. This is definitely not the time to experiment with a new recipe you've just found! If you have the time, make the dish a couple of times in advance, in smaller portions if need be, to see what all the little 'quirks' are, and to determine if the dish will look as pretty on the buffet table after an hour or so as it does on your dining room table. How 'fussy' is the dish to prepare? How much room does it take up on the stove/in the fridge?
If you're planning a menu for a large crowd, figure out who that crowd is; spending time with the host/hostess, and getting a feel for their guests is all part of planning that great menu! Are they older folks, who may just enjoy more 'traditional' dishes - or a younger crowd, who loves the 'blue sky' approach with dishes that really have a 'wow' factor? Will there be children at the party? Plan for some simple snacks to keep them occupied while aps are being served. Are there folks with special dietary issues? Vegetarians - folks with allergies? I'm not talking about someone who is on a no-carb or other fad diet; as far as I'm concerned, they can fend for themselves! Suggest a vegetarian main dish/appetizer, or other appropriate dishes to make those guests feel they haven't been neglected.
Think about the prep and cook time for the dishes you're making. Everyone loves little appetizers, and 'mini' anything is all the rage right now - but - they're incredibly time-consuming. Even something as simple as a slice of the little 'party pumpernickel' with some smoked salmon, creme fraiche and a spring of drill on top takes an unbelievable amount of time, especially if you're making 200-300 of them! So pick easy appetizers!
Hand in hand with the above is the 'holding' factor, and how/where your dishes are going to be prepared and cooked. Is this a large reception hall? Church? Go to the site beforehand, and ask to see the kitchen. Look at the oven - is it big enough to hold your sheet pans? Look at the cold storage - do you have enough? Or will you need to bring coolers or rent a fridge/cooler? There's nothing more frustrating when you've got everything prepared, get to the hall, and finding out your pans with your already prepped food doesn't fit in the ovens, or that you don't have enough cold storage for your finished items.
How long will your dishes keep on the buffet table? We've all been to cafeterias, where piles of congealed glop sit. You certainly don't want your food to look like that! Investigate renting sterno warming pans - or buy some aluminum ones at Costco or Sam's. A lot of catering supply companies will also have silver chafers for rent, as well as a 'heat lamp' if you are doing a carving station. How long will the food keep safely? Do a search for food safety to see how long the recommendations are for keeping food 'out' in serving areas. You absolutely don't want your entire party getting sick! Even if you're hosting a backyard BBQ for the 4th of July, that potato salad is not going to do well sitting out on the picnic table for very long! Think about serving it in an 'ice bowl'; a large bowl with ice in it, with the potato salad in another bowl nestled down in the ice. Lots of cold dlishes can be served this way, and will give you a little longer 'holding time' on the table.
If this is a big event you're hosting, talk w/catering supply companies; you can rent just about anything from them, and they're usually pretty knowledgeable with suggestions on quantities and items you might need.
I know we have a lot of experienced party-givers here - let's hear of your tips for planning a successful party!
We had a topic similar to this previously, and here's the link to get you started with some great tips: http://www.discusscooking.com/forums/f104/entertaining-help-for-newbies-9146.html?highlight=catering
In addition to those, I'll start the ball rolling with these:
Always cook a dish you are familiar with, are comfortable preparing, know the glitches to, and know how long it will 'hold'. This is definitely not the time to experiment with a new recipe you've just found! If you have the time, make the dish a couple of times in advance, in smaller portions if need be, to see what all the little 'quirks' are, and to determine if the dish will look as pretty on the buffet table after an hour or so as it does on your dining room table. How 'fussy' is the dish to prepare? How much room does it take up on the stove/in the fridge?
If you're planning a menu for a large crowd, figure out who that crowd is; spending time with the host/hostess, and getting a feel for their guests is all part of planning that great menu! Are they older folks, who may just enjoy more 'traditional' dishes - or a younger crowd, who loves the 'blue sky' approach with dishes that really have a 'wow' factor? Will there be children at the party? Plan for some simple snacks to keep them occupied while aps are being served. Are there folks with special dietary issues? Vegetarians - folks with allergies? I'm not talking about someone who is on a no-carb or other fad diet; as far as I'm concerned, they can fend for themselves! Suggest a vegetarian main dish/appetizer, or other appropriate dishes to make those guests feel they haven't been neglected.
Think about the prep and cook time for the dishes you're making. Everyone loves little appetizers, and 'mini' anything is all the rage right now - but - they're incredibly time-consuming. Even something as simple as a slice of the little 'party pumpernickel' with some smoked salmon, creme fraiche and a spring of drill on top takes an unbelievable amount of time, especially if you're making 200-300 of them! So pick easy appetizers!
Hand in hand with the above is the 'holding' factor, and how/where your dishes are going to be prepared and cooked. Is this a large reception hall? Church? Go to the site beforehand, and ask to see the kitchen. Look at the oven - is it big enough to hold your sheet pans? Look at the cold storage - do you have enough? Or will you need to bring coolers or rent a fridge/cooler? There's nothing more frustrating when you've got everything prepared, get to the hall, and finding out your pans with your already prepped food doesn't fit in the ovens, or that you don't have enough cold storage for your finished items.
How long will your dishes keep on the buffet table? We've all been to cafeterias, where piles of congealed glop sit. You certainly don't want your food to look like that! Investigate renting sterno warming pans - or buy some aluminum ones at Costco or Sam's. A lot of catering supply companies will also have silver chafers for rent, as well as a 'heat lamp' if you are doing a carving station. How long will the food keep safely? Do a search for food safety to see how long the recommendations are for keeping food 'out' in serving areas. You absolutely don't want your entire party getting sick! Even if you're hosting a backyard BBQ for the 4th of July, that potato salad is not going to do well sitting out on the picnic table for very long! Think about serving it in an 'ice bowl'; a large bowl with ice in it, with the potato salad in another bowl nestled down in the ice. Lots of cold dlishes can be served this way, and will give you a little longer 'holding time' on the table.
If this is a big event you're hosting, talk w/catering supply companies; you can rent just about anything from them, and they're usually pretty knowledgeable with suggestions on quantities and items you might need.
I know we have a lot of experienced party-givers here - let's hear of your tips for planning a successful party!