Holiday Party Tips & Hostess Gifts
Now that the turkey’s been tetrazzini-ed, souped, sandwiched and otherwise expended, you might think it’s time for a breather.
You’d be wrong. The starting pistol for the holiday party season officially fires when the gobbler carcass hits the can, says party pro Jane Heekin, co-owner of H&RS event planners. And the key to hitting the holiday mark as a host is “know thy guests.”
Case in point? Her mom. “She has three parties planned: one for her garden club, one for family and friends and one for business associates. Knowing your guests will help steer you in the right direction” in choosing everything from timing, to theme, food, activities, even the music.
Cocktail events are the most prevalent parties come December, according to Cecilia Rose, owner of Eventurous on Edwards Rd., but that doesn’t mean your party has to get lost in the crowd. “In our current conservative economic nature, we don’t want to be too flashy,” she says, but there are steps to take to make your fest be unforgettable. Here are ten from Rose and Heekin:
[1] Pick a Date. “Any time after Thanksgiving” fills the bill for a holiday party, says Heekin, and the earlier in the month, the better chance you have for a festive turn-out before party hangovers set in, literally and figuratively.
[2] Timing. “Four hours is plenty of time for a cocktail party,” Rose says. Start time depends on what you are serving: 6 p.m. to 7 p.m. is prime if you serve what the party pros call “heavy” hors d’oeuvres, seven to ten two-or-three-bite foods that can be balanced on a plate, substituted for a light dinner and carried from room-to-room (think thin tenderloin slices on a silver-dollar size roll). If lighter fare (think cheese puffs) is being planned, stick to an 8 p.m. or later start time so folks can eat first.
[3] Pick a Theme. “Subtle things tie a party together,” says Rose, like invitations coordinated with décor or drinks. “Focus your party on a color, or type of food, or music and run with it,” Heekin adds. “Find a particular theme. That’s what makes a party stand out.”
Think ‘White Christmas’ with snow-themed invites, plenty of twinkling white lights, a frozen white signature drink, faux snowflakes along the buffet, Bing and Rosemary on the CD player. You get the picture. “People come away thinking ‘Wow that was really well thought out,’ ” explains Rose.
[4] Invites. An easy way to save money, and time, is to use the website www.evite.com – but only if your guest list is computer-savvy, stresses Heekin. There are hundreds of templates, designs and photos to choose from; you can keep track of RSVPs on the site; you don’t need follow-up calls; and you can send a follow-up message in case you have to change time etc.
[5] Décor. “Keep it simple” advises Heekin. “Put your money in the food and drink.”
Work whatever color you’ve chosen into standard holiday décor – the wreath on the door, the candles on the buffet, napkins, tablecloth, the greenery on the mantle. “If you choose a bright berry color, you could pair it with a signature drink, some kind of berry concoction. People expect gold and silver. Try something different, like a smoky blue, more winterish than holiday. That way, you could even serve a blueberry-based drink,” suggests Rose.
[6] Signature Drinks. One way to cut back on the expense of an open bar is to offer a signature drink, a popular choice now, say both planners. It can be supplemented with a red wine, a white wine, a light beer and a heavier beer. “Just be sure to choose something with three or less ingredients that can be made ahead of time,” says Heekin. You don’t want to spend your time in the kitchen with the blender instead of with guests.
To keep guests from overindulging, be sure to serve the “heavy hors d ‘oeuvres” and consider hiring a bartender. “They know what signs to look for” and with self-serve you have no idea what people are serving themselves, says Rose.
[7] Keep ’Em Moving. “Create an interesting atmosphere that invites people to move around and engage in multiple conversations, in multiple rooms,” says Rose. Keep your high-traffic spaces – the food and the drinks – separate enough to create move-and-mingle traffic. Upstairs and downstairs may be too far apart. “The easier you make it on the guests, the longer they’ll stay. If it feels like work, the party usually ends early,” she adds.
[8] Food. Savory cheesecakes with additions like caramelized onions rather than the sweet desserts we are used to are popular, says Rose. And brie is still going strong. To keep the brie from turning into a gooey mess, stock up on several wedges, serve it slightly warm when it’s at its best. Then, when it gets mushy, replace it with another. Use the leftovers to make a brie pie or other recipe not dependent on good looks.
[9] Music. Keep it in the background and make it fit the mood of the party – elegant party with classical piano and strings or a more hip, contemporary party with jazz. “You don’t want to have a disjointed feel,” says Rose. Volume shouldn’t discourage chit-chat.
[10] Activities. “Involve your guests,” says Rose. “Some of the best parties I’ve been to are those where guests have an activity. But be sure to give them the option.” Strapped for time and not persnickety about how her tree looks, she throws a tree-decorating party with family and friends. “I supply the food and the décor and everyone usually participates. Then in January I have another one and take it down. It’s comfortable, fun and easy.”
Kids aren’t usually on the cocktail party list, but holiday open houses often include children. “Consider activities for the kids in a room separate from the adults,” advises Heekin. “We’ve had clients hire a clown in the lower level, or babysitters to keep them occupied. It keeps the adults there longer.”
Hostess Gifts.
Pass up the bottle of wine and put a little imagination into your hostess gift this year with these suggestions.
“During the holidays we see a lot of people put together mason jars filled with dry mix ingredients for brownies, cookies, coffee cakes,” says Heekin. Jot down a favorite recipe for eggnog and tie it to a decorative jar of cinnamon with a nifty ribbon.
Novelty “salt and pepper shakers are a good option,” adds Rose. We found these hand-blown frogs and dogs at the Fig Leaf on Edwards Road, along with lady bugs, pigs and ducks, $70 and up. Monkey salt and pepper shakers by Juliska, $56 at Tulips.
* Pewter chutney spoons based on botanicals by Michael Michaud from Four Seasons Design Group come in hosta or pod styles. $29 at Fig Leaf.
* Chelsea House 6.5 ounce gift bars of Castile oatmeal and olive oil soap in custom fragrances are miniature pieces of art. Two for $50 at Tulips.
* Rosy Ring candles are filled with real fruit, shells, spices, herbs and natural elements. As the candle burns down the middle, the botanicals encased in the wax are illuminated and stay solid. Only the center burns. 95-to-120- hour sizes, $36 and up at Tulips.
* Hand-crafted, jeweled coffee scoop. $25 at Originalities.
* Hand-painted circle ornament. $12 by B&E Ceramics at Originalities.
* Candy dish and box of sweets, gift-wrapped, hand-made by B&E Ceramics. $15-$20 at Originalities.
* “How Merlot Can You Go” hand-decorated tea towel. $21 from Originalities.
