It's always nice if a guest knows someone, and he or she will know you, the host. Strive for a "mixer": instead of inviting a group of people who all know one another well, mix it up a bit and invite friends and acquaintances who may not know one another well, or at all. In the end, even if you don't refer back to the lists frequently, the act of making them will help you organize your thoughts and stay focused.ġ. Put a little box next to each item so you can have the satisfaction of checking it off as you accomplish each task. Spending a few minutes making lists will save you immeasurable time, not to mention stress, later on. Trial and error is the best way to learn what not to do, but you will find an example of a successful menu at the start of each recipe chapter. The goal is to get the maximum impact for the least amount of work, or at least figure out how to streamline the work, spreading it over several days, so you aren't going crazy at the last minute. They came to see you, and a good host is present and engaged. If you are running around frantically, with your guests asking, "Are you sure there's nothing I can do?," who can relax? You want to enjoy the party with your guests. Keep it simple, and you'll be ready when it's time to have fun.Ĥ. If you drive yourself to the edge of sanity in preparing the food and cleaning the house, you'll feel like collapsing by the time your guests arrive. If you have to make a million different things, something-or everything-will suffer. A few beautiful, well-conceived, and well-prepared dishes will go over big. Your goal should be to have as little sweat on your brow (and mess in the kitchen) as possible when the doorbell rings.ģ. Choose a menu with dishes that can be prepared ahead of time, leaving only the simplest tasks-like heating a dish, cooking pasta or rice, or dressing a salad-for the last minute. Let people know you're thinking about them.Ģ. Be hyperthoughtful: make a guest's favorite dessert provide comfy, inexpensive Chinese slippers to wear indoors on a wintry evening or use the tableware that was a gift from the guests. Some of us were raised by such a person, but if these skills skipped a generation, this book will help you look as though you learned it all as a child.ġ. He or she knows the shortcuts that make entertaining less laborious and more enjoyable for everyone. Party Food, Holiday Cocktails, and Holiday Cookies, three new titles in the Artisanal Kitchen series, provide an indispensable arsenal of recipes that cover all the bases for a delicious holiday season.Ī gifted host makes it look easy. Recipes for Lobster Salad, Tarragon Roasted Chicken, Potato Gratin, and Chocolate Soufflé make for an easy-to-make foolproof dinner menu that even complete novices can master cheat sheets like Ten Quick Hors d’Oeuvres and Five Entrée Salads make entertaining a crowd cheaper and easier than ever and recipes for high-stakes holiday meals like Roasted Fillet of Beef or Roasted Turkey Parts elevate the classic crowd-pleasers to dishes that guests will rave about for months. Here is a collection of recipes that makes entertaining easy for any occasion-whether it’s a cocktail hour, a brunch, a dinner party, or an elaborate holiday feast. Party Food is the newest addition to the Artisanal Kitchen series, adapted from What’s a Hostess to Do? (Artisan, 2013) by the ultimate hostess, Susan Spungen.
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