|
My memories of watching my parents entertain at home reveal my parents' decidedly different hometowns. My father was a child of Hollywood, who loved having visitors, excelled at small talk, and was lavish with exotic appetizers and wines. My mother, in contrast, born and bred in a small town in the south, preferred small gatherings. Her idea of tasty refreshments: lime green jello mixed with cottage cheese and those unnaturally bright red maraschino cherries (molded in a large star shape), breaded and fried okra, and candied walnuts marinated in brandy, then rolled in a brown sugar and cinnamon mixture (the recipe, thankfully, was not handed along from generation to generation).
Thus when the time came for me to host my own party, I felt more apprehensive than Sasha Cohen prior to her Olympics free skate event. My first failure: the elaborate chocolate soufflé collapsed (sort of like a certain skater). My second failure: I had invited guests based not on which individuals would mix well for a delightful evening but on that practice known as "payback" (e.g. "I've been invited to Ms. Marple's house twice for dinner, so it's time for me to reciprocate"). Sigh. Can I get a silver medal for trying?
1/2 cup heavy cream
1/3 cup sugar, more for sprinkling
5 oz. fine dark chocolate, finely chopped
2 Tbsps. unsalted butter, softened
5 eggs, separated, yolks beaten, whites beaten to hold stiff peaks
2 Tbsps. all purpose flour
1-1/2 tsps. vanilla extract
1/4 cup confectioner's sugar
Click here to view Chocolate Soufflé recipe.
Gregarious and genial, Jim Sargen is known for his unusual skill in hosting extraordinary parties and gatherings. "I think that hosting a party is a thoughtful process," says the CEO of outdoor exercise equipment company in California. "To be a success, a party must be carefully planned and prepared."
And this expert definitely does not make my amateur error when it comes to inviting guests. "I carefully balance the guest list, so that each person will have at least one other person they know or with whom they share common interests," Jim explains. In addition, he includes people who are what he calls "spark plugs." These are individuals who "animate and sparkle and help other people relax."
Choose wisely in combining familiar faces with newcomers, adds Jim. "The process of blending old with new is key to the success of the party. Many people focus on just the decor, food and the drink. I have found that it is the chemistry between the guests that is key to success." During your party, he recommends helping your guests by "making introductions and staying with new guests until they feel bonded with at least one other couple. Checking back regularly with the new people helps them feel that they are included." And don't forget that familiar guideline: variety is the spice of life! "Never do the same thing twice in a row. If your last event was an evening sit-down dinner, change to a buffet or a BBQ. Always present your guests with new ideas. When you do a party, each one needs to be different than the last. I don't care how elegant or formal the event, adding fun and levity to the party always makes your guests feel like they are having a good time!"
If you're planning a holiday gala or a large gathering for "popular event days like the Super Bowl or Mardi Gras, and you are making arrangements for live music, DJ's, rentals of chairs, tables, flatware, dishes and linens, you need to begin as much as four months ahead," cautions Jim. "I usually send my invitations out approximately four weeks ahead."
A theme can enhance a party with one caveat: it needs to be "a well-executed theme party," Jim notes. And it doesn't have to be complex. A theme can range from Italian food or a select color of food. In the same way, "keep decor simple," recommends this expert Avila Beach host. "If you have a theme, the theme will drive the timing. If you need to go to a party or events store and do special orders, it takes more time."
He recalls a party based on a "Gone with the Wind" theme, including posters from that popular film on the walls, southern style "belle of the ball" and Clark-Gable-clone costumes, and of course southern food.
Need an idea for a theme and don't want to re-create Tara? Jim recommends hosting "a tropical themed dinner or party. For appetizers, you can focus on the Caribbean or Mexican coast, using guacamole, colorful chips, salsas made from tomato or papaya/mango with cilantro, shrimp either over ice or cooked and sauced."
Alternatively, experiment with "a series of appetizers in a Tapas style. This could be expanded and become the main meal," including fish, tomatoes, onion, and avocado. For drinks, create alcoholic and non-alcoholic options, such as "rum and fruit punches, sangria or wine spritzers using tropical fruit juices," with fresh fruits for dessert.
1 bottle red wine, 750 ml.
1/4 cup brandy
1/4 cup Cointreau or other orange liqueur
2 cups fresh orange juice
1/3 cup sugar
3 cups club soda
1 orange, sliced
2 cups chopped apples
Click here to view Sangria recipe.
|
