December 2006

Sacramento Magazine December 2006

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Entertaining
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December 2006

Entertaining

Easy Holiday Entertaining
By Elaine Corn

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So you want to throw a party, but the thought of all the work makes you cringe? Never fear: We’re here to help.

What’s your definition of a party? A few people over for an intimate dinner, or hors d’oeuvres for 200? Whatever your answer, keep it simple.

“People are afraid that if they do something too simple, it won’t be fancy enough,” says Roxanne O’Brien, a catering instructor at American River College and herself a caterer for three decades. “Keeping it simple really works. Everyone stays happy.”

Maybe it’s been years since an invited guest crossed your threshold—all the work intimidates you. But having people over has no equal in helping you to make and keep friends. If you’re used to making a list of excuses instead of a list of guests, it’s time to rethink what hosting a successful soiree involves.

“It doesn’t matter if you’ve knocked yourself out to make veal demi-glace for a roast,” says Karen Holmes, a caterer and owner of Karen’s Bakery Cafe and Catering in Folsom. “The point is to have folks in.”

Take a lesson from the late, great Julia Child. Many years ago, unexpected guests showed up at her home in Cambridge, Mass. Caught by surprise, she seated them, disappeared into the kitchen and re-emerged with a bowl of Goldfish crackers. “They’re quite good, don’t you think?” she said, offering the snack as if it were caviar. The lesson: Never apologize.

I used to be a run-amok party giver. I made too much food. I made food that was complicated and expensive. Once, for a Kentucky Derby party for 80 in the days when I lived in Louisville, I made so much coleslaw that I had to mix it in my bathtub. Had I outsourced the slaw from a premier barbecue restaurant with the best slaw this side of my bathtub, no one would have known.

To help you plan your party, we’ll take you through the process step by step, using the easy route. We’ll reveal the fastest way to send invitations (bonus: it’s also the cheapest) and what ready-made foods you can buy and present so they look tempting.

We’ll offer advice from local caterers on easy, can’t-fail dishes you can make yourself. And we’ll show you how to use the caterers in your neighborhood: They’re called restaurants, and they sell everything from bread to bread pudding to go.

As for drinks, we’ll answer such questions as how much wine should you buy and what cocktails should you serve.

But before you start designing menus and decorating the table, you need to come up with a guest list. If you’re not used to entertaining, you may be wondering how many people to invite. “If you want to keep it easy, a party of 12 is about right,” is O’Brien’s advice. “You get to see a bunch of your friends without too much hassle.” A dozen guests gives you, The Entertainer, the opportunity to knock out great-tasting, high-quality, sumptuous groaning boards of food and drink. Let’s get this party started.

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