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Nov-Dec_Luxury Guide

only does it enable you to spend time with your guests, but it allows people to choose their drinks and go back for seconds as they desire. It is also perfect for your non- drinking guests as they will have ample variety. Set up an area for your self-service bar and include the following: • cocktail napkins in napkin holder • ice bucket with tongs • pre-cut lime and lemon slices • martini olives and maraschino cherries • bottles of both white and red wine and wine opener • splits of Champagne or sparkling bubbly in ice bucket • various liquors including vodka, gin, whiskey and scotch • a variety of glasses • small closeable glass bottles (10 or 12 oz.) of tonic, soda (regular and diet), juices (include orange and cran- berry), and water. (These look nice at the bar and won't go flat.) FOLLOW THE SCHEDULE One of the most important components in holiday enter¬ taining, preparation will mean the difference between a smooth, successful event for you and your guests and a stressed-out affair best forgotten. The Week Before A week before the party you should know your guests' food preferences and your menu should be set. Your home should be decorated and non-perishable neces¬ sities bought. Don't forget to count your plates, bowls, glasses and flatware. The Day Before The day before the party, set the table and bar (yes, even if this means you have to eat in the kitchen or on the sofa for a night). Setting up ahead will allow you to get whatever is missing the next day. Prepare those make- all meat-eaters so I prepared a Beef Wellington, a very ahead menu items. And don't forget music — playing elegant — and shockingly easy — main course. I like to softly in the background as your guests arrive. Save the enjoy my guests and not be tied in the kitchen. party tunes for once the party gets going. Smell is also important but don't over-scent. I like to simmer potpourri If you are doing a buffet or hors d'oeuvres, there's no on the stove. need to ask for preferences on the invitations. Have a combination of seafood, vegetarian and vegan alterna¬ tives. Use place cards in front of each dish to list the in¬ The Day Of. alertede bl wils allergiey anh wite thoso sd usesgredient The day of the party should only be about the food that must be prepared that day, and you looking fabulous. The Bar Just have fun and enjoy your party knowing you're an amazing host! A self-serve bar is the delight for both host and guest. Not NOVEMBER/DECEMBER 2012 77


Nov-Dec_Luxury Guide
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