Gather ‘round

Gather ‘round

Smart holiday entertaining tips.

WRITTEN BY DEBBIE BRANBY
PHOTO BY CHRIS STOWELL

In this economy, many would-be hosts’ and hostesses’ views of home entertaining run the gamut from avoiding the subject altogether and asking guests to participate in a potluck to putting it off until next year.

What I know is that 1) there is always something to celebrate and 2) simple entertaining can be liberating, allowing you to be creative and imaginative, especially with renewed and reused decor. The bottom line is that your guests are coming to see you and as long as you have fun, your guests will have fun too. So here are a few tips I have gleaned over many years of party giving and catering.

BE YOURSELF

If you are nervous, you can bet your guests will be nervous also.

GET COMFORTABLE

Play music, light candles, prepare a specialty drink (and don’t forget a non-alcoholic option), take coats and purses, and make introductions.

DECK THE HALLS

It’s the holidays, so dress it up. You don’t have to go overboard — simple is perfect, just like a great black dress. Lots of candles is the easiest way to go. Boughs of fresh evergreens add color, scent, and a sense of abundance to the food table. Using one color in different shades adds drama. Or consider “massing” holiday trees, deer, poinsettias, Santas, or menorahs for maximum impact. Holiday ornaments in glass cylinders of varying heights are a terrific and inexpensive way to decorate a feasting table.

SIMPLE, YUMMY

With food, less can be more. If you are doing an hors d’oeuvres party, it is fun to pass one hors d’oeuvre so you can get around to all your guests (a good one is crostini topped with basil pesto, roasted red peppers, goat cheese, and toasted pine nuts). For the table food, I would suggest three or four items, and if you are replacing a meal with hors d’oeuvres, use maybe five or six. And don’t forget to have some vegetarian items (I love a big Mediterranean platter with hummus, vegetables, marinated feta, pita triangles, and olives).

BAR SCENE

Yes, drinks are necessary and you need to be responsible. There are two ways to go: 1) wine and beer or 2) mixed drinks, wine, and beer. Always have something non-alcoholic. An easy non-alcoholic beverage is mulled cider, because it’s tasty and it fills the house with a fantastic scent. In terms of beverage portions, you should be able to get five glasses of wine per bottle and plan on one glass of wine per guest per hour. Designate an area for beverage service that is not too close to the food for good traffic flow. If you don’t have enough glassware, rent some.

TABLEWARE

Your options are to use your own, use disposable, or rent it. The simplest way is to call a rental company and reserve glasses, plates, flatware, and linens. There is a cost to this so you need to weigh the value versus your budget. If you have enough serviceware, it is lovely to use and fun to mix patterns and styles, but, remember, someone has to clean it. Good quality disposable tableware is available in lots of colors. Look for biodegradable or compostable products.

GET HELP

Barring using a caterer who will provide all food, beverages, staff, and equipment, services in town can provide only food and beverage service staff. If you have teenagers and you believe you can count on them and their friends, hire them to pass hors d’oeuvres or retrieve used dishes. For beverage service, use a professional or wrangle your brother-in-law (but, for legality’s sake, use an adult).

PARTY TIME

Two to three hours are ideal, and the food doesn’t suffer. Any longer and you’d need to take the main food away and set up a simple dessert. Nothing says holidays like a fabulous assortment of homemade cookies.

CHOICES

Say you’ve made your plans and feel that the party is too much for your budget. You can downsize the food to three items (big platters that don’t have to be refreshed); shorten the party to two hours; choose moderately priced white and red wines; use festive paper plates and napkins; fill the table with votive candles and a bowl of pinecones with little battery tea lights; and you will have a fun get-together. For dessert, try hot chocolate with different toppings and brownie bites bedecked with crushed peppermint candies — yum!

CALL A CATERER

The way to truly be a guest at your own party is to have someone else handle all the details. One of the many talented, local caterers can help you achieve your vision. They also can make just one or two of your dishes, just hors d’oeuvres, or just dessert.

Remember, it’s not the size of your wallet but the size of your ideas that counts when putting on a great party. Get creative, have fun, and happy holidays!

Debbie Branby is the owner of nearly 30-year-old The Cheese Board in Reno, Café Musee in the Nevada Museum of Art, and a busy catering business.