Entertaining at Home

Stress less, enjoy more this holiday season:

Make fun, family, friends, and food - the only F-words you say while entertaining at home this year

If the thought of entertaining guests in your home during the holidays triggers you to grip your face like Kevin McCallister in Home Alone, and jingle all the way to the liquor cabinet, don’t panic. There are options to make entertaining at home easy and fun. Although you might never reach Buddy the Elf-levels of holiday cheer; with a bit of planning, and some help from local suppliers, a festive bash where everyone — including the host — has a jolly time, doesn’t have to take a Christmas miracle.

“The more organized you are, the more easily the event will flow no matter what you’re doing,” says Kelley Abbey owner of Jolie Pop!, an at-home entertainer extraordinaire. Preparing to entertain at home extends beyond the food. Have the basics covered — like making sure your house is clean. Choose a spot for everyone to leave their coats so you aren’t scrambling when guests start to arrive. Ensure you have ample glassware and platters that are clean and set up. Determine where you want people to gather in your home and bring in extra chairs in advance.

“Think about what people need to be comfortable,” says Abbey, who adds that simple details go a long way. For example, use tea lights in a votive, and grocery store flowers in one colour palette near the food and drink stations, to create a welcoming ambiance.

“The whole idea of holiday entertaining is to make people feel comfortable and allow everyone to just hang out,” says Wendy Brownie, owner of Calgary’s Inspirati. “We’ve all been to parties where it’s over the top, but the host did not relax.” Consider the most efficient, and fun, way to entertain guests in your space, then set the mood. Mix and match, and think maximalism as opposed to minimalism.

BY ADRIANNE LOVRIC

Photo Courtesy ExpatAsia

“Go ahead with fabulous linens on your table along with plates, glasses, candles, and more. The maximalist table will have colour, height and texture,” says Brownie. If you have a sculpture that you want to include, or you have inherited different table linens from grandma, Brownie encourages using it all. “Forget trends and go with quality items that have meaning to you. Your space should be inviting with materials and colours that embody your personality and sense of style.”

No red and green? No worries. Go with blue and brown, marigold and cream, ruby and ink, olive and burnt orange, lime and dark blue. Whatever works for you. With the revival of the tablecloth, consider also using high quality tea towels as part of your table setup. They can be used as mini tablecloths, as well as for breads, or wrapped around wine and champagne bottles, and then used for cleanup afterwards. “We have been craving the ability to entertain again and tables are a destination to enjoy one another’s company,” says Brownie.

That table can be anything from a kitchen island to a grand buffet and everything in between. “All you really need is open counter space,” says Jered

Evangelos, chef and owner of Edmonton’s Thrive Catering. Not everyone has the resources for a fully catered event or the energy to make a full traditional turkey feast. Evangelos and his catering director and wife, Lisa, recommend grazing stations that include a mix of homemade and storebought components.

“We love charcuterie. Buy your cured meats and cheeses, crackers, and preserves from somewhere like the Italian Centre Shop, then add a homemade component like pandemic-perfected sourdough or a baked brie with fig jam, walnuts and herbs.” Pick up pre-made spanokopita and make your own tzatziki. Purchase meatballs and make your own tomato sauce. Forego making a terrine or a pâté and opt for bruschetta instead. Will anyone know — or care — that your pumpkin pie isn’t homemade once it’s served with whipped cream and garnishes?

If a more traditional dinner is preferred, consider roasting your own turkey and having a caterer provide the sides, or vice versa. Take-and-bake or take-and-reheat options presented on your own platters can be your little secret. “People get stressed out about making everything come together when it’s on their shoulders. If you can eliminate some of the stress by supplementing with a couple of things and planning the event a little differently, it’s definitely worth it,” says Evangelos.

Hosting a cooking school in your home could be the different approach you’re after. ExpatAsia chefs, co-owners, and father-son duo Jeff and Joel Matthews, will guide between six and 14 guests through the preparation of a four-course meal. “It’s perfect for an intimate group of friends or for a Christmastime team building event,” says Jeff. “We introduce people to all sorts of spices and flavours and get them to see it’s nothing to be afraid of.” All of the ingredients and instruction are provided by ExpatAsia, but if that’s still too intimidating, they also offer a prepared take-and-reheat Asian Christmas menu and a traditional Christmas menu, as well as full catering options.

“Doing everything yourself for an event, while also juggling a full-time job or kids can be daunting,” says Jan Hansen, Culinary Instructor at SAIT and part-time caterer. One option for outsourcing could be to have a caterer drop off charcuterie, a couple of salads, and some items that just need to be warmed. If a fully catered event is in the budget, they will take care of all of the food, manage any dietary restrictions, help source glassware, cutlery, napkins, table linens, and dishes; and take care of cleanup. Whether you choose to take it all on yourself, to supplement, or to fully cater, Hansen says the key is thinking ahead and coming up with a game plan.

And don’t be afraid to ask your guests for help. Ask them to help toss the salad, pour wine, or corral people if it is time to sit at the table. “Ask for volunteers,” says Brownie. “I don’t believe we can do it all by ourselves. To me, the best parties happen when you ask people to get involved. Be proud of what you’re doing. Have your checklist, but so what if it isn’t perfect. The main thing is, we are so fortunate to be able to entertain at home again.”

These evenings do sell out rather quickly, so check them out at culinairemagazine.ca/events as new events and dinners are added regularly.

Email linda@culinairemagazine.ca to reserve and/or to be included in our bi-monthly updates to hear about events before the rest of the city. We try to cater for all allergies.

Photo Courtesy Inspirati

Adrianne Lovric is a communications professional who has spent the last 20 years creating content for print media, non-profits, creative agencies, start-ups and publicly traded companies. Adrianne lives in Calgary with her husband, Miroslav, and their two daughters. Vine & Dine at One18 Empire

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