Gambit's 2017 Party Planning Guide by Gambit New Orleans

HELPING YOU PLAN THE PERFECT EVENT 2017

GAMBITâ&#x20AC;&#x2122;S PARTY PLANNING GUIDE 2017

PARTY PLANNING GUIDE CONTENTS

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Interactives

Party ideas to get everyone on their feet

Let’s get mobile

Mobile catering services bring the party to you

Put your best kids’ fete forward What’s trending in kids’ birthday parties

How-tos for hosts

Tips to make house parties a breeze

Ambience for rent

A few event rental supply companies and their wares

Active foodie

Engaging dinner party ideas

Desserts for every taste

Choosing the right glassware for your home bar

Entertainment can come in small boxes

Where to find the businesses and professionals in the guide

The sweet and the savory

The glass menagerie

Party on point

Baby, it’s hot outside Pool party ideas and accessories

Resources

Grown-up party games

Throw a themed bash with panache

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INTERACTIONS Party extras to get guests involved B Y K A N D A C E P O W E R G R AV E S

THERE ARE LOTS OF WAYS TO PUNCH UP A PARTY by getting guests involved in the action: photo booths with costumes, second-line parades, rock-climbing walls, organized games, inflatable structures, dancing to live music and more. Interactive entertainment is even better when a host doesn’t have to devote time and energy to formulating and carrying out the plan. Here are four ideas for effort-free additions that will make your party one guests will remember.

explain rules and oversee play. NOLA Games on Wheels also has an air-conditioned video game truck with five widescreen TVs inside and two 60inch screens outside, so it’s possible for 28 people to play at the same time. Stadium seating for 10 allows an audience to watch gamers, and there’s a laser light show outside. Games include Just Dance 4, Wii Sports Resort, Sonic Sega All-Stars Racing, Kung Fu Panda, Lego Batman, Minecraft, Super Mario Brothers Wii, Blur and lots more. There are consoles and controllers for PlayStation 4, Xbox 360, Xbox One, Nintendo Wii and Wii U, and screens are equipped with surround sound to make the experience more immersive. Prices start at $299 for two hours. THE SELFIE MIRROR — It’s always fun to watch people check out their reflections in a mirror. It’s even more entertaining when the mirror invites them to ham it up — and takes a snapshot of the moment. The Selfie Mirror setup is a full-length mirror in a gilded frame with a big TV behind it

Cigar Factory can set up a customized cigar rolling station at your next party. PHOTO COURTESY CIGAR FACTORY

CIGAR-ROLLING STATION — The Cigar Factory in the French Quarter brings a rolling stand to the party site, along with a person who rolls cigars for two to four hours as guests watch. The cigar roller gets to work, and another staff member describes the process and helps guests with cutting cigar tips, lighting cigars and learning about tobacco blends and their flavors, says Devin Bogle, a manager at Cigar Factory. Hosts generally pick a couple of types of cigars for their guests to sample, and special labels can be printed to commemorate the event (Happy Birthday, names or dates).

Cigars available to guests are rolled and labeled ahead of time and aged. “Cigars are like wine in that way,” Bogle says. “They get better when they are aged.” Prices are $1,050 for 150 cigars (100 to 200 guests) or $1,500 for 250 cigars (200300 guests). Packages for smaller groups also are available. LASER TAG AND VIDEO GAMES — These games appeal to a wide range of guests but often are limited to parties held at the gaming facilities. NOLA Games on Wheels has taken gaming mobile. The company provides high-tech laser taggers and can set up a custom laser tag playing field with obstacles outside or at an indoor venue. It also provides a game coach to

MillerFoto’s Selfie Mirror station is a full-length mirror that can take up to four pictures at a time and prints high quality, full-size photos for guests. PHOTO COURTESY THE SELFIE MIRROR

GAMBIT’S PARTY PLANNING GUIDE 2017

and a professional-quality camera. The mirror acts as a touchscreen that a guest or group can activate, then the TV provides the countdown. It can be programmed to take three to four pictures at a time and guests can choose the one they want. Photographer Eric Miller, owner of MillerFoto and The Selfie Mirror, says the advantages of The Selfie Mirror are that guests receive high-quality, full-size prints, and there’s a computer station with a tablet where guests can post the photos to social media right away. Miller also puts the photos on his website, where guests can download them at no cost. The party setup includes the mirror, social media station and two attendants. One person assists guests in using the device and another delivers their photos in protective covers and helps at the computer station. Miller says hosts can personalize the mirror, which is a large box, by wrapping the sides and back, and the photo formats can be customized with names, dates or other info. The price is $800 to $1,000. “It’s the newest thing,” Miller says. “It’s more expensive than other photo booths, but it’s different. We use a better camera and the pictures look awesome.” VIRTUAL REALITY STATION — VR Arcade NOLA offers virtual reality experiences including games and travel adventures. The company uses a high-quality headset and cameras set up on a 10-foot-square space to give a guest a 360-degree interactive experience. The company can set up to four stations at a location, which gives guests more time for the 15-minute sessions and also allows for high-score contests among game players. “We offer participants a chance to immerse themselves in new worlds and incredible virtual experiences,” says Devin Regan, who co-founded VR Arcade with David Denny in late 2016. “We tailor the VR experience to the preferences of the participant, whether they want to explore underwater worlds, create 3-D drawings or battle alien spaceships.” There are 20 different games and adventures available at every party, and VR Arcade also can customize

VR Arcade NOLA offers 20 different virtual reality games and adventures in its party packages. PHOTO COURTESY VR ARCADE NOLA

a program for the event. The setup includes attendants to assist guests. There also is a TV screen at each station so guests who aren’t playing can see what the player sees through the headset. Regan says one of the advantages of VR Arcade is that there are options for all ages. “The little kids tend to like the zombie games the most, but Fruit Ninja is popular with other ages and is easy to pick up,” Regan says, adding that older adults enjoy the less physical adventures such as traveling in Google Earth. “A common misconception is that VR is intended for gamers ... but most of the experiences are for people who are new to technology.” Prices start at $500 to $600 for a three-hour event.

GAMBIT’S PARTY PLANNING GUIDE 2017

A partygoer enjoys a virtual adventure with VR Arcade NOLA. PHOTO COURTESY VR ARCADE NOLA

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LET’S GET MOBILE Four classic New Orleans restaurants that will come to you B Y K AT H E R I N E M . J O H N S O N

IF YOU’VE EVER BEEN AT A PARTY AND THOUGHT, “HOW MUCH BETTER WOULD THIS NIGHT BE WITH A SNOWBALL?,” you’re not alone. Nor are you out of luck — whether you crave a snowball, charbroiled oysters, a Lucky Dog or a few pounds of boiled seafood, these local eateries can provide your heart’s desire on-site. Here, a few restaurants (that you’ve probably heard of) that offer mobile catering services.

Drago’s Seafood Restaurant Drago’s is renowned for its charbroiled oysters. If sitting in the restaurant watching the flames flare up on the grill isn’t exciting enough for you and your party, hire the Drago’s Charbroiling Engine to come recreate the experience in your own backyard (or other firesafe space). The fire truck is equipped with two grills, a griddle, two flatscreen TVs with satellite cable and two beer taps. Clients can request any beer sold by New Orleans liquor distributors Southern Eagle Sales & Service and Crescent Crown Distributing, including many local brews. The truck recently was remodeled to include a flat upper deck. People can climb a staircase (with a safety handrail) to survey the party from on high. The truck can cook grilled and griddled foods such as burgers, hot dogs, crab cakes and blackened shrimp sliders while keeping pans of jambalaya and pasta dishes (brought over from the restaurant) warm. But most people request the truck with just one thing in mind. “Seventy-five percent of all the food that comes off the truck is charbroiled oysters,” says Tommy Cvitanovic, owner of Drago’s. The crew of the fire truck provides all the cutlery and plates for events and can accommodate small groups. There’s a 500-oyster minimum for charbroiled oysters, plus a fee for the cooks’ labor. If the truck is available on the day of your event, Cvitanovic will send it to your soiree if you like, free of charge, whether or not it was a part of the catering order.

Drago’s firetruck cooks charbroiled oysters on-site, as well as several other menu items. PHOTO COURTESY DRAGO’S SEAFOOD RESTAURANT

Plum Street Snowballs’ mobile setup features flavored syrup packages and the shop’s iconic takeout containers. PHOTO BY MARK ERIC

“If the event is in metro New Orleans, you can get the truck,” he says. “The only extra cost is to pay the driver.”

Plum Street Snowballs Snowballs are a cold, delicious treat, and thanks to the city’s perpetual

summertime weather, they’re always in season. Plum Street Snowballs offers a portable snowball machine setup, complete with flavored syrup packages, the option to customize your flavor list and the kitschy takeout container vessels in which the Uptown shop serves its icy confections. Catering can work with indoor and outdoor settings, as long as there’s access to electricity to power the ice GAMBIT’S PARTY PLANNING GUIDE 2017

machine. There’s the option of ordering a generator, but it costs extra. Plum Street will come out for wedding receptions, birthday parties, bar and bat mitzvahs — whatever event the client considers worth celebrating. “We’ve even recently done celebration-of-life ceremonies,” says Toni Curtis, daughter of Plum Street owners Donna and Claude Black. “They’ll have a jazz band and celebrate withall [the deceased’s] favorite foods. … It’s so New Orleans.”

Lucky Dogs There are few French Quarter scenes more iconic than a Lucky Dog vendor standing in front of Jackson Square, rain or shine. Lucky Dog caters special events in the way only Lucky Dog can — from its hot dog-shaped carts. “We’ve refurbished several of the carts from the original 1940s fleet,” says Kirk Talbot, co-owner of Lucky Dogs. “It’s a smaller cart that can fit in the back of a truck or on a trailer, so they’re more portable than the ones you see on the street.” There’s a 300-dog minimum, and cleanup is the host’s responsibility unless arranged in advance of the event. Lucky Dogs also offers sodas and snacks like potato chips and popcorn. Talbot and his team accommodate all kinds of custom orders, including requests for the server to dress in costume according to the theme of the event. “We’ve been out to Halloween parties where the worker had to dress up in a costume or in a Santa Claus outfit,” he says. “We do it all.”

Clesi’s Restaurant & Catering Seafood boils may be the quintessential New Orleans dining experience, but not everyone wants to

purchase and store boilers, propane tanks and 100-gallon pots. Clesi’s Restaurant has two trailers that can take care of your next boil, from purging the crawfish to disposing of the picked-over shells and beer bottles. Both trailers can boil crawfish, crabs, shrimp and their accoutrements nearly as fast as you can eat them, but the larger trailer can boil 900 pounds of seafood at one time, while the smaller trailer has a grill in addition to a smaller boiler. “Now that crawfish season is over, people are looking for crabs, shrimp and barbecued items,” says Sonya DiCarlo, Clesi’s co-owner. “Shrimp and crabs are still pretty plentiful and are available close to year-round — we have a good relationship with our fishermen and only get seafood that’s fresh.” If the taste of crab boil isn’t your thing, Clesi’s offers other items. Chicken wings, burgers, po-boys and side dishes like chicken and sausage jambalaya also are on the catering menu. The restaurant also can do a catfish fry on-site along with the seafood boil. This isn’t just any fried catfish, though. “[It] was voted No. 1 in the New Orleans area on NOLA.com in a recent competition,” DiCarlo says. “It started out as a pool of 60 (contenders) … then it was us and Middendorf’s [Restaurant in Manchac]. If you’re from New Orleans, you know Middendorf’s. … It was quite an honor to be considered with them.” There’s a minimum purchase of one sack of crawfish or about 35 pounds of seafood, and you can rent the trailer for as few as 15 to 20 people. Clesi’s catering team also can bring tables, chairs and chafing dishes, serve food and coordinate cleanup, and even collect garbage for disposal in the restaurant’s dumpsters to spare clients’ trash cans (and noses) from multiple-day-old crawfish smell. “We have it down to a science,” DiCarlo says.

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Lucky Dogs’ fleet of mobile carts dates back to the 1940s. PHOTO COURTESY LUCKY DOGS, INC.

Clesi’s Restaurant & Catering can boil up to 900 pounds of seafood at one time on its mobile trailer. PHOTO COURTESY CLESI’S RESTAURANT & CATERING

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PUT YOUR BEST KIDS’ FETE FORWARD Birthday party trends for little ones B Y K AT H E R I N E M . J O H N S O N LEFT: A hot chocolate station is a sweet addition to a winter-themed birthday party. PHOTO BY CAROLYN FRENKEL OF MARLEY + SATCHMO PHOTOGRAPHY

RIGHT: Interactive party games are a great way to keep kids and parents engaged. PHOTO BY RENEE BILLIOT

SOME KIDS’ PARTY IDEAS ARE CLASSICS. Balloons, pinatas, a sugary punch that turns every kid’s mouth the same shade of red — these are rites of passage for every child. Some party concepts are new classics, says Natasha Mattappally, who founded Luxe + Lace Weddings and Events with business partner Danielle Kuruda. “The smash cake is a relatively new idea,” Mattappally says. In this new tradition, parents throwing a first birthday party purchase one cake for baby and one for guests. “It’s a way to bring baby more into the party than in the past.” Customization is all the rage — drinking cups, gift bags and even baked goods can be stamped with a monogram or an image unique to the birthday girl or boy. Mattappally sees a shift from casual backyard barbecues with sugar-fueled kids to more elaborate affairs. “Kids’ parties are becoming more formal and more elegant,” she says. “Parents are thinking creatively with tea parties and sophisticated setups. The bohemian theme is big — tents, low tables and [floor cushions] are popular.” Seasonal themes also are de rigueur: animal decorations with petting zoos for spring, snowflake decorations and hot chocolate stations for winter.

“It’s getting more interactive for the kids, especially the older kids,” she says. She attended a soiree for a preteen girl who loves photography. The parents set up a group project for her and her guests: to film a short movie during the party, which the birthday girl produced and screened for her guests at the end of the night. “I love the trend shifting toward unique themes that reflect the child’s personality or interests — thinking outside the typical ‘kid’ box,” Kuruda says. “And [I also love] the incorporation of elements that the parents and their friends also can enjoy.” Renee Billiot, store manager of Little Pnuts Toy Shoppe, considers interactive party games her specialty. The store began offering party and event planning services in January. Some of her favorites are Strike It! and Dancing Eggs, which require players to get up and move around, keeping kids (and parents) engaged. “People are coming in more and more for goody bags for the kids,” Billiot says. “They’re moving away from just trinkets [and candy] for the bags to activities and crafts. … There definitely is a trend in party items toward quality over quantity.” That trend is sweeping through party favors and parties themselves. Intimate

gatherings are common, not just to keep budgets smaller, but to allow hosts to spend more money and time on individual guests. Mattappally’s clients are investing in party entertainment such as horseback riding excursions and art project stations — activities that would be difficult with dozens of guests present. “It’s a better, more personal experience without all the chaos,” Billiot says. Billiot also sees an uptick in requests for gender-neutral party items. Pink and blue aren’t the standards anymore, and party themes aren’t limited by princess and transportation motifs. She says parents are upending traditional gift giving by buying Lego building block sets for the grab bags for girls’ parties, and Little Pnuts carries boy dolls for the customarily rough-and-tumble crowd. Billiot adds her own son uses the boy dolls for superhero play — they are the civilians that Batman and Superman swoop in to rescue. “We’re moving toward openness of letting [children] explore their interests” without being constrained by traditional gender roles, she says. At the end of the party, what’s important is that the guests and the guest of honor enjoy themselves. If the kids are happy, party on.

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HOW-TOS FOR HOSTS Tips to make planning a party a piece of cake B Y S A R A H R AV I T S

WHAT MAKES A PARTY MEMORABLE? Whether it’s for a birthday, a holiday or just to show off some culinary or mixology skills, event planners and hosts agree that the three components to a successful soiree are food, beverages and entertainment. Equally important for a host is setting a budget and sticking to it. There are several ways to cut down on costs (and stress) during the planning process so a host can enjoy the shindig as much as the guests. Christina Chapuis, marketing and business development manager at Wink Design & Events, says planning the budget for a do-it-yourself gathering is among the most important items on a get-together to-do list. “Set a budget ahead of time,” she says, “and make a list of what’s non-negotiable.” She says music to set the mood is important, but if there’s no budget for a live band or a DJ, a solid, crowd-pleasing playlist works. “Entertainment is a big thing because that’s what makes or breaks [the party],” Chapuis says. “A good location is (another) key. You definitely want to consider parking, and if there’s going to be drinking, think ahead and make sure your guests can get home safely.” If there’s enough money in the budget, she suggests hosts offer credits on ridesharing services. Some hobbyist party planners love to stick to a theme to create cohesiveness. Eve Crawford Peyton, a mother of two young daughters and a teenage stepson, has found that allowing her kids to choose a theme for their own birthday parties has streamlined the whole process. “Everything is easier if you have a theme,” she says. “I’ve saved a lot of money by ordering printable DIY party packages. … Many designers are more than happy to work with you to custom-design a package with everything you need — from the invitation to the thank-you note and everything in between, which keeps all your materials looking consistent.” Don’t overlook decor, whether or not the party has a theme. Some easy, cost-effective ways to spruce up the venue or your home include purchasing fresh flowers or candles or hanging simple decorative items like streamers. “Lighting is also important,” Chapuis says. She suggests a programmable,

multicolored light or a disco ball as an inexpensive way to add sparkle to a room. Stephanie Stromath, a local party enthusiast who frequently hosts gatherings in her own home, says having a party theme allows her to have fun with the planning. She hosted a fiesta-themed engagement party recently. Decor was easy to find, and she prepared a few Mexican foods in advance of the party. She also made margaritas by the pitcher, which she considered her biggest success of the night. “A big-batch margarita was super easy to make, and kept (drinks) flowing throughout the evening,” she says. “I would definitely recommend any party planner to have a themed drink or punch for a themed party. It keeps costs down and you are better able to control the alcohol content.” Enlist the help of others to make a party sail smoothly. During the early stages of the planning process for the engagement party, Stromath got a few of the couple’s friends to co-host and help plan the guest list. They also donated a few bucks and helped set up her kitchen and backyard the day of the event.

Serving dinner buffet-style is one way to simplify party prep.

Peyton also suggests collaborative planning. For her 5-year-old daughter’s recent birthday party, which was insect-themed and held at the Audubon Butterfly Garden and Insectarium, she teamed up with another mom whose daughter also was celebrating a birthday. “We were able to divide and conquer, which saved us both time and money,” Peyton says. Consider the space of the party. Move furniture around if needed, and set up a focal point. For Stromath’s fiesta bash, most of the guests lingered in her backyard and the food was set up buffet-style in her kitchen so guests could go in and out seamlessly. Cleanup likely isn’t the best part of a soiree, but it doesn’t have to be taxing, especially if there are co-hosts involved. Stromath’s strategy is to avoid procrastination at the end of the night. Once guests depart, she gets to work. “Do dishes and clean up as best you can after the party,” she says. “[There’s] nothing worse than waking up tired, and maybe with a slight hangover, to a messy house.” GAMBIT’S PARTY PLANNING GUIDE 2017

AMBIENCE FOR RENT Event rentals can cover everything from furniture to goats B Y S A R A H R AV I T S

Pre- styled rental packages — like the Bohemian Lounge from Pret a Fete — make event design easier. PHOTO BY SONIA SAVIO

IF YOU WANT TO THROW A MEMORABLE PARTY, NO MATTER THE OCCASION, there are many local businesses that provide unique rental equipment to bring flair to a shindig of any size. Here are just a few. Emily Shaya, owner of Pret a Fete event rentals, always has been passionate about antique and vintage furniture. She and her staff provide an extensive array of rental options, deliver the items to the event site, set them up and pick them up when the event is over. Pret a Fete supplies furnishings, bars and bar carts, arbors, food and beverage displays, lighting, accessories and indoor and outdoor furniture in a range of styles, including bohemian, French country and mid-century modern. The company operates out of a 15,000-square-foot showroom on Oretha Castle Haley Boulevard, which Shaya says is “filled to the ceiling” with one-of-a-kind treasures that make parties atmospheric and aesthetically pleasing. In addition to 18 GAMBIT’S PARTY PLANNING GUIDE 2017

individual items, Shaya also offers a series of pre-styled lounges that work well for large indoor or outdoor gatherings. She also does consultations, but that’s lagniappe for most clients. “Usually people know what kind of vibe they’re going for, and they know how many people they are having over,” she says. “We can do everything from a backyard party to a casual dinner party to a corporate event.” Shaya’s business fulfills the niche for people looking for more stylized items to enhance party basics such as linens, tables and chairs. Plus, she says, “we pay attention to detail and offer highly personalized customer service.” Island Time Party Rentals, run by father-and-son duo Jay and Eric Heiden, offers equipment rentals to bring the beach to your backyard. “We both work in finance, and you can’t look at finance reports all day,” says Eric. “We have a tiki bar in our yard, and we think the world would be a better place if everyone had a tiki

ABOVE: Father-son team Jay and Eric Heiden bring the spirit of the islands to partygoers for casual backyard hangouts.

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RIGHT: Morgana King’s goats are literal party animals who add some whimsy to an outdoor soiree.

Welcome to the delicious world of Dick & Jenny’s Contemporary Creole Restaurant.

PHOTO BY MICHAEL PATRICK WELCH

bar in their backyard.” The team brings the spirit of the Caribbean islands and conjures vacation vibes by delivering frozen cocktail machines and a portable tiki bar. They offer a few different packages, mixes and add-ons, including the “St. Thomas Soiree” package for smaller gatherings and eggnog and king cake mixes for seasonal get-togethers. Island Time’s mixes don’t produce the typical headache-inducing sugary drinks associated with frozen libations. Eric and Jay prepare small-batch mixes made with fresh fruit juices, cane sugar, filtered water and other ingredients. Because the business does not have a liquor license, hosts need to purchase their own alcohol. Eric says the business also can tailor drink mixes to customers’ preferences, like preferring tart drinks to sweet drinks, or fruit substitutions. It also offers alcohol-free pina coladas and virgin strawberry daiquiris for kids. To entertain guests who are party animals, consider bringing in actual party animals. “Everyone loves goats,” says Michael Patrick Welch, a local writer, musician, educator and

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publicist for Y’Herd Me?. The venture, owned by Morgana King, is rooted in a property maintenance company that uses goats to clear vegetation on overgrown properties. Over time, the herd has become increasingly sociable and sought after for parties. “[People] love that they’re getting a chance to interact with an animal they idealize in their minds, it seems,” says Welch, adding that goats are pretty docile. When King brings them to parties, she provides hay and other food to keep them eating and distracted as people come up to pet them. “Y’Herd Me? probably participates in as many adult parties as kids’ parties,” Welch says. “Morgana has brought them everywhere from 9th Ward house shows to the Louisiana Children’s Museum.” Like some human partygoers, the goats are all about food. “People can also feed them by hand but they really will always care about food more than they’ll care about a person or a party or anything else. … So, it’s like you’re experiencing them more than you’re interacting like you would with a dog,” he says.

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ACTIVE FOODIE Three ideas for themed dinner parties that get everyone involved B Y S U Z A N N E P F E F F E R L E TA F U R

During cooking demos, chef Amy Sins talks about Creole and Cajun cuisine and prepares a dish. PHOTO COURTESY LANGLOIS

THEMED DINNER PARTIES WITH THAT LITTLE SOMETHING EXTRA (such as a professional to lend a hand with the entertainment or the food) are en vogue, and can take some pressure off hosting duties. Here are a few suggestions that are fun for you (yes, you!) and your guests.

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What’s cooking? Like many New Orleanians, chef Amy Sins’ idea of an enjoyable evening is sharing food and laughter with friends. But not everyone wants the stress of hosting a dinner party — or the hassle of cleaning up afterward. As the owner of Langlois, Sins brings the culinary entertainment to you. In about two hours, she conducts a “live cooking show,” where she talks about the history of New Orleans and Cajun and Creole cuisines. She also prepares a dish, describing each step from start to finish.

“I like to think that we’re alleviating the pressure and creating a fun environment, while staying true to who we are in south Louisiana,” Sins says. She’s performed demonstrations for large groups and for intimate gatherings at local restaurants and in clients’ home kitchens. During smaller affairs, guests can help prepare the meal by stirring a roux or flipping crepes, while others sit back and relax. “We realized that even though people say they want to be hands-on, after the first glass of wine they don’t want to be hands-on,” she says. “They don’t want the stress of thinking they can’t eat

dinner if they don’t (cook) it.” When the dinner party takes place at a restaurant, Sins collaborates with the chef to create a menu that fits the restaurant’s cuisine and her presentation. One of her favorite places to host demonstrations is Arnaud’s. “It’s old. It’s classic,” she says. “It’s everything you think of when you think of New Orleans Creole cuisine.” There, she welcomes guests with a French 75 cocktail and toasts “the resident ghosts, to make sure that they’re happy with us being there.” Sins also hosts Iron Chef-style cooking competitions. Guests are divided into teams, and each group must come up with and cook a dish using a mystery basket of ingredients and present it to the judge. The winner is announced after dessert. That way, Sins says, they all get along. Participants at a murder mystery dinner solve a crime during the meal.

Give me a clue

Chef Amy Sins, the owner of Langlois, hosts traveling “cooking shows.” PHOTO COURTESY LANGLOIS

Care to do a little sleuthing while you dine? Let The Murder PHOTO COURTESY THE Mystery Co. provide a cast of actors and a good story for MURDER MYSTERY CO. guests to ponder over cocktails and a meal. The Murder Mystery Co. is interactive, theatrical entertainment for dining events of all sizes, in both public and private venues. The group has staged events at Ruth’s Chris Steak House and Copeland’s Cheesecake Bistro, among other locales. “It allows people to experience a murder mystery theater firsthand,” says Michael Sauviac, director of the New Orleans branch of the company. He describes a typical play as a whodunit set to one of a variety of themes — from a Prohibition motif to a 1950s sock hop. The actors single out audience members as suspects. Those suspects are given a binder containing clues, which they share with the guests at their tables. Each table works as a team to solve the crime while they eat, and the actors facilitate the mystery. “Being an actor for my whole life, I found that when I go to theaters, there’s a huge part of me that’s jealous that I’m not up there doing it,” Sauviac says. “I think a lot of people feel that way. This is a way for them to participate.” The type of fare that’s served depends on the venue. But when the event is held in someone’s home, the food is catered or prepared by the host. Dishes can follow the theme for the night (think cheeseburger sliders and root beer floats for the sock hop motif).

Your call As the president of Joel Catering and Special Events, Sarah Hall works with clients to create a oneof-a-kind themed dinner party with an immersive feel. Hall likes to incorporate the architecture and design of an event venue into the event’s theme and says hosts should consider this as well when planning a party because the space may inspire in creative and unexpected ways. For example, Joel Catering’s Uptown venue Il Mercato features an open floor plan and Spanish colonial-style architecture, so Hall and her team are planning an Iberian- themed celebration there. Women wearing flamenco gowns and men dressed as bullfighters

will circle the party, dancing to Spanish music. Wait staff will serve Spanish wine and chilled sangria along with tapas and other items. Different food stations featuring Spanish and Mediterranean fare will be set up to allow guests to interact with the chefs and create a meal tailored to their tastes. “Spain has an amazing culinary tradition,” Hall says about the possibilities for the evening’s menu. “Taking something that’s not a traditional dining space and making it a special one-night-only experience for people and having the menu to match, that sort of thing really interests and excites us. We love doing that.”

Joel Catering matches cuisine to the theme, like red snapper ceviche with fried wontons for a Spanish-themed party. PHOTO BY ANNE HALL

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THE SWEET AND THE SAVORY No matter your preference, local bakers and chefs have options B Y K AT H E R I N E M . J O H N S O N

DESSERTS. THEY’RE THE TREAT AT THE END OF THE MEAL, the pat on the back after eating your Brussels sprouts and cleaning your plate. The dessert course can be as simple as a spoonful of ice cream, eaten out of the container while standing over the sink, or it can be more elaborate, like a genoise cake covered in raspberry-infused dark chocolate ganache and topped with candied kumquats. Whatever your style, sweets are an integral part of dinner. When planning a party, consider your guests’ tastes and the menu for the rest of the meal before deciding on a dessert to serve, especially when working with a professional. Does the event call for a whole cake or pie, or are small bites more appropriate? Do your guests crave familiar confections such as vanilla cake with buttercream icing, or will they appreciate something savory and different, such as pastry-wrapped baked brie with a honey glaze? “[Some of] my clients want traditional desserts like a whole apple pie,” says Melissa Araujo, executive chef of Saveur Catering. “It’s simple and it’s elegant. Some clients are looking for comfort food like dulce de leche or tres leches or napoleons.” Cheryl Scripter, owner of Bittersweet Confections, says hosts should consider all the details of a party before deciding on a dessert offering, especially the overall vibe of the event. “If it’s something really casual like a crawfish boil, I may do a twist on really fancy desserts just to change things up,” she says. “Or for an engagement party I may want to do some small, all-white desserts like mini meringue bites … or white chocolate covered strawberries.” PAGE 26

Savory desserts such as these pancakes with citrus jam, toasted seeds and creme fraiche are a well-rounded way to end a meal. PHOTO BY MELISSA ARAUJO

GAMBIT’S PARTY PLANNING GUIDE 2017

PAGE 25

Honey — oh, sugar, sugar Bite-size and two-bite sweets are trending, but Scripter has many clients that still want something beautiful and elaborate for the center of the table. Naked cakes (cakes without a coating of frosting) are popular, but Scripter and her team throw in a few twists of their own, including a bittersweet tiered king cake with chocolate and traditional glazes, and croquembouche, a tower of French choux pastry drops held together by caramel. Scripter likes preparing dessert bars for her clients because it presents guests with a variety of sweets. She says there are five categories of confections: nutty, fruity, chocolate-based, crunchy and soft. If hosts offer at least one of each, there’s sure to be something for everyone. Scripter’s first confectionary love is chocolate — chocolates from different countries, chocolate truffles and chocolate-covered berries. “Or I’ll just make several different chocolate ganaches and flavor them and make shooters,” she says. For summer, she likes desserts that are “light but meaningful” — treats like mini tarts with vanilla pastry cream topped with fresh berries. “You can take advantage of all your beautiful summer fruits … blackberries, blueberries and raspberries,” she says. “Or you can do a tart shell (filled) with lemon curd and topped with blueberries. It’s something small but very flavorful and light.” Araujo also suggests lighter desserts Naked cakes (cakes without for the warmer months, like a strawberry a full coat of frosting) are shortcake made with homemade biscuits still trending among bakers instead of shortcake (“It’s not as heavy,” and caterers. she says) or refreshing citrus-flavored PHOTO BY CHERYL SCRIPTER confections, especially Key lime pie.

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Savory flavors are infiltrating the sugared ranks of dessert offerings this year. Treats such as apple cider-based creme caramel mousse and s’mores with slabs of bacon combine sweet, salty and tangy flavors. Araujo enjoys crafting savory sweets. “A lot of my classical, savory desserts come from my Italian heritage, [such as] melons wrapped with prosciutto and topped with balsamic vinegar, or figs stuffed with blue cheese then broiled in the oven quickly and topped with honey infused with lemon juice, thyme and lavender,” she says. “I love to infuse honeys … and put it on top of fruit.” Herbs, acids such as balsamic vinegar and salty items such as prosciutto can provide balance in a dessert. Salt can enhance sweetness, especially with fruits, because it diminishes the mouth’s perception of acidity and allows you to taste sugars more fully. Herbs add an aromatic element. Another of Araujo’s favorite savory desserts is Honduran style rice pudding made with Carolina Gold rice and whole milk. The dish gets its sweetness from grapes, raisins and Mexican Ceylon cinnamon.

Araujo says it’s important not to get overzealous when planning the dessert course of a dinner party. “Don’t overstretch yourself,” she says. “Consider how much time you will have to do the prep work. Make sure it’s something you feel comfortable cooking.” She advises hosts to write a list of all the courses they intend to serve, the ingredients list and shopping list for all items and to really look at the hands-on time involved in cooking. “Write down your notes, then come back to it later and check that you still feel solid about it,” she says. “Ask, ‘Do I really need to even make dessert myself?’ If you’re making something like a tart, can you buy the crust (premade)?” But that isn’t to minimize the importance of the dessert course — Araujo and Scripter believe it’s the anchor of the meal, and the part (whether they admit it or not) guests look forward to the most. “That has to be the show stopper,” Scripter says. “You have to save room for dessert. I would serve dessert first. Make a few things that you love — people like to share the things that they love with the people they love. Make it easy, quick and light. It’s summer. It’s too hot to fight with anything.”

Small-bite desserts are good alternatives to full-size pastries, like these dark chocolate ganache cups topped with salted caramel buttercream. PHOTO BY CHERYL SCRIPTER

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28 GAMBITâ&#x20AC;&#x2122;S PARTY PLANNING GUIDE 2017

PARTY ON POINT Where there’s a theme, there’s a way B Y A N D R E A B L U M E N S T E I N & K AT H E R I N E M . J O H N S O N

Go with what you know

COSTUME CASUAL MAY BE STANDARD DRESS FOR SOME NEW ORLEANIANS — party to attend or not — but nothing compares to getting dolled up for a well-done theme party. If you are thinking about adding a little flair to your next affair, here are a few party pros to help you navigate this year’s trends.

Of fantastic beasts and Fembots Fanciful creatures like unicorns have influenced trends such as hair colors (combinations of pink, purple and blue dyes) and even coffee beverages all over the country, so it’s no surprise that they are popping up at parties. Susan Zackin, planner and designer at Z Event Company, recently attended an event where guests were directed to wear their best mermaid attire. That leaves a lot to the imagination, she says, “but gives you an idea that it is tropical, pool, whimsical and fun versus an invite that tells guests to ‘Wear a white sundress.’” National party trends such as color blocking and neon are making their way to designers’ mood boards, but trends are shape-shifters, and can impress party hosts — and their guests — in different ways. Neon, for example, can conjure scenes of epic nerd-dom, with periodic table wall coverings, glow sticks and music inspired

by the elements (“Goldfinger” by Shirley Bassey and “Helium” by Sia come to mind). But to someone else, a neon party can mean ’80s and ’90s pop fashion, Holi-inspired color powder fights and dance music. Hosts can specify, but it can be fun to let partygoers get creative. Food and drink always are trendy themes, especially in New Orleans. For a recent soiree for the New Orleans Museum of Art, Zackin planned a “Bubble Bash,” where patrons were surrounded by “Champagne bubbles,” achieved through strategic lighting and lots (and lots) of balloons. “My background is interior design so I have a lot of knowledge about space and [lighting],” she says. “It gives me a little more freedom to create knowing that it will actually work.” Popular films are another go-to party plan. Zackin threw an Austin Powers party, complete with caged dancers and Fembots dancing behind a scrim. Hosts can provide costume boxes with accessories that guests can throw on if they want to enhance their party looks or (shame!) they show up out of costume.

BBC Destination Management designed and built this altar for a Voodoo-themed affair. PHOTO COURTESY BBC DESTINATION MANAGEMENT

New Orleans is a motif in itself, and it’s no wonder that themes done here possess a life of their own. Jill Lambert, senior account executive at BBC Destination Management, finds fete inspiration in “our natural surroundings and what is happening in our city.” “We have clients that have bizarre ideas … it is our job as a team to brainstorm and make it happen,” says BBC account manager Megan Hebert. The company has a creative team and a design department with a production studio for prop fabrication. Swampthemed soiree in a swamp? Sure. Or, if you don’t want your guests dancing in the mud, BBC can build a swamp-like atmosphere to throw a “Southern Louisiana Nights” themed party. Aspects of New Orleans’ culture such as Storyville and Voodoo are also popular party themes, especially with out-of-town guests. Partiers at a recent BBC event were swept away to a darkened Voodoo temple — the design team constructed a large-scale model of a Voodoo altar, complete with candles and a framed portrait of priestess Marie Laveau. In a city that attracts and cultivates creative types, whatever your plan, any theme goes.

The New Orleans Museum of Art’s Odyssey celebrated its 50-year anniversary with a “Bubble Bash,” with lighting and design that made guests feel like they were suspended in Champagne bubbles. PHOTO COURTESY SUSAN ZACKIN OF Z EVENT COMPANY

GAMBIT’S PARTY PLANNING GUIDE 2017

THE GLASS MENAGERIE Picking the right wine, beer and cocktail glasses for your home bar B Y S U Z A N N E P F E F F E R L E TA F U R

IF YOU’RE BUILDING A HOME BAR, YOUR CHECKLIST ALREADY MAY INCLUDE an ice bucket, corkscrew, cocktail shaker and maybe some other nifty gadgets. Stocking the bar with your favorite libations will be a cinch, but selecting the appropriate glassware can be more complicated — if you prefer to sip from a glass that enhances the aromas and flavors of your drink. Here, local bar industry experts explain why certain glasses are suited for specific drinks.

From left to right, a tulip snifter and two nonic pint glasses at Freret Beer Room. PHOTO BY RANDY SCHMIDT

Spirits Beer Eli Gay, owner of Freret Beer Room, says appearance — how the brew looks in the glass — should be considered. Bright pilsners, for example, often are served in tall, slender glasses with gentle outward slopes, allowing tiny bubbles to rise to the top. Beer enthusiasts should opt for glassware that contains a slight curve, which captures the aroma of the beverage. “Aroma is just as important in beer as it is in wine,” Gay says, adding that the aromas of beer are easier to discern than those of wine. “You don’t have to do the whole ‘swirl’ thing because of the carbonation in beer. Those bubbles at the surface of the beer are actually popping and bursting and sending aroma up to your nose.” Gay says wine glasses are perfectly shaped vessels for beer, but most consumers don’t use them that way. Beer drinkers may want a Teku beer glass, which is shaped

like a wine glass, except the top part of the glass flares outward so the beer can “scoot on down when you drink it,” he says. Durable 16-ounce shaker pint glasses have become ubiquitous on the beer scene even though, Gay explains, they are meant for mixing cocktails. “The problem with the shaker pint is that there is no curvature to the glass, and without that curvature you lose all of the aroma that the beer has to offer,” he says. Freret Beer Room serves brews in nonic pint glasses, which are similar to the shaker pint but have a slight curve near the rim. An attractive tulip glass, with its round shape and short stem, is perfect for the person who wants an all-purpose beer glass. “You can drink all sorts of different styles of beer out of the same glass, but you’re getting the best experience across the board [with the tulip glass],” Gay says.

30 GAMBIT’S PARTY PLANNING GUIDE 2017

The Swizzle Stick Bar serves cocktails in vintage-inspired coupe glasses.

Brittany Roberts, general manager of the Swizzle Stick Bar, says the choice PHOTO COURTESY of cocktail glass is “going to affect the CAFE ADELAIDE & THE substance of the drink – whether that’s SWIZZLE STICK BAR the temperature or the amount of bubbles,” but it won’t affect the flavor (as would your choice of ice) or your ability to smell the aroma. “When you have a Grand Marnier in a snifter glass, you hold the bowl, and that keeps it warm,” Roberts says. Wide-bottomed snifters work well for aromatic brandies and bourbons served without ice. Fluted Champagne glasses are great for cold drinks with bubbly fizz, since many of these glasses contain a bulb at the bottom where bubbles can collect. Holding the stem of a martini glass keeps chilled, shaken or stirred drinks cool. The cone shape of the vessel also serves a purpose. “They say that this shape of glassware keeps the ingredients mixed together,” Roberts says, recalling how the women of HBO’s Sex and the City sipped pink Cosmopolitans from martini glasses. “That started this whole era of cocktails in martini glasses.” Roberts says a tall Collins glass is perfect for icy drinks containing “a large amount of juices or nonalcoholic components,” like a rum punch or a Hurricane. A sturdy rocks glass works for a simple rum and Coke or whiskey on the rocks. You always can buy new glasses, often in bulk from restaurant supply stores, but for funky, one-of-kind styles, try thrift stores, Roberts says. “We like to get signature pieces,” she says. “A lot of times we’re making drinks on the fly, based on what people like. We can put them in special glasses.”

Wine It’s common knowledge that there are standard glasses for red, white and sparkling wines, but some wine enthusiasts are meticulous about their glassware, opting for the vessel that’s specifically designed for the wine they’re drinking — whether it’s Burgundy or Beaujolais. “You can drink pinot noir out of almost any glass and it would taste good,” says Leora Madden, owner of Pearl Wine Co. “However, there is a certain design that has been proven to accentuate and capitalize on those characteristics of the wine better.” She says if you sip red wine out of a red wine glass and then out of a white wine glass, you’d notice a difference. Red wine glasses typically contain a larger bowl to release the wine’s smells and flavors. A wide chardonnay glass, which is designed for wine with an oaky flavor and high viscosity, is an exception. “If you’re particular about the temperature at which your wine is served, then

you’re not going to be a fan of the stemless glasses,” Madden says. Otherwise, holding the glass by the bowl, rather than the stem, is perfectly fine. Flute and coupe glasses commonly are used for sparkling wine, but Madden enjoys her bubbly in a wine glass because she can take in more aromas. She prefers crystal Riedel glasses and sells them at her MidCity shop. Your beverage glass collection may be based on what you like, what you know, how much you want to spend and even storage space. Someone who likes to entertain will need more glasses than a person who simply enjoys a nightcap. “Make sure it’s something you want to continue to invest in,” Madden says. “It’s all about trying different things before you commit to a whole set. At the end of the day, it’s what you’re comfortable with and the way that you enjoy your [drink].”

The shape of the wine glass can affect the aroma and flavor of wine. PHOTO COURTESY PEARL WINE CO.

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GROWN-UP PARTY GAMES Big-kid alternatives to pin the tail on the donkey BY ANDRE A BLUMENS TEIN

THEY CAN BE CARDS, TRIVIA OR ROLE-PLAY, but games that are fast-paced and easy to learn make for crowd-pleasers. When planning your next party, try offering a few different options for guests to play. “When playing with a group of more than four, customers typically prefer shorter games (less than an hour) and games where you don’t have to wait very long for players to take turns,” says Candice Huber, owner of Tubby and Coo’s Mid-City Book Shop. “Because they’re shorter games, your friends who come a tad late … won’t have to wait long before being able to play.” Scott Solo and his business partner opened The Rook Cafe on Freret Street to foster a community of people who like role-playing and table games. He and Huber explain a few trending party games for big kids.

On a role “There are so many new games coming out each year, and so many to choose from [that] it is really hard to keep up,” Solo says. “Games such as Werewolf are great for large groups. Everyone pretends to be from a medieval village that is plagued by werewolves.” Werewolf is designed for mischievous banter. It is best with an odd number of people — at least seven. Each player pulls an identity card that assigns a personality, such as the “Villager & Witch,” whose role is to heal one villager and poison another during a round. “Each round simulates one day and one night sequence. Each day the villagers — including the secret werewolves — vote to ‘hang’ someone,” Solo explains. That person loses and must reveal his or her identity card. “Hopefully the villagers choose wisely and hang a werewolf, because at night, the villagers close their eyes and the werewolves choose someone to eat.” Players can get creative with their assigned personalities and interact with each other in character, from addressing each other by made-up names to creating back stories of relationships between the characters, with hopes of discovering who the werewolf is before “nightfall.” A day sequence among “villagers” might sound like this: “Well, when I left Mary Jo’s The role-playing card game house after tea on ThursWerewolf lets players day, I was covered in animal pretend to be medieval hair,” whispers Millicent, villagers for a day. who then prattles on about the likelihood of werewolves shedding. “Oh that’s nonsense and you know it!” shouts Thom the Baker. “Doubtless this blasphemy comes because I declined your sewing party invitation the other day!” Mary Jo yells. At this, Tybolt, husband of Millicent and town drunk, sloshes his beer. (He can’t speak, as per the “Villager & Drunk” identity card.) Will Mary Jo get lynched? Is she, in fact, a werewolf?

What a card Not into role-play? How about cards — Cards Against Humanity, that is. Question: “MTV’s new reality show features eight washed-up celebrities living with [fill in the blank].” Answer options: “Not believing in giraffes,” “halitosis” or “extremely tight pants.” Did you pick the third one? Me too. Cards Against Humanity (or Apples to Apples if your group prefers a less edgy version) can be played until someone wins or people get bored. It’s great for a party because there’s no player limit. Old favorites like Trivial Pursuit, Who Am I? and Settlers of Catan still are widely available. Since Tubby and Coo’s is both nerdy and progressive, patrons can find group games like these classics, and some newer games.

Codenames

In this spy game, two teams compete to see who can contact all their agents first. Spymasters give one-word clues that can point to multiple words on the board. Their teammates try to guess the right words while avoiding those that belong to the opposing team. And everyone wants to avoid the assassin.

Mysterium

Using cards printed with animated pictures of murder weapons, crime scenes and sketchy-looking characters, players must solve a murder mystery. The game is set up like a seance, with one player as the deceased, a silent ghost, and everyone else is a medium. The ghost hands cards with clues to the mediums, and they try to guess how the ghost was murdered. To win, the mediums must work together to find the culprit, the location and the weapon. “Think Clue meets Dixit,” Huber says.

Coup

You are the head of a family in an Italian city-state who needs to manipulate, bluff and bribe your way to power. Your object is to destroy the influence of all the other families, forcing them into exile. Roles GAMBIT’S PARTY PLANNING GUIDE 2017

are assigned by character cards — the Duke, the Ambassador or the Contessa, for example — and to win, you must be the last player with influence in the game by collecting the character cards of all the other players.

Captain Sonar

Players divide into teams and then into three types of crewmen in this team-oriented Battleship spinoff. One player is the captain, and is responsible for leading the chief mates, the engineers and the radio operators safely through enemy waters. Each team tries to sink the other’s submarine without being detected or destroyed.

TAKE IT OUTSIDE IF THE GREAT INDOORS ISN’T THE SCENE of your next soiree, Massey’s Outfitters sells a party pong pool float that has more than 5 feet of playing space. The float doesn’t come with cups or balls (or beer), but it’s a cool, in-pool twist on beer pong. A few other large scale games perfect for outdoor get-togethers: > Kubb is a hybrid game that has elements of bowling and horseshoes — players try to knock over wood-

34 GAMBIT’S PARTY PLANNING GUIDE 2017

en blocks by throwing wooden batons across a rectangular playing field called a pitch, like in soccer or Quidditch (hello, Harry Potter fans). > Giant Jenga is great for backyard fun. Although it may require the DIY spirit and a lot of wood planks, it makes a much more satisfying noise when these blocks hit the ground.

> KanJam — a cross between flying discs and air hockey — involves two large cans set on opposite ends of the game space, each with a slit in the front, and a flying disc that teams try to land in the opposition’s can.

Massey’s Outfitters’ pool pong float provides outdoor fun for the beer-drinking crowd.

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BABY, IT’S HOT OUTSIDE Tips for throwing a poolside soiree B Y K E L LY R O S E

Battery-operated flamingo lights, $20 at Little Miss Muffin.

WITH THE TEMPERATURE HOVERING AT 90 DEGREES OR HIGHER for the next couple of months, a pool party is the perfect marriage of form and function for those who prefer to entertain outdoors but don’t want to roast while doing it. With advice from a few pros and some fun tropical accessories, throwing a pool party has never been easier. Mary Spera of Spera Special Events has planned hundreds of events, many poolside. “Most of the events I’ve done use the pool as a backdrop, which I incorporate into the party’s design,” she says. “I’ve used Plexiglas to cover the pool and put chairs on it for additional seating or to use as a dance floor, so people aren’t necessarily in the pool, but they’re around it.” For those gatherings, Spera focuses on ambience. “I love to use illuminated globes and oversized balloons in the pool … for a bit of extra punch for nighttime events,” she says. Spera likes offering guests a specialty cocktail at pool parties. “You can serve something simple like prosecco and fresh fruit or something more summery like watermelon margaritas. You can also arrange for a food truck instead of hiring a caterer, which is something fun and different.” But if the budget or occasion doesn’t call for hiring a professional, creative poolside entertaining can still be a breeze. Designer and frequent hostess Jill Dupre of Jill Dupre Designs likes to host “dive-in” nights — she gets her friends (or the kids) together to lounge in the pool while watching movies projected onto a wall. “It’s a great way to spend a hot summer night. Just throw in some pool rafts and hit play.”

Metallic pineapple tumbler, $18 at Little Miss Muffin.

Flamingo outdoor marquee light, $39.98 at Pier 1 Imports.

“Flamingle” towel, $10, and acrylic wine glasses, $7.50 each at PHINA.

Glow ball pool floats, from $8 at Urban Outfitters. GAMBIT’S PARTY PLANNING GUIDE 2017

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RESOURCES Where to find the businesses featured in the 2017 Party Planning Guide

INTERACTIONS PAGE 7

Cigar Factory 415 Decatur St., (504) 568-1003; www.cigarfactoryneworleans.com NOLA Games on Wheels (504) 237-3157; www.nolagamesonwheels.com The Selfie Mirror MillerFoto, 931 Hickory Ave., Harahan, (504) 270-7822; www.the-selfie-mirror.com VR Arcade NOLA (504) 249-8922; www.vrarcadenola.com

LET’S GET MOBILE PAGE 11

Clesi’s Restaurant & Catering 4413 Banks St., (504) 909-0108; www.clesicatering.com Drago’s Seafood Restaurant Hilton New Orleans Riverside, 2 Poydras St., (504) 584-3911; 3232 N. Arnoult Road, Metairie, (504) 888-9254; www.dragosrestaurant.com Lucky Dogs (504) 524-6010; www.luckydogsinc.com Williams Plum Street Snowballs 1300 Burdette St., (504) 866-7996

AMBIENCE FOR RENT

Freret Beer Room 5018 Freret St., (504) 298-7468; www.freretbeerroom.com

Island Time Party Rentals (504) 708-1779; www.islandtimepartyrentals.com

Pearl Wine Co. 3700 Orleans Ave., Suite 1C, (504) 483-6314; www.pearlwineco.com

Pret a Fete 1232 Oretha Castle Haley Blvd., (504) 261-6892; www.rentpretafete.com

The Swizzle Stick Bar The Loews New Orleans Hotel, 300 Poydras St., (504) 595-3305; www.cafeadelaide.com

Y’Herd Me? (504) 615-3425; www.yherdme.com

GROWN-UP PARTY GAMES

ACTIVE FOODIE PAGE 22

Joel Catering and Special Events 1201 Convention Center Blvd., (504) 827-2400; www.joels.com Langlois (504) 934-1010; www.langloisnola.com The Murder Mystery Co. 1001 S. Peters St., (888) 643-2583; www.murdermysterydinnerneworleans.com

THE SWEET AND THE SAVORY PAGE 25

Bittersweet Confections 725 Magazine St., (504) 523-2626; St. Roch Market, 2381 St. Claude Ave.; www.bittersweetconfections.com

Little Pnuts Toy Shoppe 209 Harrison Ave., Suite C, (504) 267-5083; www.littlepnuts.com

Saveur Catering 1605 Oretha Castle Haley Blvd., (504) 982-8361; www.saveurcatering.com

Luxe + Lace Weddings and Events (504) 289-6957; www.luxandlaceevents.com

PARTY ON POINT

HOW-TOS FOR HOSTS

BBC Destination Management 832 Baronne St., (504) 523-9700; www.bbcdmc.com

Wink Design & Events 1519 Tchoupitoulas St., (504) 366-8063; www.winkdesignandevents.com

Z Event Company 508 Metairie Road, Metairie, (504) 510-5838; www.zeventco.com

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PUT YOUR BEST KIDS’ FETE FORWARD PAGE 15

THE GLASS MENAGERIE

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Massey’s Outfitters 509 N. Carrollton Ave., (504) 648-0292; 816 N. Highway 190, Covington, (985) 809-7544; 3131 Veterans Memorial Blvd., Metairie, (504) 8851144; www.masseysoutfitters.com The Rook Cafe 4516 Freret St.; www.facebook.com/ therookcafe Tubby & Coo’s Mid-City Book Shop 631 N. Carrollton Ave., (504) 598-5536; www.tubbyandcoos.com

BABY, IT’S HOT OUTSIDE PAGE 37

Jill Dupre Design (504) 908-3539; www.jilldupre.com Little Miss Muffin 766 Harrison Ave., (504) 482-8200; www.shoplittlemissmuffin.com PHINA 3013 Magazine St., (504) 510-5777; 3717 Veterans Memorial Blvd., Metairie, (504) 888-4141; www.phinashop.com Pier 1 Imports Citywide; www.pier1.com Spera Special Events (504) 452-6761; www.speraspecialevents.com Urban Outfitters 408 N. Peters St., (504) 679-0930; www.urbanoutfitters.com GAMBIT’S PARTY PLANNING GUIDE 2017

• Private events

THE MONASTERY

• 8,200 square feet of indoor space • 10,000 square feet of exterior space • Accommodates up to 1500 people

In 1878, four nuns descended upon New Orleans, settled into a pre Civil War cottage and founded the Monastery of St. Joseph and St. Theresa of the discalced Carmelites of New Orleans. It was designed by famed New Orleanian architect James Freret and completed in 1895 after the Carmelites built courtyards, orchards, and added buildings to the property. Host your next event in this New Orleans historical landmark located in the French Quarter!

1236 NORTH RAMPART ST. NEW ORLEANS LA 70116 504.262.0412 | MONASTERYNOLA.COM