Gambit's Party Planning Guide 2018 by Gambit New Orleans

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Party accessories that pop

Desiree Ontiveros’ Badass Balloon Company

Table toppers What’s trending in tabletop decor

A la bar carte Bar cart essentials

Good eats

What to serve at your next party

Summer sippin’

Cocktail and mocktail recipes

Cheap wine wonder Deals and steals on bottles of wine

Birthday party foul Kids’ birthday party etiquette

Resources

Balloons from Badass Balloon Company burst on the scene BY K ATHERINE M . JOHNSON

PHOTO BY JA SON KRUPPA

Desiree Ontiveros (center) of Badass Balloon Company, some of her fans and her best-selling balloons.

”YOU DON’T HAVE TO GO OVERBOARD WITH DECORATIONS,” says Desiree Ontiveros, owner, founder and “lady boss balloonista” of New Orleans-based Badass Balloon Company. “You just need the basics — the basics that will get people talking.” If guests aren’t talking (or snickering or guffawing) about Badass’ balloons, which are printed with head-turning phrases such as “Better a Year Older Than a Month Late” or “Thanks for Not Ghosting,” you may need friends with broader senses of humor. “I had the idea when I was planning a bachelorette party for one of my friends,” Ontiveros says. “I had all this time to research everything you could possibly print on … and I realized that balloons were really expensive to print in small runs. … Thousands of balloons are pretty much the same price as if you order 10. So, I thought it was a really good opportunity to put some really funny things that I thought should be on balloons.” That was in early 2016, and after humble beginnings at the Piety Street Market, a leap to the Etsy online marketplace and a pop-up shop at French Quarter Festival, Badass Balloon Company is raucously revolutionizing the party products scene. Due to Ontiveros’ social media marketing and appearances at RuPaul’s

DragCon in Los Angeles and New York, the company is continuing its rapid rise. It was at DragCon that Ontiveros made her first balloon installation, which has become Badass Balloon Company’s calling card. “The first one was really just me solving a problem,” she says. “DragCon didn’t allow us to use helium in their convention center, so we had to figure out a way to display our product. So, I made a balloon wall.” Now with formal balloon sculpture training under her belt, she designs balloon installations for trade shows, corporate functions and private parties in an impressive variety of shapes, dimensions, sizes and colors. Each summer, she travels to her hometown of El Paso, Texas, where the bulk of Badass Balloon Company’s inventory is kept. Together with her family, including her 74-year-old mother (“Badass Balloon Company’s biggest fan,” Ontiveros says), Ontiveros sorts, quality controls and packages her products to get them ready for distribution. Some of the balloons will travel as far as Iran, South Africa and Australia. El Paso also is the source of the company’s snarky and hilarious pinatas. “I love the fact that these are handmade in my community in El Paso,” she says. “And these people are artists, so it’s awesome to give other artists work. PAGE 8

PHOTO BY LESLIE COURREGES

Ontiveros in front of a balloon installation she created for e.l.f. Cosmetics.

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You have to pay a premium for my pinatas — it’s not more than $10 — but they’re handmade in the U.S. by people who’ve been making them for generations.” Ontiveros crowdsources most of the material that gets printed on her products. Friends and strangers alike approach her with ideas for pithy balloon sayings, some of which are turned into pinatas or laser-cut confetti. Badass Balloon Company even offers a $50 credit to use in the online store if a saying you submit is chosen to be the next platitude in the Badass pantheon. The sayings rotate according to what’s trending. As the popularity of phrases such as “On Fleek,” “Bye Felicia” and “YOLO” dwindles, Ontiveros replaces them with “whatever the cool kids are saying — although everyone will tell me that ‘YOLO’ is here to stay,” she says. The Little Black Balloons collection is her favorite. “That collection is what started pivoting Badass Balloon Company from just a simple set of party balloons into really making people understand that balloons are fashionable,” she says. “They aren’t just something that’s associated with children’s parties.” As if the turns of phrase printed on her products don’t make that clear. “It Can’t Always Be Cham-

PHOTO BY JA SON KRUPPA

The balloons from Badass Balloon Company are printed with sayings that range from hilarious to raunchy. Many are both.

pagne, Cocaine and Hookers” and “Congrats on the Baby, Sympathies to Your Vagina” come to mind. The sayings aren’t exactly kid-friendly; some would definitely make your mother blush (Ontiveros says her mom frequently gets embarrassed). But Ontiveros stands up for those statements. “It’s not crass,” she says. “It’s reappropriating those words. It’s not a bad word — it’s on a pink balloon and I’m at Galatoire’s (Restaurant) drinking Dom Perignon (Champagne). So, suck it, society! … It rebels against society in the funniest, most positive way possible.” The right occasion for a Badass balloon? Any time. “You don’t have to wait for a party,” Ontiveros says. “Your friend is having a bad day? Take them a balloon that says … ‘Not Today, Satan.’ ‘Thou Shalt Not Kanye’ is our break-up balloon — it’s like (saying), ‘Girl, I know you’re hurting, but please do not go out there and … air your dirty laundry all over social media.’ (Balloons are) the new greeting card.”

What’s trending in table decor B Y E M I LY B I H L

PHOTO BY CHRISTI CHILDS CREATIVE

Candles and a simple centerpiece leave more space for the important stuff — like food and friends.

MAYBE IT’S THE THREE-DAY WEEKENDS OR BECAUSE THE KIDS ARE OUT OF SCHOOL, but summer puts people in a celebratory mood. Whether you’re hosting an intimate dinner party or opening up your yard for a family-friendly cookout, the details matter — and when food is the main event, those details focus on the table.

For a small dinner party for six With guests’ tendencies to Instagram everything, it’s understandable to want to create a stunning table, but resist the urge to go overboard. Minimalism is in, and even the most enviable local trendsetters advocate for a light touch. “A great table setting means that, with the exception of maybe a centerpiece or two, everything is both pleasant to look at and functional,” says Beau Ciolino, co-creator of the lifestyle blog Probably This. “Not everyone needs a personalized succulent or a table full of pine cones — those will just get in the way of what will hopefully be a bounty of food and wine.” Bring the focus back to the food and the company, and the result will be much more memorable than an evening spent dodging trendy clutter. A good d rule of thumb is that decor should not impede the conversation across the table. “We keep it simple,” Ciolino says. “A single centerpiece, a few candles, and maybe carafes for the wine.” The minimalist aesthetic extends to the place ssettings, too. Dishes sshould be “simple and muted both in shape and color palette,” Ciolino says. “We’ve really been enjoying all of the creamy whites and pale blushess going around.” Blush and millennial pink hues continue to dominate dishw ware with no signs of slowing down. Embrace the simple-yet-textural look by pairing stoneware pieces with rumpled linen napkins. Neutral tone es will ill show h off ff the h tre endy fabric’s natural variations and give the table e tons of character. Organic-shaped melamine dinner plates in stoneware-style finish, $8 each at West Elm.

Linen napkins by Hawkins NYC, $18 each at Sunday Shop.

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For a family-friendly outdoor gathering for 12 “Unfussy” should be the mantra of any backyard party. Leave glassware indoors (a broken wineglass in the grass spells “emergency room” with kids around) and opt for something more durable, such as melamine plates in artisan-inspired shapes and finishes that will leave guests doing a double take. Shatterproof stemless wineglasses (like those by GoVino, also available at Caire Hotel & Restaurant Supply) are dishwasher-safe and reusable, and it’s no tragedy if one gets tossed in the trash. Expanding on that tip, consider disposable dishes. Made from compressed leaves, VerTerra plates are sturdy, eco-friendly, and have a midcentury modern look, thanks to their woodgrain-esque finish. When dining with disposable pieces, keep embellishments to a minimum. “We’ve seen folks attempt to ‘fancy up’ disposable plate ware, and it’s often done through adding clutter ... and it almost always just gets in the way,” Ciolino says. “If you’re going to use disposable plate ware, it is what it is — just remember to use compostable or plant-based materials.” (VerTerra pieces are both.) “Bamboo plates are also a big trend, which we love,” adds Anna Schaefer of Angle Events.

Made from compressed leaves, VerTerra’s entire line of plates, utensils, to-go boxes and more are compostable and earth-friendly. $18 for a set of 25 plates at Caire Hotel & Restaurant Supply.

For an open-invite affair with a growing guest list When entertaining a crowd, it can be easy to overextend oneself. The best sanity-saving tip? Embrace the eclectic. “Mix and match and make it fun,” Schaefer says. “You can always start with something neutral and add statement pieces to your collection over time” to create a look that feels more personal and modern than a stodgy 12-piece serving set, she says. Pair disparate sets of silverware with plates in the same color family to create a high-low mix that feels custom. The mix-and-match approach also can apply to the table. Local rental company Lovegood Wedding & Event Rentals offers an offbeat array of mismatched chairs and long farmhouse-style tables to accommodate more of the people who make your party truly special. “A great crowd makes the party,” Schaefer says. “You can have the most beautiful table, but you have to make sure that the people sitting there will appreciate it and enjoy each other’s company as well.”

PHOTO BY APRIL AND PAUL

Don’t be afraid to call in reinforcements — the eclectic look is in, and rental companies such as Lovegood Wedding & Event Rentals can help you accommodate a crowd.

A LA

Bar CARTE

How to outfit a hom me bar cart BY SAR AH R AVITS

BAR CARTS ARE MAKING A COMEBACK. Don’t take our word for it — there’s a Pinterest page with more than 16,000 followers that will make the point. A couple of local experts who have plenty of experience serving drinks and coordinating social gatherings offer tips on setting up your very own moveable (and drinkable) cocktail feast.

The essentials

Leather-handled sterling silver bar tool set, $249 at Eclectic Home.

Vintage 1950s Florentine bar cart with removeable tray top, $2,295 at Dunn & Sonnier Antiques, Florals, Gifts.

For bar hardware, start with the basics. Kenny LaCour, proprietor, planner and production designer of Grand Events, says staple items include a strainer, shaker, a crystal pitcher for mixing drinks, a long spoon and a muddler. He also says to invest in a high-quality waiter’s corkscrew, “not one of those silly rabbit-ear looking things.” Additionally, a small juicer for extracting fresh citrus juice is a handy tool. Thomas Register, food and beverage director for the Ralph Brennan Restaurant Group, suggests a vegetable peeler for peeling citrus rinds to add extra essence to cocktails. There are tons of options for spirits, so LaCour and Register offer personal recommendations. LaCour says booze choices might rotate depending on the season — rum and gin “wane a little bit in the fall and winter,” but bourbon, Scotch and vodka should be present on the cart year-round. “Get a really good bourbon — not just your basic Jim Beam, but something more like Maker’s Mark or Woodford Reserve, and certainly a rye whiskey, such as Bulleit or Rittenhouse Rye,” LaCour says. “Both of those are exceptional without being too expensive.” Register lists his favorites among the abundant local and regional spirits, such as Rougaroux and Old New Orleans rums (both of which are made in Louisiana). He says Cathead Honeysuckle vodka, which is made in Mississippi, is “extra delicious during the summertime.” LaCour and Register are fond of Tito’s vodka, which hails from Texas, because of its versatility and popularity. Unless you’re serving margaritas, LaCour advises against keeping tequila on the cart if you’re hosting a group of people. “Tequila can turn into shots,” he says. “Having it on there will just turn into people taking the bottle upside down.”

Handmade Old Fashioned glasses, $60 for a set of four, and pitcher with stir stick, $120, by local artist Ben Dombey, available at www.GlassBlowerBen.com.

The extras

For mixers, LaCour says you can’t go wrong with club soda and tonic water, and Register recommends keeping seasonal fruit on hand. Currently, it’s blueberry season, and many bars are incorporating muddled blueberries into their cocktails. Citrus also is a welcome addition to summer libations. If you’re hosting a summer gathering, it might be wise to stock your bar cart with lemons, along with melons. Keep simple syrups, sugar cubes and bitters handy, especially if you favor cocktails like Old Fashioneds, Manhattans and Sazeracs. “The bitter (flavor) component is big down here,” Register says. To that end, he also suggests keeping a bottle of Peychaud’s Aperitivo, a bittersweet liqueur, which he describes as similar to Campari and Aperol. If you have room left on the cart, LaCour suggests filling it with quality glassware, decorative pitchers, multi-colored antique bottles or other containers to fill with different juices, drink mixes, simple syrups and herbs such as mint leaves, basil and lemongrass. “Nothing makes a good cocktail cart like having several interesting (and) different glasses,” he says, such as heavy Old-Fashioned glasses and Marie Antoinette coupe glasses (which are good for martinis as well as Champagne and Champagne cocktails). LaCour also recommends an insulated ice bucket that won’t sweat condensation. Register and LaCour recommend keeping some lower-proof alcohol on the cart, too. LaCour favors Solerno blood orange liqueur, which can stand alone as its own drink. One of his favorites is St-Germain, which he likens to the “truffle oil” of alcoholic drinks. Consider investing in a few fortified wines, such as port and Cognac.

Party menus trend toward good food, fewer gimmicks BY K ANDACE POWER GR AVES

FADS ARE EBBING WHEN IT COMES TO PARTY FOODS, with hosts opting for recognizable standards. But that doesn’t mean boring. Some caterers are devising new twists to keep things interesting. Nicole Hershey, director of event sales at the Eiffel Society, says chicken drumettes, meatballs, crawfish pies, gumbo, catfish and chicken and shrimp pastas are among staples for her customers. “It’s things that people recognize and like,” she says, whether catering for a wedding or a baby shower. “They’re filling and delicious, and that kind of familiarity is, a lot of times, what people are looking for. They want to have a mixture of familiar items that everyone is going to enjoy and also some kind of new things … to give people a new taste of stuff.” Adding a variety of dipping sauces to a chicken drumettes food station gives guests choices and allows them to mix up taste options, Hershey says. “It’s a little bit customizable and it’s a little more interactive for people to be able to choose

or try multiple flavors,” she says. “I think that speaks more towards wanting to have that flair of customizability that people will remember. It’s more of an experience. People are definitely looking more for that kind of thing: a familiar [food] but maybe with a surprising twist or a familiar thing with multiple options.” Gail Varuso, director of sales for Ralph Brennan Catering & Events, says her customers opt for traditional local dishes, whether they just love them or want to give out-of-town guests a taste of New Orleans. For fall parties, she says, hosts go for gumbos, soups and risottos. All-around popular options are mini sliders, mini beignets and truffle fries. Summertime parties generally feature lighter foods such as cheeses, cured meats, tuna tartare, melon and prosciutto, she says. “I do find a trend getting away from some of the fads that I don’t think work for the masses, like food trucks,” Varuso says. “People are going back to more service,” which allows guests to get food faster than with food trucks. Once-popular potato bars are on the way out, she adds.

PHOTO COURTESY EIFFEL SOCIET Y

Crawfish pies are popular items to serve guests at parties catered by the Eiffel Society.

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“I think people are really serving what they like to eat,” she says. “I don’t see any big trends right now; I haven’t had anyone ask me for a donut wall in a long time.” Hershey says she also has noticed a trend away from serving pork-based foods, especially for parties with out-of-town guests. Those hosts either avoid such dishes or request substitutes for pork. Muffulettas, once a standard among New Orleans caterers, also are falling out of favor with customers of Eiffel Society, she says. Straight buffets are on the wane, with hosts favoring individual stations for everything from carved meats to beignets offering options of toppings including powdered sugar, caramel sauce, fruit or chocolate. Hershey says a trend she sees is pairing stations. Eiffel offers pairings of mini pizzas with a selection of beers and a variety of bourbons paired with different flavors of bacon, such as

regular, candied and caramel. “[The bourbon and bacon station is] something new we’ve rolled out on our menu that I think couples are looking to do for that fun element, that surprise for their guests,” she says. “It’s a fun trend.” Varuso says people’s approaches to food menus for parties varies greatly but generally comes down to the things they like to eat themselves. “If someone is doing an event at their home, it’s more a representation of them and an extension of them, so they have very specific ideas about their guests and what they think their guests are going to like,” she says. “There are certain things they have to have” (such as a meat carving station, roasted pig or grilled oysters). “It’s different for weddings,” she says. “Most of the time, the brides don’t know what they want. They want to have good food, but there are so many other details (they are attending

to) that often they haven’t given it much thought. They may have one or two things: ‘Oh we have to have chicken and waffles or we have to have sliders,’ but sometimes you have to dig for that. You have to say, ‘You have to have something that represents what you guys eat.’” Something she sees hosts requesting are late-night bites served before their guests leave the party to give them something to absorb alcohol and fill their stomachs for the ride home or to an after-party. “People still like the late-night bites for weddings,” Varuso says. “Somewhere around 11 o’clock after the main food’s over and the cake and people are still drinking, [hosts] want to get a little something in. That’s usually mini beignets, mini sliders, truffle fries are really big, along with chicken and waffles. People still just want good food at the end of the day.”

PHOTO COURTESY R ALPH BRENNAN C ATERING & EVENTS

Mini sliders are tasty, filling and can be served to guests as late-night bites before leaving a party.

Recipes for refreshing cocktails and mocktails BY LEE CUTRONE IN A CITY WITH A LONG AND ILLUSTRIOUS HISTORY OF COCKTAILS (the Sazerac, Ramos Gin Fizz, Hurricane and brandy milk punch were invented here), there are drinks for every season and occasion, including delicious alcohol-free beverages. Summer gatherings generally call for light and refreshing recipes, and when entertaining, libations that can be made in a large batch are a great way to go. Bartenders from four local watering holes had the following suggestions for party-pleasing drinks and pairings. Cocktails always draw a crowd, so planning ahead is a wise way to keep your cool while wetting guests’ whistles.

Watermelon Pimm’s Cup

AT NAPOLEON HOUSE

Serves 15 INGREDIENTS: • 1 bottle (750 mL) Pimm’s No. 1 liqueur • 1-1/2 quarts lemonade • Two 12-ounce cans 7UP (or other citrus-flavored soda) • 12 ounces watermelon puree

DIRECTIONS:

In a blender, puree ripe watermelon until very smooth. Add 12 ounces of watermelon puree to Pimm’s No. 1, lemonade and 7UP. Mix well and serve over ice.

SUGGESTED FOOD PAIRING:

Great for picnics and parties, muffulettas can be served warm or cold and cut into small or large pieces.

Non-alcoholic Basil Lemonade AT C AFE NOMA

Serves 12 (makes 3 quarts) INGREDIENTS: • 2 cups freshly squeezed lemon juicce (from 10 to 12 lemons) • 1 cup basil simple syrup (recipe below) • 9 cups water

DIRECTIONS:

To make the basil simple syrup: Pour equal parts sugar and water into a saucepan. Bring to a boil, then remove from heat when liquid is completely clear. Add fresh basil leaves and refrigerate overnight to let basil flavor set. To make a batch: Add lemon juice and basil simple syrup to water. Add more or less water to taste. Serve over ice.

SUGGESTED FOOD PAIRING:

Grain bowls — they’re great for summer because they highlight seasonal ingredients, can be made with your choice of grain (including rice, quinoa or couscous) and can be tailored to vegetarians or carnivores. Cafe NOMA serves a Peruvian-inflected Andes bowl, a Southwest bowl with a Tex-Mex feel, and a Mediterranean bowl influenced by Greek and Israeli flavors.

All in Good Thyme

Winter Isn’t Coming

Servings adjustable

Yields one gallon

FROM BARTENDER MAT T LOFINK AT CURE

AT BAYOU WINE GARDEN

INGREDIENTS:

• 2 cups raspberries • 2 tablespoons sugar • 1-1/2 cups cold water, plus 1 cup water for raspberry shrub mixture • 1 teaspoon lemon juice • 6 sprigs thyme, plus more for garnish • Additional sugar and white wine vinegar to taste • 5 ounces sparkling wine (or soda water for a mocktail) per serving

• • • • • • • • •

DIRECTIONS:

To make raspberry shrub mixture: Combine berries, 2 tablespoons sugar and 1 cup water in a medium saucepan. Cook over medium heat, stirring constantly, until berries begin to break down and release their juices, about 4 minutes. Add 1-1/2 cups of cold water and lemon juice. Bring to a boil, then immediately reduce to a simmer and skim off any foam that bubbles to the top. Cook for 15 minutes. Strain into bowl through cheesecloth-lined strainer or jelly bag, pressing fruit to squeeze out juices. Measure the liquid and return it to the pan, adding an equal part sugar and a half part white wine vinegar. Stir to dissolve sugar and add six sprigs of thyme per quart of liquid, and continue cooking on low heat until ingredients are well combined. Cool in fridge overnight. Do not remove the thyme sprigs. For an individual serving: This cocktail is best enjoyed with 3/4 ounce of raspberry shrub and 5 ounces of sparkling wine (or soda water for a mocktail), with ice in a tall glass. Garnish with a sprig of thyme. To make a batch: This recipe should provide about 1.5 quarts of shrub mixture, which makes 50-plus cocktails. Add 6-7 bottles of sparkling wine per quart depending on desired sweetness and serve in a punch bowl.

SUGGESTED FOOD PAIRING:

Serve with a cheese plate or chilled seafood snacks like boquerones (fresh anchovies in garlic and vinegar) or tuna tartare.

4 cups spiced rum 2 cups orgeat syrup (an almond-flavored syrup) 2 cups banana liqueur 2 cups pineapple juice 2 cups lime juice 1 cup orange liqueur or triple sec 1 cup orange juice 1 cup lemon juice Lime wedges for garnish

DIRECTIONS:

Mix ingredients well and serve over ice. Garnish with a lime wedge.

SUGGESTED FOOD PAIRING:

This beachy summer drink pairs well with fish tacos or grilled pork.

The best wines on the bottom shelf BY K ATHERINE M . JOHNSON

PARTIES ARE EXPENSIVE. It doesn’t matter if it’s a soiree for four, 10 or 100 — costs can mount quickly, especially the cost of alcoholic beverages. Buying wine for a crowd can be tricky — hosts are trying to accommodate different tastes and pair different wines with the food while staying on a budget. There are plenty of inexpensive bottles out there, but without tasting them all, it’s difficult to select a wine that’s easy on the palate and the wallet. Brenda Maitland, a wine, food and spirits writer, explains how to choose the wine that offers the best bang for your buck — and suggests a few picks.

So, where are you from? Maitland says most consumers shop for wine with a “New World” sensibility. They choose a bottle based on the basics — is it red or white? What grape? She says the “Old World” palate is more concerned with the provenance of the grapes, which can tell you more about the wine’s flavor. A California chardonnay has a very different flavor profile than a French Chablis, despite being made from the same grape. Different growing regions have different soils and climates that infuse the grapes with their own terroir, changing the wine’s taste, smell, acidity, sweetness

PHOTO BY NICHOLAS K ARLIN

La Burgondie Cremant de Bourgogne rose brut from France, $10.99 at Trader Joe’s.

and even its texture in the glass. Shoppers can benefit from some due diligence before a trip to the store. Start with a grape you know you like and do a little research on the best growing regions for that varietal. For example, Maitland likes sauvignon blancs from the Loire Valley in France, pinot noirs from Dundee Hills or Willamette Valley in Oregon and Central Otago in New Zealand and cabernet grapes grown in California’s Napa Valley.

Don’t fall for the window dressing Many bottles are labeled with buzzy terms like “select” and “vin de pays.”

Cuvee SainteHelene rose from France’s Languedoc region, $12.99 at Trader Joe’s.

Villa Sonia pinot grigio from Italy, $6 at Trader Joe’s.

While these sound fancy, they often have little bearing on the quality of the wine itself. “Select” is meaningless in viticulture, and “vin de pays” simply means “country wine.” Be wary of overpaying for a wine because it seems more elite than it is. “In the U.S., anyone can call anything a reserve or an old vine or something like that,” Maitland says. “You can have good and bad wines in any place, but one of the reasons you can trust the wines from places like France and Italy is because there’s more (regulation), and those words actually mean something.”

Espiral vinho verde from Portugal, $4.50 at Trader Joe’s.

Know your ABCs (or AVAs, DOPs, etc.) Classifications such as AVA, or American Viticultural Area, the French AOP, or Appellation d’Origine Protegee, and the Italian DOC, or Denominazione di Origine Controllata (among other acronyms) exist to give consumers confidence that the wine they’re purchasing was produced according to standards

Maison A. Chotard sauvignon blanc from France’s Touraine region, $8 at Trader Joe’s.

SeaGlass chardonnay from California’s Santa Barbara County, $10 at Rouses Market (Carrollton Avenue location).

Dona Paula Estate cabernet sauvignon from Argentina, $11 at Rouses Market (Carrollton Avenue location).

Ernesto Catena Padrillos malbec from Argentina, $10 at Martin Wine Cellar.

that dictate specifications such as percentages of particular grapes allowed in a certain wine and the regions in which those grapes are grown. There are dozens of classifications — some denoting extremely subtle differences — but understanding what a few of these mean can help consumers make an informed decision when selecting a bottle.

Louis Latour Domaine de Valmoissine pinot noir from France, $12.49 at Martin Wine Cellar.

You can have too much of a good thing Check the label for the wine’s alcohol content. Wine with a high alcohol by volume (ABV) will taste overly boozy (in this case, it’s a bad thing) and won’t pair well with food. ABV in wine can vary from 5.5 to 23 percent; 15 percent is considered high by many standards, so you may not want to stray above that benchmark, especially for a drinking wine (as opposed to a fortified sipping wine such as port or sherry).

Grifone “1967” Toscana (blend of cabernet sauvignon, syrah and sangiovese grapes) from Italy’s Tuscany region, $6 at Trader Joe’s.

Bright and bubbly Welcoming guests with a glass of Champagne or sparkling wine as they enter is a classy, celebratory way to kick things off. Maitland found a surprising array of $20 sparklings, including some genuine Champagnes made in the French methode traditionelle. If budgets are tighter or tastes are pickier than a bargain Champagne, a cremant might do the trick. It’s made in the traditional Champagne method as well, in eight approved French wine growing regions including Alsace and Savoie. Champagne is made exclusively from chardonnay, pinot noir and pinot meunier grapes; cremants often contain local grape varietals as well. Kirkland Champagne brut, $20 at Costco Wholesale.

Etiquette for kids’ birthday parties BY SUZ A NNE PFEFFER LE TA F U R

MOST OF MY FRIENDS AND RELATIVES HAVE YOUNG CHILDREN, and I have a 2-year-old son, so I attend a lot of kids’ birthday parties. I’ve seen invitations with special requests for gifts — or “no gifts.” I’ve been to celebrations where the guests patiently watch the kid open each gift, and I’ve left parties, where I see a stack of unopened offerings on the way out. I’ve read thank-you notes that were so thoughtful, I stuck them on my refrigerator; I’ve never heard a peep about other presents I’ve given. To get the scoop on the etiquette governing kids’ soirees, I called Lizzie Post, the great-great-granddaughter of Emily Post, the American author who wrote the bestselling book, Etiquette: In Society, in Business, in Politics and at Home. It was first published in 1922, but much of her advice remains relevant. Lizzie Post, co-president of The Emily Post Institute, has penned books, columns and articles about etiquette. She also co-hosts the podcast Awesome Etiquette. She navigates proper manners for a few common children’s birthday party scenarios.

The ‘no gifts’ request Post says it’s perfectly fine to make this request, especially if you’re hosting a party for a toddler. “Parents feel like they already have enough stuff for their kid, but they still want to throw a party,” she says. “They really mean it when they say, ‘No gifts, please.’” If you have a gift you’ve been saving for the occasion, such as a family heirloom or something meaningful, make arrangements to give the gift on another occasion or before or after the party, rather than during the party. “It’s very odd when you’ve told people ‘no gifts’ and someone shows up to the party with a gift,” Post says. “It makes all the other guests wonder, ‘Well, should we have done something? We were told not to.’” Some parents will send out birthday invitations that encourage guests to make a donation to their favorite charity in lieu of a gift.

“I think that there’s a good intention behind that, but I also think it diminishes the spirit of the child’s event and starts to feel like it’s pushing the parents’ agenda,” Post says. “If you want to do some kind of a charity drive, do a charity drive.”

Opening presents Post believes parents should set aside a portion of the party for opening gifts, noting that guests still can mingle during that time. “Kids are usually excited to see their friend open and enjoy the gift that they’ve gotten for them,” Post says. She also thinks skipping that party moment “sends the message that the gifts aren’t worth opening” and that the social exchange isn’t important — even though that’s not the intention. “Learning how to take the time to open a gift, thank the person who gave it to you — even if you don’t like the gift — and then move on to the next gift, is a way to teach a child how to be gracious in the moment,” she says. PAGE 26

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Thank-you notes An in-person “thank you” is the most appropriate way to show your gratitude for a gift, Post says. But during the chaos of a birthday party, kids don’t have time to reflect on the gift and offer their thanks, so they should follow up with a handwritten note. “You have to acknowledge gifts that were given to your kids,” says Post, adding that it’s “a great learning opportunity” for your child. For small children, mom or dad will have to write the note, of course, but the child can add a colorful doodle with a crayon.

“I get thank-you notes in my best friend’s handwriting with wonderful scribbles and swirls from my goddaughters, and I cherish them,” she says. If your kids are old enough to write themselves, they can jot down their thoughts after school or dinner, until they’ve thanked everyone on their list. “It’s going to serve them well later in life, when they start interviewing for jobs,” Post says. “It’s really easy for them to say ‘thank you’ for the interview and make a great impression.”

Looking for a gift that a little one will always cherish? Here are a few ideas, plus a fun option for thank you notes.

“Animal Crackers” jewelry collection, from $55 to $110 at Mignon Faget.

Pineapple thank you notes, $5 each or $18 for a set of six at Lionheart Prints. (Custom pricing is available for large quantities.)

Award-winning children’s book What the Sleepy Animals Do at the Audubon Zoo, by Grace Millsaps and Ryan Murphy, $18.95 at Octavia Books.

Perle Rabbit by Kaloo, $34.99 at Little Pnuts Toy Shoppe.

RESOURCES Where to find the businesses featured in this issue of Gambit’s Party Planning Guide

TABLE TOPPERS PAGE 9

Angle Events (504) 335-0990; www.anglenola.com Caire Hotel & Restaurant Supply 4815 Conti St., (504) 482-0294; www.cairesupply.com Lovegood Wedding & Event Rentals 1340 Montegut St., (601) 433-2112; www.lovegoodrentals.com Probably This www.probablythis.com Sunday Shop 2025 Magazine St., (504) 342-2087; www.sundayshop.co West Elm 2929 Magazine St., (504) 895-2469; www.westelm.com

A LA BAR CARTE PAGE 13

Dunn and Sonnier Antiques, Florals, Gifts 3433 Magazine St., (504) 524-3235; www.dunnandsonnier.com Eclectic Home 8211 Oak St., (504) 866-6654; www.eclectichome.net Glassblower Ben www.glassblowerben.com Grand Events (504) 858-4494; www.grandeventsnola.com Ralph Brennan Restaurant Group 550 Bienville St., (504) 539-5520; www.neworleans-food.com

GOOD EATS PAGE 17

Eiffel Society 2040 St. Charles Ave., (504) 525-2951; www.eiffelsociety.com

Cafe NOMA New Orleans Museum of Art, New Orleans City Park, 1 Collins Diboll Circle, (504) 482-1264; www.cafenoma.com Cure 4905 Freret St., (504) 302-2357; www.curenola.com Napoleon House 500 Chartres St., (504) 524-9752; www.napoleonhouse.com

CHEAP WINE WONDERS PAGE 22

Costco Wholesale 3900 Dublin St., (504) 484-5220; www.costco.com

Rouses Market 400 N. Carrollton Ave., (504) 488-2129; www.rouses.com Trader Joe’s 2949 Veterans Memorial Blvd., Metairie, (504) 831-0253; www.traderjoes.com

Come visit

THE AVENUE GALLERY

Right in the heart of the Central Business District

BIRTHDAY PARTY FOUL PAGE 25

Lionheart Prints 3312 Magazine St., (504) 267-5299; www.lionheartprints.com Little Pnuts Toy Shoppe 209 Harrison Ave., Suite C, (504) 2675083; www.littlepnuts.com

SUMMER SIPPIN’ Bayou Wine Garden 315 N. Rendon St., (504) 826-2925; www.bayouwinegarden.com

Octavia Books 513 Octavia St., (504) 899-7323; www.octaviabooks.com

PAGE 20

6 Multiple Sized Spaces 2 Floors 8,400 Total Square Feet Gated Outdoor Space

Martin Wine Cellar 714 Elmeer Ave., Metairie, (504) 8967300; Village Shopping Center, 2895 Highway 190, Mandeville, (985) 9518081; 3827 Baronne St., (504) 899-7411; www.martinwine.com

Mignon Faget The Shops at Canal Place, 333 Canal St., (504) 524-2973; Lakeside Shopping Center, 3301 Veterans Memorial Blvd., Metairie, (504) 835-2244; 3801 Magazine St., (504) 891-2005; www.mignonfaget.com

Ralph Brennan Catering and Events 4330 Dumaine St., (504) 539-5510; www.ralphbrennancatering.com

LOOKING FOR A UNIQUE VENUE TO HOLD YOUR EVENT?

For more information and a tour, contact Lauren Ruello (504) 636-7408 or lruello@theadvocate.com.