Party protocol PICTURE: PINEAPPLE SUPPLY CO
Keep it simple and safe and, in these difficult times, encourage your guests to pitch in and help with everything from the food and drinks to the decor
THROWING a party during a pandemic has its limitations. Even though it is the season to be merry Covid doesn’t stop for the holidays, so this year it’s all about being mindful and keeping it small. Offer sanitiser at the door and do temperature checks. An outdoor dinner is probably safer. Remember social distancing. We don’t want to be party poopers, and heavens knows we all need some thing to celebrate, but it’s not worth the anxiety that would follow. Because times are tough no one expects the host to do everything. Make it more about a shared experience where everyone can do a special 2 4
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something. This can be an item to add to the menu or maybe some flowers. And because budgets are tight get people to bring their own drinks. Genevieve Farry of international company Vicky Crease Catering + Events and International party planner Francois van Tonder have some advice for parties. First figure out your budget. Tot up everything, then decide what has to go and where you can ask for assistance. GUESTS: Remember it’s not what’s on the plate, but who’s in the chair that counts. Keep it small and invite only those you absolutely treasure.
D E C E M B E R
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DECOR: Your decor should never fight with nor obstruct what is on the menu. Scented candles and heavily scented flowers on the table, for instance, influence how you taste your food and are a no-no. Try this: Get children to make the crackers for the table – it could be a fun thing them to do leading up to the evening or to do pre-dinner with some adults joining in. Never have a seating plan. Let people decide where and with whom they want to sit. People eat with their eyes, so set the table beautifully and use the best of what you have – this is the special occasion you’ve saved things for. Use a tablecloth unless you
have a great marble or wooden table. Van Tonder likes beautiful linen napkins and cutlery and items from all over the world. COOK LOCAL: Ingredients should be local, seasonal and organic. This year, more than ever, it’s about old traditions mixing with new ways. Celebrate heritage with the food you make and the little extras you add – make it an event full of honouring, love and celebration. Try this Cook according to a family favourite recipe passed down through the generations, or make a modern twist on an old favourite. This is also a wonderful time to get the family involved in making treats and food together.
