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Mid-Valley Newspapers, October 24, 2013
Home DecoratingTrends
Considering catering?
Personalize your holiday party
Head Count
Pass the Gluten-free Stuffing
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Mid-Valley Newspapers, October 24, 2013
Considering catering? Do some homework first | by Jeff Nielson
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mag “We’ve had people call and ask if we lively can cook a turkey,” said Mary Bentley, ming owner of Valley Catering in Adair. “We seems lik tell them to consider getting a meal from a supermarket or other place. It themselv used to be the quality wasn’t that good, and that wine from but that has changed. Markets have saying th great options now.”
So you like entertaining friends and family around the holidays, but you’ve grown weary of all the work and are considering using a caterer.
Your
The number of guests also can figure into where you want to hold an event. Can you fit the number of guests you During want into your home? If not, many Thanksg other options are available, Burks third of a suggests. party, ac Ask Your “We do a lot of in-home catering,
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lenty of professional caterers are out there to help in the midvalley, and they’re unanimous in one piece of advice: Don’t wait. Their holiday schedules are filling up fast with company events for their employees, and the longer you procrastinate, the greater chance you won’t be able to schedule what you want when you want.
DON’T
“Some of our regular customers book a year in advance,” said Jan Wollett, who with partner Robert Adams owns Affair Catering in Albany. “For other appetizers verses a full dinner the holidays, it’s important to figure featuring prime rib or turkey with all out what day you want as early as the trimmings. possible.” Caterers also have some advice for newbies, including:
DO ■ Put together a budget. Caterers generally set charges based on the number of guests, and it makes a difference if you’re planning something simple like finger foods or
and if people think their home isn’t What m adequate, all kind of space is available successf elsewhere,” she said. “Establish the thing is t venue first and then call the caterer.” accordin From ch giving at personal ■ Throw curves at your caterer. guests se “We’ll generally get there two hours “It’s al before the event, and I expect the kitchen to be working and have some are you,” counter space,” said Affair Catering’s a creativ Wollett. “One time before an event we commun found out the elevator didn’t work and it was three flights up.”
“It’s hard for us as caterers to satisfy what you want if we don’t know,” said Debbie Burks, owner of Jacopetti’s Catering in Albany. Other things to include in a budget are: Do you plan on serving alcohol? Do you need linens, china, glasses or tables? All these things affect the cost. “Make sure you ask questions and understand all the costs,” Burks said.
“A good caterer will give you a quote with all charges, but be sure you don’t have any surprises.”
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■ Don’t have additional guests a After p ■ Speaking of turkey, you might want caterer hasn’t planned for, even if it’s the next to consider something else, Wollettt said. a buffet and you think there will be party the “This time of year, people can get enough food for everyone. launchin overloaded on turkey or ham,” she ■ Most of all, don’t stress. Your caterer be simpl said. “There are a lot of other options will typically meet with you before the scheme o we can discuss with you.” tribute t day of your event to plan details. So ■ Get a good head count. Most when the party’s up and running, don’t sparkle a caterers require a minimum number of worry and hover – go enjoy yourself. Replic people, usually around a dozen guests That’s why you hired a professional. attended or so, but be sure to ask.
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Mid-Valley Newspapers, October 24, 2013
Personalize your holiday party It's all about the little touches | by Rebecca Barrett
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mage a party where the sounds of lively conversation and laughter mingle with the holiday music. It seems like everyone is here and enjoying themselves. Compliments on the food and that decadent dessert flow like fine wine from a bottle, and people keep saying they can’t wait for the next party.
you prepare the base out of dough, a biscuit, or an English muffin and little hands can add the toppings. Include vegetables and low-fat cheese for a healthy alternative to the holiday sweets. “When they buy into it, they will eat stuff that’s good for them,” Weissert said. Kids can also help with cookies. You can either have the dough ready to cut out or drop on a pan, or pre-bake the cookies and leave the decorating to the elves.
Your next party. During the season between Thanksgiving and New Year, about a third of all Americans will host a holiday party, according to market research firm Ask Your Target Market.
“It’s messy,” Weissert said. “So get a big vinyl tablecloth.”
Keep it simple!
What makes a holiday party successful? The most important thing is to make it a reflection of you, according to local event planners. From choosing an overall theme, to giving attention to the smallest details, personalizing your party lets your guests see your creativity.
at first. But your own ideas usually turn out better, Stevenson said.
“It’s all about the little touches that are you,” said Cynthia Stevenson, a creative consultant and Corvallis community volunteer.
parties, Stevenson used a gingerbread theme. The cutout shapes can be used to design invitations, table decorations and name plates, serve as a cookie decorating activity and a tasty dessert.
Holiday gatherings at her house are all about tradition. She brings out seasonal decorations and prepares special food that she might make only make once a year.
Stevenson’s Cricut machine, an electronic cutting device, is on overdrive when she’s preparing for a party. She uses it to creates custom cupcake wrappers, napkin rings, even beverage labels. A lot of creative ideas can be found on Pinterest, but don’t become dependent on a website, Stevenson said. Incorporate your own ideas, then pin your own board.
“Those are the things that people remember,” Weissert said.
Be original After picking out a date and time, the next thing to figure out is the party theme. Think of a theme as your launching pad for ideas. A theme can be simple can be as simple as a color scheme or as elaborate as a glamorous tribute to “The Great Gatsby,” with sparkle and glam. Replicating a successful party you’ve attended might seem like a good idea
When planning a holiday party, “Don’t attempt to pull off a party make it easy on yourself, says event that your friend has done when organizer and Albany Regional it doesn’t match your values and interests,” Stevenson said. “Be true to Museum Director Judie Weissert. yourself.” “Do things that are tried and true and that will work,” Weissert said. For one of her favorite holiday
Get out of the kitchen You don’t want to be the host or hostess stuck in the kitchen during your party. “It’s all about enjoying the people you invite,” Weissert said. Make food ahead that you can keep warm in chafing dishes or crock pots. If you are trying to stick to a budget, consider a main course like soup, which is less expensive per serving, Weissert said. In many circumstances, guests will ask if there is something they can bring. It’s OK to ask people to provide a side dish or item, Weissert said.
She usually serves homemade ice cream, and just like when she was a child, “We do a lot of soup parties where she crushes peppermint candies for her I make a couple pots of soup and the grandchildren to enjoy. Another holiday guests bring something to go with staple is her family’s caramel apple cake. it - bread, brownies, some fruit,” If there will be children at your Weissert said. “Let them share in it. holiday party, your menu can Then everybody has a hand in the incorporate kid-friendly activities. One festivities.” of her go-to foods is mini pizzas, where
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Mid-Valley Newspapers, October 24, 2013
Head Count Anticipating a crowd? Use these meal-planning tips from the pros to ensure your next shindig is as successful as it is delicious. | by Camille Noe Pagán, CTW Features
Start with the main dish First things first: Pick a proteinbased main course. For groups over six, Wyler favors bigger cuts of meat that can be sliced in advance, like filet of beef or boneless pork roasts. Other foolproof main courses include chili, risotto and lasagna.
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eeding yourself and your family is a cinch. Cooking for a large group? That’s another story. Whether you’re hosting a formal dinner party or having a backyard get-together, it can be tricky to figure out how much to buy and make. “You want to make sure no one leaves hungry, but you don’t end up with a fridge full of food,” says Susan Wyler, a registered dietitian and author of "Cooking for a Crowd" (Rodale, 2005). Fortunately, a few tricks of the trade will keep
your guests happy – and keep you cool and collected. Here’s your stepby-step guide to a memorable, stressfree soiree.
Before you hit the grocery store, pick a theme Is your event formal? Casual? Inbetween? What time will it start? “If it’s at a meal time, guests will expect to have their bellies filled. If it’s at
eleven or three, they’ll snack lightly, so you’ll need to purchase far less food,” says Rachel Hollis, a Los Angelesbased party planner who’s worked with the likes of Al Gore and Jennifer Love Hewitt. When in doubt, center your event around a type of cuisine – Wyler likes Italian, Mexican and Mediterranean – or choose a theme like picnic, luau or barbecue. Research shows that people care more about presentation than food, so use good plates and glasses, put on music and your party will be a hit.
Rule of thumb: 1/4 pound of meat is a generous serving for most lunch and dinner parties; if you’re serving a rich protein, like sausage or prosciutto, you can easily cut back to 1/8 pound – especially for a buffet-style meal. For other main dishes, like lasagna, plan on 4 to 5 ounces per person.
Choose simple side dishes Instead of offering a cornucopia of options, opt for two to three appetizers and two to three side dishes to accompany the main course – for example, a cheese plate and/or mini meatballs, and a green salad and a
Mid-Valley Newspapers, October 24, 2013
Roasted Broccoli with Toasted Breadcrumb Topping
sprinkle on salt. Roast 20 minutes or until half tender. Remove. Flip broccoli over.
Ingredients 11/2 pounds broccoli, cut into thin stalks Olive oil cooking spray 3/8 teaspoon salt ¼ cup breadcrumbs 3 tablespoons shredded fontina and Parmesan cheese combination ¼ teaspoon pepper ¼ teaspoon crushed dried thyme
2. Mix together breadcrumbs, cheese, pepper and thyme in a bowl. Evenly sprinkle over broccoli. Return broccoli to oven until just tender, 15 to 20 minutes. Remove.
Method
Paleo: Lightly drizzle broccoli with olive oil. Season with thyme and pepper. Roast.
1. Preheat oven to 400 degrees F. Place broccoli on baking sheet. Spray with cooking spray and
Chunky Apple & Cranberry Sauce Ingredients 3 large apples, cored, peeled and diced 2 cups fresh cranberries ¼ cup pure maple syrup ¼ cup apple juice 2 tablespoons sugar ¼ teaspoon cinnamon 1/8 teaspoon salt Method 1. Place apples, cranberries, maple syrup, apple juice, sugar, cinnamon and salt in medium pot. Bring to a simmer over high heat. Reduce heat
Makes 6 servings. Gluten-free: Use gluten-free breadcrumbs. Vegan: Either use vegan cheese substitute or eliminate cheese. Diabetic-friendly: No changes.
to medium-low, cover pot and cook for 30 to 40 minutes or until fruit is tender and liquid mostly evaporated. 2. Check occasionally and stir. If sauce seems dry before fruit is done, add a little more apple juice. Makes 6 servings. Gluten-free: No changes. Vegan: Use raw sugar. Diabetic-friendly: Decrease the maple syrup, increase the apple juice and use sugar substitute-sugar blend place of sugar, if desired. Paleo: Serve a baked apple, filling the core with chopped nuts.
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Mid-Valley Newspapers, October 24, 2013