Foodies' Night In Special Event 8/30 - Chicago's Macello

We are so excited to share the fun of Foodies' Night In (#fni) - our weekly Twitter party with Cooking With Caitlin all about FOOD - with fellow Chicago friends!

On Monday, 8/30 we will be co-hosting Foodies' Night In with our Cincinnati-based delicious dynamos, Cooking with Caitlin, from Macello Ristorante in Chicago!

This week's mouth-watering topic is The Dinner Party Menu - and we'll chat about everything from the inspiration that spills from the cocktail menu to the guidance that the main course lends the entire evening...

Don't miss Foodie's Night In - We're Fine Cooking at Home!!

Today is going to be such a DELICIOUS day...and could be a very LUCKY one for you!!

We've got a full roster of Fine Cooking editorial expertise lined up to join us for today's Foodies Night In (#fni)!  If you missed Editor Laurie Buckle on What's Hot Radio hosted by Cooking with Caitlin, here's a second chance to get to know a creative force behind Fine Cooking.  What a huge treat!

Here's the full line-up of experts ready to help all savvy hosts and fellow foodies with our fine cooking at home interests, issues and questions:

~ @finecooking and @FC_Laurie - the epicurean editorial team of Fine Cooking including @FC_Laurie @FC_Lisa @FC_Juli @evanbarbour and others!
~ @DorieGreenspan - author of Around My French Table
~ @AbbyDodge - author of Desserts 4 Today
~ @MaitreFromager - Max McCalman, author of Mastering Cheese: Lessons for Conoisseurship from a Maitre Fromager
~ @midwestculinary - The Midwest Culinary Institute
~ @foodandstyle - culinary creative Viviane Bauquet Farre of Food & Style

AND, if that's not enough to get your mouth watering, Kitchen Aid is joining the party with a fantastic PRIZE for the giveaway...keep reading!!

A Toast To The Hosts: Organize a Drink-Themed Progressive Dinner!

Photo credit: Sebastian Pothe

Introducing our next guest contributor in the Savvy Experts in Entertaining series, author Felicia Coley of The Well-Heeled Society. Sign us up for this dinner party idea!

It may take a village to raise a child, but it only takes a few swanky neighbors to raise a toast to a drink-themed progressive dinner party! 

Photo credit: Gözde Otman 

In keeping with the state of the economy, a progressive dinner is the poshly frugal answer to group entertaining.  Done in the radius of a neighborhood block, condo highrise or apartment building, each host has a minimal monetary obligation.  This list of recipes for five hosts will serve at least eight people, providing the fact that the hosts may involve singles and couples (adjust accordingly for your event).

Once a date and time is confirmed by all neighbors involved, it's a matter of deciding which hosts serves what.  Cheers! 

Dull conversations? NOT at MY parties!

Consider this your lucky day!  An all-time favorite weapon of The Savvy Host to prevent boring, dull discussion at any entertaining occasion is being made available to one very special reader.

A MUST-have for entertaining, TableTopics are packaged sets of specific questions to help elevate the status of your next party from ho-hum to happening.  We've been fans of these creative little cards for years!  They are perfect savvy host helpers to break the ice and encourage lively - and often VERY provocative - conversations.

As all savvy hosts know, the main course in entertaining isn't really about the food or the wine.  It's the sharing of ideas, laughter, and life between and among guests and host.  How you handle this critical part of your entertaining can make or break an otherwise perfect gathering!  We are thankful to TableTopics for coming to the rescue on more than one occasion!

No-Fail Dinner Party #3 - Summer Pesto

One of the easiest ways to bring summer freshness to the table for dinner guests?  Pesto!  A sauce originally crafted of basil and garlic in Genoa, Italy (Pesto alla Genovese), the name itself references to the "pounding" or "crushing" of herbs and other ingredients.  Traditionally, pesto is made with a mortar and pestle - but it works as well in a food processor.

Pesto offers a no-fail approach to an impromptu dinner or lunch gathering in the summer months - especially as this treat can be made ahead of time and frozen until needed.

With the sun finally doing it's job (at least in our neck of the woods), the basil is finally bushy and plentiful enough that we're focused on pesto and sharing these variations with you.

For basic pesto, here's the how-to we follow (using our food processor!) to make approximately 2 cups of pesto:

Good Food Gatherings (Menu #5 - #8)

More about our concept of Good Food Gatherings.

Entertaining for us is most simply gathering people together over good food and beverage in enjoyable surroundings.

Special events and occasions may require party themes, and decorations to match, but a good food gathering is about entertaining at its most basic.  These are the meals we pull together to provide good cuisine, and something to wet the whistle, allowing the time to share laughs and life with those gathered at our table.

Good food gatherings are impromptu business dinners or family weekend lunches or unexpected friends dropping by during the week. 

The trick is to have a menu in mind, incorporating fresh ingredients and flavors of the season, so that the good food part of your entertaining is under control freeing up time and attention to provide AAA hospitality while enjoying your guests.

Good Food Gatherings: in the Beginning...(Menu #1-#4)

So many of you have asked about what we cook every week – whether we’re hosting a small gathering, family dinner/brunch or an impromptu dinner party.

Overall, our focus is simply good food (#goodfood) ~ straightforward recipes allowing us to take advantage of the best flavors of the season.  We also like to allow for flexibility ~ to be creative, to deal with last-minute mishaps, or to permit us the short-cuts sometimes necessary (if only to maintain sanity).  Lastly, we're planners (or try to be ;-) so we set out a plan for the menus each week to stay focused and take advantage  of limited time and opportunity to get to the market.

Music for Dining (not Dozing)

Every savvy host understands that the little things matter in setting a mood and creating ambiance for your guests. 

Whether the focus is romance, business or relaxing with friends - whether the location is your home - a restaurant - or the great outdoors - considering the key decor accents, music and lighting that will help to provide the best surroundings for successful entertaining.

So, let's consider music for a moment...

Music definitely sets a mood ~ and for a dinner party, we think that a bit of a beat is an excellent way to set the pace for the evening (and to avoid anyone dozing off...). 

Take a look at 20 musical options The Savvy Host keeps around to get guests in the groove ~ funk ~ jazz ~ alternative ~ crooner ~ flamenco guitar ~ latin rhythm ~ as diverse as the occasions for entertaining and the guests we include.   

Links are provided to Amazon for convenient reference (and sample listening).

1. Alicia Keys - Element of Freedom: Deluxe Edition (Incl. Bonus Tracks + Bonus DVD)
2. Amy Winehouse - Back to Black 
3. Bandoleros - Presenta Los Bandoleros Reloaded (Special Edition)
4. Diana Krall - The Very Best of Diana Krall
5. Duffy - Rockferry (Deluxe Edition)
6. Earth Wind and Fire - Greatest Hits
7. Eighth Blackbird – Strange Imaginary Animals 
8. Ella Fitzgerald & Louis Armstrong – Best of Ella Fitzgerald & Louis Armstrong
9. Elton John - Goodbye Yellow Brick Road (30th Anniversary Deluxe Edition)
10. Elvis Costello - The Best of Elvis Costello: The First 10 Years
11. Frank Sinatra - Classic Sinatra: His Greatest Performances 1953-1960
12. Gipsy Kings - Volare! The Very Best of the Gipsy Kings
13. Harry Connick Jr. - When Harry Met Sally: Music From The Motion Picture
14. Jason Mraz - We Sing, We Dance, We Steal Things
15. Ottmar Liebert - Barcelona Nights: The Best of Ottmar Liebert Vol.1
16. Ricky Martin - 17
17. Robert Plant and Alison Krauss - Please Read the Letter
18. Sade - The Best of Sade
19. Santana - Ultimate Santana
20. Stevie Wonder - The Definitive Collection

Now that you know some of our repertoire, what musical notes do you enjoy with your entertaining ~ either as guest or as host? 

No-Fail Dinner Party #2 - Shrimp

Another chapter in the dinner party options playbook.

This time we're working with frutti di mare, "the fruits of the sea".  Shrimp, as well as other shellfish, are a favorite at our table as they work well for an informal gathering (think Shrimp/Crab Boil) or can dress up for a more elegant crowd (think Lobster Thermador).  For the purposes of this no-fail discussion, we'll focus on shrimp, and offer other shellfish references whenever possible.

As a dinner party option, if you plan to serve shrimp or shellfish it's a good idea to let your guests know your gameplan to avoid any last-minute problems with food allergies.

AT THE STORE...

While the general preference with fish is always fresh - fresh - fresh, working with shrimp you will almost always be purchasing frozen as shrimp is harvested, cleaned and flash frozen before ever reaching the shore or your local fish market. A few seafood preparation tips to keep in mind courtesy of Whole Foods Market.

• Separate raw seafood from other groceries in your cart, shopping bag and refrigerator or freezer.
• All seafood should be refrigerated or frozen as soon as possible after it is purchased.
• As a general rule, refrigerated seafood should be used within two days. Live crabs and lobsters should be cooked the same day.
• Seafood should be marinated in the refrigerator, not on the counter at room temperature. Discard the marinade after use, as it may contain food-borne bacteria. Do not put it on any other foods unless they will be cooked.
• When cutting raw seafood at home, give that wooden cutting board the old heave-ho and instead choose a plastic one, which is less likely to harbor illness-inducing bacteria.
• Wash all cutting boards and utensils with hot, soapy water before and after they come in contact with raw seafood. Make sure all seafood is fully cooked at the proper temperature.

It's easy to select your shrimp with an eye towards sustainability.  With over 300 varieties worldwide, it's been well-publicized that there are significant problems both with wild-caught and farmed options.  Monterey Bay Aquarium offers the following recommendations of eco-friendly varieties to help avoid those options that contribute to over-farming and other harmful practices.

• U.S. Freshwater Prawns, farmed (also known as Giant River Prawn, Malaysian Prawn)
• U.S./Canadian Northern Shrimp, wild-caught (also known as salad shrimp, cocktail shrimp, ebi)
• U.S. Pink Shrimp, wild-caught (also known as Ocean Shrimp, salad shrimp)
• U.S. Rock Shrimp, wild-caught
• U.S. Pacific White Shrimp, closed systems/inland ponds

Don't get confused by the "count" noted on the labels or packaging.  If the label reads 21/25, this refers to the number of individual pieces per 1 lb.  The larger the number, the small the size of each shrimp.  The smaller the number, such as U/8, indicates much larger shrimp more appropriate to an entree.  The count is much more dependable than any other reference to "Jumbo" or "Colossal", which we tend to ignore.

Portion-wise, we plan on 1/3 to 1/2 pound cooked shrimp per person.  Keep in mind that 1lb of raw unshelled shrimp cooks down to approximately 1/2 lb of prepared shrimp.

Also take care to notice if they are pre-cooked, and if they are fully shelled, or tail-on, or shell intact.  If you are shopping at a fishmarket, they may also have heads intact. Depending on the which recipe you are using, and what time investment you can make, there can be a big difference in preparation.

BASIC PREP...

Start with shrimp that have been rinsed well under cold water.  Clean shrimp, devein as necessary. Dry thoroughly before cooking.

Grilling
We prefer to use raw shrimp in the shell, and no smaller than the 21/25 count (Jumbo).  Easy grilling involves either skewering the shrimp (leaving space between each piece) or a grill basket.  If you have the time, consider butterflying the shrimp by slicing lengthwise along the underbelly from the head to the tail, but leaving the tail intact.  Open like a book and press firmly down to flatten slightly.  Simply toss with olive oil, salt & pepper and grill.  Beware! They only need a minute or 2 on each side.

Grilled Shrimp with Truffle Oil Vinaigrette (courtesy of What's Cooking America)
A Savvy Host Recipe RAVE!!

Spicy Lime-Ginger Grilled Shrimp (courtesy of Ferrari Carano Wine)

Make it your own!  With basic grilled shrimp, you can style up with any dipping sauces you'd like from asian nuoc cham to a New Orleans influenced remoulade.  Alternatively, create or use a marinade of your choice to introduce some flavor style before grilling.

Sautéing
For easy preparation, plan to use either the raw fully shelled or tail-on, and between 36/40 to 16/20 count (Medium/Large to Extra Jumbo).

Sautéed Shrimp with Buttery Balsamic Vinegar Sauce (courtesy of Fine Cooking)
A Savvy Host Recipe RAVE!!

Gambas al Ajillo (courtesy of Epicurious)

Make it your own!  The basic saute involves some butter or oil and the shrimp.  From there, you can work with garlic, or hot chiles, or smoky paprika, or asian fish sauce & ginger to create a sauce to suit your dinner party plan.  Serving a crowd?  Use pasta as a base for your sauteed shrimp, increase the quantity of sauce and stretch your entertaining dollar.  Linguine, farfalle, or fettucine work well ~ ravioli is a delicious add ~ also consider soba noodles!

Boiling

In true coastal tradition, you should plan to use raw unshelled shrimp, no smaller than 21/25 (Jumbo).  

We find that the some traditions are just meant to be, so we rely on Old Bay's version of a true shrimp boil...just grab the newspapers and roll up your sleeves.  And if you don't know about Old Bay seasoning, find out more about this tried & true favorite seasoning...and recipe RAVE!

Old Bay Shrimp Boil Shrimp Fest

Roasting
To maintain the moisture content of the shrimp, we prefer using raw unshelled shrimp, no smaller than 31/35 (Large).  Typically, this preparation involves cooking the shrimp for 20-30 minutes in a very hot oven (400 degrees) and a baking sheet or tray.

Salt-Roasted Shrimp with Lemon-Honey Dipping Sauce (courtesy of My Recipes)

Amazing Roasted Shrimp with Garlic (courtesy of Recipezaar)

Make it your own!  As with grilling, the options are limitless in terms of the dipping sauces or flavors to add to your roasted shrimp.  Lemon-thyme Olive Oil dipping for a lighter appeal, or a spicy BBQ sauce for a southern style.

If you have time or inclination, you can brine the shrimp before grilling or roasting.  What's Cooking America offers brining tips, and other useful shrimp facts, in All About Shrimp.

NO COOK options...

Bloody Mary Shrimp - at your local supermarket, purchase the prepared cocktail shrimp ring (in the seafood section).  At home, mix tomato juice, vodka, lemon juice, horseradish, Worcestershire sauce and Tabasco to your personal Bloody Mary taste.  Toss prepared cocktail shrimp in Bloody Mary blend and let sit for 15 minutes.  Serve in lettuce cup or over 1/2 avocado.

Shrimp Pizza - again, using the prepared cocktail shrimp ring from your local market.  Also purchase a prepared, uncooked pizza or flatbread.  We're fans of American Flatbread (available at Whole Foods in the freezer section) and use either the Tomato Sauce & 3 Cheese or the Ionian Awakening.  Either chop the shrimp or add them whole to the pizza topping, and follow the cooking instructions.

Mock Steamed Shrimp - grab a frozen bag of the fully cooked shrimp, preferably tail-on, from the market.  Add some cocktail sauce, Old Bay Seasoning, lemons and prepared horseradish to your cart.  Bring a pot of water filled halfway to a low boil.  Rinse the frozen shrimp in a metal colander until they separate, and then place the colander into the pot (but not into the water).  Sprinkle Old Bay on the shrimp and steam for 7-10 minutes.  Toss shrimp with more Old Bay and return the colander to the pot, but remove the pot from the heat. Leave standing while prepping a serving bowl, cutting lemon wedges, and "doctoring" the cocktail sauce with horseradish to taste.

No Fail Dinner Party #1 ~ Roasted Chicken

At the heart of the dinner party is the meal.  No way around it - it's the "dinner" part of the "party".

So, it helps to have a few aces in your pocket that provide a no-fail menu plan so that you, as a Savvy Host, can dedicate more time and attention to your guests.  Think of it as that one dance move you depend on not to embarrass you ~ or the joke that you can always use to the break the ice ~ or the outfit that you feel great in that always makes the right impression.

Consider this the 1st in a series of "No Fail Dinner Party Menus" offering a useful set of dinner options you can practice and have ready to make your next dinner party a success.  Whether you cook well or not at all, its a plan you can count on, and handle in your sleep.  An easy way to check the dinner part of the party off your worry list.  

A "No Fail" plan takes you through a basic preparation (based on our favorite recipes) - and then through a handful of ways to vary the style.  We'll also include a "No-cook" option for those that don't have the time, skills - or interest! - to cook from scratch.

Let's start with a simple but ever-so-classic entree that is affordable and delicious - Roasted Chicken.


If you're COOKING...
For best results, we recommend starting with an organic, farm-raised or kosher whole chicken.  A little pricier (though we do like the Organic fryers from Costco at ~$12/chicken), but the results are worth it.  We like minimal pre-cooking prep (no brining or marinating), using a high-heat roasting approach.

Do's & Don't's for Dining Out

Dining out is often overlooked as a good alternative for entertaining.  Hosting a gathering of friends or business colleagues at a restaurant should be much easier - no DISHES...no cooking...no CLEANUP!

But for many this option is still a little intimidating.  The situation just isn't as simple as making a reservation!  Selecting wine, finding the right location, deciding how or simply what to order - all in front of guests - often seems risky and too challenging.

Fear not! These few simple suggestions just might change your mind enough to host your next dinner party out on the town.

• Start with Your Budget ~ understand what you want to spend or can afford first.  Subtract out local sales tax and up to 20% tip (many restaurants will add this if you have a group, so it's best to plan for it at the start).  Divide the result by how many guests you are hosting - this is approximately how much you have per person to spend, including wine and/or cocktails.  This is a useful reference as you start targeting restaurant locations.
• Picking a Location ~ Consider the group you are hosting - are they business colleagues you don't know very well? are they close friends?  is the occasion festive or are you impressing the boss or an important client?  The ambiance is critical - too noisy won't allow the business discussion to happen. Too uppity and your gregarious group of college friends may annoy those around you.  Zagat offers an excellent web resource for major metro areas - start by selecting the type of cuisine, or the neighborhood, or any of almost 50 other "features"...then you can tailor by your cost, food, decor or service ratings.  We also like OpenTable not only for making reservations and confirming availability, but also for the user-supported ratings and comments.  Savvy Bonus - you accumulate points for each reservation you make online (the service is free), which can lead to a $25 or greater gift certificate to use at your favorite restaurant. 
• Reservations & Details ~ when you make the reservation, it's helpful to let the maitre d' or hostess know that you need a quieter table, or that you are celebrating a special occasion.  Take the time to ask about parking arrangements as well, so that you can share this with your guests.
• Seating ~ just as important as when you entertain at home.  Think ahead about how you are going to seat your guests (yes - there should be a method to your madness - try "Dinner Party Seating Strategies" posted at Real Simple, for some ideas ) and guide them when you get to the restaurant table.  In terms of seating arrangements, we tend to like a round table if we're a group of 6 to 8.  And for 12 or more, we would suggest inquiring about a private room (many restaurants have special spaces they use for parties of this size...often there's no additional fee).  Check these details out when you make your reservation.
• Cocktails & Bar Bills ~ if your guests arrive early, they will likely head to the bar to wait, unless you have other specific arrangements made.  As the host, don't worry about picking up the tab for cocktails - it is perfectly acceptable to leave your guests to their own devices.  Alternatively, you can ask for the bar tab to be transferred to your table (be sure to tip the bartender however!) or you can settle up directly at the bar when your table is ready.  Once at the table, you can steer the group towards wine, if that's your preference, or if there are a few latecomers, certainly offer a cocktail to the group while looking at the menu.  This is your choice - so feel free to consider & exercise your options.
• What & How to Order... As the host, you have full control about how the meal plays out.  You could arrange to order in advance (if the restaurant allows which most do) the entire meal as a fixed menu.  In advance or at the table, you can order "appetizers for the table".  This also works very well for dessert by the way.  Take advantage of most restaurants posting their menus online to get some creative ideas and to pull your plan together.  If you have a group of 10 or more, it helps the restaurant, and your enjoyment, to move towards more of a fixed menu.  This is also an important option to consider if you're working with a tight budget and don't want any last-minute bill surprises.  Whatever your plan, gracious guests will follow your lead...
• Wine Choices ~ fear strikes the heart of many savvy hosts when looking at a restaurant's wine list.  The cost - the unfamiliar choices - pairing & matching - challenging choices at best. First, be prepared to get over the sticker shock for any of your favorites wines.  Restaurants are in business to make money, and markups are a normal practice - definitely NOT worth arguing with the waitstaff (yes, we've seen this happen too many times to count).  So what can you do? If you prefer, many restaurants will allow you to bring in a special wine for a corkage fee ($15-$25).  Or, you can review the wine list in advance and have a few selections in mind.  For planning purposes, assume each guest will have at least 2 glasses of wine, and that there should be a good 4-5 glasses per bottle (depending on how the waitstaff pours).  The sommelier or wine steward can work with you to identify wines in your price range, and to pair with your meal.  If you pre-select your menu, these decisions can be made in advance.  At table, simply point out to the wine steward to the types of wines you like on the list, both in terms of value and taste, and ask for some recommendations in line with those selections.

• Check please! ~  call us old-fashioned, but we prefer taking the money matters off the table.  Consider arranging with the maitre d' or waitstaff to have your check presented anywhere else but at the table. Towards the end of the meal, step away briefly to the bar or host desk to review and make payment arrangements.  You can carefully review the charges, question any items, and close out this part of the evening away from the guests as they finish their coffee.  A few reminders - double check if service has been included by the restaurant, consider a special tip for the wine steward if he/she was uniquely helpful, and don't underestimate the value of great service!
• Managing the Mishaps ~ no matter what planning goes into your evening out, know that the evening can always wander slightly or greatly off course.  Often your guests will be completely unaware that anything is out of place.  So, should the service seem very slow - should the food not be as expected - should there be any problem whatsoever,  step away from the table to handle it and avoid calling attention to anything in front of your guests.  Take the matter up with the manager if necessary, but do so discreetly.  You have already invested in creating a special evening for your guests - enlist the restaurant's help in whatever special attention is needed to get back on track.

We hope these ideas encourage you to take a chance at entertaining out for your next gathering...please share your experiences or other helpful hints! 

8 Steps to Entertaining Success

One of our goals for 2010 is to simplify our entertaining ~ focusing on the essentials ~ so that we have time and sanity left to enjoy our guests ~ and our lives! ~ a bit more.  So where to begin?  All recipes for success begin with the basics.  Here's our shortlist ~ 8 Entertaining Essentials© ~ a few simple ideas to help change your entertaining from stressful to stress-FREE.

(1) Create an occasion to entertain ~ bought a new roasting pan? Throw a dinner party!  Found a great value wine? Buy an extra bottle and invite a few friends to share an impromptu wine & cheese fest.  New restaurant in the neighborhood?  Call your foodie friends and make a date to check it out. Memorable entertaining isn't limited to the formal parties, birthdays, or weddings - though these are always excellent reasons to entertain.  Find an excuse in your daily routine to share some stories and laughter with company.  It can often be these unexpected gatherings are exceptionally enjoyable, and truly memorable!
(2) Invitations Essentials including who to invite and how ~ the party actually begins with the invitation.  It can be as informal as a phone call or email, or as formal as hand-delivered specialty items. The priority is to make sure that the look and feel communicates exactly what you - the host - want to say about your gathering to your guests.  And, of course, to make sure the logistics for the occasion are clearly spelled out.  Be sure to include details like the type of event, the time, the location, a reply date, and any other specifics your think your guests should know (what to wear, what to bring, who else is coming, etc).  As you pull together invitation ideas, make sure to get a handle on who you're inviting and how many guests you can handle.
(3) Bar Basics & Beyond ~ the secret to success with the "bar" is planning, set-up and timing.  Consider what you'd like to offer when guests initially arrive (a perfect time to introduce a "Signature Cocktail" as discussed in a prior post) ~ when the event is in full swing (food pairing is important here) ~ and after the meal (coffee, tea are key at this point if not offered already).  Don't worry about competing with the nightclubs in town in terms of stocking the bar to the brim ~ but plan well to avoid running out in the middle of the evening.  8 Entertaining Essentials© has a planning guide (page 12) that can help out.

(4) Plan a Savvy Menu ~ think of each of these stops of the menu train as possible places to share something special with your guests.  It's not necessary to get off the train at each stop ~ just consider if there is anything at that station to add to the enjoyment of your meal ~ and you'll have a plan for a delicious trip together.
  ~ Nibbles/Hor d'oeuvres
  ~ Starter/Appetizer
  ~ Main/ Éntree
  ~ Side dishes
  ~ Bread
  ~ Salad
  ~ Condiments
  ~ Dessert ~ do you want a light finish or a "pièce de la résistance?" (loosely translated as the best part or feature of a meal ~ a showpiece, or highlight).
Whatever the epicurean journey, try to stay focused on high-quality, fresh ingredients that requires minimal attention from the host or hostess (who will be busy enjoying their guests!).  While some last minute-work is inevitable, we take advantage of whatever we can (advance preparation, ready-to-serve items, kitchen help) to free us up to join the festivities.  More on savvy menus ~ and menu selections guaranteed to please hosts & guests ~ in future posts!

(5) Create Ambiance (or "Ambience" as you prefer ;-) ~ the "little things" do matter in setting a mood and creating a comfortable environment for your gathering.  Key items to consider:   music, lighting, locations & "guest flow", seating, and climate control.

(6) TableTop Style including placesettings, napkins and a centerpiece ~ would you serve a martini in a styrofoam coffee cup? Ever try to slice into a beautifully grilled steak with a plastic knife? Styling a tabletop isn't just about decoration ~ it's equally about function.  The ABC's of TableTop include:

• Accessories - what decorative accessories can be included to accent your theme or the gathering?
• Basics - what basic placesettings (flatware, plates, glassware, napkins) do your guests need to enjoy any food and beverage planned?
• Creativity - what is "on hand" that can serve A & B?  Of course it's always possible to buy everything needed, but we like the creative challenge of repurposing much of what we have first.

Entertaining misses the bulls-eye without an eye to tabletop and presentation. Try thinking about what you'd like to communicate to guests about your gathering, and yourself, in your tabletop style.

(7) Serving Savoir-Faire ~ serving style relies on how you, the host, want the event to "flow".  If we're limited by space with a large cocktail party, we might opt for a counter-top buffet with guests eating and drinking on the go.  If the evening is a group of friends gathering to catch-up, we might choose a "family style", all-at-once serving style seated around a table.  If we're entertaining business colleagues, perhaps a more formal table with plated food served to each guest. Flow is important to consider so that you know which serving utensils, trays, platters, bowls, etc. are needed. 

(8) Prep-work Behind the Scenes ~ yes, a clean house is an important "to-do" when you're hosting guests (we're certain Mom is reading this somewhere ;-) but let's assume we all understand that point.  There are a few other items we suggest are easier to consider before the guests arrive: 

• Parking ~ don't want the guests to be aggravated and late due to parking problems ~ consider options for their cars prior to if possible; 
• Coats ~ where will all the coats fit and be easily accessed when it's time to leave?; 
• Weather ~ for outdoor events it's a good idea to have a contingency plan in case of rain; for winter gatherings factor in arrival delays or early departures if road conditions are icy; 
• Bathroom necessities ~ stock enough t.p., hand soap, tissues, and guest towels ~ we add a scented candle; and
• Dishwashing ~ an organized plan of action to deal with the load of dishes BEFORE they're stacked in the sink saves some sanity. 

Whew ~ think we covered most of it.  Overwhelmed a little?  Don't be! Keep in mind that entertaining is no more than an opportunity to share life - guests may be close friends, new acquaintances, family, or business colleagues - there can 2 or 20 - at a table or around a bar - but the goal is the same...to share life.  This is the goal for the gathering and for you as the host.

The savvy hosts we admire the most clearly embrace this idea as essential to their entertaining.  To this stock they add a little planning, confidence, inspiration and creativity to flavor their gatherings.  And, don't forget a healthy helping of your sense of humor - no matter what planning you've done, it will help you manage the unexpected throughout the evening.

So, we've offered some of our tips for entertaining success ~ but we're interested in the what tricks other savvy hosts have up their sleeves!  

Please share your thoughts with us!

And, borrowing the words of a truly savvy hostess, "Bon Appetit"!

Guest Etiquette Tip: Don't Forget a Gift for the Host!

Following up on an entertaining etiquette post earlier this year, we thought we'd offer some ideas to help gracious guests with what to bring the host or hostess.  Here's a short list of items ~ all around $40 or less ~ shared by other Savvy Hosts as hostess gifts they greatly enjoyed receiving (or giving!).

1. Flowers or potted plant ~ fresh cut flowers are always appropriate, but if you are feeling a little creative, consider a seasonal green plant or potted herbs (see Photo from www.proflowers.com).  Note: if you are incredibly organized, you can arrange for these to be delivered directly to the host on the day of the event ~ we use ProFlowers for easy online ordering and delivery (flowers arrive in a long box!).

2. Wine or champagne ~ this can be a challenge if your host is a sommelier (or similar), but don't stress too much on the points and ratings.  Either bring a bottle of something you know and enjoy ~ or simply ask at the wine store for an "interesting" recommendation within your price range.  For a celebration, a bottle of sparkling wine or champagne is a guaranteed winner ~ and even authentic French Champagne can be found around $30-$35.

3. Chocolates or candy ~ even local grocery stores now stock gourmet chocolate truffles and sea-salt caramels.  It's easier than ever to find a lovely gift box of something sweet to offer your host. The Savvy Host is crazy for Vosges ~ conveniently available online, at Whole Foods, and in the airport!!

4. Nuts or specialty snack ~ prefer salty rather than sweet?  There are many options to choose from - but try to find items that are well-packaged for a gift.  We like the 1lb assorted tins from Garrett's Popcorn (a Chicago classic starting at $28) or Dean & Deluca's Asian Snack Mix ($14) or Harvest Nut Mini Bar ($22) both available online.

5. Specialty Candle or Soap ~ we're not referring to tapers or a box of Irish Spring of course ;-)  Our favorite candles are 100% soy Colette's Candles, packaged in an elegant mini-hatbox in such delicious scents as French Fig, Mod Lavendar, Southern Pear and California Chai ranging from $18-$26 (available from SavvyHostMarket!).  Gift sets of hostess soaps are also a good idea - Mistral offers a beautiful wooden gift box set of 9 bars for $19!.

6. Serving Piece or Utensil - there are many unique and distinctive serving utensils or pieces that could make a perfect gift for the host, especially if their event or gathering is more elaborate.  We like Wild Eye Design's High-Heel Cake Server ($20), our Bauhaus Bread/Fruit Basket in Red, Black or Silver ($26.95 - see photo below) or the Island Bamboo Salad & Pasta Servers ($24.99) from Amazon.

7. Hors d'Oeuvres accessory - especially around a holiday occasion, we find that sets of accessories to use with the cocktail nibble or hors d'oeuvres are appreciated.  Cheese knives or spreaders are very popular hostess gifts.  Even a special demitasse spoon set for the host who loves their cappuccino or tea works well. 

8. Napkin Rings - One of the easiest ways for a hostess to update table decor is with a unique set of napkin rings. And, with so many hosts and hostesses focusing on "green" entertaining and eco-friendly households, there is renewed interest in using cloth napkins which beg for napkin rings.  Stockholm Enamel Napkin Rings in Black & White (set of 4, $19.95) pictured to the right with the Bauhaus Bread/Fruit Basket.

9. Wine or Bar accessories - another creative area of host gifts revolves around the bar and around wine.  Hosts and hostesses will enjoy accessories that add pizzazz to their wining & cocktail-ing including wine stoppers, wine drip collar, or wine grips, specialty olive & garnish picks, and humorous cocktail napkins.

10. Themed item to match the occasion - if the gathering has a theme - a "Mexican Fiesta" or an "afternoon BBQ" or an "Italian Pasta Night" consider bringing a hostess gift to complement the theme ~ a CD of Louis Prima music, or a Molcajete (pictured above from Crate & Barrel, at $32.95) for making guacamole, or Grill Charms (pictured below at $19.95) for the BBQ enthusiast who has every possible grilling accessory.

The moral of the story ~ a gracious guest doesn't forget a host/hostess gift!  Any of these gift ideas ~ and so many more creative options within a reasonable budget ~ will keep you on any Savvy Host's "A" list.

10 Trends in Savvy Entertaining (for 2010)

(French Cheese&Wine arrangement 

from www.williamssonoma.com)

Already in January, we see a shift in the focus, style and flair of entertaining for this year.  People are looking to enjoy time together and to appreciate what's good in our lives.

We've been giving this some thought ~ here's what's top of mind for The Savvy Host's entertaining in 2010.
  
(1) Revisiting the Cocktail Hour - it's the bewitching hour that transitions you from hectic worklife to relaxed socializing.  We see it taking back it's place as a significant part of entertaining.  Key players in the cocktail hour will be some refreshing twists on old traditions ~ White Cosmopolitan, Rose Royale ~ availability of nonalcoholic options ~ and even greater diversity of microbrews and craft beers.  21 Must Try Classic Cocktail Recipes at The Intoxicologist is a good place to start. 

(Photo credit: Antonis Achilleos, Elle Decor)

(2) Fresh means seasonal - more and more we see fresh and natural ingredients for menu and for decor shifting with what is seasonally available.  Taking advantage of what's best in Spring, Summer, Fall and Winter requires a little creativity, but is worth it in terms of taste and diversity.
  

(Artichoke arrangement www.crateandbarrel.com)

(3) Only Wines We Love - a $10 bottle of wine is still a waste of $10 if you don't like the taste.  We see savvy hosts and guests opting for value ~ and willing to savor what they truly enjoy rather than swigging carafes of something less than desirable.  This doesn't rule out consideration of inexpensive wines.  We love our Louis Martini Cabernet Sauvignon (~$15) and our Chateau St. Michelle Chardonnay (~$12).   The point is to find what you enjoy - and to savor it!

(4) Eclectic Gatherings - getting together will take on a variety of formats in 2010 as savvy hosts optimize what they have in the way of time and budget for entertaining.  Dessert bars, tea time, cheese & wine events, games & pizza nights, and lazy afternoon BBQs will flourish - along with many other creative ideas.


(5) Back to Basics with Traditional Recipes - comfort foods give the feeling of being warm, safe and loved.  Many times, these traditional recipes involve inexpensive ingredients as well - think Pot Roast (epicurious.com), Meatballs (Bon Appetit), Cincinnati Chili (Saveur), Southern Fried Chicken (Fine Cooking).  We see these basics continuing to play a key role in entertaining this year.

(6) Plate Geometry ~ Veggies Taking Over the Neighborhood - for 2010, we will embrace Ellie Krieger's "The New Geometry of the Plate" (Fine Cooking) and share the majority of "plate real estate" with the vegetables for a healthier serving style.

(7) Mix & Match Guests - entertaining offers the opportunity to reconnect ~ we see this in terms of mixing and matching friends & business colleagues at gatherings.  Don't be surprised at the diversity of connections and interests at the next dinner or cocktail party you attend.  And don't be afraid to mix it up at your next gathering!  All we know is that good business grows from great relationships...why not use a little entertaining to support economic renewal?

(Photo credit White House Flickr.com)

(8) Decor - Strong, Natural & Impressive - there is renewed interest in strong, basic elements for dining decor, tabletop and home ambiance.  From the simplicity of potted green grass or herbs ~ or a centerpiece of artichokes ~ to the whimsy of crocodile salt & pepper shakers intricately playing on the table ~ to the beauty of cascading lemons brightening the entryway.  Functional and sometimes whimsical shapes and forms will take priority - along with an emphasis on natural materials and elements.  This seems to be an intentional move away from opulence and over-the-top extravagance as we refocus on the beauty of basics and essentials...

(9) Where to invest? Quality Kitchen Tools! - the best way to play up the amazing ingredients you are preparing is with the right kitchen and cooking tools.  Invest in the slow-cooker ~ mandoline ~ zester ~ chicken roaster or other cookware needed to make menu preparation fun and to get the most out of your kitchen efforts!

(10) Restaurants are a Cultural Center - from wine demos to baconfest (The Publican), from specialty menus celebrating "Truffles (Vie Restaurant)" to chef's tables, we see our favorite restaurants becoming a favorite cultural center for gourmet interests.  We take cooking classes, guest bar-tend and join CSAs through our favorite dining out locations.  We see this trend continuing to support "foodie" interests by offering a combination of cultural entertainment with exceptional cuisine.

(Crocodile salt & pepper shakers available from www.TableArtOnline.com)

Overall, we see 2010 as a time of renewal ~ giving every savvy host an opportunity to refocus their entertaining on what matters most - bringing people together in enjoyable surroundings ~ offering good food & drink ~ sharing stories, ideas, laughter, .. life.

What do you see as your entertaining priorities and interests in 2010?