Winston Churchill once said that some people “change their party for the sake of their principles, others their principles for the sake of their party.”
Emilie Savard, director of food services at one of Canada’s largest catering companies, Lewisfoods Inc., said the first step in planning a dinner party is to know who will be attending.
“I usually centre dinner on who will be coming and if they have any dietary restrictions,” Savard said. Savard noted that dietary restrictions are becoming more common and important to ask your guests about.
It’s also important to cater your party to different groups of people and ensure everyone has something to talk about.
Savard recommended giving guests a minimum of one week’s notice and planning the dinner in the evening. “For some reason, people prefer to eat later at dinner parties. Try to set it up later in the evening at 6:30 p.m. for cocktails with dinner at 7:00 p.m.”
The next step is to determine whether you’re going to impress your guests with glitz and glam or create a relaxed atmosphere.
“If you’re going to impress your guests, go with a server. This way someone’s there to pour drinks, take empty plates, etc. If you’re going with a relaxed atmosphere, a buffet is a good choice because it’s easier and guests can help themselves to as much food as they’d like.” If you’re hosting a more relaxed party, avoid the soup and salad and serve hors d’oeuvres instead.
She also recommended letting people help out where possible so you can spend more time with the guests.
Savard looks up to Ina Garten, better known as the Barefoot Contessa, who hosts her own cooking show on the Food Network.
“At the first dinner party Ina Garten threw, she made individual omelettes for everyone and as a result she didn’t spend any time at all with her guests. I always think of this when I’m throwing a party,” Savard said. “It’s very important to spend time with your guests and not in the kitchen.”
If you’re serving international guests, Savard said she doesn’t recommend cooking cultural foods, especially if you have little experience in the area.
“Stick to Canadian foods and meats like chicken or beef,” she said. Also, seafood should be avoided since it is not typically enjoyed.
Savard recommended preparing lighter foods that are more nutritious rather than a dish like white pasta with Alfredo sauce.
“Many people are on diets these days and it will present a more relaxed atmosphere if you serve foods on the lighter side.”
Allow yourself the morning of your dinner party to prepare the food and to tidy your house. “Try to do your grocery shopping two days before, so if you’ve forgotten anything, you can go back the next day and you’re not rushed during preparation,” she said.
If you’re on a budget, go for cheaper, one-pot items at the grocery store, such as vegetarian meals, rice dishes or a chicken to barbecue, Savard said.
Desserts should balance with the meal.
“If your dinner is heavy and hot, go with a dessert that is light and fresh. In summer I’d go with berries and flavoured whip cream, for example, and in the winter, mousse.” If your dinner is light, then dessert can be heavier, like cake.
“Even a tray of strawberries and chocolate is easy, fun and interactive,” Savard said.
Whether or not to provide alcohol at a dinner party depends on the people you’re inviting. Savard recommended that if you are having four or five guests that you know well, two bottles of wine should suffice.
“I would serve them a glass before dinner and then top them up when dinner begins. If you’re up to it, a cocktail after dinner is an option.”
Savard said the point of a dinner party isn’t to get everyone drunk. “The focus is on the food.”
Lastly, go with music that is neutral. “But even I’m still biased,” Savard said. “It’s nice to have non-lyrical music if there’s going to be conversation over dinner. If you know the people, though, you can obviously play the music you like to listen to.”
And don’t forget the candles. “People look better in candlelight.”
Dinner Party Dos and Don’ts!
From “How to Throw the Best Party: 25 Dos and Don’ts for Successful Entertaining” by Diane Laney Fitzpatrick
(http://partyfood.suite101.com/article.cfm/how_to_throw_the_best_party)
DO ensure that guests know who is invited. Don’t be vague and don’t leave anything open to interpretation.
DO have plenty of beverages. Serve each guest their first drink and then let them know how to serve themselves after that.
DO serve food on a buffet line. Guests appreciate being able to choose their own food.
DO create a comfortable atmosphere with music, soft lighting and candles.
DON’T spend the entire party serving your guests. You’re a host, not a waiter.
DON’T use your party to impress your guests with how beautiful your house is; make it party-friendly, not a showcase.
DON’T use your party guests as guinea pigs; if you’re trying out a new recipe, make it ahead of time to see if it’ll work. Leave nothing to chance.
DON’T answer the phone during the party. You can hear about Grandma’s liver spots later.