Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: FRIDAY, November 19, 1993 TAG: 9311190159
SECTION: HOLIDAY GIFT GUIDE PAGE: HGG-14 EDITION: METRO
SOURCE: By SARAH COX
DATELINE: LENGTH: Long
Some even have advised that for a full-blown affair, with caterers, bartenders and servers, engraved invitations, etc., the work should have started the first of November.
And, according to these same experts, there are some pretty hard and fast rules about how to make sure your party is successful.
Diane Rosenberg, owner of R.S.V.P., a gift and stationery store, said that in her opinion, the invitation sets the tone for the party.
"When someone receives a nice invitation, they know that it's going to be a nice party. It tells them how to dress and what kind of event it's going to be. Sometimes you go to a nice party, not suspecting how nice it really will be," said Rosenberg, because the invitation didn't indicate it.
She said invitations don't have to be engraved to be really nice, either, but one that shows thought also shows that the hosts are thinking of all the fine details. And, she added, an invitation's theme can be carried through the entire party, from menu to decorations.
R.S.V.P. offers not only printed or computerized calligraphy invitations, but they can address and mail them as well. They will even buy stamps for you, but "you do have to be organized," said Rosenberg.
She said you can't just hand them scribbles on scraps of paper. The calligraphied invitations offer a wide range of possibilities, from ink that will match the invitation's design to a choice of styles. For smaller parties, individually calligraphied invitations are more cost effective, she said. For larger lists, they will laser print the rest from one calligraphied invitation, but they all look hand done.
Rosenberg said that as a general rule, R.S.V.P. needs about a week's turn-around time, but during the holidays, and depending on the length of the list, it may take a few days longer.
"The reason they have become so popular is because they can be done so quickly," she said of printed or calligraphied invitations. Years ago it would take three weeks to order them from a book, now the time has been drastically cut. Costs for personalized invitations will include the paperstock and the calligraphy charge, based on the number of lines.
Rosenberg said a successful party is one in which the details have been taken care of. And being organized and knowing where to get good service are keys to this.
"Don't think that you can just order flowers at the last minute, and don't think that flowers won't add anything," she said. "The more you're organized, the easier it'll be the day of the party. And try to get other people to help you."
Another detail that will successfully carry out a theme or an idea is decorating your home. Tablecloths - even if you take them to a restaurant where you're having a party - will add a personal touch. Rosenberg suggested going to a discount decorator fabric store and having some made. Decorating a home for a party is easier during the holidays when homes are decorated anyway, she added.
Another helpful hint, especially good for large open houses and buffets, is to use paper goods.
"People tend to think of paper goods as being used in the summer, but the quality now is much better," Rosenberg said. Paper plates are more substantial and designs are getting more sophisticated. Most people, she said, don't have 50 to 75 dinner plates on hand.
Lib Wilhelm of Creative Cuisine Catering agrees. "There's less waste," she said, adding that she prefers to use napkins - not even small plates - at cocktail parties. "The guests have a tendency just to sit plates down anywhere," she said.
Wilhelm advised using plastic cups rather than glasses, because guests will inevitably find a trash can, but with a glass, they'll set them down anywhere, and that can be hard on fine furniture.
Rosenberg wrapped up her list of party tips by suggesting candles, which she said can make a huge difference.
"They add a glow and festive touch. When all the candles are lit, it's wonderful, especially a lot of votive candles. They are very inexpensive - we sell decorative holders, but the candle itself is probably less than 50 cents," she said.
Rosenberg also suggested lining your walkway with paperbags filled with sand and votive candles, because it adds a warm, welcoming feeling.
Wilhelm is another advocate of planning ahead, and that's 30 years' experience talking. She said that at this time of year, hostesses should be able line a caterer up fairly early. But, she added, you should tell the caterer if she'll need to locate bartender service because they're harder to find.
Both she and Marty Montano of Montano's International Gourmet insist on looking at the home where the party is being given ahead of time so they can plan the space and food.
"You have to see how large the dishes will need to be. And you've got to size your party food to the space available," Wilhelm said. Montano said he draws a diagram for his clients so they know what's going on when the caterers show up.
Wilhelm and Montano both said that less emphasis is being placed on serving liquor particularly at business functions. You can provide wine, beer and a special holiday drink such as mulled wine, spiced cider or eggnog, although many of the higher-end functions still provide a full bar, and "most Roanokers expect a full bar," said Wilhelm.
Montano said to figure on four to five drinks per person for a four-hour function, but he also cautioned that if a host actually serves guests alcohol, he or she could be held liable if that guest were involved in an accident later on. Just another detail to work out ahead of time.
Wilhelm said she has found people are going back to what really satisfies them - the rich, full-fat foods of yesteryear with lots of red meat.
"Health hasn't been a factor. People do not eat raw vegetables at a party, but you can blanch them or do a stir fry. Three years ago, I couldn't have given sweets away at a cocktail party and now I have to have them. And always the beef - people say, `Oh, they aren't eating beef,' but you let me put a filet out and there's nothing left."
Montano has found the trend toward rich, decadent desserts.
He also said he sees an increased demand for lighter but more flavorful foods such as smoked salmon with a light herb caper sauce; sliced, roasted turkey breast stuffed with fresh asparagus and fresh herbs; or a boneless rack of lamb.
In addition, people are asking for lighter drinks and sparklers. He also has seen an increased use of edible flowers for garnishes.
Wilhelm is in constant search of something new. She served a shrimp cheesecake topped with fresh salsa at a christening in late summer, and is now turning that version into a smoked salmon cheesecake (without sugar), in addition to using spreadable smoked salmon at cocktail parties. She said although specialty items have emerged over the years, she doesn't like for her parties to necessarily be identifiable.
Her criteria is fairly simple: She makes everything from scratch, and if she sees a recipe or a food photo that doesn't appeal to her, then her clients don't get it. In desserts, she prefers small items - miniature raspberry or pumpkin cookies, one-bite tarts and lemon lovenotes.
Montano said one of the most crucial items in working successfully with a caterer is communication. You need to be able to convey the impression you want your party to make. For instance, he said your party can have a homey, unpretentious feel to it, or convey the message that you "have got it together," he said. "Caterers have the vision and ideas," he added.
Wilhelm said some of the most successful parties have been given in beautifully decorated homes that shine from the imagination of the hosts. And Montano added that his catering service can even do family dinners or party trays that can be picked up at his restaurant. The key is to think of your requirements ahead of time.
by CNB