Entertaining is one of my true passions. The pure thought of planning an event in my head from who to invite to the menu to the details of designing the table, simply makes me happy. There is an art to entertaining that I have discovered over the years which makes it seem effortless to your guests and greatly reduces any stress for the hostess. I have threaded several of my entertaining tips throughout this blog post. Nothing gets my creative juices invigorated, than planning and hosting a dinner party. It is a fantastic reason to bring friends or family together to celebrate a season, event or simply celebrate each others company.
For the third challenge we were asked to host a Luxurious Dinner Party for at least four guests and be creative while sharing new tastes and entertaining secrets. While contemplating ideas in my mind about how I would execute this third challenge - I thought since we are officially in the fall season and it was the tail end of the magnificent fig season, I decided to go with the theme – “An Evening Celebrating Figs & Friends”. Often one small idea or item will trigger my creativity and then the details begin to explode from all angles. I have discovered that keys to a successful dinner party boil down to planning, paying attention to details and making your guests feel welcome and comfortable.
Speaking of guests, I put careful thought into who to invite for this special dinner, since I would have loved to invite everyone I know, but unfortunately that would not be practical. Of course, this would give me many reasons to host multiple future dinner parties for many of my wonderful friends. The invitation is often the sneak peek into type of party that your guests will be enjoying. With the vast popularity of social media and quickness, I sent a personalized invitation via the internet with the tone of the dinner party to my guests. Within a very short period of time, everyone was confirmed and now the excitement was mounting.
With any project that has a deadline, it is best to work backwards to develop your timelines and task list. Three words are the keys to creating a successful party – “Planning, Preparation and Presentation”. Several years ago I created my “Entertaining Worksheet” which keeps me extremely organized with planning the theme, menu, shopping list, preparing the menu items, getting the house ready along with myself. If I have at least one hour of downtime prior to my guests arrival, the checklist and planning was successful.
Planning, Preparation and Presentation Tips:
• The Basics: Determine date, location, venue, number of guests and type of invitation. Include in the invitation the theme of the event along with hints how to dress if important.
• Menus: Create a menu around your theme, number of guests and use a combination of prepared and ready made foods. Prepare menu’s to be placed at each place setting. Personalize with the guest’s names and date of the event. Your guests can take home as a memoir to the evening.
• Variety and Preparation: Think about different colors and textures to your menu, so you have visual variety along with tastes. Prepare as much food ahead of time and store in reusable containers for ease of entertaining. Then you need to simply assemble, heat or cook.
• Checklist: Use your checklist to map out a timeline for purchasing your food and wine, selecting linens and dishes, preparing your house, picking music and leaving time for you to get ready and look fantastic.
• Wine and Beverages: Chill wine the night before, have plenty of ice on hand for water and other beverages and create a signature cocktail to kick off the evenings festivities.
• Water tip: Fill the water glasses about twenty minutes prior to serving dinner and then use a big pitcher without ice to fill each glass. Add a slice of lemon or cucumber for extra punch.
• Get ready: Empty the dishwasher and trash receptacle prior to the event.
• “People eat with their eyes first” – Food should have “negative space” or empty space around it. Ensure various colors and textures are utilized.
• Presentation: Ensure tablecloths are pressed and stain free. Use chargers or placemats for added dimension to the table. Select centerpieces that coincide with the theme of the party and are below the guest’s eye level.
• Personalize: Be creative with place cards and mix up the seating arrangements to encourage conversation.
• Table: Set the table the night before your event, add flowers the day of the event and light candles just before your guests arrive.
• Music: Create cocktail party music along with dinner music on your ipod – helps to enhance the mood of your event.
• Coffee: Have the coffee pot pre-loaded with beans and water, so all you need to do is press the button.
Going back ten years, I decided to create custom menus for my dinner parties and store them in a decorative binder to bring back the wonderful memories. For this dinner party, I created a pretty menu along with a tasting note card giving hints about each wine. It was a wonderful conversation starter for everyone to discuss the aromas and flavors they discovered with each wine. Especially with the Pinot Noir which had a distinct aroma of cola – after reading that detail each guest immediately recognized the hint of cola in the wine. Perhaps the power of suggestion made a difference.
For "An Evening Celebrating Figs & Friends", each course was carefully paired with a special wine to enhance the experience.
{ Caramelized Onion, Fig, Blue Cheese Crostini + 2009 Vermentino - Blair Fox Cellars }
{Amuse Bouche - Grilled Figs with Bacon + 2006 Riesling - Bex }
{ Mixed Greens, Arugula, Fennel, Shaved Parmesan, Figs and Sherry Vinaigrette + 2007 L'Avion - Stolpman Vineyards }
{ Maple-Rosemary Brinded Pork Tenderloin, Port Infused Fig Chutney with Parsley Fingerling Potatoes + 2005 Pinot Noir - Hartley Ostini Hitching Post Highliner }
{Fig and Apple Tart + 2006 Far Niente "Dolce" Napa Valley Dessert Wine }
Amuse Bouche
An amuse-bouche is typically a one or two bite offering by the chef that offers a glimpse into the chef’s approach to cooking and often accompanied by a complementing wine. It is referred to sometimes as a chef’s surprise and adds that extra special touch to a dinner. With my theme, I found a recipe for Grilled Figs Wrapped with Bacon from The Vineyard Restaurant located in Madera California and paired with the Bex Riesling.
Grilled Figs Wrapped with Bacon
8 slices bacon, center cut
1 C. Balsamic vinegar
8 Fresh figs
8 Wooden skewers, soaked in water
Arrange bacon slices in a single layer on a baking pan and precook for 5 minutes at 400 degree oven. Meanwhile, measure the vinegar into a small saucepan; heat and simmer over medium heat until reduced by one half. Set aside.
Wrap each fig with one slice of bacon and secure with a skewer’ grill over open fire or on a grill pan till bacon is crisp. Drizzle vinegar reduction and serve warm.
Overall the evening was filled with great friends, much laughter and of course delicious food and wine. After we concluded with dessert, the evening was winding down and I wanted to give a little gift to each of my guests. Continuing with the fig theme, I presented each person with a jar of my handmade fig jam. With jam and menus in hand, we said good night to our fabulous guests and proceeded to relax and reminisce about the wonderful dinner party.
A special BIG thank you to everyone who voted for my challenge #2 post. Challenge #3 - Creating and executing a Luxurious Dinner Party was extremely fun and rewarding. Voting opens: 6AM pacific time October 4th through 6PM pacific time October 7th.
For the third challenge we were asked to host a Luxurious Dinner Party for at least four guests and be creative while sharing new tastes and entertaining secrets. While contemplating ideas in my mind about how I would execute this third challenge - I thought since we are officially in the fall season and it was the tail end of the magnificent fig season, I decided to go with the theme – “An Evening Celebrating Figs & Friends”. Often one small idea or item will trigger my creativity and then the details begin to explode from all angles. I have discovered that keys to a successful dinner party boil down to planning, paying attention to details and making your guests feel welcome and comfortable.
Speaking of guests, I put careful thought into who to invite for this special dinner, since I would have loved to invite everyone I know, but unfortunately that would not be practical. Of course, this would give me many reasons to host multiple future dinner parties for many of my wonderful friends. The invitation is often the sneak peek into type of party that your guests will be enjoying. With the vast popularity of social media and quickness, I sent a personalized invitation via the internet with the tone of the dinner party to my guests. Within a very short period of time, everyone was confirmed and now the excitement was mounting.
With any project that has a deadline, it is best to work backwards to develop your timelines and task list. Three words are the keys to creating a successful party – “Planning, Preparation and Presentation”. Several years ago I created my “Entertaining Worksheet” which keeps me extremely organized with planning the theme, menu, shopping list, preparing the menu items, getting the house ready along with myself. If I have at least one hour of downtime prior to my guests arrival, the checklist and planning was successful.
Planning, Preparation and Presentation Tips:
• The Basics: Determine date, location, venue, number of guests and type of invitation. Include in the invitation the theme of the event along with hints how to dress if important.
• Menus: Create a menu around your theme, number of guests and use a combination of prepared and ready made foods. Prepare menu’s to be placed at each place setting. Personalize with the guest’s names and date of the event. Your guests can take home as a memoir to the evening.
• Variety and Preparation: Think about different colors and textures to your menu, so you have visual variety along with tastes. Prepare as much food ahead of time and store in reusable containers for ease of entertaining. Then you need to simply assemble, heat or cook.
• Checklist: Use your checklist to map out a timeline for purchasing your food and wine, selecting linens and dishes, preparing your house, picking music and leaving time for you to get ready and look fantastic.
• Wine and Beverages: Chill wine the night before, have plenty of ice on hand for water and other beverages and create a signature cocktail to kick off the evenings festivities.
• Water tip: Fill the water glasses about twenty minutes prior to serving dinner and then use a big pitcher without ice to fill each glass. Add a slice of lemon or cucumber for extra punch.
• Get ready: Empty the dishwasher and trash receptacle prior to the event.
• “People eat with their eyes first” – Food should have “negative space” or empty space around it. Ensure various colors and textures are utilized.
• Presentation: Ensure tablecloths are pressed and stain free. Use chargers or placemats for added dimension to the table. Select centerpieces that coincide with the theme of the party and are below the guest’s eye level.
• Personalize: Be creative with place cards and mix up the seating arrangements to encourage conversation.
• Table: Set the table the night before your event, add flowers the day of the event and light candles just before your guests arrive.
• Music: Create cocktail party music along with dinner music on your ipod – helps to enhance the mood of your event.
• Coffee: Have the coffee pot pre-loaded with beans and water, so all you need to do is press the button.
One part of this process that is my favorite is creating the menu along with the wines that will pair with the dishes. Incorporating figs into each aspect of the menu was both fun and challenging. I decided to use both the black mission and totato varietals of figs and incorporate them into the centerpieces along with the place card holders to further embody the theme.
A copy of the menu was placed in the entrance of our home to give my guests an opportunity to gain a glimpse into the evening. I carefully selected various wines that were already in our wine cellar which were both unique and would pair beautifully with the menu.
Use something that designates who owns the wine glasses, so there is not a question as to who it belongs to. I enjoy personalizing with each guest's name.
Going back ten years, I decided to create custom menus for my dinner parties and store them in a decorative binder to bring back the wonderful memories. For this dinner party, I created a pretty menu along with a tasting note card giving hints about each wine. It was a wonderful conversation starter for everyone to discuss the aromas and flavors they discovered with each wine. Especially with the Pinot Noir which had a distinct aroma of cola – after reading that detail each guest immediately recognized the hint of cola in the wine. Perhaps the power of suggestion made a difference.
For "An Evening Celebrating Figs & Friends", each course was carefully paired with a special wine to enhance the experience.
{ Rosemary and Brown Sugar Cashews + 2009 Vermentino - Blair Fox Cellars}
{ Caramelized Onion, Fig, Blue Cheese Crostini + 2009 Vermentino - Blair Fox Cellars }
{Amuse Bouche - Grilled Figs with Bacon + 2006 Riesling - Bex }
{ Mixed Greens, Arugula, Fennel, Shaved Parmesan, Figs and Sherry Vinaigrette + 2007 L'Avion - Stolpman Vineyards }
{ Maple-Rosemary Brinded Pork Tenderloin, Port Infused Fig Chutney with Parsley Fingerling Potatoes + 2005 Pinot Noir - Hartley Ostini Hitching Post Highliner }
{Fig and Apple Tart + 2006 Far Niente "Dolce" Napa Valley Dessert Wine }
Amuse Bouche
An amuse-bouche is typically a one or two bite offering by the chef that offers a glimpse into the chef’s approach to cooking and often accompanied by a complementing wine. It is referred to sometimes as a chef’s surprise and adds that extra special touch to a dinner. With my theme, I found a recipe for Grilled Figs Wrapped with Bacon from The Vineyard Restaurant located in Madera California and paired with the Bex Riesling.
Grilled Figs Wrapped with Bacon
8 slices bacon, center cut
1 C. Balsamic vinegar
8 Fresh figs
8 Wooden skewers, soaked in water
Arrange bacon slices in a single layer on a baking pan and precook for 5 minutes at 400 degree oven. Meanwhile, measure the vinegar into a small saucepan; heat and simmer over medium heat until reduced by one half. Set aside.
Wrap each fig with one slice of bacon and secure with a skewer’ grill over open fire or on a grill pan till bacon is crisp. Drizzle vinegar reduction and serve warm.
Overall the evening was filled with great friends, much laughter and of course delicious food and wine. After we concluded with dessert, the evening was winding down and I wanted to give a little gift to each of my guests. Continuing with the fig theme, I presented each person with a jar of my handmade fig jam. With jam and menus in hand, we said good night to our fabulous guests and proceeded to relax and reminisce about the wonderful dinner party.
A special BIG thank you to everyone who voted for my challenge #2 post. Challenge #3 - Creating and executing a Luxurious Dinner Party was extremely fun and rewarding. Voting opens: 6AM pacific time October 4th through 6PM pacific time October 7th.
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