Ah, holiday parties. ‘Tis the season, and nobody wants to be a Grinch, but hosting-phobia and budgetary constraints often give us pause when planning seasonal shindigs. Arlene Stewart, private chef and runner-up on the chef competition show Chopped wants to remind you that you are not alone.
“People are afraid of parties because they fear the whole organizational side, and they fear overspending,” the owner of the eponymous Arlene Stewart & Co. catering company in New York City said, “so just make it simple. Keep your numbers small and don’t do anything that will overwhelm either you or your budget. Also, I suggest sticking to a theme for your party; it will help keep you focused.”
It figures that she would know a thing or two about throwing a great bash. Here are a few more of Stewart’s favorite tips.
How Many and How Much? “Before you get started, think it through and be honest. What kind of party are you truly up for? Are you planning on 10 people, or 20, or more? Think realistically about what you and your wallet can handle and still have a good time.” Getting a headcount and putting a cap on a budget are the first steps.
Plan Ahead. “Ideally, the only thing you should have to do right before your guests arrive is fill an ice bucket and light candles; plan ahead of time as much possible,” Chef Arlene told theGrio. Anyone who has ever run around like a maniac searching for things during a party knows that this step is key. Get your extra chairs out of storage, make sure that you have enough bowls and platters for each of your dishes, enough serving utensils, the right amount of plates, glasses, and cutlery; also, check that your tablecloth or table runner are clean and ready to go. “This is also the phase where making a detailed list will be your saving grace. Be sure that you write down all of your recipe ingredients and spices, the right amount of beverages, ice, etc. Writing it down also helps you stay within your budget because you should only be buying from that list. No distractions.”
Be Preppy. Once you get all of your items home, figure out what prep work you can do a day or so in advance. “If you need to season your meat, do that the night before. If you have time to chop up garlic, onions, or any vegetables you need for your recipes, you can do that and store them in the fridge. That way you will not be overwhelmed on the big day.”
Ask for Help. “People, women in particular, seem to think we have to be superwomen and do everything on our own. Wrong!” Stewart said. “If friends offer to help you do anything, whether it’s bringing a dish, passing around appetizers, or helping clean up, just say yes.” Even a small helping hand can make a difference. Speaking of small helping hands… got kids? Get them to help. “Even the youngest child can bring some napkins to the table, pass out silverware, or take people’s coats. It’s a good lesson for them too; it shows them how to be a good host!”
Make it Pretty. “I’m all about making things beautiful, but it’s really in how we present things, and it doesn’t have to be expensive,” the catering expert said. “When you see sales, stock up on white platters and bowls, or clear glass, which go with everything. Even your local discount chains can have great deals on plain tablecloths, glasses, candles or small cocktail-size plates. Paper is fine in a pinch, but the real thing makes guests feel special, like you’ve gone all out. [N]ot only do you save money [in the long run], you’re also being a little greener.” Stewart also likes decorating with empty bowls or jars filled with lemons, limes, or pine cones. Rosemary sprigs and other herbs make nice touches in small vases. Old glass containers and jelly jars can make whimsical, inexpensive vases.
Music, Maestro. “Get your playlists ready. Music is such an important part of a party. It really sets a tone,” Stewart stressed. “Try to keep it on the mellow side at the start, then built it up for later in the evening if you want to get people on their feet.” She emphasized the importance of making the lists ahead of time so that you can sit back and enjoy them with your guests, instead of jumping up every few minutes to change the music.
Clean as You Go. “It’s a lesson I learned in my grandmother’s kitchen in Trinidad that I brought with me to my work in New York restaurants, as a private chef, and at home, and it’s the best tip ever. Honestly, it doesn’t take much to do a quick wash of a bowl or spoon, or put away a few ingredients, but it will be a big deal if you wait,” Stewart warned. Indeed, there are few more horrible post-party moments than walking into a kitchen piled with dirty pots and dishes. “Make sure your counter tops are clear and that your sink is clean and ready to go. Also, have garbage and recycling bags on hand.”
Go with a Theme. “I like to create a theme for a party. It’s fun and creative, and it keeps you from going crazy and buying all kinds of things that you don’t need. A theme reins you in.” Here are some of Chef Arlene’s favorites:
Spanish Flair: “The beauty of serving Tortilla Espagnola (the classic potato and onion omelet eaten throughout Spain) is that the tortillas can be made well in in advance and can be served at room temperature, so you’re not running back and forth from the kitchen heating things up,” Stewart said of this theme’s accompanying menu. “Side dishes can include platters of ham and chorizo, dates wrapped in bacon, cheeses like manchengo, and olives. A bubbly cava is an excellent, inexpensive beverage choice; otherwise you can make a big bowl of festive sangria garnished with citrus fruits.”
Italian Style: “Lasagna is a big crowd pleaser. Make a meat and vegetable version,” she said. “If you cook it the night before, or morning of your party, you can just heat it up when you need it. Serve a big salad, which you can also prep prior, bread sticks, and some good Italian red wine, which can be found for a good price, and you have party.” Make it even more fun by renting a few Italian or Italian-themed films to play in the background, like Fellini’s La Dolce Vita or Roman Holiday.
Caribbean Flavor: “A classic Caribbean peas and rice makes a great affordable platter. Jazz it up with toppings of avocado, tomatoes, chopped chorizo, cilantro and serve with sides of sweet plantains and beef or vegetable patties, which you can find in most freezer sections,” the culinary expert recommends. “To give the party a little island heat, I love to make a rum punch. This works for about 25 to 30 people: Fill a large punch bowl with two cups of dark rum, two liters of ginger ale, one quart of fruit punch, and one quart of orange or pineapple juice. To each glass you can add ice, a splash of lemon juice and a light dusting of freshly grated nutmeg.”
Middle Eastern: “Middle Eastern flavors are so delicious and easy to create. I like to serve roast chickens, or a leg of lamb, with a platter of vegetable couscous,” she said. “For the chickens, simply marinate the night before with a dry rub of one or two tablespoon each of smoked paprika, garlic and onion powder, cumin, salt, black pepper, a little bit of dry ginger, fresh cilantro and parsley. The next day, brush with a little olive oil and roast as usual. If a leg of lamb is in your budget, toast ground coriander, cumin, and cardamom and rub over the lamb, then make small incisions in the meat and insert about four garlic cloves, and marinate it overnight. Then roast it the next day. A three pound lamb takes about 45 to 60 minutes to cook at 350 degrees. An easy side dish can be made with instant couscous. Prepare the grain and put it in a platter. For your vegetables, saute a few shallots in olive oil, then add a can of drained chickpeas, a jar of roasted peppers, and some fresh chopped parsley. Mix with the couscous and serve.”
Touch of the South: “People love comfort food, and chicken and biscuits fit the bill. Add nice spicy coleslaw, or a raw kale salad, which is a nice unexpected treat,” Stewart suggested to personalize your meal. “If you can fry that chicken, great. If not pick it up locally. Same with the biscuits. You can upgrade those biscuits by drizzling a little honey or maple syrup on top. Serve with vodka-spiked lemonade. Add fresh mint if you can find it — or serve a good Southern-style cocktail like and an Old Fashioned.”
Cookie Decorating Party: This festive option is very family-friendly, and it’s quite cost-effective. “Make a basic sugar cookie or shortbread recipe or, (and don’t feel guilty about it) make cookies from refrigerated cookie dough. Provide a selection of frostings, sprinkles, candies and colored sugars for decorating,” Stewart said. “And serve the cookies with warm cider with a stick of cinnamon.” Roll out some butcher block paper on your tables for easy clean up. Then, have small, clear or colorful bags and ties handy so that guests can take some of their treats home.
What’s next? Exhale. “My most important tip of all? Remember, it’s all about having a good time!” Stewart reminded us. “Keep the focus on spending time with your family and friends — that’s what the holidays are all about.”
So, carry on, party people. Now you know how!
Suzanne Rust is a writer, lifestyle expert, on-air talent, and a native New Yorker. Follow her on Twitter at @SuzanneRust.