2017

Celebrations

Big Y World Class Market's, A Taste of the Season Holiday Entertaining Issue is filled with holiday entertaining ideas, delicious recipes, cooking tips, do-it-yourself gift ideas as well as the best of holiday baking.

Issue link: http://bigyeditorial.uberflip.com/i/801660

Contents of this Issue

Navigation

Page 2 of 35

So, you've decided to have a party. Now what? Start by partnering up with the experts at Big Y. We can help you take the hard work, and the guesswork, out of entertaining so that you can enjoy yourself. Here are a few things to consider as you start planning: First things first — ask yourself a few key questions. What about timing — both time of year and time of day? Different seasons present different theme options, and different hours present different meal opportunities. Are you considering a casual get-together or a formal affair? A sit-down meal or a strolling supper? And, what about your guest list — adults only, family friendly or strictly kids? These are all variables that will affect the menu, decor and budget of your party. Next, once you've got your date set in stone, your guest list nailed down and your ultimate party playlist curated, it's time to consider the menu. Start with your main course and choose sides and salads that complement it; then, round everything out with starters and desserts. And, don't forget the beverages. Focus on variety and make sure that your choices make sense for your party's style and setting. Finally, figure out how much of everything you'll need. Different parties will call for different amounts (a cocktail party won't need as much food as a sit-down dinner), but there are a few general rules of thumb to follow when you're considering the amount of food and drinks you will need: APPETIZERS: 4 to 6 bites per person, per hour if it's an appetizer-only party; 6 bites total if they are pre-meal hors d'oeuvres CHEESE, DIPS AND SPREADS: 2 to 4 ounces per person SALADS: 1-1½ cups per person SIDES: 4 to 6 ounces per side per person MAIN COURSE: 6 to 8 ounces per person for lunch; 8 to 10 for dinner POTATOES/RICE/STUFFING: 4 to 8 ounces per person DESSERTS: 1 to 2 pieces per person; if you're offering mini-desserts, plan for at least 3 per person DRINKS: Estimate 4 to 5 servings per bottle of wine; 1 to 2 12-ounce beers per hour per person Plus ! Always round up, never down. It's better to have some leftovers than to run out mid-celebration! Do you know something you're planning on serving will be a hit with your guests? Plan to have some extra on hand just in case. Don't forget "extras" like rolls, nuts, olives, etc. Serving wine at the right temperature is just as important as the wine you choose. Here are some guidelines to follow: Light dry white wine, rosé, sparkling wine: 40"F - 50"F Full-bodied white wine and light, fruity red wine: 50"F - 60"F Full-bodied red wine and port: 60"F - 65"F Full-bodied red wine and port: PERFECTION. Party-Planning Host your next event like a pro with these party-planning tips, courtesy of HGTV.

Articles in this issue

Links on this page

Archives of this issue

view archives of 2017 - Celebrations