Whether your holiday party budget allows for a pull-out-all-the-stops, no-expense-spared extravaganza, or you're envisioning a gathering that's long on fun and festivity but low on expense, Trish Magwood has a wealth of ideas for creating a memorable affair.
Trish is the owner of the Toronto catering and cooking school DISH Cooking Studio, and the host of Party Dish, a brand-new entertaining and lifestyle show debuting next fall on The Food Network and Life Network. Trish believes that the secret to a great bash -- regardless of budget -- is in taking the time to plan things carefully beforehand. After all, once the party's underway it's much more fun to relax and enjoy the company than to hide out in the kitchen, attending to last-minute details. Here are a few of her suggestions for throwing a lavish party -- on a champagne budget or a beer one.
Champagne budget
Carry your theme beyond the menu to encompass the presentation, decor and serving ware. For an evening of Japanese fare, for example, visit a Japanese gift shop for exquisite serving dishes and beautiful chopsticks; or for a Chinese theme, scope out your local Chinatown for bamboo steamers and Chinese paper lanterns.
More and more restaurants offer at-home catering services with special dishes and uniformed servers. Alternatively, hire a specialty supplier to provide unusual foods and/or to set up a serving bar: fresh oysters and seafood, sushi, or specialty martinis. Check the Yellow Pages or ask your favourite restaurant for sources of unusual fare.
A festive idea for New Year's is a “sparkling” wine theme: start with sparkling wine with your aperitif, a bubbly wine with dinner, followed by a sweet dessert wine, and, of course, the finest champagne at midnight.
Put food or wine tasting “stations” all through your house to encourage people to mingle as they try different taste sensations. Make each station as festively decorated as the last.
Give yourself a holiday treat: hire a team to circulate with hors d'oeuvres during the party and to clean everything up after it's over.
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