TM: If it's sit-down for eight people, try family-style service, bringing food to the table [to have guests serve themselves]. This keeps it casual and interactive (‘hey, pass the potatoes!'). Warm rustic bread to accompany a big pot of mussels and allow guests to go for seconds guilt-free. Trying new wines and sharing newfound knowledge is fun. It's also fun to move to the couches for dessert or have a fun digestif drink like Port to follow the sweets. Think about a cheese table or cheese board for a quick and indulgent dessert alternative.
SAH: What are ways that people can cut down on some of the work the day of a cocktail party?
TM: Design the menu to fit your schedule and plan your shopping and prep time to keep the stress at bay. Make ahead, freezable favourites include soup shooters – the only same day task is warming the soup. Set up a self-serve soup bar and have guests help themselves. Set up glassware bar the night before and pull out all your platters so you are ready to go. Room temp hors d'oeuvres like smoked salmon breadsticks keeps you away from the stove. Limit choices to make-ahead warm up items only, like our baked figs with blue cheese: a few minutes in the oven and you can get back to enjoying your party.
SAH: What are some of your family weeknight meals like?
TM: We have barbeques when we can: ribs, burgers, steak, and pork tenderloin with grilled fruit, where we all eat the same food. Midweek, if it takes longer than 20 minutes to prepare, it's a disaster. Quick chicken curry or risotto are also hits and take under 20 minutes. Some nights we eat together as a family, other times it's one meal eaten at two different times, and others still, it's may be two totally different meals. I rely on our Tuesday afternoon neighbourhood farmer's market for dinner produce. It's just a quick family trip.
Read more in Food & Entertaining and Party Planner
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