And that’s where the expertise of a caterer comes into play. From books like the Secrets from a Caterer’s Kitchen by Nicole Aloni to a recent article in the Kansas City Star, there are several resources to tap into.
“Experienced entertainers know how to stretch every dollar, potato and parsley leaf.” – Lynsy Smithson-Stanley, Caterers Share Low-Cost Party Ideas, Kansas City Star.
If you’re having family or friends over, try some of these surefire tips:
- Less than 10 people, serve a sit-down meal
- More than 10, try a buffet
- Skip appetizers for a sit-down meal – instead offer a few small nibbles like nuts or olives and end your one-course meal with a light dessert
- Pork and chicken are economical, flavorful and highly adaptable choices
- Use at least one inexpensive vegetable in bulk (like potatoes, leafy greens or cabbage) then bring in more expensive vegetables or fruits as flavorful garnish
- Large pots of soup or chili can be easy, elegant and enjoyed by a crowd
- Pick a main dish for the buffet that has lots of interaction and ways for your guests to make it their own – like a taco bar, quesadillas, grilled pizzas, a Vietnamese soup like pho, etc.
- For a cocktail party, plate small. Try serving a cold soup in a shot glass, have small plates with one to two bites already plated, make small skewers of one to two bites and plate them or put into a small glass with sauce on the bottom, etc.
- Plan your appetizer buffet to include a variety of tastes, textures and temperatures.
- Make your own crostinis – simply slice a baguette and toast – they can be topped hundreds of ways
- Hand-roast nuts and mix up the flavors – from savory herb blends and cracked peppercorns to saucy or sweet creations, many guest will enjoy these nibbles – just put out/refill a few bowls at a time
- Create a custom cocktail or feature a vintage/retro cocktail that fits with your theme – this can control costs
- Offer a small, one to two bite dessert that can be served in a spoon, a small demitasse cup, champagne flute, etc.
- For seasonal drinks, try offering sangria when it’s warm out or mulled wine when it’s cold – both offer an opportunity to ‘fix-up’ an inexpensive wine with spices and fruits
Tips for serving and decorating . . .
- Try picking up small, ceramic or terracotta tiles from the home improvement store for serving or displaying candles
- Use petals for scattered and random flower power on tables or serving dishes; find inexpensive napkins at the dollar store and starch them – I’ve had good luck finding seasonal packs of linen or cotton kitchen towels (decorative kind) that work great as an extravagant napkin
- Put your menu on display – for sit down dinners print a pretty copy (can usually fit two to four per page) and place with the napkin and for larger events frame a copy of the menu at the buffet
GE 4/17/09 Leave a Comment
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Gina Edwards is a cooking instructor and editor of andshecookstoo.com
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