3 Steps to a Fuss Free Feast

Many people get nervous and frustrated when planning a party. I suppose it can feel quite overwhelming. What do you make to feed a crowd? How can you prepare a variety of dishes and have them ready at the same time? How can you create a party atmosphere, shop and cook all the food and still enjoy the party? “Was I crazy when I said I’d host a party for 50?” you ask. Help!

People are always so amazed that I can handle party preparations so easily. But I’m certainly not alone in this. Some people are naturally suited to all facets of entertaining and the ones who aren’t…they outsource and hire professional chefs and caterers like me. What’s our secret? I’ve said this before and I’ll say it again. “It’s all in the planning.”

This weekend I have to prepare all the food for a luncheon baby shower with a guest list of 35 and a cooking class for 14--both on the same day. Here’s how I’ll do it. But first, the top 3 criteria for planning most parties.

1. Besides being delicious, each dish can not be labor intensive; that means choosing menu items that use a variety of cooking techniques at the same time. ie; baking, grilling, and stove top. This way while something is in the oven or on the grill (or both) I can be doing something else. Simple efficiency.

2. No more than one or two menu items should require the need to be individually hand molded or shaped. The reason for this is that not only does this take lots of time, but you’ll need lots of them! The rule of thumb is that when making a small bite of something (all those little hors d’ oeuvres that get passed around on platters at cocktail parties) there should be 2.5--3 pieces per person. For a party of 35, that would be around 100 pieces!

3. Finally, the menu should have the following mix: 1/3 can be made two days ahead (at least partially), 1/3 the night before and 1/3 the day of.

Keeping these top three tips in mind, here is my menu for the party.


Appetizers

Platter of Fresh Mozzarella, Tomatoes, basil and roasted red peppers (roasted peppers can be made 2 days ahead, the rest the day of)

Eggplant Meatballs made with grilled eggplant, ground pork and turkey (made two days ahead/baked the day of)

Crudite that is made with assorted vegetables and dip. (cut the night before/assembled the day of)

Main Dishes

Side of Salmon with a panko/pine nut crust, served with a tomato and fruit salsa (topping 2 days before, salsa the day before/baked the day of)

Filet Mignon, blackened and served thinly sliced with a horseradish sauce (sauce 2 days before/meat grilled the day before/cut and put on a platter the day of)

Classic Caesar Salad (dressing 2 days before/salad mixed just before serving)

Tubettini Pasta Salad with sun dried tomatoes, olives, asparagus, tomatoes (cooked and tossed the night before with a bit of olive oil/finished the day of)

Shredded Chicken Salad with Pesto (pesto 2 days before/chicken cooked and shredded the day before/put on a platter the day of)

Assorted breads (nothing needed but purchased fresh the morning of and sliced just before serving)


As for the cooking class…after menu planning and shopping, I don’t have to do a thing but show up. The students do all the cooking! That’s why I can do both on the same day!