Cade Nagy, owner of Catering by Design based in Colorado, explains that the palate of the average party guest is more sophisticated than it was years ago. "Channels like the Food Network have changed our culture immensely. People have opened their eyes to the world of food, and they want to see chefs cooking their meal."
Today, it's all about action .action stations, action at your event. "When you have a large party, the last thing you want is for your guests to sit down through the entire meal. Action stations are fun, they get people talking, moving through the room, and mingling," explains Nagy.
So, hold on to your hats and get ready for this generation's newest "reality show" .your party!
Eating Well
Parties should be filled with fun, and there is no better way to have fun than by exercising your creativity when it comes to your menu. Cade Nagy recently produced and catered a party in Las Vegas where he created a "Salad Bar" staffed with bar tenders who sported tee-shirts with ingredients of the three salad choice offered at the "bar": "The Saki" (Soba noodles, Thai peanut Saki dressing, Asian vegetables, and duck confit), "Brandy Manhattan" (Baby field greens, red wine poached pears, Haystack Mountain goat cheese, roasted sweet corn sugared almonds, and Brandy Dijon vinaigrette) and "The Margarita" (Tabasco and tequila chicken, shredded romaine, roasted peppers, lime pepper tortilla straw, tomato concasse, and cilantro lime vinaigrette.) Salads were prepared individually and shaken in a martini shaker, then poured into a martini glass.
For the same party, Nagy also created a "TV Dinner" station that was adorned with plasma TVs showing sitcoms from the golden age of TV. Pre-packaged TV dinner containers were available for guests to pick up and take to their table and eat. "Comfort foods are still taking a front seat at weddings and catered events," explained Nagy. "We love the element of surprise though. So, we named our dinners after traditional comfort foods, but when the guests open up their container, the meal is anything but traditional!"
Dinners included "Fried Chicken and Corn" (Bluecorn fried boneless thighs with sage white gravy, sugared skillet corn bread, and chocolate pudding crumb cake,) "Steak and Potatoes" (Pounded beef tenderloin leaves with herb shallot browned butter, crab and sweet basil twice baked purple potatoes, brandy butter glazed apples), and "Mac and Cheese" (Butter braised lobster macaroni with lemon mascarpone buerre blanc, honey glazed buttermilk biscuit, and cinnamon peach crisp. |
 |
Nagy believes that the best catered parties have a combination of passed hors d'Ouvres, action stations and live bars, and a sit-down entrée.
One of the most practical ideas that has surfaced recently is erecting a late night "comfort food" station for your guests who are dancing, drinking, and starting to battle a mean case of the munchies. Victoria Canada has planned weddings and other events with late night comfort food stations that serve chimichangas, sliders, bratwurst, french fries, and onion rings. "Of course all ingredients are top notch, and the presentation is beautiful. It really hits the spot at 10:30 p.m. after a night of drinking and dancing," explains Canada.
A sushi bar for party guests is one unique idea according to Kelley Bolender, Director of Catering at Michael's Catering. "The days of the buffet are over," proclaimed Bolender. "It's all about small plates, unique presentation and china." Bolender also uses a "dueling station" concept where she may serve duck two ways: one station serving a Cinnamon Roasted Duck on Sweet Potato and Apple Tart Tatin with a Foie Gras Emulsion, and the other station serving Apricot Duck Confit Tartlet with Apricot Coulis.
When the event is reaching an end, and your guests might be looking for something to satisfy their sweet tooth, think about having a gourmet coffee bar instead of just having poured coffee or carafes on each table. Extend the "action station" idea to dessert, and have a caramel apple station or a fudge bar where slices of gourmet fudge are cut and served with a perfect wine pairing!
"Eating well" means different things to different people. According to Michelle Puglionesi, General Manager of the RK Group (formerly Continental Catering) Phoenicians are more health conscious than their counterparts in other areas of the nation. "Unique" ideas such as serving deconstructed salads, and switching the traditional order of courses (so that the entrée is served as a first course, rather than a soup or salad) are very "in" right now. Almost equally popular is a new turn towards serving old favorites such as Classic Risotto, Lobster Pot Pies, and "Coq au Vin", though these classics are usually presented with a twist. For example, instead of serving French fries, one might serve "Truffle Oil French Fries" or "Sweet Potato Fries" instead.
Entertainment Value
There is no better way to let your special guests know that they will be in for an "experience" than having a "signature drink" handed to them on their way into the party or reception. Many hosts work with their caterer on creating a special drink that echoes the theme or colors of the party. Though, it can be as simple as a tall glass of fresh lemonade with a sprig of mint and a sugared lip in the summertime, or a hot cup of mulled cider in the wintertime.
A well-worn, traditional idea that has become passé is the cocktail napkin used with appetizers. Does it really make sense to be dressed in your best cocktail dress, holding a greasy cocktail napkin that balances your hors d'Ouvres? Cade Nagy of Catering by Design offers simple but adorable solutions to the traditional cocktail napkin. "Unique serving vessels are a creative and practical detail for any event. We have used small rectangular dishes with three sections for tasting different hors'douvres. We have also served hors d'Ouvres in 2" by 2" little pots with covers to keep the food warm," said Nagy. Nagy has even used individual cast iron pots to serve cobbler.
This idea can be extended to the "serving tray" used to pass hors' oeuvres. Heidi Vail of Heidi's Events and Catering has even used picture frames holding pictures of the guest of honor as a serving tray!
Scott Bernard, owner and founder of Experience 5 has found his niche market by creating "multi sensory experiences" for guests at parties and events. As a young boy, Bernard studied magic and he has been able to work that into a successful, full-time business that brings him to every corner of the globe.
Bernard focuses on group experiences that allow party guests to relax together and have fun. He has arranged for decks of playing cards that have been branded with special messages from the party host to be placed under the chairs of all party guests, and brought out when he leads the party in some amazing card tricks. He also uses a bubble machine, which he incorporates into champagne toasts and general party fun.
"My focus is to involve every person in the room with every sensory experience," explains Bernard. "Gone are the days when guests were called to the front of the room at an event and put on the spot. It's all about having fun as a group."
Etiquette
It seems that all across the nation, one can hear a collective sigh as we break out of the confines of conformity and start to exercise our individual creativity.
"Traditional etiquette has been thrown out the window. What we were taught when we were growing up is not necessarily what one has to do. People, particularly those having parties in their homes, are very concerned with doing everything "right" says Puglionesi. "The more you can shake things up, the more interesting your party will be."
Basic manners and concern for the comfort of your guests will never go out of style, but
The most important thing to keep in mind when planning your party is to have fun, and make sure that your party, and specifically your menu, represents the attitude and atmosphere you want at that party. Think about your taste, the tastes of your guests, and the quality of the memories you will create for years to come! |
