Well, the big day us here. You have your snacks, and your drinks are chilled. Here are a couple of quick things to consider to make your home more welcoming.
1. Make sure your lights are on both indoors and out. Have your blinds / curtains open.
2. Get your lighting correct. Gentle, dim lighting should give your home a warm glow. If your fixtures do not have dimmers, a couple of lower watt bulbs will do the trick.
3. Have some music playing. Light, holiday sounds to start.
4. Have all your appetizers out and ready. Your guests do not need to see you franticly preparing last minute items. Plus, there is alway a chance of burning something!
5. Have your closet cleaned, with empty hangers for jackets. Offer to take peoples coats when they arrive.
6. Offer the first beverage, have a few selections for people to choose from. If beer, know what kind. Don't say, "I dont' know it's been there for a while".
7. Show people your house. Specificly point out the bathrooms, to avoid people asking.
8. Do your best to ancipate your guests needs. Remember, great service is not servitude.
9. Clean up as the night goes on. Clear peoples plates, napkins etc.
10. If you have a dishwasher, make sure it is empty. Have a place to "hide" all the dirty dishes. This keeps your kitchen tidy all night.
10a. Don't forget the Midnight toast! Happy New Year 2010
Tune in daily for great ideas on hospitality, and every day family meals! Thanks for reading.
Thursday, December 31, 2009
Wednesday, December 30, 2009
New Years Eve - Light Appetizers
So, here we are, off and running, last minute planning for the big New Years Eve Meal. What to make? Dinner sounds so formal, chips & salsa so plain and informal. Here are a couple of great ideas that are simple, inexpensive and have a huge "WOW" factor.
3 Cheese Fondue with Crisp Vegetables and Sourdough Chards
Make a simple cheese fondue, with recipes from the Food Network (http://www.foodnetwork.com/) or Epicurious (http://www.eqicurious.com/). Select some fresh celery, broccoli, carrot sticks, red pepper sticks, green onions and dice a loaf of sour dough bread for dipping. If you don't have a fondue pot, which I'm sure most of us don't, just use a nice sauce pot and serve on a wooden cutting board with the vegetables and bread artfully arranged. If you want to kick it up a notch on a tight budget, you can purchase small cooked shrimp and skewer them on tooth picks. This is a nice presentation without the big shrimp price. (Is big shrimp an oxymoron?)
Crab & Asiago Bites
Get a few cans of crab meat, open and drain well. Slice some silver dollar sized pieces of french bread and brush liberally with salted butter. Top the bread with a small amount of crab and then some shredded asiago cheese. Place in a 425 degree oven for about 10 minutes or until the cheese is a light golden brown.
Both of these items pair exceptionally well with an inexpensive dry sparkling wine or champagne due the the rich flavors of the food and the acidity of the bubbly!
My personal favorite, Mini ham & cheese bites made with prosciutto and provolone.
Just like a grilled cheese, cut the crust off and serve in quarters. Make sure the prosciutto is sliced very thin or it will be chewy. You can garnish with a small slice of sweet pickle on the top. The type of bread you use is up to you. I recommend a sliced french or sourdough. But a good salted rye makes a great option.
Good luck at the grocery store, I will be checking in to answer any questions throughout the day. Tune in tomorrow morning for how to make your home feel warm and welcoming and tomorrow afternoon for some great games to play with your friends.
Thanks for reading!
3 Cheese Fondue with Crisp Vegetables and Sourdough Chards
Make a simple cheese fondue, with recipes from the Food Network (http://www.foodnetwork.com/) or Epicurious (http://www.eqicurious.com/). Select some fresh celery, broccoli, carrot sticks, red pepper sticks, green onions and dice a loaf of sour dough bread for dipping. If you don't have a fondue pot, which I'm sure most of us don't, just use a nice sauce pot and serve on a wooden cutting board with the vegetables and bread artfully arranged. If you want to kick it up a notch on a tight budget, you can purchase small cooked shrimp and skewer them on tooth picks. This is a nice presentation without the big shrimp price. (Is big shrimp an oxymoron?)
Crab & Asiago Bites
Get a few cans of crab meat, open and drain well. Slice some silver dollar sized pieces of french bread and brush liberally with salted butter. Top the bread with a small amount of crab and then some shredded asiago cheese. Place in a 425 degree oven for about 10 minutes or until the cheese is a light golden brown.
Both of these items pair exceptionally well with an inexpensive dry sparkling wine or champagne due the the rich flavors of the food and the acidity of the bubbly!
My personal favorite, Mini ham & cheese bites made with prosciutto and provolone.
Just like a grilled cheese, cut the crust off and serve in quarters. Make sure the prosciutto is sliced very thin or it will be chewy. You can garnish with a small slice of sweet pickle on the top. The type of bread you use is up to you. I recommend a sliced french or sourdough. But a good salted rye makes a great option.
Good luck at the grocery store, I will be checking in to answer any questions throughout the day. Tune in tomorrow morning for how to make your home feel warm and welcoming and tomorrow afternoon for some great games to play with your friends.
Thanks for reading!
Tuesday, December 29, 2009
New Years Eve Dinner At Home
Well, its that time of year again; its the Holidays. With your Christmas budgets overspent, and your pants feeling a little tight at the waist you have to start your New Years Eve planing. Many of you will choose to spend $200 or more for a night out on the town at a restaurant, hotel or banquet facility. However, this may not be practical for all of us. That is a lot of money to close out a year of difficult financial times. You have given the thought of entertaining family & friends at home, but it seems like so much work, and the cost burden then falls all on you.
I am a former Executive Chef, and a current hospitality professional with better then 20 years in the service industry. If an expert at only one thing, I consider myself an expert on making people happy. It is the most pure joy there is in life. Whether my children, wife, family & friends or a complete stranger I completely enjoy watching them smile at something I provided for them.
The purpose of this blog is to offer ideas of how, what and where to serve great items at your home without breaking the bank. You will read food ideas, scheduling and activities that will keep your party jumping. I figured what a better time to start this blog then New Years Eve week, one of the biggest parties of the year.
Tune in tomorrow for snacks, appetizers & greetings. Thanks for reading!
I am a former Executive Chef, and a current hospitality professional with better then 20 years in the service industry. If an expert at only one thing, I consider myself an expert on making people happy. It is the most pure joy there is in life. Whether my children, wife, family & friends or a complete stranger I completely enjoy watching them smile at something I provided for them.
The purpose of this blog is to offer ideas of how, what and where to serve great items at your home without breaking the bank. You will read food ideas, scheduling and activities that will keep your party jumping. I figured what a better time to start this blog then New Years Eve week, one of the biggest parties of the year.
Tune in tomorrow for snacks, appetizers & greetings. Thanks for reading!
Subscribe to:
Posts (Atom)