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Don't Miss Your Own Party!
The Do's and Don'ts of Entertaining at Home

Article by Dana Benigno, Chef/President - Chicagocooks.com

Have you ever missed your own party? Were you so involved in preparing and serving food that you didn't really enjoy yourself? The following Do's and Don'ts will help you strategically plan your event so you can party, at your next party.

Do choose your menu wisely. This is the most important aspect of a successful event. Consider what type of gathering you're hosting, buffet, barbecue or intimate dinner party and choose a menu that fits the event and your abilities.

For example, if you like to serve dinner in courses, stick to the following guideline when deciding what to serve.

• 5 minutes to plate and serve the first course.



• 8 to 10 minutes to clear finish and serve the main course, and dessert is served at your leisure. If the recipe doesn't fit the parameters, it doesn't make it on the menu.



• 5 minutes to plate and serve dessert.

Following this guideline means preparing things ahead and adjusting or deleting recipes that don't fit the criteria, however; it will allow you to lounge with your guests knowing the next course will be ready when you choose. You control dinner; dinner does not control you.

Don't use the opportunity to try a menu from 4-star chef cookbook unless you know what you are doing. These menus and recipes often feature multiple components using restaurant techniques and equipment which can leave you exhausted and frustrated; not the qualities of a good host. Save these exercises for days when you have time to enjoy the learning process or you want to cook and learn together as a group.

Do make a preparation schedule and use it as a guideline. It should contain a time-line of what needs to happen to individual menu items at what time. Keep a list of your menu so you won't forget the bread, herb butter, garnishes, etc… This prevents last minute hassles in the kitchen which leave your guests sitting alone at the table.

Don't attempt a marathon before you've jogged around the block. If you are just starting to entertain, start with small groups of good friends who will laugh with you at any mishaps.

Do know when to get help. If you are serving more than 8 people at a sit-down dinner or more than 15 for another event, consider switching to a buffet- style meal or hiring a server/bartender. A professional server can refresh drinks, plate and serve courses, manage the buffet, and start clean-up, allowing you to be with your guests. Professional servers cost from $18.00 to $20.00 per hour with a four-hour minimum. Depending upon the occasion, it's well worth the expense.

Do prep like you're the host of a cooking show. You don't see Emeril standing in front of a sink stacked with dirty pots and equipment. All of his ingredients are chopped, measured and ready to go. This includes blanching vegetables, making the sauces, etc. Starting the evening with a clean organized kitchen will help you relax and post party clean-up won't take hours.

Don't think dinner doesn't count unless you make every item. Consider your strengths and weaknesses. If you are terrible at desserts, buy a fabulous pastry and focus on the main course. If appetizers make you nuts, spring for an antipasti platter or cheese and fruit tray at the deli. Put your energy where it counts.

Do wait to start clean up until after your guests leave. Beginning clean up is a sure way to make your guests feel like they should leave. Unless this is your intention, leave the mess for later. Big, open kitchens can make this difficult, especially if you can see the mess. Try seating yourself with your back to the kitchen so you won't be tempted to start cleaning.

Do relax and have fun. Remember your guests are coming to visit you not your seared foi gras!

Read: Being a good guest!

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