KICK OFF THE HOLIDAY SEASON--PART 1 OF 2

The spiced pumpkin lattes are back at Starbucks...it's fall y'all! Cardigan sweater sets, football, pumpkin bread, craft fairs, 5k races, pumpkin pie with cool whip, soups in the crock pot, all the autumn scented candles from Yankee Candle, and hot apple cider...These are a few of my favorite things in the autumn season!









Kick Off the Holiday Season!
Whether your holiday entertaining plans include a Halloween trunk-or-treat display (these are all the rage in the South), a festive cookie swap, or a formal dinner on Christmas day, with a little savvy planning and incorporating your personal style, you will be able to host a memorable holiday event.

Here are some ways to begin planning your event:

~Decide on a date, time, and venue.

~Create a theme.
Some occasions are easy to figure out a theme you want to use; i.e., tailgating--the theme would be based on the sport, using the team colors and serving foods that complement the environment of the venue. Try to choose a specific element/color inspiration and incorporate that--starting with the invitations, continuing through the event, and ending with the party favors and thank-you notes, if gifts were received.

~Make a budget and try to stick to it!

~Create your guest list.
When creating your guest list, remember that the first guests on your list should be people who have invited you to their home. Even if you did not attend, etiquette dictates that you still need to reciprocate that act of hospitality.

~Choose your invitations.
Invitations set the tone for your event and provide the guests information about the theme and formality of the event. Whatever style of invitation you use--phone call, mail, evites, et cetera, be sure to provide all the necessary information that your guests will need to know:

Name of hostess
Name of honoree
Type of event (Luncheon, Formal Dinner, Surprise Party, et cetera)
Day and date
Time
Venue Address

R.s.v.p.

Invitations should be received no later than two weeks prior to an informal event and no later than six weeks to a formal event. Invitations should be phrased in the third person. It is not proper etiquette to mention gifts or a gift registry on an invitation. If the guest wants to know the information, they will ask the hostess when they R.s.v.p!)

~Choose the style of dining.
Will you have a breakfast, lunch, afternoon tea, informal dinner, or a formal dinner?

~Choose the style of service.
Buffet Style--guests pick up part or all of their meal from displays on a dining table, sideboard, or countertop.

American-Plated--the food is portioned on plates in the kitchen and served directly to guests at the dining table. Food is served from the guest's left side and removed from the right side. Beverages are served and cleared from the right side.

Family Style--guests serve themselves from large bowls and platters placed on the dining table. This style of service originated in the South.

French Style--the food is partially prepped in the kitchen and brought to the dining table on a cart (French gueridon). The food is then fully cooked in front of the guest. This type of service is considered to be very fashionable.

Russian Style--all of the food is cooked and portioned in the kitchen and then presented at the dining table on silver trays. Each guest is served individually from the trays. This is a very impressive style of service.

Butler-English Style--the food is portioned on trays in the kitchen. The trays are held by the Butler and guests at the dining table serve themselves by using tray utensils.

~Plan the menu.
When you are planning your menu, consider the season and occasion. An inviting menu is a balance of bland, strong, sharp, and sweet tastes, with foods of different textures, temperatures, and colors. Be careful not to duplicate tastes; i.e., if cheese is served in a hors d'oeuvre, do not include it in another dish. Serve crunchy with smooth foods and don't forget to be colorful in your selections. Stay in your culinary comfort zone. If pigs-in-a-blanket are your specialty, serve them--I certainly do and they are always a hit with my guests!

Remember there are no set amount of courses you must have, formal or informal; there are suggested courses you may have. Your table setting will allude to what you will be serving. An informal menu may include as few/many courses as you choose. Here is an example of a formal dinner menu:

Fruit Cocktail
Sherried-Base Bisque (Served with a glass of sherry)
Turbans of Scallops & Petite Potatoes (Served with a glass of white wine)
Crown Roast and String Beans (Served with a glass of red wine)
Herb Salad with Vinaigrette Dressing (Serve no wine with a salad)
Pecan Pie ala Mode (Serve with Champagne)

So, this is a bit of information to get you started planning your holiday event. Stop in tomorrow and I will be blogging about "Setting the Stage" for your event and "Preparing Your Home/Venue."