FOOD/DRINKS

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 This category can cover many aspects but I want to talk about food that goes great with everything from cocktail happy hours to formal dinner parties. As with all things Top Shelf, better quality vs quantity. If you serve inexpensive food and drinks like you would serve for a football game, it's not going to be memorable. Having your party stand out from the others gives you a notch up in the social game. People remember these things. 

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Cocktail/Happy hours: Most are standing type parties so you'll want finger foods that can be eaten with one hand and preferably in one bite. This makes sure your guests can stay engaged. Also, no messy foods that require someone to eat with two hands and constantly wipe their mouth with a napkin. Keep it easy for your guests. Here are some examples:

Bacon wrapped scallops, shrimp kabobs, mini spinach quiche, steak tips, crab stuffed mushrooms, crispy fried calamari, caramelized onion and goat cheese bites and even just a simple charcuterie board.

As far as drinks go, have both alcoholic and non-alcoholic drinks available. Not everyone wants to drink alcohol. Having both shows you are thinking about everyone's interests. Mocktails are an alternative that allows guests to feel included in the festivities. For those imbibing in alcohol, have a signature drink ready. Tried and true old fashions, Martinis, Gin and tonics...the standards. Or maybe you found a new drink that you tried and want to share it with your guests. The nice thing about that is you will be remembered for being the one who introduced it to them. With both of these keep it classy. What would Frank do?

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Dinner parties: Take into account the guests you have invited. Does everyone eat meat? Does anyone have any food allergies? Likes or dislikes? Like life, know your audience.  If you can afford catering, do it. It is much easier and is one less thing on your list to take care of. They can help create a menu around your theme and your guests. 

If not, decide how much effort you can reasonably do. Don't announce your serving foie gras if you don't know what it is and how to make/get it. Create a menu that will cover all guests and give yourself plenty of time to prepare.

Stick with traditional ideas and use chicken, fish and beef. Or if you are having a theme party, cater to the theme. 

Having a schedule written out for yourself will help you out tremendously.

Here's a good way to keep track:

Send out invitations 3 weeks in advance. Make sure to include details such as theme, times, attire and deadline to RSVP.

Within the next two weeks make your shopping list, clean your house, decide on seating chart if necessary, make sure you have all dinner settings (plates, cutlery, glasses etc) and remove any furniture that can obstruct the flow. 

During the last few days, shop for food and drinks. If you have a theme make sure you either decorate or have everything ready to go. Create your music playlist.

The day of, buy fresh flowers. Buying them sooner may result in wilted flowers, petals falling off, etc. You want fresh. Set your table. Walk through your house and double check that everything is clean and neat. Have an empty dishwasher. This makes clean up easier. Have your music ready to go. If you are serving wine, you'll need about a half hour for it to breathe. As your guests arrive, have a designated "coat room" available and start the music. After that, you know what to do. Follow your etiquette. Smile (and hug) everyone, get drinks, make introductions if necessary and make everyone feel right at home. And finally...enjoy yourself!

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