Seven Simple Steps for Party Planning Success

by formerchef on March 21, 2015

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Here at chez Former Chef, we’ve been known to throw a party or two in our time. Our New Year’s Day brunch attracts 30-40 people every year and we often do a 4th of July BBQ for about the same. These are not pot lucks either. Pulling off parties of this size with food that goes beyond buying prepared sandwich platters and bags of chips takes significant planning and preparation. But once you learn how to do it, the same tips apply to parties of all types and sizes from sit down dinner parties for 10 to buffets for 50.

A while ago we threw a party for 22 people to celebrate a friend’s 60th birthday. It was a “cocktail and canapes” event (see photo of menu at the top of the post) and I planned, prepared, and cooked 13 different items. The party was held on a Saturday night and I worked full time the week leading up to it (meaning, I had no free full days off before the party).

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The table, ready for guests

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Grav-lax with mustard sauce.

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Caprese on a stick!

A few days before the party, I posted this on the FormerChef facebook page; If I’m planning a cocktail party and have an average of say, 13.64 canapes (12 different, 300 total) planned per person, is that too much? Am I overdoing it or are you more frightened by the fact I have a spreadsheet which details out the piece count as well as the ingredients and a 3 day calendar leading up to the event?” The replies were fun and varied to say the least.

If you are intimidated at the thought of throwing a party, take a deep breath and follow along…

  1. Plan, plan, plan. I make lists and spreadsheets. Make a list of every dish you want to make and then all of the ingredients for each dish. Turn those ingredient lists into shopping lists. Make separate shopping lists for different stores.
  2. Plan out what you can prep and shop for in advance. The gravlax was made two weeks prior to the party and frozen. Most of the shopping for the Saturday evening party was done on Tuesday and Wednesday so I could start cooking things Wednesday night after work. Look at the components of each dish and see what can be done in advance. Not everything has to be does last minute at the same time. For the chocolate cake with salted caramel, I made the praline and caramel a couple of days in advance. If your menu has too many items which have to be cooked last minute, switch it up.
  3. Plan out plates, platters and serving utensils. On my list of dishes I specify the serving vessel, platter and any necessary utinsils for each dish. For example, the yellow tomato gaspacho was served in shot glasses, the tuna poke went onto wooden spoons and a piece of slate, and the crostini went on a piece of butcher block. I often do a trial run and set the table the night before, putting post it notes on platters so that everything is designated a dish. Buy platters and tableware when on sale. Wash glassware and plates the day before.
  4. Prep up your mise en place for the day of the party. Figure out what you need to assemble all the dishes and prep it up as much as possible in advance; chop vegetables, slice and dice, and store ingredients in separate containers in the refrigerator. For example, on the morning of the party, I sliced up the fish, prepped the citrus, and sliced the watermelon radish for the kampachi crudo so that later assembly would be quick. For the tuna crudo, I did the same.
  5. Figure out what you can buy pre-made. I know for some this is heresy, but for others, it’s salvation. I used to make my own baguettes, now I rarely do because it’s just easier to buy them and they are just as good. It might make sense to buy a cake or pie so you have one less thing to worry about.
  6. Accept that you might need help and then enlist people you trust. For this party, I enlisted my husband and my mother to do advance grocery shopping. I also asked my mom to make some caramelized onions for me and come and help on the day of the party.
  7. Hand out tasks during the party. People always ask “how can I help?” Usually my answer is “Go have a good time” but sometimes during the party you need help. Designate a friend to help with bartending duties or bringing food to the table. During the cocktail party, while I was busy shucking oysters (this really can’t be done in advance), I had someone mixing cocktails and pouring glasses of wine.

And lastly, do your best to relax and have fun!

Do you have any party tips to share? Think any of these are helpful? Let me know in the comments…

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Marinated beef skewers.

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Yellow tomato gazpacho in chilled shot glasses.

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Mushroom and caramelized crostini with Gruyere cheese.

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Kampachi Crudo with Citrus and Watermelon Radish

by formerchef on March 14, 2015

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A few days ago I saw an article come through my news feed called “If Cinderella were a Vegetable, She’d be a Watermelon Radish“. Never mind that the Kitchn is recycling 5 year old posts (what’s up with that?), it got me thinking…hey, I have a recipe which uses watermelon radishes!

Last year I posted a recipe for Ahi Tuna Crudo with Sweet Soy, Wasabi and Cucumber and somehow forgot to post the follow up recipe of this gorgeous crudo which pairs tangy lime and orange segments (called supremes) with crisp and peppery watermelon radish. The watermelon radish is a relative of the daikon radish, but instead of being long like a carrot in shape, it’s round like a golf ball. It’s the pretty pink interior which gives the radish its name.

As a refresher, here are some tips about crudos:

  • Crudo means “raw” in both Spanish and Italian and technically the fish is not cured, but rather, simply served raw and often embellished with other ingredients to enhance the flavor.
  • It’s easy to think crudos and sashimi are both one in the same. Both are raw, but while sashimi is raw fish at its purist and plain with not much more than a dab of wasabi, crudo is defined by the quality of the ingredients which are there to complement and enhance the simple raw fish.
  • Typically there is some sort of oil and an acid (citrus or vinegar) used to dress it which helps to bring out the flavor of the fish
  • It’s all about the quality of the fish, when eating fish raw always select the highest quality, freshest fish you can find.
  • Use the highest quality ingredients you can find; look for the best extra virgin olive oil and the freshest vegetables and herbs.
  • Prepare all your cut ingredients in advance and keep the fish in the refrigerator until you are ready to cut and serve it immediately.

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Kampachi Crudo with Citrus

Serves 2 as an appetizer-can be scaled up to serve more

Kampachi Crudo with Citrus

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

  • 6 ounces kampachi*
  • 1 orange, cut into supremes
  • 1 lime, cut into supremes
  • ½ jalapeno, sliced into paper thin rounds
  • 1 tablespoon extra-virgin olive oil
  • ½ watermelon radish, sliced thin
  • micro greens or sprouts

Instructions

  1. Cut the peel and all the white pith off the orange and lime. Holding the fruit over a bowl, cut the segments of orange and lime from between the membranes. Reserve the juice and segments of citrus in the bowl.
  2. Slice half the jalapeno into very thin rounds with a sharp knife or mandolin slicer. Add the sliced jalapeno to the bowl with the citrus. Add the extra virgin olive oil to the bowl and combine gently with a spoon.
  3. Slice the watermelon radish into paper thin rounds and place a single layer on each of two plates.
  4. Cut the kampachi into ¼” slices and lay atop the watermelon radish. Spoon the spicy citrus mixture over the kampachi and garnish with micro greens.

Notes

Kampachi is a member of the amberjack family of finfish (also called an Almaco Jack) and often used in sushi restaurants. If you cannot find it you can substitute yellowtail, mahi mahi or halibut.

As always, take care with eating raw fish. Always get from a reliable source and consult your doctor if you have a compromised immune system.

http://www.formerchef.com/2015/03/14/kampachi-crudo-with-citrus-and-watermelon-radish/

 

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