It’s PARTY Time!
Tis the season for PARTIES! Yup! You know, I know it…and let’s throw into the mix the holiday season birthdays. You know they’re out there. My sweet mom has a late November birthday and this year we had her 70th! WHOOP! WHOOP! I thought I’d give you a breakdown on the preplanning, during, and after party breakdown that I use, hoping it might help you during this party season.
First off, get the invite list together. Besides family that is included and “non-negotiable” family-like people, consider friend groups. Sometimes, you can throw a bunch of people in the room and it’s great, but it’s often best to coordinate groups that have some overlap, so no one is alone and awkward.
Once you get the list and send the invite out…for those of you who know me, I’m allllllllll about the text invite. I make an actual invitation on Canva, using the color scheme I’m going to use for the actual party, but I never pay to print it. I know…may not be the classiest move, but I am who I am.
Now that I’ve gauged how many people I’m expecting, I start to figure out supplies and table configuration. This time of year (winter season), I can’t assume people will be outside, so I need to have officially enough seats at the table(s). As far as supplies are concerned, I’ve found it’s more efficient to have extra plates, glasses, and wine glasses for larger groups. I keep boxes in the garage, so I don’t clutter my “everyday” tableware. For those “one-time” use items, I head to a local party rental supply company to grab things from them.
For the menu…there are two types of parties, the kind where guests bring components or the kind where you prepare the whole menu. For me, it all depends on how specific I want the menu. For example, I’m not going to give someone a recipe and say, “Yes! Please bring a salad, here’s a recipe I’d like you to use!” If I don’t care what kind of salad, then I give people the green light to bring sides.
I always plan on preparing the main course, no matter what kind of party it is. In winter, I do something in the oven or stovetop because it’s getting dark so early and other possible weather issues. Keep prep in mind. For example, if it’s a stovetop meal that must be done just before serving, it’ll pull you from your guests and into the kitchen. If it’s a roast that can be in the oven up until eating, it’s a matter of timing. Work the time backward (always include time to let the meat rest) to figure out when to start it and it’ll make it’s grand entrance right at dinner time!
A couple of fun ways to elevate a party:
Signature cocktail - this can also help at the bar for prepping drinks! I pick a cocktail based on a party theme or the guest of honor.
Print out menus on card stock and place them on the plates. This elevates even a simple menu!
Real candles - depending on the age of guests…this may not work for under 10-year-olds, but candlelight on a table steps up the game every time.
Freshly baked component - whether it’s the rolls or bread on the table or the dessert! A freshly baked component shows thoughtfulness and care.
If you don’t have enough of one type of chair or plate, that’s OK! Alternate, every other, and it looks like you did it on purpose!
