OUR BLOG

 The Rules:

1) Learn the art of introduction

2)  Include activities

3)  Consider the music

The Art of Introduction:

 Pretend you are arriving at a party by yourself. You don’t know anyone except the host. You arrive, you open the door and enter. You see what feels like a wall of strangers look at you and then turn their backs, you can’t see the host anywhere. Do you feel welcome? Probably not, do you want to crawl away? I would.

Keep this vision in the back of your mind when you are hosting a party where not everyone knows each other. Being a good host means making sure all your guests feel comfortable. When you bring new groups together you need to know how to make introductions and how to help people to introduce themselves.  The good news is it’s easy to do!

 If you feel like you should follow proper etiquette heres how:

When you find yourself in a group of people who require introductions, first say the name of the woman, the older person, or the higher-ranking person. Repeat this rule over and over, and rehearse it with a friend if it is a stumbling point: the lady, the elder, or the honored person comes first.

I then like to follow this with an interesting point about them or simply how I know them.  For example:

Linda, I would like you to meet my friend Matt. Matt, this is Linda, we worked in Paris together last year. Linda, Matt and I met through my sister, he is her room- mate. 

Hopefully, they will strike up their own conversation from there as they try to find some more common ground but you need not worry too much as this point because you did your part. You are free to move on.

Formal titles such as Dr, Ambassador, Father or Rabbi are a safe bet to start off with and often the person will give you an indication if they prefer to go by their first name after the first introduction. Using Mr. and Mrs titles is appropriate at very formal occasions but at a casual house party using first names is common.

If you know if someone is arriving alone and they may seem aprehensive, tell them to call you when they arrive and meet them at the door. Make sure to keep your cell phone handy and charge it!

Including Activities:

A great way to bridge gaps it to have activities available. Don’t force people to play if they don’t want to but games are a great way to bridge gaps.

 I like the idea of having a party tickle-trunk that includes random items like cards, twister, charades, trivia and even costumes. Any bizarre items that might be fun to get into closer to midnight always make for a great time and anchors the party in a way. It doesn’t have to be expensive. I give myself a budget and go to town at the local dollar store or event thrift store.  You can reuse them a lot if you entertain often and it can even become a signature moment that people look forward to. You can bring it out at midnight and hand out items or just leave it open for people to help themselves.

Some other great ideas:

• Poloroid cameras
• Cocktail recipes
• Drinking Game Rules
• Poker Chips
• TV show trivia from the 80′s
• Would you rather questions (e.g. would you rather be a giant hamster or a tiny rhino?)
• Loot bags

Consider the Music:

Getting different groups of friends to enjoy the same music is tricky. Music plays a big role in creating atmosphere and should never be overlooked. I-pods are a great invention for that, you don’t have to worry about Cd’s anymore. Making the perfect playist is easier than in the 90′s but still requires some skill. Some genres of music cross boundaries more easily than others.  Make a playlist of atleast 3 of them and you are bound to keep people happy.

Genres that never fail:

• 60′s
• 80′s
• Classic Rock
• Lounge/ Ambient
• Brazilian Bossa Nova
• Top 40

Make your own playlist of what you love but if that fails you know you have these as backups. Mix it up or allow your friends to play D.J.

Ordering things can make a difference too. I love to start with Lounge music, Bossa Nova or Jazz when people first start arriving. It’s great for background music that isn’t over powering so that people can catch up as they begin on cocktails. Half way through I like to pick up the tempo a bit and include music that people know the words to, like 80′s or 60′s music. I then will switch to top 40-ish songs that people like to dance to if people want to dance. I will usually keep that on or some sort of bar/club music until the very late part when I want to wind things down a notch but not turn things off, I’ll put on classic rock and leave it at that. I love Indie/ electronic music and will include that during the top 40 segment but I watch my guests moods to see if they are not feeling it and then I will switch accordingly.

Happy Hosting!

 When planning a guest list consider the following:

1)  Budget

2)  Location

3)  Food and Bar service

4)  Personalities

Budget: Decide this first and foremost, it will answer most of your questions right off the bat because of the restrictions it may entail. For example, if your budget is $800.00 Chances are you won’t be able to throw a party at a private dinning room in an expensive restaurant for 20 of your best friends. You will go over budget very quickly. So set yourself a realistic budget and try to stick to it.

Location:  House party, condo rooms, backyards, a bar or restaurant are just a few of the options for most small private parties (less than 100 people). Consider how much room they offer. How much seating is available, how many tables etc. The menu you decide on will also come into play here a little. People need to sit at a table if they are using a fork and knife to eat and are drinking at the same time.

Food and Bar service: The more people the more work. Even self-serve food stations like a buffet require maintenance for setting it up, filling it, refilling it, shutting it down etc.  A sit-down dinner for more than 15 people can be a lot of work even for simple menu. Decide on how much work you are prepared to do and if you can afford hired help. For people to be able to enjoy themselves in a relaxed environment, food and drink need to be readily available and easy to access.  Under 15 people is a good bench mark for do-it yourself, anymore than that and you need help, be it a friend, spouse or service staff. For every 8-10 additional people or so, add another hand for help and you will be ok and most importantly don’t forget about cleanup!! Having lots of garbage cans and recycling bins around is a really smart idea. Trust us on that one…

Personalities: This can be somewhat tricky especially when you want to bring together different groups of friends that don’t know each other. It can be a lot of fun to mix work friends, university or high-school friends as well as neighbours all from varying ages and backgrounds. Overall, look for people who are easy going and also outgoing. A party with segregated groups is awkward and kind of weird. Bridge the gaps by including people who you think would make the effort to try to get to know a new face. Try to include a good mix of singles and couples. For some people nothing is worse than being the only single person at a party so take that into consideration as well.  Make a point of introducing everyone to someone new, get friends to help the rest will take-care of itself.

Happy Hosting!

A recent trip to Los Angeles for my sister’s shower resulted in some great inspirations which will certainly make their way into our upcoming  menus. In particular, Susan Feniger’s Street restaurant resonated with its fun and eclectic menu. The idea behind Street is of course street food, the best street food from around the globe. This kitschy LA restaurant had street “graffiti” as decor and maintained a fun and relaxed atmosphere. The chef ‘s table was by an open kitchen that even slightly resembled a street vendor kiosk. Of course, this was street food elevated, but it maintained all the elements that I love when I think of street food. What comes to mind when I think of street food is strolling around downtown surrounded by lights, music, cars and then suddenly getting a waft of something that smells amazing. Street food is food that you crave the minute you pass by one of those side-street vendors.  It’s fun, available quickly and is free of pretension since most of the time you eat it with your hands. We think it works great for buffets and as food stations. Some of my favourites are varenyky, gourmet hot dogs, fries in newspaper cones, empanadas and any sort of grilled sandwich.  A long list but it was very hard to narrow down to those few. A great idea for birthdays, company picnics or even an eclectic wedding. Enjoy some of the photos and let us know when you will be craving some street meat!!

 ”Fried Asian Dumplings”- these were my favourite!

Spring Asparagus Salad

 April is one of my favourite months. It hails the return of sunshine, blossoms and warm breezes which are so welcome after a long dark winter. I especially love the smell of spring; sweet, crisp and clean.  This is what I aspire to make our spring dishes to feel like.  After stuffing myself like a hibernating squirrel over winter I now want to eat light and healthy. This is why we chose a beautiful Asparagus Salad for our April recipe. Asparagus season begins in April so you are sure to find delicious tasting stalks everywhere. Asparagus is high in antioxidants, rich in vitamins A, B and C, is low in fat and cholesterol and throughout history has been praised for its cleansing and healing properties. This salad is so light and fresh and the different shades of green combined with the pink and white of the radishes reminds me so much of the colors of spring.  We like to peel and lightly blanch the asparagus because it removes a bit of the “grassy” taste that asparagus can have and also reveals a beautiful colour. Enjoy it with sparkling water or a white wine spritzer.

 Recipe

Serves 2-4

Ingredients:

• 1 bunch asparagus (thicker stems if you will be peeling them)
• 3 radishes thinly sliced (mandolins work great here)
• 1 cup sugar snap peas (pods opened, peas removed and shells discarded)
• 1 cups baby greens
• 1/2 cup light vinaigrette ( we love lemon vinaigrettes with asparagus)
• 4 cups water
• 1 tbs salt

Method:

- In a medium pot bring water and salt to a boil

- While water is coming to a boil trim off the “woody” stems of the asparagus. They will be lighter in colour and feel dry. About 1-2 inches is usually removed.

- Then take a peeler and peel the asparagus leaving about 1/2 inch around the top. Set aside.

- Prepare an ice bath for the asparagus (a bowl of water with ice cubes)

- Add asparagus to boiling water for 30 sec, strain and then add them to the ice bath to stop them from cooking

- Once asparagus has been cooled, strain and let it dry. Asparagus should be bright green but still be crisp not limp.

- Once dry enough cut asparagus spears  into thirds with diagonal cuts.

- In a bowl add mixed green and asparagus, drizzle with a vinaigrette, season with a pinch of salt and pepper and  toss till evenly coated. Sprinkle with radishes and peas.

- Separate salad onto plates and serve

Bon Appetit!