Cocktails, Anyone?
Seasonal tips for stress-free entertaining and party fare
Story by Linda Giuca | Photography by Diana DeLucia
  
A local caterer once said that when friends called on him for party-planning advice, he shot back with, “Just remember the letters: k-i-s-s.” To him, “kiss” meant “Keep It Simple, Stupid,” with the word “stupid” adding just the right note of shock value to his warning not to let party preparation and management become overwhelming.
When party planning spins out of control, well-meaning hosts “end up not enjoying themselves because they are so caught up in the kitchen,” says Kelleanne Jones who, with her husband, Ryan, owns The Mill at 2t in the Tariffville section of Simsbury. “Remember that simple is best, and less is more,”
she says.
As the former owners of Pintore Catering, the couple taps into years of experience, whether planning the most elaborate party or entertaining at home. At home, they choose a straightforward approach: they typically offer a limited yet carefully chosen menu that focuses on a novel theme, such as a Zinfandel-tasting party, or a cocktail party where guests bring the makings of their favorite drinks, or a lobster boil with guests contributing an ingredient. The main reason for any gathering should be the socializing, the bringing together of guests who may or may not know each other, the Joneses say. With the holidays drawing near, the couple is bursting with ideas and tips for hosts who like to entertain but lack experience.
They suggest choosing a theme and creating a master checklist, including the menu, ingredients, serving utensils, decorations, and accessories. It’s a good idea, they say, to write down such details as where the food will be set up, how long hors d’oeuvres need to be in the oven. “It helps with your timing,” Ryan says. “It helps you plan the schedule because it gives you the realization of what time it will take. You’ll know what you need for everything.”
For a cocktail party, they advise, choose separate locations for the bar and food to create a flow. “In our house, the kitchen is the focal point,” Kelleanne says. “We do one food set-up in the center of the kitchen, and then a couple of set-ups elsewhere.” She recommends setting up the bar in one room, using the dining room table for the main food display, and strategically placing nibbles in other areas or rooms. “That way, people aren’t hovering over one buffet table,” she says. When the bar is steps or even a room away from the food, she notes, “guests are forced to move around.”
The Joneses like to serve one type of cocktail at a larger gathering. “Have one signature drink that creates excitement at the party,” Kelleanne says. A signature cocktail saves time and money, Ryan notes. Offering the drink in addition to wine, beer, and soft drinks eliminates the need to stock a full bar of liquor and mixers, and “you don’t have to play bartender all night or hire a bartender,” he says.
The couple often stores their signature drinks in a unique way, such as in an oversized mason jar. For visual effect and ease of service, they add garnishes, such as mint or raspberries, to the jar just before the party. “The host can either ladle the drinks out, or the guests can help themselves,” Kelleanne says.
 They also suggest limiting hors d’oeuvres to four or five choices. “Some people go for 25 different hors d’oeuvres, but that’s too many,” Ryan says. “After trying maybe five, most people are done. You have to remember that at a cocktail party, people aren’t there for dinner. You want something substantial, and you want guests to have something good to eat. But most people will eat either before or after going to a cocktail party.” Another bit of advice: aim for variety with choices that include a vegetarian option, seafood, chicken, and meat.
“Choose your hors d’oeuvres so you can prepare as much ahead as possible,” Kelleanne says. “That’s the reason for staying away from fried foods that almost have to be made to order: you can’t really make them ahead of time.
If you do choose something that needs to be heated in the oven, make them ahead and put them on sheet pans so they are ready to put into the oven.”
A favorite with Kelleanne and Ryan is the slider, a miniature burger that’s now the rage on restaurant menus. “You can do a pulled pork or short ribs slider,” Ryan says, “and you can prepare them in advance.”
Another easy hors d’oeuvre is slow-cooked pork belly. “We serve so much of it at the mill at 2t,” Kelleanne says. One advantage of slow-cooked pork is that preparation doesn’t require a lot of attention: “Rub on a spice rub, and cook until the meat is buttery but crisp,” Ryan says. “You can put it in the oven and forget about it. It’s one of the easiest things you can do for a party.”
The Joneses also like to include a soup, because it can be prepared in advance or purchased from a favorite vendor. During the party, the pot of soup can sit on the stove with serving utensils nearby. Kellyanne suggests thinking beyond bowls for serving soup. “There are so many fun kinds of glasses,” she says, displaying a stemmed, V-shaped cordial glass. “Or, if you want guests to fill up a little more, you can serve soup in a coffee cup,” Ryan adds. “People can still walk around with the cup.”
Unique ways of presenting the food glamorizes even the simplest appetizers. “A two-tier stand turns something plain into something wow,” says Kelleanne who suggests scouring off-price shops for less expensive serving pieces. At this time of year, she places platters of food atop beds of evergreens or holly branches on the table to add seasonal flair.
The Joneses’ last tip—perhaps the most important—focuses on the host. As tparty time nears, the wise host—or hostess—will build in time for a breather. Sit and relax for a few minutes before the doorbell rings and the first guests arrive, the couple says. Open the door with a smile, let the party begin, and enjoy yourself and your guests.
Linda Giuca is a freelance writer who lives in Deep River. She is a frequent contributor to Seasons. Email her at Linda@lindaguica.com. |
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