Theme parties are hot now, and if you're planning one or more this year, or a theme wedding or gala, read on for ideas on how to make your theme event distinctive and fun rather than kitschy.
Use the theme for the food but get creative within the theme--For a Western party, for example, we do BBQ items like BBQ Braised Bourbon Beef Tenderloin and Margarita Chicken with Two Sauces--not just BBQ sauce BBQ. For a New Orleans party we do Red Wine-Glazed Andouille Bites and Mini Bread Puddings with Caramel Sauce as well as more traditional fare like Etouffée and Crab Cakes.
Set up a themed beverage station/bar--For ideas on beverages from specific decades, try googling. For a 70s retro bar, for instance, consider screwdrivers, Mai Tais, or Tequila Sunrises. But to make this idea distinctive and avoid kitschiness, use classic silverplate bar accessories (at Macy's, Pottery Barn, and other better stores).
Go the "little touches" route--We are fans of this concept, used by Hollywood event specialists. These are things like themed candies, blooms in rows of glasses in colors to complement the theme, playing chips, mini film canisters, rolled music sheets, etc. "sprinkled" on tables--the trick is to have neither too many nor too few of such little touches, on one or two focal point tables is best, not on every surface.
Keep entertainment confined to certain zones--This way those who want to avoid the entertainment can. Avoid the strolling mariachi syndrome.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
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