Today in our continuing blog series, "Holiday Entertaining," we offer ideas for choosing decor for your holiday party.
Often decor at holiday parties is either overdone or too minimal. But striking the right note need not be complicated if you follow a few simple guidelines.
#1: Choose a Color Scheme that Makes You Look Good and Your Guests Feel Good
In our experience bright red and bright green in combination is not stylish and looks too much like a department store Christmas section. And too much bright red makes people nervous--this is a scientifically-proven fact.
What to do? One idea is to choose softer versions of red and green. You can still use both colors but in a more stylish, less in-your-face way.
For example, use pale green table linens with red Christmas balls or red Christmas accents. Mix either or both with touches of gold, which warms things up and looks stylish. Or choose a patterned or deep turkey red tablecloth, perhaps with gold or pale green accents and some greenery. We once saw a client use a dark red toile tablecloth with greenery for a holiday table and it was stunning.
#2: (Mid-Century) Mod is Often Unwelcoming
The mid-century mod-retro aesthetic is trendy now, but be aware that if this is the way your home is decorated, it often lacks warmth, or, to put it another way, it isn't very welcoming to guests.
Here we advise using a bit of an eclectic approach and a bit MORE holiday decoration than in a home with traditional furnishings, as traditional furnishings often are already rather decorative (e.g., giltwood pictures, elaborate credenzas, Louis XV chairs, Aubusson rugs). No, the minimalist-furnished home, to look welcoming, must have a bit more holiday ambience than the traditional home for it to feel welcoming. And again, avoid bright red, especially if your furniture is red. Instead, use pale green and gold alone or with a FEW touches of dark red--Martha Stewart, for instance, has wonderful holiday decorations and accents in these colors.
#3: Make Your Food and Beverage Tables Decorative
So often this is an afterthought--if you don't have a caterer or event planner.
Take 10 minutes more and at least put some greenery, Christmas balls or figurines, a colored tablecloth, flowers, or SOMETHING to dress up your food table(s).
Beverage table or area? At least put greenery around a punchbowl or coil greenery around the perimeter of trays of poured wines--we use both these techniques even in small spaces and everyone loves the way it looks.
The key is to decide beforehand what you're going to use to decorate with and then put that on your to do and/or shopping list for the party.
With just a little time and effort you can make this year's holiday party decor much more beautiful and welcoming to your guests.
Enjoy!
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Tips, ideas, and trends on food, events, and entertaining; company news
Tuesday, December 13, 2011
Monday, December 12, 2011
Sunday, December 11, 2011
Saturday, December 10, 2011
4 Tips to Add Flair to Your Holiday Event
In our continuing blog series, "Holiday Entertaining," today we offer 4 tips from this year's best trends for holiday entertaining.
Enjoy!
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
- Use distinctive glassware--Distinctive glassware immediately stands out. Colored stemware, flutes for wines AND champagne, square low tumblers, and oversized martini glasses are hip this year
- Use distinctive flatware--Whether your style is traditional or contemporary, use distinctive flatware, even if you use paper plates and napkins. If you'll be renting flatware, inquire about some of the more interesting designs, or for a splurge luxury department stores have the most beautiful flatware that can be used for years to come.
- Buy beautiful, not plain white, napkins--Available at better department stores and stationery shops.
- Add color to your buffet table--a red printed or pale green solid or printed runner or linen adds a special touch. We avoid solid red and bright or emerald green table linens as they rarely look stylish. Add some red Christmas balls on pale green or gold Christmas balls on pale green or red printed, or to make your color touches pop, use a white tablecloth with greenery and red or gold Christmas balls. Avoid just putting food on a buffet table without any other decoration--this looks too plain, and the holidays are the easiest time of year to decorate a buffet table because people often have extra Christmas balls around that can be put into service.
Enjoy!
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Thursday, December 8, 2011
Easy Food Ideas for a Holiday Open House
If you're looking for easy food ideas for a holiday open house, here are three that will allow you to entertain your guests stylishly with great food and little work. Sound impossible? Read on.
Gourmet Sandwich Route
Looking for easy? The gourmet sandwich route is very easy--buy gourmet sandwiches or pinwheels, potato salad and perhaps a fresh fruit tray from an upscale gourmet supermarket--here in Houston that would be places like Whole Foods or Central Market.
Notice I said "gourmet"--the point is that you have to spend a little money to have very good quality gourmet sandwiches, potato salad, and fruit trays. Dress up the spread with a nice dessert, bought or made, nice wines and/or craft beers, and if it's cold maybe a hot beverage. Dress it up more with nice plates, forks, and napkins. Several years ago we attended a home tour and afterwards one of the hosts served just such a spread from Central Market, and since he used nice plates, cutlery, glasses, and wines, it made it seem special, the quality was excellent, and every bit was eaten!
Pasta Main Dish
If you want to serve a hot main dish at your open house, the easiest one is a pasta main dish. But don't worry! This need not be complicated. If you're doing the cooking, choose an easy dish like the one below, which Chef Jesús sometimes serves at family holiday open houses (to the great delight of the young folks, who don't seem to get full with hors d'oeuvres).
This recipe is adapted from one of our favorite cookbooks, Edda Servi Machlin's The Cuisine of the Italian Jews.
Le Pastone
First, saute in a little olive oil and butter a finely chopped shallot until the shallot is soft and translucent and then some fresh Italian or other fresh sausage, removed from its casing, until cooked through.
For the pasta:
2 1 lb. packages of rigatoni
2 cups butter, at room temperature
1 1/2 cups freshly grated Parmigiano Reggiano
Boil rigatoni following package directions until al dente (make sure to add salt to the water). Heat a large bowl and slice the butter into it. Take 1/2 cup of boiling water from the pasta pot and add to the bowl. Stir to melt the butter. Drain pasta and immediately pour it over the butter. Toss until all pasta is coated with butter. Sprinkle Parmigiano over it and toss again until pasta is well coated with cheese. Mix well with the sauteed sausage and shallot, add some freshly ground black pepper, and serve hot. Serves 6-8 hungry guests or 8-10 not-as-hungry guests.
Serve the pasta with a salad, nice wines and some sparkling ciders, and a nice bought dessert. Easy, and everyone's happy, even the hungrier guests.
Dessert Buffet
Aslo very easy to pull off--but take our advice and don't do a dessert potluck, almost invariably the quality is very mixed. Instead, buy two desserts and make one, or buy three or four. The only trick is to buy from reputable sources such as Whole Foods (no trans fats), a good restaurant that you frequent, a caterer, or even the wonderful imported Italian panettones and pandoros, available in several varieties. So, for example, buy a panettone, some fruit tarts (nice ones at Whole Foods) or mini desserts, and a cheescake. Or make cookies, a trifle, and your specialty dessert if you have one. Just remember that people prefer smaller desserts to full size ones! And that you need at least three different kinds of dessert to pull this open house off.
Then, to add the special touch, serve the three or four desserts with nice dessert wines or champagne and coffees, maybe an organic or imported Italian soda for the non-drinkers, or punch or another specialty "pitcher" or punchbowl drink. Use nice little plates, maybe even decorative paper ones, and decorative paper or real napkins and real cutlery. Decorate your dessert buffet with Christmas balls or something holiday-ish and maybe some greenery too. Your guests will feel like VIPs and it wasn't much work for you.
Enjoy!
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Gourmet Sandwich Route
Looking for easy? The gourmet sandwich route is very easy--buy gourmet sandwiches or pinwheels, potato salad and perhaps a fresh fruit tray from an upscale gourmet supermarket--here in Houston that would be places like Whole Foods or Central Market.
Notice I said "gourmet"--the point is that you have to spend a little money to have very good quality gourmet sandwiches, potato salad, and fruit trays. Dress up the spread with a nice dessert, bought or made, nice wines and/or craft beers, and if it's cold maybe a hot beverage. Dress it up more with nice plates, forks, and napkins. Several years ago we attended a home tour and afterwards one of the hosts served just such a spread from Central Market, and since he used nice plates, cutlery, glasses, and wines, it made it seem special, the quality was excellent, and every bit was eaten!
Pasta Main Dish
If you want to serve a hot main dish at your open house, the easiest one is a pasta main dish. But don't worry! This need not be complicated. If you're doing the cooking, choose an easy dish like the one below, which Chef Jesús sometimes serves at family holiday open houses (to the great delight of the young folks, who don't seem to get full with hors d'oeuvres).
This recipe is adapted from one of our favorite cookbooks, Edda Servi Machlin's The Cuisine of the Italian Jews.
Le Pastone
First, saute in a little olive oil and butter a finely chopped shallot until the shallot is soft and translucent and then some fresh Italian or other fresh sausage, removed from its casing, until cooked through.
For the pasta:
2 1 lb. packages of rigatoni
2 cups butter, at room temperature
1 1/2 cups freshly grated Parmigiano Reggiano
Boil rigatoni following package directions until al dente (make sure to add salt to the water). Heat a large bowl and slice the butter into it. Take 1/2 cup of boiling water from the pasta pot and add to the bowl. Stir to melt the butter. Drain pasta and immediately pour it over the butter. Toss until all pasta is coated with butter. Sprinkle Parmigiano over it and toss again until pasta is well coated with cheese. Mix well with the sauteed sausage and shallot, add some freshly ground black pepper, and serve hot. Serves 6-8 hungry guests or 8-10 not-as-hungry guests.
Serve the pasta with a salad, nice wines and some sparkling ciders, and a nice bought dessert. Easy, and everyone's happy, even the hungrier guests.
Dessert Buffet
Aslo very easy to pull off--but take our advice and don't do a dessert potluck, almost invariably the quality is very mixed. Instead, buy two desserts and make one, or buy three or four. The only trick is to buy from reputable sources such as Whole Foods (no trans fats), a good restaurant that you frequent, a caterer, or even the wonderful imported Italian panettones and pandoros, available in several varieties. So, for example, buy a panettone, some fruit tarts (nice ones at Whole Foods) or mini desserts, and a cheescake. Or make cookies, a trifle, and your specialty dessert if you have one. Just remember that people prefer smaller desserts to full size ones! And that you need at least three different kinds of dessert to pull this open house off.
Then, to add the special touch, serve the three or four desserts with nice dessert wines or champagne and coffees, maybe an organic or imported Italian soda for the non-drinkers, or punch or another specialty "pitcher" or punchbowl drink. Use nice little plates, maybe even decorative paper ones, and decorative paper or real napkins and real cutlery. Decorate your dessert buffet with Christmas balls or something holiday-ish and maybe some greenery too. Your guests will feel like VIPs and it wasn't much work for you.
Enjoy!
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Tuesday, December 6, 2011
Beverage Ideas for the Holidays
In our continuing blog series, "Holiday Entertaining," as we plan our holiday gatherings, another way to add distinction to your holiday event is by serving one or more distinctive beverages.
Of course, many people serve wines and beers or a mixed drinks bar, and that's all great.
But to add that special touch? A distinctive beverage--and by all means serve the wine and beer too!
We like to serve at least one hot beverage at winter events if possible, even if it's only coffee.
Here are 5 distinctive beverage ideas for your holiday events:
Apple Cider Punch
In punch bowl or pitchers mix 6 cups apple juice, 2 cups orange juice, 1/2 cup lemon juice, and 1 750 ml bottle of sparkling white grape juice or sparkling wine. Makes 11 cups.
Mexican Hot Chocolate
Growing up in San Antonio we often served this at my parents' Christmas Eve party as my father, who was born in Spain but spent eight years in Mexico before coming to Texas, was fond of it.
Buy and follow package directions of Ibarra or other Mexican chocolate, and serve hot in mugs with whipped cream and cocoa powder or cinnamon sprinkled on top. Add a cinnamon or chocolate swizzler if you want to get fancy. Or even add a bit of cognac while heating the chocolate with the milk.
Milk Punch
Mix 1 cup sugar, 3 1/2 cups milk, 1 cup heavy cream, 1 cup bourbon, 1 tbsp. vanilla extract, and 1/2 tsp. cinnamon in a punch bowl or large pitcher. Garnish servings with chocolate bits. Makes 6 cups.
Scarlet Bubbler
Stir together 4 cups apple-cranberry juice, 1 cup orange juice, and 1/4 cup lemon juice in a large pitcher. Slowly add a 28 oz. bottle club soda or ginger ale. Stir gently. Serve with or without ice in wineglasses or flutes. Makes eight 8 oz. servings.
Hot White Russian
In large saucepan combine 5 cups freshly brewed coffee, 1 cup heavy cream, 1 cup Kahlua or Bailey's Irish Cream, and 1/2 cup vodka. Cook over medium heat until hot. Divide among mugs and top each with whipped cream. Makes 7 cups.
Enjoy!
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Of course, many people serve wines and beers or a mixed drinks bar, and that's all great.
But to add that special touch? A distinctive beverage--and by all means serve the wine and beer too!
We like to serve at least one hot beverage at winter events if possible, even if it's only coffee.
Here are 5 distinctive beverage ideas for your holiday events:
Apple Cider Punch
In punch bowl or pitchers mix 6 cups apple juice, 2 cups orange juice, 1/2 cup lemon juice, and 1 750 ml bottle of sparkling white grape juice or sparkling wine. Makes 11 cups.
Mexican Hot Chocolate
Growing up in San Antonio we often served this at my parents' Christmas Eve party as my father, who was born in Spain but spent eight years in Mexico before coming to Texas, was fond of it.
Buy and follow package directions of Ibarra or other Mexican chocolate, and serve hot in mugs with whipped cream and cocoa powder or cinnamon sprinkled on top. Add a cinnamon or chocolate swizzler if you want to get fancy. Or even add a bit of cognac while heating the chocolate with the milk.
Milk Punch
Mix 1 cup sugar, 3 1/2 cups milk, 1 cup heavy cream, 1 cup bourbon, 1 tbsp. vanilla extract, and 1/2 tsp. cinnamon in a punch bowl or large pitcher. Garnish servings with chocolate bits. Makes 6 cups.
Scarlet Bubbler
Stir together 4 cups apple-cranberry juice, 1 cup orange juice, and 1/4 cup lemon juice in a large pitcher. Slowly add a 28 oz. bottle club soda or ginger ale. Stir gently. Serve with or without ice in wineglasses or flutes. Makes eight 8 oz. servings.
Hot White Russian
In large saucepan combine 5 cups freshly brewed coffee, 1 cup heavy cream, 1 cup Kahlua or Bailey's Irish Cream, and 1/2 cup vodka. Cook over medium heat until hot. Divide among mugs and top each with whipped cream. Makes 7 cups.
Enjoy!
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
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