You can have the absolute best menu and everything could come out just right but if the timing is off on party day it can leave you unnecessarily stressed and unable to actually enjoy the evening. What to do? Here are some tips for managing your time and getting everything to the table without too much stress.
This week, we had a request from a reader who loves throwing dinner parties, but finds herself pressed for time after work with only a few hours to pull everything together. I can relate; even when I have an entire day to prepare for a dinner party, I often find myself racing around all day and only allowing myself to relax when the doorbell starts to ring. I realize this defeats the purpose of having guests over for a mellow, enjoyable evening.
While thinking about this reader's question, I couldn't help but recall how recently over on Food52, Amanda Hesser posted about starting to throw more weekend dinner parties, chronicling the planning, timing, and serving of the meal itself. Hesser writes about her most recent party and how she structured the week, from buying flowers to making pie dough in advance. I called up friends to ask for their tips. I even asked my mom. Here's what I discovered:
• A Week Before: For all of you folks with little ones, Hesser has a great suggestion to make the kid's meals for the entire week at once on Monday or Tuesday. This way, you're not thinking through how to feed your family while also preparing to feed a house full of friends at the end of the week.
• A Few Days Before: My mom suggests making sure the entryway and yard are all in order a few days before a party. This is just far too organized for me, but I suppose watering the plants is a good idea — for those of you that even have plants to water. Hesser suggests making the salad dressings and any pie or pastry doughs as they'll keep for a few days in the refrigerator and not having to think about this step on the day of will save you quite a bit of stress. If you need to order any cuts of meat or specialty foods, this is the time to do that, too.
• The Day Before: Buy flowers and wine today. I also make sure I have enough ice on hand and start making it like crazy. Because I'm such a visual person, I like to set out platters and serving trays the day before so I can start to think through how I'll lay everything out on the table. I find it too hectic to tackle this on the day of the party. Superficially, I think through what I may want to wear and throw in a load of laundry if need be.
• Party Day: Party day I reserve for preparing the food. Plain and simple. I'll also arrange the flowers. I always begin early and prepare anything I can in the morning so the late afternoon and evening are as calm as possible.
Related: Party Menu: A Spring Picnic in Pink and Green
It's Reader Request Week at The Kitchn! This post was requested by HBINGHAM14.
(Image: Flying House)
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If I am making a lot (Thanks giving) I always make a time table for myself. This table usually includes a list of things I'm making before the day of, so I know each day what I need to do. I also always plan in breaks so I don't get too stressed.
When I throw a big party (more than 20 people), I make a time table for the entire week. I get it down to 15 minutes during the day of, which is very specific, but really helps me stay focussed. It also allows me to cook multiple dishes at once & not mix up ingredients. I do the timetable at least a week in advance which allows me time to correct & update. So I've been able to host a holiday open house brunch where 75 people showed up & have a great time.
When my MIL threw a 90th bday party for her mother, I did a time table for the woman hired to help plate & serve. It helped all 3 of us, so we didn't forget anything. Of course, my husband laughed at me, but we were all relaxed & were able to really enjoy the party.
Now, for just a regular dinner where another family comes over, I don't make a time table. I have shifted from making complicated dishes to easier, more forgiving items where I can do as much in advance as possible.
I entertain a lot - anywhere from 12 or so people for a dinner party to 20 for a bunco group. I do a lot of the very same things (setting out the dishes I'll need, making dressings a few days before) but I do a lot more in the days leading up to the party. I prep any and all ingredients I possibly can a few days ahead of time. Cut all the veggies, make sauces and also bake whatever needs to be baked the day before (like a cake or bread). Nothing makes me more frazzled then staring at yeast demanding it rise while counting down the hours/minutes until guests arrive. I try to plan a menu that I can have everything prepared ahead of time and just cook once guests are here. (I made this decision after spending a few dinner parties blanching veggies in batches then sautéing them in a pan, or pan searing meats or making stir frys - while my guests stand around and ask if they can help. No, all good here!) I'm still busy getting drinks and putting out food and setting the table even with things being done ahead of time. I guess I like seeing everything done before people come so I can gage if I made enough food or if I'm missing something. (We need an extra veggie! Start peeling carrots to roast!)
I'm also a firm believer of making pitchers of cocktails instead of making one drink at a time when guests arrive. At my bunco party, I had 2 drinks to chose from in pitchers (plus wine - that's easy) that just needed to be poured over ice or shaken in a cocktail shaker and strained into a martini glass. Made it a lot easier to get a drink in everyone's hand when all 20 people arrive at the same time.
@tallsarah that is what we in the event industry call a production schedule! Good for you!!!
That was going to be my suggestion too!
The timetable was my suggestion too. I used to be a crazy mess gettiing things prepared the day of a party. The more parties I throw the more I learn I can push things to the days in advance. Some of the cooking of course, but also some of the little things that take don't take much time but can add up when combined, such as setting out cutlery, napkins, table cloths, portable tables, coolers, etc. All of that is done days in advance now.
Great suggestion for the kids meals! That can go for the adult meals too!