Tips

Tips

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  • Location, Location, Location

    Filed in Menu-wise

    Remember the oven space! When planning your menu, keep in mind the oven space available and plan the menu accordingly. If you’re serving warm appetizers, don’t fall so in love with them that you don’t cut the supply when it’s … Continue reading

  • Dessert has Food Groups?

    Filed in Menu-wise

    To plan a balanced dessert buffet, select at least one item from each basic dessert “food group”: chocolate (truffles, brownies, chocolate dipped fruit), non-chocolate (macaroons, sugar cookies, nut bars), and fruit-based (tarts, pies, crumbles). For extra credit, select a custard/cream … Continue reading

  • Think Big

    Filed in Menu-wise

    To save time but still have variety on your dessert buffet, make trays of desserts and cut them down to buffet size. Instead of making individual lemon tartlets, make a tray of lemon bars and cut them down to two-bite … Continue reading

  • Food in Balance

    Filed in Menu-wise

    A basic balanced menu will include a protein (i.e. fish, poultry, pork, lamb, beef, tofu), a grain (i.e. rice, potatoes, bread) and a vegetable. Build a dinner menu starting from these basics, and fill out the meal from there as … Continue reading

  • Plan for Success

    Filed in Menu-wise

    The key to a successful event is planning, beginning with the menu. Take care to balance dishes that require last minute active work with dishes that can be made in advance and / or cooked “passively” (i.e. in the oven, … Continue reading

  • Don’t Spoil Their Dinner (Too Much)

    Filed in Menu-wise

    When deciding appetizers for a dinner party, consider lighter fare so guests aren’t overly stuffed with heavy rich snacks when they sit down to the beautiful meal you’ve prepared. Foods like specialty Italian and French olives, pickled carrots, cherry tomatoes … Continue reading

  • Building the Bar

    Filed in Tending Bar

    Creating a full cocktail bar can be expensive, so build your bar over time. Start with the liquors, liqueurs and mixers needed for your personal favorites. Then, ask new guests in advance what they like to drink, and add to … Continue reading

  • Drink Smarts

    Filed in Tending Bar

    Keep a drink reference guide near the bar set-up so you can easily look up your guests’ favorites and be the host with the most. Check out The Ultimate Bar Book by Mittie Hellmich.

  • Bar Equipment for Beginners

    Filed in Tending Bar

    Basic specialty bar equipment includes a cocktail shaker and a shot glass – anything else you might need is probably already sitting in a cupboard somewhere. That zester in your tool drawer? That’ll work for the bar, too! When you’re … Continue reading

  • Glassware for Gimlets?

    Filed in Tending Bar

    The proper glass for a specific drink lends sophistication and style to any gathering, but never let convention keep you or your guest from enjoying anything from the bar. Basic glassware for the bar includes a tall glass (often called … Continue reading

  • Is That Sparkling Wine or Champagne?

    Filed in Tending Bar

    It depends on where it comes from. All champagne is sparkling wine, but not all sparkling wine is champagne. Champagne is a region in northeast France where they use a specific traditional method for making sparkling wine – so “champagne” … Continue reading

  • Fill to Chill

    Filed in Tending Bar

    To quickly chill a bottle of white wine or sparkling wine / champagne, make an ice bath. Fill a roomy pitcher or large bowl with a generous amount of ice and cold water, enough to cover most of the bottle. … Continue reading

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