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Invites, Décor & More

Plan the perfect {Holiday} Soiree

Seafood Risotto

Photograph taken by Andre Maier

Everyone loves the idea of throwing a holiday party. But once you’re in the middle of the holiday season this great idea can become a stressful and overwhelming task. Here are some great tips for making your Holiday Soiree an easy success.

The best place to start is choosing a theme or color palette for the party. For example, if you are throwing a Christmas party, do you want to go with traditional red and green? Perhaps change it up a little and mix some other colors. Maybe you’re loving metallic’s this year and want to do Red and Gold instead.

Also, what feel do you want the party to have? Are you throwing a formal dinner party? Or maybe you want a more casual cocktail party with friends coming and going throughout the night.

The invites are a key part of your event. It sets the mood for the party and helps guests to know what they can expect for the evening.  It’s also a great way to get your guests excited and to start to develop that theme. However you choose to invite your guests, whether it a formal paper invitation or a “green” electronic invitation, make sure you work those colors into the invite. Guests will be excited when they arrive at the party and already recognize that you put a lot of effort into planning this event.

When it’s time to focus on décor for the party, it’s important to remember that understated elegance can have a huge impact. Try to use the “less is more” mentality. Stay within your color palette adding a few accents here and there to make small details really pop. Candles are a great decorating tool, whether you are incorporating them with other decorations or even using them on your home, they create a warm feel that will make your guests feel right at home.

Another great tip is to incorporate décor into your menu and food display as well. At Food Design, we find fun ways to incorporate the theme and color palate into what we serve. When we set up trays for passing Hors D’Oeuvres at a Holiday Party we add décor that reflects the party theme. For example around Christmas we may add snowflakes or ornaments. At Valentine’s Day we love using little candy hearts to reflect the season. No matter what the time of year small details like this are always a great way to impress.

You can also reflect the holiday feel in the menu you choose for you party. People love home-style comforting foods in the winter time and during the Holiday season. At Food Design Catering we offer many options that would create a perfect Holiday menu. A few that stand out, our Pan Seared Hudson Valley Foie Gras Hors D’Oeuvres, is a delicious start to a holiday meal along with another of our favorite, Spoons of Beef Short Ribs served over Truffled Mashed Potatoes. Ending the meal with Chef Batt’s Warm Chocolate Brioche Pudding will leave your guests remembering what a delicious holiday meal you have chosen for them.

Photograph taken by Kathi Littwin

Another great idea is serving a signature cocktail. There are so many to choose from when you start doing research online, but this fun detail will make your guests think that you really have” thought of everything”

The perfect end to a holiday party is sending your guest’s home with a gift that they will love that reflects the evening. One option would be sending them home with a memory of the evening for example an ornament that they will be able to hang on their tree every year. Another option, and something that we know that your guests will love, is sending them home with an edible treat. Whether it be a sweet that they can enjoy on the ride home, or something for them to enjoy the next day, for example, Hot chocolate or a muffin for breakfast your gift will be a favorite.

Michael BattMichael Batt, Executive Chef/Owner of Food Design Catering of Greenwich, CT (28 Old Field Point Road; 203.622.0725) graduated from the esteemed Culinary Institute of America in 1990. Immediately upon graduation, Batt began his professional career cooking at Restaurant 44 “The Royalton Hotel working under highly acclaimed chef, Geoffrey Zakarian. Today, Chef Batt spends his time in the kitchen of his Greenwich based catering company, Food Design Catering & Events, incorporating his teachings from these mentors and creating new recipes based on a passion for exquisitely flavored dishes. 

Food Design Catering
28 Old Field Point Road, Greenwich
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