post this- the night before
perfecting the "done before they arrive" party- a work in progress
One of the many gifts my mom gave me was showing me the importance of putting everything in its place. There is an air of elegance if everything is exactly where it is supposed to be. For a large party you’ll strike gold if you set out your serving pieces the night before. Marking each piece with an identifying post-it is a certain silver lining.
The night before my party for twenty I placed the serving pieces on the buffet, set up the bar, and strategically positioned the trays for the hors d’oeuvres. A post-it note on each ensures that each dish will be ready to go right when the first guests arrive.
For the canapés Cheese Puff Cups with Fig Preserves
Herb Mayonnaise with Crudités
Roasted Rosemary Almonds with Castelvetrano Olives
To start pass Cold Curried Zucchini Soup served in demitasse cups
For the buffet Citrus Marinated Chicken Breasts
Pistachio Pesto on Fusilli
Baby Heirloom Tomatoes, Fresh Bocconcini and Basil
Mixed Greens with Emulsified Dressing
A sweet end with individual Key Lime Tarts passed on dessert plates
Be sure to offer decaffeinated coffee with dessert
With everything in its place you’re all set for tomorrow’s big day!
(For more tricks of the trade in creating a dinner for twenty click on the previous seven posts and stay tuned for more to come)
Wherever I find myself, I’m happiest with a full dining room table. As a former professional chef and caterer I want to share what I’ve learned over the past three decades of entertaining. On this site you’ll find tricks of the trade to help even the most harried of you pull off a seemingly seamless fête. Come join the conversation!
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I would definitely like to say that your mom has an amazingly classy choice of kitchen accessories. I mostly loved the serving tray for Baby Heirloom Tomatoes, Fresh Bocconcini and Basil. I am very impressed with the style of preparing for the party.