Hosting Guide

It takes planning and a lot of work to pull off a good bash. If you’re up to hosting, here are some tips and a party menu to get you started.

Put a little flair in your party. It doesn’t have to be so traditional. Prepare a little something that will tantalize everyone’s palate, particularly if your friends are from varying nationalities and ethnicities.

But first things first, who will come to the party? Creating the guest list is the first place to start. The guest list will steer the menu and its preparation. For instance, if your guest doesn’t eat pork, you certainly wouldn’t want to serve pork. The food may quickly become unappealing to him or her. Food, after all, is what drives a party.

Now that the guest list has been made, it’s time to plan the menu. Take into consideration the number of attendees and the amount of food needed for extra helpings. Another thing to take into consideration is the theme. Will your party have a theme, or will it be a quaint gathering with a variety of food? Whatever you decide, keep it fun and simple.

Setting the table is the next priority. Remember:

Dinner plate is centered
Napkin on plate
Knife and spoon to right of plate
Salad and entree fork to left of plate
Salad fork should be to outer left of dinner fork
Salad plate to upper left, directly above forks
Glasses should be to the right, directly above knife and spoon

After the table has been set, think about the entertainment. In other words, how will you keep your guests amused? Will you play trivial pursuit, or will there be dancing? Will you hire a DJ, or will you put together your own playlist? Whatever you decide, your guests will walk away with cheer because you had a well-planned gathering.

Complimentary Menu

Roasted Rack of Lamb
Rice Pilaf
Asparagus
Arugula Salad
Bundt Cake
Berry Salad

Recipes

Roasted Rack of Lamb

Have butcher French cut the rack of lamb.
Wash meat in cold water. Pat dry.
Place the rack of lamb in a large bowl
Drizzle olive oil on both sides .
Sprinkle salt, crushed black pepper, cumin, garlic powder, and paprika on meat.
Removing the seeds, squeeze two large lemons to the meat.
Add chopped rosemary.
Cover and let set for 1 hour in refrigerator.
Bake in a 350 °F oven until internal doneness reaches 145 °F to 150°F.

Rice Pilaf

In a rice cooker, add 1 or 2 chicken bouillon cubes, 1 finely chopped onion, and a large tomato peeled and chopped.
Add 2 cups of water to 1 cup of rice.
Put lid and cook.
If serving many people, follow the instruction on box for water to rice ratio.

Steamed Asparagus

Chop off the white ends of the asparagus with a chef’s knife.
Discard the white ends.
Place the asparagus in a colander and rinse thoroughly to remove dirt.
Add 1/3 cup of water to a pot, and then add the steamer basket.
Place asparagus in the steamer basket; add 1/2 tablespoon of butter.
Cover and steam for 5 minutes or until done but not mushy,
Place in a decorative dish and serve.

Arugula Salad

Place arugula in a colander and give a good rinse in cold water.
Transfer from colander to salad spinner so to dry.
Put the dry arugula in a decorative bowl.
Add Kalamata olives, sliced cherry tomatoes, sliced heart of palms, green and red peppers.
Give it a toss, and serve with your favorite dressing.

Berry Salad

Pour water into a large bowl and squeeze a lemon, removing the seeds.
Immerse the strawberries, blue, black, and raspberries in the above solution to cleanse the berries.
Gently toss about.
Pour berries in a colander and give a final clear water rinse.
Let berries sit in colander to dry.
Place in a sundae glass dish.
Serve plain or with whip cream.