4 Winter 2019 By Cody Kennedy ith the holidays right around the corner, it’s easy to become overwhelmed with the onslaught of shopping, attending celebrations and events, and hosting family and friends for your own holiday festivities. To lessen the stress, Jennifer Russo of Jennifer’s Catering and Christopher Collins of Arcadia Catering Company have provided some tips on planning and executing the perfect holiday party. For starters, both Russo and Collins noted that the most important thing to remember when planning a holiday party is to ensure your guests have fun, but don’t forget to enjoy yourself, too. “There’s nothing worse than preparing for days and then working the entire time in the kitchen,” Russo said. “Remember that holiday events are a time to enjoy with friends and family. Party planners often forget to take a moment and actually appreciate the event they created,” Collins said. Russo also offers several pointers for handling the logistics, such as prepping menus, icing down drinks early and setting up the bar, buffet and tables the day before. “Another important thing, don’t do anything you haven’t done before. And if your family and friends offer to help, say yes,” Russo said. Premade appetizers and entrees serve as an ace-in- the-hole for seasoned party hosts and hostesses. “I like going to gourmet stores like AJ’s or Trader Joe’s and buying some of their premade dishes. You can put your twist on it by adding fresh herbs, a little lemon zest and a squeeze, fancy, flaky salt, et cetera. Then, you can transfer the item into one of your favorite serving dishes and call it your own,” Russo said. “Some of our favorite quick items at home are shaved Italian prosciutto with a semi-firm aged cheese or a creamy burrata paired with toasted French bread, olive oil and sea salt,” Collins said. When it comes to holiday parties, the quality of the food is the focus, but good planners also pay attention to the flow of guests and accessibility of beverages, appetizers and entrees throughout the event. “The flow is very important,” Russo said. “You don’t want bottle-necking so make sure there’s an easy in-and-out access to the bar and buffet. Anything you can do to set up the day before is super helpful. And then at go-time, if you need to switch anything around, you’ll have the time to do so.” “A big part of our job is assisting the planner and offering insight on how the event can run more smoothly,” Collins said. “I like to suggest offering large buffets with plenty of space so guests don’t feel crammed and if necessary, running two sides of a buffet line to keep the ‘flow’ moving.” Collins also suggests designing the layout so appetizers are on one side of the party, main entrees on another and desserts in a place like the kitchen or living room. “This allows the entire group to casually move throughout the venue,” Collins said. Light appetizers are a great item to enable guests to snack and mingle but not get full before dinner. “For offerings that can quickly and beautifully be presented to guests, I would suggest “boards.” Charcuterie and cheese, nuts and honey to smoked salmon and baked goods are quick and simple but delicious,” Collins said. By Cody Kennedy Party Prep Throw a holiday gathering with tips from the pros Prime beef tenderloin with potatoes au gratin from Jennifer’s Catering. PHOTO: JENNIFER’S CATERING

5 Jennifer’s checklist From The Market Restaurant + Bar and Jennifer’s Catering & Events Things to include: • Good salt • Extra virgin olive oil • Citrus • Fresh herbs • Candles • Paper goods so you’re not doing dishes all night • …and GREAT wine! Christopher’s checklist From Common Ground Culinary and Arcadia Catering Company Things to remember: • Ask friends and colleagues for referrals on catering options. • Watch your budget. Focus on a modest selection of craft beer and west coast wines and leave out the expensive liquors. Include room on the budget for other items you may not have thought of: cleaning crews, valet, entertainment or decorations. • Keep your menu manageable. • For larger parties with a budget in mind, stick to a buffet and limit the selection. More options at the buffet line is not always better. Since there are only a few weekends before Christmas, it’s possible people will be attending multiple parties in one night and might not have room for a big meal, Russo said, adding that going in with a game plan and a small amount of preparation can pay off. “The easiest dishes to serve at a party are those you can prepare ahead. Examples are antipasto platters, fine cheese and spreads platters, and dishes that reheat well and keep their quality, like lasagna or braised dishes,” Russo said. Examples of Russo’s favorite dishes are mini beef wellingtons with a red wine reduction, creamy cheese and braised leek tarts, butter poached shrimp and polenta. “These are fun, special dishes that you probably wouldn’t have in July,” Russo said. We asked Jennifer and Chris for some quick tips for the home entertainer: Charcuterie and cheese board from Arcadia Catering. PHOTO: ARCADIA CATERING COMPANY DISCOVER YOUR STYLE WITH US CUSTOM DESIGN AVAILABLE VISIT OUR SHOWROOM – OPEN 7 DAYS A WEEK 2341 E Indian School Rd • Phoenix, AZ 85016 mnmfurnitureaz.com • 602.651.1800 ART ONE CELEBRATES 26 YEARS NOVEMBER 7, 6 - 9 PM 4130 N MARSHALL WAY, SCOTTSDALE 480-946-5076 . ARTONEGALLERYINC.COM Join us for our “26 DONATIONS FOR 26 YEARS CELEBRATION” Our goal: 26 donations (one for each of our 26 years). All proceeds support our foundation for student artists. Can’t make the party? Donate online: artonefoundation.com art ne gallery