7 minute read
SB Home Matters Entertaining at Home
AT HOME entertaining
The calendar says September. It’s time once again for a changing of the seasons. I’m not talking about fall. Or back-to-school. Or even Pumpkin Spice season. No, this is the season that every host and hostess looks forward to. It’s the season for entertaining. It’s time to have family and friends over for football games and Halloween, Thanksgiving and Christmas parties. But wait, we haven’t gathered in months. Not to worry. If your hospitality skills are rusty and your turkey platter is dusty, there’s still time to break them out and polish them off. Food is the heartbeat of any great get-together. The key to serving a great spread is variety, according to Chef Blake Jackson, owner of Drake Catering and Whisk Dessert Bar. “A good, simple rule of thumb is to make sure you have a protein — meat or seafood — a veggie and something cheesy,” he said. “Those things, plus sweets, and you have a pretty good spread.” The hottest thing in party food today is charcuterie boards. Don’t worry if you can’t pronounce it. It’s a French word that translate to “the products of a fancy pork butch-
er.” If that still doesn’t clarify things for you, then think of it this way — it’s an adult Lunchable. “That’s absolutely what it is,” Jackson said. “It’s a great phrase, and it’s 100 percent accurate.” season that every host and hostess looks for A charcuterie board offers an open palette for any host or hostess to mix and match flavors that satisfy any palate. time to have family and friends over for football games “Keep in mind it doesn’t always have to be the fancy, outrageous cheeses,” he said. “In fact, it doesn’t even have to But wait, we haven’t gathered in months. Not to worry. If your hospitality skills are rusty and your turkey platter be all cheese. Here we use a lot of smoked sausage and pimento cheeses.” is dusty, there’s still time to break them out and polish them off. With the charcuterie laid out, it’s time to turn our attention to the meat of the issue. “Any sort of larger, carved Food is the heartbeat of any great get-together. The key to meat is good,” Jackson said. “It’s easy to make sandwiches with. And those can sit out and rest. I’m talking about a Jackson, owner of Drake Catering and Whisk Dessert Bar. sliced pork tenderloin, a brisket, or maybe a smoked salmon. Those can sit out for a while without having to stay pipa protein — meat or seafood — a veggie and something ing hot.” Jackson said you want to serve “things that are easy to eat and walk around while snacking.” In this post-COVID environment, the trend has turned from community dips to more inboards. Don’t worry if you can’t pronounce it. It’s a French dividual items, like mini tart shells and shooter cups for things word that translate to “the products of a fancy pork butch like individual shrimp cocktails or brie and pepper jelly.
er.” If that still doesn’t clarify things for you, then think of it this way — it’s an adult Lunchable. “That’s absolutely what it is,” Jackson said. “It’s a great phrase, and it’s 100 percent accurate.” A charcuterie board offers an open palette for any host or hostess to mix and match flavors that satisfy any palate. “Keep in mind it doesn’t always have to be the fancy, outrageous cheeses,” he said. “In fact, it doesn’t even have to be all cheese. Here we use a lot of smoked sausage and pimento cheeses.” With the charcuterie laid out, it’s time to turn our attention to the meat of the issue. “Any sort of larger, carved meat is good,” Jackson said. “It’s easy to make sandwiches with. And those can sit out and rest. I’m talking about a sliced pork tenderloin, a brisket, or maybe a smoked salmon. Those can sit out for a while without having to stay piping hot.” Jackson said you want to serve “things that are easy to eat and walk around while snacking.” In this post-COVID environment, the trend has turned from community dips to more individual items, like mini tart shells and shooter cups for things like individual shrimp cocktails or brie and pepper jelly.
Last, but certainly not least, everyone gets their just desserts. “This time of year, it’s good to do a lot of shooter cups with layered cheesecakes and mousses,” he said. “Cookies and brownies are always a good stand by, especially with kids around.” Jackson offered this tip to anyone trying to keep their guests sated and their own sanity. “It’s about having enough variety that there’s something for everyone without driving yourself crazy trying to make it all,” he said. OK, the menu is set. Now, how do you make the house look inviting and casual without it looking like you spent all day doing it? Jere Thompson says preparation is the key to eliminating stress. And she should know. Her family hosts a party at least once a month at their home in Waters Edge on Cypress Lake in Benton. “I just don’t stress out about it,” she said. “I make sure everything is clean in advance. What I can do in advance, I do. Once the party’s going, I like to mingle and chat.” Thompson makes sure her home is warm and inviting. You won’t find a lot of breakable knickknacks or uncomfortable furniture. She makes sure everyone knows where to find party essentials, from napkins to towels and swim diapers for the pool. She’s also quick to make introductions when she’s sees guests who might not know each other well. The guest list can be the biggest challenge, she said. To mitigate any issues, she likes to identify the type of party
she’s having — kid-friendly or not — and who to invite. Once they invitations are sent, she has a system for predicting party attendance. “A rule of thumb I have gone by is to expect at least 50 percent of the invitees,” she said. “I usually go up a little more than that.” A supportive co-host is a great asset, too. “My husband’s a phenomenal help,” she said. Thompson said her eagerness to host events in her home never wavered during the COVID-19 pandemic. But as a healthcare worker, she understood that some people were more reluctant to gather. She thinks that’s changing, and that suits her just fine. Last, but certainly not least, everyone gets their just des “I think people are more willing to come, so I am more eager to throw a party towith layered cheesecakes and mousses,” he said. “Cookies gether,” she said. and brownies are always a good stand by, especially with guests sated and their own sanity. “It’s about having enough variety that there’s something for everyone with out driving yourself crazy trying to make it all,” he said. OK, the menu is set. Now, how do you make the house look inviting and casual without it looking like you spent all Jere Thompson says preparation is the key to eliminating press Lake in Benton. “I just don’t stress out about it,” she can do in advance, I do. Once the party’s going, I like to You won’t find a lot of breakable knickknacks or uncom to find party essentials, from napkins to towels and swim diapers for the pool. She’s also quick to make introduc tions when she’s sees guests who might not know each The guest list can be the biggest challenge, she said. To mitigate any issues, she likes to identify the type of party she’s having — kid-friendly or not — and who to invite. Once they invitations are sent, she has a system for predicting party attendance. “A rule of thumb I have gone by is to expect at least 50 percent of the invitees,” she said. “I usually go up a little more than that.” A supportive co-host is a great asset, too. “My husband’s a phenomenal help,” she said. Thompson said her eagerness to host events in her home never wavered during the COVID-19 pandemic. But as a healthcare worker, she understood that some people were more reluctant to gather. She thinks that’s changing, and that suits her just fine. “I think people are more willing to come, so I am more eager to throw a party together,” she said.
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