Gambit's Party Planning Guide 2014

Party

PLANNING GUIDE A guide to hosting the perfect event, from theme parties to elegant affairs. We help you put it all together.

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GAMBIT’S PARTY PLANNING GUIDE 2014

GAMBIT’S PARTY PLANNING GUIDE 2014

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Party Planning GUIDE 2014 BASICS 07 THE Experts’ tips for organizing events

19 EXTRA SPECIAL

11 THEME SPARK

23 PRE-GAME SHOW

13 YOU’RE INVITED

31 ADULT BIRTHDAYS

large and small

Ideas and tips for memorable theme parties Creative ways to ask guests to your party

15 PARTY PLANNING CHECKLIST Tear out this sheet and use it to stay on schedule

16 LOCATION, LOCATION, LOCATION Historic venues for today’s parties

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GAMBIT’S PARTY PLANNING GUIDE 2014

Photo booths, cigar rollers and other extras make parties special Local chefs offer advice and recipes for a fabulous football party Ideas for adult birthday parties

32 KIDS’BIRTHDAYS

Ideas for kids’ birthday parties

35 PARTY GIRL

Gambit chats with event planner Thea Pagel

GAMBIT’S PARTY PLANNING GUIDE 2014

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GAMBIT’S PARTY PLANNING GUIDE 2014

guest

BE OUR

Experts give tips for planning and hosting a memorable event

BY LEE CUTRONE

N

ew Orleanians love a good party, and the city is noted for throwing entertaining fetes.

Whether a small gathering for friends and family or a large soiree for a couple of hundred guests, a successful party will be remembered for years. The basics of party planning are the same regardless of the size of the guest list, and we asked local event planners for advice about how to create a memorable event with unforgettable flair. (See the detailed “Party planning checklist” on p. 15).

WHEN AND WHY

According to EmilyPost. com (“Six Ways To Be A Good Host”), being a good host means planning well and considering the variables involved in having a party: the reason for the celebration, the size of the event, the venue, the budget, the time of year and more.

The date of the party is usually the first decision made.

Next, local event designer and planner Kellie Mathas of Tchoupitoulas + Vine says she begins with the person or people for whom the party is being given and the demographics of the guests.

“How I’m going to spend the budget and plan all depends on the demograph-

ics,” says Mathas, who in 2001 became the first person in Louisiana to obtain Certified Special Events Professional (CSEP) accreditation. “Knowing who is coming to the party affects everything from the dinner plate and the band to the seating.”

WHERE

It’s important to get the location of the party set because the setup, timeline, flow, decor and more can be dependent on the space.

“I tell people right away if you’re going to have a party and it’s not going to be in your home, then you have to find a venue,” says Patti Constantin of Patti Constantin Designs in Catering. “Go with the venue you want, whether they have outside catering or not. If it’s a rose garden you want, book a rose garden. If the level of food is not what you want, then pick the best of what they do, and don’t make the food the focus.

Don’t try to make them do something they don’t do.”

Having a party at home eliminates the cost of renting a space, but there are advantages to having your party away from home. Many employ or can recommend professionals to help with the planning. Plus, as Perry Culbertson, director of special

Tchoupitoulas + Vine chose a simple but elegant design for an outdoor dinner party.

events for the Audubon Nature Institute, points out, there is no lengthy at-home preparation, house cleaning, yard work or post-party cleanup. “When it’s over, you can walk away,” he says.

THEME/DECOR Event planners recommend developing your decor after selecting the venue; some decorative items may be included with the rental, while at other places you may need to bring in flowers and decorations

specific to your plan. If it’s a theme party (see “Party super” on p. 11), keep the motif in mind when selecting a venue and assessing decor.

Parties based on AMC’s Mad Men series have been popular, Mathas says, but successfully recreating the 1960s look requires bringing in “heavy decor.”

When the demographics of the guest list are mainstream, Mathas suggests looking for decorative ideas on websites like Pinterest. If guests are younger and more innovative,

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Tips FOR DIY

party planning

• Be realistic. “Not every idea is easy or inexpensive,” says Kellie Mathas, an event planner at Tchoupitoulas + Vine. She advises picking three things you love the most and doing them well instead of doing a lot of things with mediocre results.

• Make a plan and stick to it. Have as much done prior to the day of the event as possible.

• Don’t be afraid to ask for help. “Most people work full time and the money you spend trying to pull it all together on your own — things like last-minute shipping and retail prices — can add up,” Mathas says. Event planners work on reduced costs and can get better prices with vendors, so hiring an event planner or caterer may save you money.

• Always keep your original idea in mind. “If you’re looking for blue stars (to match your theme) and you find red, white and blue moons on sale, it’s not the same,” says Darren Isabelle of Urban Earth Design Studios. “Try not to settle.” — LEE CUTRONE

Tips FOR HIRING A

party planner

• Allow adequate time for planning. Many event planners agree three months (for events other than weddings) is optimal, but many hosts work with less. “The more lead time a client brings to the table, the better job the [planner] can do of capturing the essence of what they want,” says Darren Isabelle of Urban Earth. That business likes to finalize all the details of an event three weeks in advance.

• Do your homework. When hiring a party planner, Kellie Mathas, an event planner at Tchoupitoulas + Vine, advises you ask how long they’ve been in the business, whether they have a specialty (social, wedding or corporate, for example) and how they handle pricing.

• Ask for references. Mathas suggests asking for three references from the last year. In addition, most venues have a list of event planners they’ve worked with and can recommend.

“The event planning industry has grown tremendously and with that, there are a lot of fly-by-night planners,” says Perry Culbertson, director of special events for the Audubon Nature Institute. “I only recommend people that I’ve used.” — LEE CUTRONE

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she turns to trends in fashion, film, television and marketing. She recommends Bizbash. com, a website for event professionals, as a good place to scout out creative ideas and themes. Or tune in to your guests’ interests.

“Inspiration can be found anywhere,” Culbertson says. “Anything on TV, in the news, in fashion magazines and in home magazines. ... But you should focus on what makes sense for the occasion. Ask yourself about the person the party is for. What is he interested in?”

At the Audubon Institute’s party venues, Culbertson says simple elegance with natural, rustic elements is the current prevailing taste in decor. Mathas says she sees a shift toward sleeker, more modern motifs.

At Urban Earth Design Studios, which began as a fashion-forward florist and now covers the full spectrum of party planning, designers say casual “lounge” atmospheres are trending. The studio has devised a questionnaire to help designers determine clients’ individual styles.

REFRESHMENTS

If food is a priority and your budget allows, party planners suggest hiring a good caterer to cut down on a host’s prep time and allow them to enjoy the event. Many venues can suggest caterers with whom they work regularly, or ask for recommendations from the hosts of events where you enjoyed the food and service. When designing a menu, Constantin, like Mathas, first considers the honoree of the party.

“If it’s a 30th birthday for a woman, I want to know what she is like, what colors does she like,” says Constantin, who has worked in the catering business for 20 years. She also asks what clients don’t like in order to customize her culinary and decorative presentations.

“I want it to be personalized and fun and to incorporate elements of surprise,” Constantin says. “I always want to take it to a new level.”

Food choices will vary according to the age and tastes of the guests, Mathas says.

Older guests may prefer more traditional fare and modes of serving, while younger guests respond to interactive food stations that involve more decision-making, such as building their own s’mores or choosing their own toppings.

SERVICE STAFF

Hiring food and drinks servers frees a host to mingle with guests and enjoy the festivities. If you can’t afford a service staff, Mathas

suggests recruiting family members or college students to tend bar or serve.

Another option is a self-serve buffet, which just needs to be refreshed periodically, and limit the drinks offered to options that don’t have to be made on the spot, such as beer, wine and premixed cocktails.

ENTERTAINMENT

Any entertainment you choose should be appropriate to the occasion and the environment, Culbertson says. If it’s a hunting-themed 50th birthday party for a man, for example, a Cajun-zydeco band might fit the bill; a Southern-style spring cocktail party would be well-paired with a jazz trio; a lounge singer would be a good match for an artsy nighttime event; and a party with young people on the guest list could benefit from a dance band that plays popular covers.

“Once you’ve determined the reason and the theme of the party, you want entertainment that will enhance and not compete with it,” Culbertson says.

SAFETY

If the venue presents safety issues, hire a professional — a lifeguard for a pool party or an off-duty police officer for security — to ensure the safety and security of guests.

Reducing risk is a worthwhile investment.

OTHER AMENITIES

Additional considerations, including valet parking, sound setups, special lighting and more, may factor into the budget and planning, depending on the scope of the event.

“It just depends on how much you want to do,” Mathas says. How much you can do may depend on the amount of lead time you have before the event. One of the latest trends in extras is an interactive photo booth that allows guests to instantly post images on Twitter and Instagram. Other special touches might include a caricature artist, sno-ball stand and more (see “Extra special,” p. 19).

For outdoor parties, you may want to rent portable misters or fans or a tent in case of rain or intense heat. Rental companies also offer tables, chairs, linens, tableware, glassware, serving items and more.

In the end, industry specialists agree it’s the basics that matter most. “In my opinion, the key elements are good food, good drink, good entertainment and a creative venue,” Culbertson says. “Those are the things people remember.”

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Party SUPER

50 ideas for memorable themes

BY KANDACE POWER GRAVES

T

heme parties can be as inventive and as unpredictable as the guests invited. Make sure to carry the theme throughout all your party plans, including invitations, decorations, attire, food and drinks. If you expect people to dress a certain way, let them know, and make sure your theme doesn’t require too much work on the part of the guests. Letting them know the theme before the party builds anticipation for the event.

Here are 50 ideas for themes: • 1950s sock hop • Alice in Wonderland • Arabian Nights • Around the World • Backyard games • Beach party • Beer tasting • Cars/trucks/trains/ airplanes • Casino • Circus • Cocktails and cupcakes • Color themes: black, white, pink and purple are current trends • Dessert table • Detective/mystery • Dinosaurs/ dragons • Disco • Fairies • Fairy tales (from Cinderella to Peter Pan) • Favorite TV show • Fiesta • Garden party • Historical figures & events • Hollywood • Jungle

• Karaoke • Legos/construction • Luau • Magic • Masquerade/costume • Moustaches • Outer space • Parisian • Princess • Puppet show • Rock/pop star • Safari • Sports • Super heroes • Surprise party • Tea party • Tennessee Williams • The ’20s • The ’60s • The ’80s • The Renaissance • Underwater/mermaids • Vampires (Twilight, True Blood, Dracula) • Vintage/retro • Western • Wizard of Oz

A 1950s-themed party could include malts and milkshakes, hamburgers and fries, a juke box (or DJ) and dancing.

A dragon-shaped cake locks in the “dragons” theme for a youngster’s birthday party.

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CREATIVE

invitations Unusual ways to ask guests to attend your party.

BY KANDACE POWER GRAVES

T

here’s nothing wrong with choosing preprinted invitations and writing in information about a party, and there are numerous innovative and lovely designs available for all types of events. If you want to make it more personal (or if your guest list is large, local stationers and some party supply shops offer custom-design and printing services, including 3-D cards, photo-insert cards, invitations with special folds and more.

Some hosts are taking it a step further and putting together very personalized invitations both for mailing and some that must be hand-delivered. For these, hosts must be willing to put in some extra time to hunt down and assemble items.

Good sources are local stationers, craft stores, carnival supply stores, thrift shops and discount stores.

Here are some ideas for make-your-own custom invitations:

Beach ball with party information printed on it for a beach-themed party Flip-flops with an invitation attached for a pool party Packs of flower seeds tied with a pretty ribbon for a garden party Plastic toy microphone for karaoke party Tea bags in a pretty bag for tea party A little bag of white glitter for a Tinkerbell or fairy party Tiny plastic pumpkin with a light stick for a spooky Halloween party Miniature toy magnifying glass (or old paperback novel from a thrift store) for detective/mystery party

Luggage tag for a going-away party Key with an invitation attached for housewarming party Chinese takeout carton with fortune cookie and invitation inside for a China-themed party Folded newborn diaper with invitation on the inside for baby shower Box of conversation hearts for Valentine’s Day party Old 45 record with party information written on it for a sock hop/1950s party Salt shaker with invitation inside for margarita party View-Master loaded with pictures inspired by the party, as well as event information for any type of party GAMBIT’S PARTY PLANNING GUIDE 2014

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PARTY PLANNING

Checklist

An easy-to-use guide to a successful soiree.

ONE MONTH BEFORE PARTY

Note: Allow six weeks or more for a very large function or if outside services are required. If you use an event planner/coordinator, use this schedule to check on his or her progress.

Decide on the particulars: Date Type of party Theme Venue If not at home, reserve venue Guest list Budget

Hire party planner if you are going to use one Hire any needed outside services Caterer Bartender Food servers Entertainment House-cleaning service Gardener Transportation/valet parking

THREE WEEKS BEFORE PARTY Choose menu If preparing food yourself, organize recipes and compile a list of ingredients to purchase.

If it’s a potluck, find out what people are bring-

ing or suggest/assign menu items.

Make a timeline for preparing items that can be made ahead of time and frozen or stored in the refrigerator.

Inventory linens, tableware, glassware, chairs and tables, serving platters and utensils, etc. and make arrangments to borrow or rent what you don’t have.

Buy wine, beer and liquor Shop for nonperishable items Buy decorations Set a dining table or buffet serving line to determine whether you have enough room for all the food and guests. Borrow or rent any last-minute items Make sure you have some extra flatware and serving pieces

ONE WEEK BEFORE PARTY Firm up guest list with reminders to guests who haven’t RSVP’d Confirm any rental reservations

FOUR DAYS BEFORE PARTY Prepare any food that will remain fresh for four days

Go over lists of food, beverages, decorations, etc. and double-check your final shopping list

TWO DAYS BEFORE PARTY Place any frozen foods in the refrigerator to defrost Iron table linens if needed Do any last-minute cleaning required Wash serving pieces, de-spot glasses and polish silver

ONE DAY BEFORE PARTY Final shopping Prepare final menu items Set table and put up decorations if possible

DAY OF THE PARTY Finish setting up the serving area, bar, tables and chairs, special activities, etc.

Set out flowers and other decorations Make sure bathrooms are clean and stocked with hand towels and toilet paper Finish preparing food About four hours before the party, start chilling sparkling and white wines.

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PAST Perfect

BY LEE CUTRONE

Six historic settings for today’s elegant affairs

N

ew Orleans is home to many beautiful, historic and unusual venues. There not only is something for everyone — there are many choices for every taste. Three of the following six venues share something in common — a lovely courtyard flavored with indigenous character (another was originally a courtyard that was turned into an interior space). All have unique characteristics.

Whether you are hosting a sit-down dinner or a cocktail get together, these venues are prime real estate for party givers in search of something different.

Latrobe’s on Royal

403 Royal St., (504) 299-0601; www.latrobesonroyal.com Latrobe’s dates back to the 1820s and is named after the renowned architect who designed it, Benjamin Henry Latrobe. What once was the courtyard for the original building was enclosed in the early 1930s, giving it the weathered patina of an outdoor venue and all the comforts of being indoors.

Cafe Amelie

912 Royal St., (504) 412-8965; www.cafeamelie.com Located within walking distance of Jackson Square, Cafe Amelie includes a historic carriage house and a lush courtyard with an impressive pedigree — they are part of the French Quarter home that once belonged to the first American Princess of Monaco, Alice Heine.

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Race & Religious

510 Race St., (985) 768-2956; www.raceandreligious.com Race & Religious consists of a Creole cottage, a Greek Revival row house and a slave quarters — all built in the 1830s — along with a brick courtyard and pool between them. The venue is furnished with a funky mix of European antiques and religious artifacts.

PHOTO BY MAT THEW FOSTER

Benachi House & Gardens B&B

2257 Bayou Road, (504) 525-7040; www.benachihouse.com Built in 1858, the historic Benachi House bed and breakfast includes a Greek Revival mansion and gardens with fountains, a gazebo in a Beaux Arts-style pavilion and a large patio in the rear. The space is best suited to parties up to 175 guests.

Terrell House B&B

1441 Magazine St., (504) 237-2076; www.terrellhouse.com Built in 1858 as a residence for cotton broker Richard Terrell, the Terrell House is a stately example of Italianate architecture.

The bed and breakfast has 12 rooms but interior space for parties is limited, so it is primarily a courtyard venue and can accommodate as many as 125 guests.

PHOTO BY RICK DOBBS

Clandestine

651 Richard St., Suite 2C, (504) 301-2991; www.clandestinenola.com This Lower Garden District warehouse space is run by the owners of Clandestine, a destination management company specializing in high-end, customized events and experiences. Casual enough for crawfish boils, large enough for a band, the space can accommodate a variety of events.

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special EXTRA

Unexpected touches to make your party more fun — and memorable

BY KATHARINE CURRAULT

S

pecial surprises are always welcome at parties and give the experience an added boost that makes it even more memorable. Try adding one of these “extras” to make your event extra special.

SNO-BALL STAND

Add this quintessential New Orleans treat to your party to help guests cool down deliciously. Many local sno-ball stands cater parties, and other companies have mobile units or rent snoball machines.

About To Bounce (504) 914-6489; www.abouttobounce.com Mr. SnoBall Catering (504) 234-2110; www.mrsnowball.com Sno Dat Snowballs (504) 493-9231; www.snodat.com

PHOTO BOOTH

There are fun ways to personalize this popular party extra.

Add props and masks to the photo booth so guests can get silly while they celebrate. Or, go a step further and make it a video booth.

Nola Paparrazzi (504) 231-7972; www.nolapaparazzi.com Photo to Geaux (504) 296-1024; www.photo-to-geaux.com Sunny Memories Photo Booth (502) 694-0352; www.sunnymemoriesphotobooth.com

KIDS’ INFLATABLES

Whether it’s a water slide or a bounce castle, kids will be jumping for joy when they see this party addition.

About to Bounce (504) 914-6489; www.abouttobounce.com DND Inflatables (504) 452-7691; www.dndinflatables.com Marc’s Jumpers (504) 570-8154; www.marcsjumpers.com

FACE PAINTING

Face painting offers a classic extra for your children’s parties, and glitter tattoos add to the fun.

Art From the Heart (504) 416-1430; www.artfromtheheartevents.com Jazz Face Painting and Body Art, (985) 722-440; www.jazzfacepainting.com New Orleans Face Painter Irina, (504) 473-3581; www.face-painter.weebly.com

CIGAR ROLLING

Tobacco rolling experts will bring a rolling station to your party and hand-roll cigars for your guests.

Cigar Factory of New Orleans

Caricature artists can draw pictures that guests can keep as a memento.

(504) 568-1003; www.cigarfactoryneworleans.com

MAKE-YOUR-OWNSUNDAE BAR

Let your guests create their own dessert. All you need is a few different ice cream flavors and an assortment of toppings.

ICE SCULPTURE

Have a personalized ice sculpture at your party for an elegant twist that will wow your guests.

Ice Sculptures by Juliette and John Albrecht, 230 River Point Drive, Destrehan,

(985) 764-8486; www.neworleansicesculptures.com Ice Dragon Ice Sculptures (504) 289-8977; www.icedragonice.com

CARICATURE ARTIST

Have an artist draw caricatures of your guests for a souvenir they can take home and frame.

Andrewland Studios 303 1/2 Lake Ave., Metairie, (504) 251-1828; www.andrewlandstudios.com Carl Mack Presents 223 Dauphine St., (504) 9494009; www.carlmack.com LA Party Art LLC, (985) 7058773; www.lapartyartllc.com

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WINNING

Foot ball PARTIES

Score big at your next game-watching party with dishes from local chefs

B

urgers and hot dogs, pizza and pre-packaged dip and chips are standards for many football parties, but score extra points and become the party host champion with these recipes and entertaining tips from some local culinary pros.

Mizado Cocina’s chef de cuisine Eric Solar suggests mixing a pre-game batch of margaritas to start off activities.

“Freshly squeezed lime juice actually tastes better two to three hours later,” Solar says. It’s also OK to mix guacamole ahead of time, he says, adding that the secret to keeping the avocados from turning brown is to drizzle in a small amount of good olive oil before mixing.

At home, MoPho executive chef/partner Michael Gulotta makes his restaurant’s signature crispy chicken wings, as well as grilled pork ribs, which he brushes with pepper jelly and serves with homemade pickled fruit and vegetables, marmalades and herbed purees. He livens up football parties with Jell-O shots made in the colors of the opposing team. “Every time the Saints score, we have to eat a shot of each color,” he says.

P.J. Haines, executive chef/owner of Food Drunk Food Truck and American Roadshow Catering suggests getting organized the night before the party by setting out serving dishes with a note of what’s to go in each. You’ll need to make the relish for Haines’ chicken and waffle sandwich entree a few weeks in advance — and save the tomato juice from the recipe to use later in a pickling recipe or strained in a cocktail.

Austin Kirzner, executive chef at Red Fish Grill, has a method for quick-cooling beers. “To ice them quickly, mix 1 tablespoon of salt for each gallon of water,” he says. “Add ice, but maintain a ‘soup-like’ consistency.” Another tip from Kirzner: When you’re laying out platters, consider that “people gravitate to the kitchen, so place the food elsewhere to get guests to mingle.”

FOOTBALL PARTY MENU • Cucumber-jalapeno margaritas • Pistachio-guacamole appetizer • Ginger and lemon grass wings appetizer • Chicken and waffle sandwich with pickled green tomato relish and cane syrup cream • Turtle pecan cheesecake

BY ANNE BERRY

Mizado Cocina’s cucumber-jalapeno margarita is a good starting play for a football party.

PHOTO COURTESY MIZADO COCINA

CUCUMBER-JALAPENO MARGARITA Courtesy Mizado Cocina | Serves 1

1 jalapeno pepper, sliced thin 1 cucumber, quartered and sliced into rounds 1 ounce agave nectar 2 ounces tequila 1 ounce Cointreau 1-1/2 ounces lime juice, freshly squeezed Kosher salt

Place one jalapeno round and four cucumber slices in a metal shaker. Add agave nectar and muddle for five seconds. Add tequila, Cointreau, lime juice and a scoop of ice and shake for five seconds.

Strain into a glass with a salted rim. Garnish with the remainder of the jalapeno and cucumber.

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MOPHO GINGER AND LEMON GRASS WINGS Courtesy MoPho | Serves 10 MoPho’s ginger and lemon grass wings.

PHOTO BY KEITH KORNFELD

WING SAUCE 8 cups granulated sugar 2 cups water 1 head garlic, peeled and halved 2-inch long piece of ginger, peeled and sliced thick 4-inch piece of lemon grass, white base only, thinly sliced 2 tablespoons Sichuan peppercorn, crushed 2 dried Thai chilies, crushed 3 pods star anise 1/2 stick Chinese cinnamon 2 tablespoons tamarind paste 1 cup Sambal Oelek chili paste (found in the Asian food section of any market) 2 cups fish sauce Four limes, juiced with zest added

In a 1-gallon stainless steel sauce pot, combine sugar and water (mixture should resemble wet sand). Set the pot over medium-high heat and insert a candy thermometer. Allow the syrup to simmer without stirring until it reaches 325 F on the thermometer. The syrup should be dark amber and very hot, so exercise caution. Keep sides of the pot clear of any dry sugar crystals; if they fall into the hot syrup, they will cause the caramel to recrystallize.

Turn off the heat, remove the thermometer and carefully add the garlic halves, sliced ginger and sliced lemon grass. Gently stir the mixture, allowing the aromatics to toast in the hot caramel. Once the garlic is golden brown, about five minutes, fold in remaining ingredients except for the fish sauce and lime juice. Allow the spices to toast for another five minutes, then mix in the fish sauce and lime juice. Set the sauce aside for at least one hour (or overnight) to allow the flavors to mature.

Brine the wings.

CANE CITRUS-BRINED FRIED CHICKEN WINGS 2 quarts water 1/2 cup cane syrup 2 oranges or seasonal citrus, split 1 cup sugar 1 cup kosher salt 2 star anise pods 1/2 stick Chinese cinnamon 1/2 cup granulated garlic 1 teaspoon crushed red pepper flakes 2 quarts ice 36 chicken wings, split into winglets and drumettes.

To fry the wings you’ll need: The brined chicken wings 2 gallons canola oil 2 pounds rice flour 1/2 cup ginger, minced 1/2 cup garlic, minced 1/2 cup cilantro stems and leaves, chopped 4 limes, quartered Sambal Oelek chili paste for added heat (optional)

In a 1-gallon pot, warm together all ingredients except for the ice and chicken wings. Bring mixture to a simmer; remove from heat and let sit for 10 minutes.

Add ice to chill the mixture.

Place the wings into a medium-sized, sanitized ice chest and cover with icy brine.

Allow wings to brine for one hour, then drain the brine from the ice chest and rinse the wings lightly.

Warm 2 quarts of the wing sauce.

Fry wings following the recipe below.

Preheat a tabletop fryer or large pot of oil to 375 F. Toss the wings in the rice flour until they are well-coated, then place them in the fryer. Work in manageable batches, about eight wings at a time, depending on the size of the fryer or pot.

Wings should fry for eight minutes per batch, or until juices run clear when meat is cut with a knife. Place two cups of the warmed wing sauce, along with Sambal Oelek chili paste if you choose to use it, into a large bowl and transfer the cooked wings directly from the fryer to the bowl.

Toss the wings with the sauce until evenly coated. Place the wings on a platter and sprinkle with the minced ginger, garlic and chopped cilantro. Finish with freshly squeezed lime juice and serve.

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GAMBIT’S PARTY PLANNING GUIDE 2014

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PAGE 25

MIZADO PISTACHIO GUACAMOLE Courtesy Mizado Cocina | Serves 8

Guacamole from Mizado Cocina gets an upscale treatment with pistachios.

PHOTO COURTESY MIZADO COCINA

CONFETTI MIX

GUACAMOLE

1/4 cup cilantro, chopped

3 ripe avocados, halved

1/4 cup radish, diced

2 tablespoons Confetti Mix (recipe above)

1/4 cup white onion, diced 1/4 cup garlic, minced 1/4 cup serrano pepper, minced Combine in a medium bowl. Set aside.

1/2 ounce extra virgin olive oil 1/2 ounce lime juice, freshly squeezed 2 tablespoons cilantro, roughly chopped 1/2 cup whole pistachios, divided in two portions

Using a spoon, remove avocado meat and place in a bowl.

Evenly distribute Confetti Mix on top. Whisk together olive oil and lime juice. Pour over mixture. Sprinkle cilantro and 1/4 cup of pistachios over the mixture. Gently mix with a large spoon, leaving avocado chunky. Pour remaining pistachios on top. Serve immediately with corn chips.

26 GAMBIT’S PARTY PLANNING GUIDE 2014

BONELESS FRIED CHICKEN THIGH AND WAFFLE SANDWICH WITH PICKLED GREEN TOMATO RELISH AND CANE SYRUP CREAM

Courtesy Food Drunk Food Truck | Serves 12

PICKLED GREEN TOMATO RELISH 6 fresh green tomatoes, cored and cut in quarters 2 serrano peppers, split in half lengthwise 1 habanero pepper, split in half 16 ounces white vinegar 2 ounces granulated sugar 2 ounces kosher salt 2 ounces pickling spice (can be found in the spice aisle) Pinch of cracked black pepper Mix all ingredients and refrigerate for several weeks.

When ready to serve, take tomatoes out and blend in a food processor, pulsing until roughly chopped. Add chopped tomatoes back into the relish.

CANE SYRUP CREAM 4 ounces sour cream 4 ounces cane syrup 3 ounces heavy whipping cream Mix together and refrigerate.

FRIED CHICKEN 1/2 quart buttermilk 1 ounce Cajun seasoning Pinch of dried thyme Pinch of kosher salt

Chicken thigh waffle sandwich

by Food Drunk Food Truck.

PHOTO COURTESY FOOD DRUNK FOOD TRUCK

Pinch of black pepper 12 boneless chicken thighs

Timeless Elegance and MODERN LUXURY

8 ounces tempura flour 16 ounces rice oil 24 good-quality frozen waffles Mix buttermilk and seasonings in a large bowl. Add chicken and marinate in the refrigerator for at least four hours (overnight is best).

Remove chicken from marinade, toss in tempura flour to coat well and set aside. Fry in rice oil a few pieces at a time for five to six minutes. Remove from oil and drain.

Toast waffles. Fill in crevices with the relish, add a fried chicken thigh to a waffle, spoon cane syrup cream over it and top with another waffle.

PAGE 28

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AT NOMA, YOUR EVENT IS A WORK OF ART. PAGE 27

TURTLE PECAN CHEESECAKE Courtesy of Red Fish Grill | Serves 8-12

Contact: events@noma.org www.noma.org | 504.658.4139

New Orleans Museum of Art

28 GAMBIT’S PARTY PLANNING GUIDE 2014

CHOCOLATE CRUST

CARAMEL TOPPING

1/2 cup flour 1/2 cup brown sugar 1 pinch kosher salt 2-1/2 tablespoons cocoa powder 1/2 cup butter, diced small Combine flour, brown sugar, salt and cocoa powder.

Add diced butter to dry mix and rub with fingers until mixture becomes crumbly.

Crumble dough evenly into a 9-inch springform pan. Bake crust for 10 minutes at 325 F. Let cool before filling with cheesecake batter.

1/2 cup sugar 1/2 cup light corn syrup 2 tablespoons water 3/4 cup heavy cream, divided 1/4 teaspoon kosher salt 2 tablespoons butter

FILLING 1 cup plus 2 tablespoons granulated sugar 5 tablespoons cornstarch 3 8-ounce packages cream cheese, room temperature 1 tablespoon vanilla extract 3 eggs, divided 1 cup plus 3 tablespoons sour cream Mix sugar and cornstarch together. In a mixing bowl, with the electric mixer paddle attachment on and the mixer on medium speed, combine x the sugar, cornstarch and cream cheese until smooth.

Add vanilla extract and an egg, mixing until incorporated. Scrape the sides and bottom of the bowl and mix until there are no lumps.

Add remaining eggs slowly, one at a time. Scrape the sides and bottom of the bowl and mix until there are no lumps. Add sour cream and mix until smooth. Fill prepared cheesecake pan.

Bake at 200 F for 90 minutes.

Turn off oven and open the oven door slightly. Allow the cheesecake to cool in the oven for one hour.

Refrigerate overnight before decorating with toppings.

In a bowl combine sugar, corn syrup and water. Pour sugar mixture into pot, being careful to keep it off the sides.

Add a candy thermometer, and cook on high heat until it reaches 250 F. Carefully stir in 1/2 cup cream, salt and butter. Continue to cook until golden brown. Stir frequently to keep bottom from burning.

Mixture should be very thick and caramel-colored, then add remaining 1/4 cup of cream and cook to 225 F. Transfer caramel to pan and allow it to cool undisturbed.

CHOCOLATE GANACHE 1/2 cup dark chocolate, chopped 1/2 cup cream 1 tablespoon granulated sugar 1 tablespoon light corn syrup 1 tablespoon butter, room temperature 3/4 cup toasted pecans Place chopped chocolate in a bowl, set aside. Combine cream, sugar and corn syrup in a pot and bring to a simmer over medium heat. Pour hot cream over chopped chocolate and let sit for 3 minutes before stirring. Stir chocolate mixture with a spatula until it is super smooth and shiny. Add butter and continue to mix until incorporated. Wrap with plastic film and leave in a cool place for six hours to thicken.

To finish, spread chocolate ganache on top of cheesecake, then layer on toasted pecans and a drizzle of caramel. Slice and serve.

GAMBIT’S PARTY PLANNING GUIDE 2014 29

30 GAMBIT’S PARTY PLANNING GUIDE 2014

HIGH-END,

low-end

BY KATHARINE CURRAULT

T

here are many ways to approach a birthday party, but the personality and preferences of the honoree are key. Once you choose the type of party you want, work on making it the best event you can within your budget. Here are four themes and three options for each, listed in order of expense, high to low. (Many venues offer a range of packages with varying prices, so visit the business websites for information.) The rest is up to you.

ADVENTURE PARTY

Flying Flight Academy of New Orleans, 5701 Walter Beech St., (504) 241-9131; www.877flynola.com/ aerial.php Celebrate from thousands of feet in the air while looking down on breathtaking sights of the city. The plane is limited to five passengers.

Cruising Steamboat Natchez, 600 Decatur St., Suite 308, (504) 586-8777; www.steamboatnatchez.com Rent a private room or just cruising the Mississippi River with a group of friends on the Steamboat Natchez. Check the calendar for music performances and jazz brunch. Group rates apply to parties of 10 or more.

Paddling Wheel Fun Rentals, 4 Friedrichs Avenue, New Orleans City Park, (504) 300-1289; www.wheelfunrentals.com Rent a few pedal boats, kayaks or stand-up paddle boards and float through City Park’s lagoons with friends, family and the ducks.

DRINKING PARTY

Cocktail tour Gray Line Tours, Departs from the Gray Line Lighthouse Ticket Office (Toulouse Street at the Mississippi River in the French Quarter), (504) 569-1401; www.graylineneworleans.com Taste the New Orleans’ most famous cocktails and explore the French Quarter one drink at a time.

Bar games Barcadia, 601 Tchoupitoulas St., (504) 335-1740; www.barcadianeworleans.com Shamrock, 4133 S. Carrollton Ave., (504) 301-0938; www. shamrockparty.com These two adult play spots have full bars and food menus.

Barcadia features a range of arcade games, including PacMan, Mortal Kombat and Beer Pong, as well as life-size Jenga, skeeball, air hockey and more.

Shamrock has 23 pool tables, ping pong tables, foosball, mini bowling lanes, a punching bag, hoops and more.

Beer bash Bayou Beer Garden, 326 N. Jefferson Davis Parkway, (504) 302-9357; www.bayoubeergarden.com The laid-back atmosphere prevails inside or on the patio, and the drinks menu is brimming with a variety of local brews as well as a full slate of spirits.

TOURING PARTY

Swamp and bayou tour Gray Line Tours, departs from Gray Line Lighthouse Ticket Office (Toulouse Street at the

Hold a bowling party in an upscale atmosphere complete with food and drinks at Fulton Alley.

Mississippi River in the French Quarter), (504) 569-1401; www. graylineneworleans.com Explore nearby swamps and bayous by boat and see the wildlife that inhabits them. A guide tells passengers about the area and its history.

Ghost tour Haunted History Tours, 723 St. Peter St., (504) 861-2727; www. hauntedhistorytours.com Guides take you through “haunted” areas of New Orleans and tell you about the ghosts rumored to inhabit them. Explore the dark side with other tour options: vampires, scandal, cemetery and more. Private tours require a minimum of 20 guests.

French Quarter Tour Free Tours By Foot, 2613 Laurel St., (504) 222-2967; www.freetoursbyfoot.com Discover the hidden corners of the historic French Quarter and hear stories of authors, artists, priests and pirates on a tour led by licensed, local and freelance tour guides. The tours are pay-what-you-want.

BOWLING PARTY

Fulton Alley 600 Fulton St., (504) 208-5569; www.fultonalley.com There’s food, craft cocktails and boutique bowling in elegant surroundings at this upscale bowling alley in downtown New Orleans. Party size is limited to 12 guests. Validated parking is available for guests.

Colonial Lanes 6601 Jefferson Highway, Harahan, (504) 737-2400; www. colonialbowling.net Have a classic (or cosmic-lit) bowling party featuring a choice of laneside food and drinks. Party packages require a minimum of 20 guests, but you can have as many as 100.

Rock ‘N’ Bowl 3000 S. Carrollton Ave., (504) 861-1700; www.rocknbowl.com Embrace your inner star with a rocking bowling experience featuring food and drinks. The venue can accommodate a party for as many as 75 guests, and there’s a party package that includes admission to the music show the night of the party.

GAMBIT’S PARTY PLANNING GUIDE 2014

31

Twelve NEW ORLEANS

birt hday

PARTY IDEAS

BY KATHARINE CURRAULT

Kids in a range of ages will enjoy these events

white chocolate laces). Visit www.auduboninstitute.org to reserve a shelter and for more information.

Party at the Zoo Audubon Zoo (6500 Magazine St., 504-861-2537; www. auduboninstitute.org) offers a tropical cabana or a safari den party room that includes unlimited rides on the carousel and a ride on the swamp train. Put on a safari hat or jungle animal mask to explore the zoo, and snack on animal crackers and zebra cakes. Visit www.auduboninstitute.org for details.

5

Slumber party Pop the popcorn and roll out the sleeping bags for a slumber party that starts with manicures and makeovers (be sure to take lots of pictures). Order pizza and set up a make-your-own-sundae bar or dip fruits and treats into chocolate fondue. Later, play some classic sleepover games like truth or dare and finish with a movie.

6

Baker party Let party guests decorate their own cakes. Pre-bake little cakes or cupcakes and set out different colors of icing, assorted sprinkles, fondant and decorative candies. Personalized aprons or chef hats make great party favors.

7

A birthday party at the Audubon Zoo includes rides on the carousel.

PHOTO COURTESY AUDUBON INSTITUTE

Pirate scavenger hunt New Orleans City Park (1 Palm Drive, 504-482-4888; www.neworleanscitypark. com) is the setting for a pirate’s treasure map. A short list of easy-to-find items (like a parked bike, an American flag and other treasures) is available on City Park’s website, or you can make your own list. Storyland (7 Victory Ave., 504-482-4888) features Captain Hook’s ship among other fairy tale sculptures and provides a fanciful location for pirate festivities.

Gold-wrapped chocolate coins, eye patches and a hunt for the “X” that marks the spot all make for a m-arrrrrrgh-velous party.

1

Carnival party The birthday child can be a king or queen (of Carnival) for a day with a birthday party at Mardi Gras World (1380 Port of New Orleans Place, 504-361-7821; www. mardigrasworld.com). Put on a mask and spend the day exploring floats, throwing beads, dancing to traditional Mardi Gras tunes and more.

End the party with a hearty serving of king cake or other New Orleans favorites such as beignets or banana’s Foster.

2

Circus party Have a circus in your own backyard! Fill up on popcorn, peanuts, sno-balls and cotton candy while playing

3

32 GAMBIT’S PARTY PLANNING GUIDE 2014

classic midway games such as bean bag toss, knock over the milk bottle pyramid, basketball shoot and ring toss.

Add face painting, balloon animals and a magician for a magical celebration.

Football party With football season just around the corner, it’s a good time to have a New Orleans Saints-themed party. Audubon Park has shelters for rent and large grassy areas for a football field. You also can request a visit from Saints mascot Gumbo (www.neworleanssaints. com). Decorate with black and gold and serve tailgating food like nachos, sliders and treats that look like footballs (chocolate covered strawberries with

4

Crafting party Let your little one get creative at a birthday party filled with arts and crafts. Ceramic studios such as Chez Clay (862 Tchoupitoulas St., 504-5223240; www.chezclay.com) and Posh Paint Pub (1509 Metairie Road, Metairie, 504-835-4155; www.poshpaintpub.com) offer pottery-painting parties for all ages. Or New Orleans Paint N Party (3137 Calhoun St., 504-864-8057; www.neworleanspaintnparty.com) and Painting with a Twist (Citywide; www.paintingwithatwist. com) offer parties in which attendees paint a picture on canvas with the help of resident artists. Other simple projects include making friendship bracelets, tie-dying

8

City Park is a good location for a pirate party.

Pool parties provide some cool options for games and free play.

T-shirts and painting flower pots for planting.

Streetcar party Charter a streetcar for a party that rolls through the city. The RTA streetcars can be decorated for birthday parties, and you can bring food and non-alcoholic beverages for your guests. You also get to pick the streetcar route you prefer. Visit www.norta.com for details.

9

party 10 Bounce Let your child go

bananas at the indoor playground The Monkey Room (1501 Religious St., 504-301-2695; www.monkeyroom.net). Birthday parties include a private room with a bounce house, and guests also have access to the main play space, which has slides and other play structures.

party 11 Pool A pool party pro-

vides an ideal way to cool off during New Orleans’ relentlessly hot summer.

Play games like Marco Polo, categories and water tag, rent an inflatable water slide or toss water balloons.

Serve treats like ice pops, sno-balls and frozen watermelon. If you don’t have a pool, you can hold your party at Love Swimming (5221 S. Front St., 504-891-4662; www.loveswimming.com). at the 12 Party Children’s Museum

The Louisiana Children’s Museum (420 Julia St., 504523-2357; www.lcm.org) features a variety of interactive exhibits for partygoers to explore, including a Little Winn Dixie Grocery Store, the Little Port of New Orleans, Eye to Eye and more.

There are a variety of party packages available.

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34 GAMBIT’S PARTY PLANNING GUIDE 2014

Party GIRL T

hea Pagel has been planning parties since she moved to New Orleans from California to attend Tulane University in 1985. From some of the most over-the-top debutante parties of the decade to a fashion show on the floor of the New York Stock Exchange during Fashion Week, Pagel hardly knows the meaning of the word boring. Gambit caught up with the party planner to talk about a techno party in the middle of the Colorado desert, a debutante party fit for Truman Capote, Snow White and the Seven Dwarves and striking a perfect balance.

When you begin the process of planning an event, do you start with a theme or does that work itself out as you get to know the client?

Pagel: There’s no formula for something like that. The business I work in is a highly personal business. Things like debutante parties or weddings, which have some similarities, people either have been thinking about these things for quite a while and have a clear vision, or it’s something that sort of happens and is a once-in-a-lifetime situation and they need a lot of guidance and help working through the theme.

Those first meetings, it’s very important for me to develop a sense of who the person is and build a relationship. I try to chat about what their vision is. Sometimes it’s not much, sometimes it is. I try to get a sense of who the party is for, you know, if it’s for the family or if it’s for the young lady being presented

Event planner Thea Pagel goes for the surprise element

BY JEANIE RIESS

(as a debutante), and it’s the same thing when someone is getting married. These things can get excessive and expensive, so getting a sense of who the person is and how they want to approach the party from a financial situation, whether they want to completely just follow a dream or whether they want [it] very structured. Every client is different.

Carroll Gelderman, this year’s Carnival queen, had a Truman Capote-style black-and-white ball for her debut party. How did that event evolve?

P: The Geldermans were very sure of what they wanted. The way the theme happened: They were all together, they were picking out a dress for Carroll, and she said she wanted this fabulous black dress. It was a Valentino dress.

And they were on vacation in Florida and she said she wanted to wear it to the party, and the first thing was really, you know, “You can’t wear black.”

And then they said “Oh, unless it’s a black-and-white ball.” And they started talking about Truman Capote’s ball and Carroll had actually done a whole semester studying Truman Capote’s work and his life and everything else, so she was very familiar with the ball and with him and how he worked, as was the family, so they just started talking about it. And it just seemed like a very personal, very appropriate theme. And that’s where I came in.

It comes with a series of unique challenges. Their home is in the middle of

Guests mingle and watch a band at Carroll Gelderman’s black-and-white ball and debut party.

PHOTO COURTESY THE A PAGEL PRODUC TIONS

the Garden District; there are space limitations. You’re looking at a very large structure in a tent. So we try to then create something that’s unique to them. And I personally never like to try to recreate a party, because I don’t think that works. But you can take inspiration from it, and that’s what we did. Every decision we made, we reflected back to the Black and White Ball of Truman Capote’s party and we asked, “OK, what was the essence of what he was trying to say and how can we translate it to a New Orleans audience at

a debutante party and to a home and space?”

How do you balance surprise and delight with basic comfort?

P: I take the surprise and delight kind of seriously. I had a friend at the party, and she was working, and people had just arrived and someone said, “Who’s going to play at the party?” And everyone wanted to know. And she turned around and she told them exactly who was going to play. And I was like, “Oh, my God! Don’t do that!” I’d been

GAMBIT’S PARTY PLANNING GUIDE 2014 35

working for months to have people wonder and have it unfold naturally. … You want people to be surprised and delighted.

The comfort aspect of it is really important, because if people aren’t comfortable in their surroundings, then you really have a hard time with the surprise and delight. One challenge that event planners deal with is weather, which is very hard to control for. Ideally I’d like to have spaces open and have beautiful views wherever you are at the party.

If [guests are] eating, they really want to be comfortable, so in multigenerational parties, which the debutante parties are, which weddings are, we really give a lot of thought to the guest list. That’s an important conversation we have with our clients.

Is it difficult to balance fun and the event’s significance?

P: It’s a fun balance to play with. I think that when entertaining is done really well, both the host and the guests have a sense of obligation, what their part and what their role is. I enjoy working with people who understand that balance. …

Making sure that everyone is comfortable and having a good time, usually is what we focus our attention on.

How do we make those “pop” moments? Events, to me, really should have tempos. The energy should ebb and peak at times but we sort of control the times for eating, for dancing, for recognizing the honoree of the party. All of those things have to be carefully carved out.

What are some ways that you do that?

P: You use all the tricks and all the tools of a party.

36 GAMBIT’S PARTY PLANNING GUIDE 2014

Music is a big one. Even beverage service; I like to greet guests with a glass of Champagne when they walk in and have them not have to search around for a bar. I think the music that begins a party is up ... to a band. I never want it to be too loud at those times.

I like the songs to have a certain tempo where it’s not too high-energy but it’s not sleepy. It gives the anticipation like something’s going to happen.

Often, I do multiple music acts to really control the energy. That’s what we did at the Geldermans’.

We started out with the Victory Band, which is a 13-piece big band in the era of World War II, and that was very much in the style of the Capote party.

They were all in white tuxedos and there was a singer who had the whole blonde look and dress and hairstyle of the 1940s.

We started out with big band music, we started out as just a trio and then we upped the tempo and went to the whole band.

Then the singer came on at certain times. And then we went into a New Orleans all-star revue band. And there was a dance band at Truman’s party. ...

Then we had Irma Thomas come in and do her early New Orleans rhythm and blues and funk, and then Big Sam did some of his more current things.

It flowed well, and then Better than Ezra was the main headline act. They lived across the street from the Geldermans for years, so there was a connection and it was really special for them. She’d been listening to them since she was 3 years old. They called Carroll up to the stage and that was really special because they were honoring her but in this really unique way. It wasn’t something I

The Victory Band was among several groups to play at the Truman Capote-inspired party for Gelderman.

PHOTO COURTESY THE A PAGEL PRODUC TIONS

produced, it was something that organically evolved because of the band’s relationship. Things like that are really special.

What are some of the more extravagant things you’ve done for a party?

P: When I think of the word “extravagant,” I think more of fantastical and fantasy, and I’ve found that just spending money doesn’t always guarantee extravagance. That’s always a part of it, but some of the things that I think have been really interesting … are the ones where I combine things that wouldn’t necessarily always go together, but it works for a particular audience and it creates an element of excitement … the surprise of taking some place that’s so high on energy, like the New York Stock Exchange, and layering a fashion show into it, a pop-up fash-

ion show during Fashion Week. And taking elements of the best of business and then really high-end fashion and mashing them up in a fun way.

What about the party you did for Microsoft employees in the middle of Colorado?

P: That was really a challenge because I’ve worked with these people from central eastern Europe for a long time, and they are young, and they’re tech people and they really like the nightlife. Where they’re from, things go on until 4 or 5 in the morning and there are more dance clubs and things like that. So when we went to Denver, it’s just not a big nightlife, dance club kind of place. It was important for me … to celebrate what Denver and Colorado had to offer but also give [Microsoft] what they wanted. It turned out GAMBIT’S PARTY PLANNING GUIDE 2014

37

Thea Pagel hired actors to play dwarfs at the Snow White-themed birthday/debutante party of Jane Yvonne White.

PHOTO COURTESY THE A PAGEL PRODUC TIONS

to be a fantastic party, one of my favorites.

Can you talk a little bit about the party you did for Jane White? Is it true there were actual dwarves at the party?

P: There were, yes! Her name is Jane Yvonne White, so her nickname has always been Snow White. We did a Snow White-style party, and we followed not the movie, but the Grimm’s fairy tale.

We created a room, which was the witch’s room and a really fantastic, white area with a dance band, which was Party Over the Moon.

Their deal is that they play three and a half hours straight without a break.

Once the music started, the energy was very high.

As people were entering, I actually had real snow that was outside the party, a snow machine that came and blew snow.

What season was it?

P: It was December. The day [White] was born, it was snowing, so that goes to part of the story. So, again, even though this was incredibly extravagant, it also made sense. Snow seems so random, but this 38 GAMBIT’S PARTY PLANNING GUIDE 2014

was her birthday, it was her 21st birthday, the day of her debutante party. It was at her home, this was where she was born, it was snowing on that day, and she’s always been called Snow White. There was an element where we sort of took it over the top. We had three dwarves and they were dressed in Grimm’s fairy tales outfits, and as people came in … snow was falling down and a big Champagne bar, and the dwarves were running around, and then the dwarves got crazy on the dance floor.

Where did you find them?

P: They’re actors. This is what they do. I’m constantly challenged to find and source out these unique things. I probably will never do another party with dwarves, but at the time I really needed them, and I found three great ones. …

We had costumes made and everything done, and it was kind of like walking into a movie. That, to me, is when it’s really fun. It’s like walking into this 3-dimensional fairy tale theater and you’re part of the show.