Bento boxes fostered the party’s casual Asian style and allowed guests to easily partake in dishes including grilled kabocha squash, green papaya salad and steamed dumplings.
THE MENU Signature Cocktail Yuzu Toddy Appetizers Salt block seared sea scallops Fresh vegetable spring rolls Edamame Salad and Main Course Salt-crusted baked sea bass
Grilled kabocha squash Green papaya salad from Plum Alley Steamed dumplings from Takashi Tea Rose green tea Dessert Quince gelee served with matcha tea cookies from Carlucci’s
READY TO PARTY? From cocktail parties to casual gettogethers and intimate sit-down dinners, entertaining at home is all the rage. Party-planning pros Emery Lortsher and Colour Maisch of The Blended Table offer tips for making the most of your at-home soirée.
Order out You don’t have to make every dish yourself. Incorporate take-out from your favorite restaurants into your menu, reducing the pressure of extensive shopping and cooking.
Pour with a Pro Signature cocktails and specialty drinks elevate the élan of most any party. Enlisting the help of a professional bartender who can pour with precision and chat with guests takes the pressure off the host.
Invite involvement Plan your menu and encourage guests to bring a dish. Different from a potluck approach, this focuses on specific fare and requires coordination to avoid duplication of foods.
Mix it up Today’s casual get-togethers often involve guests cooking, prepping and serving foods together, making for fun and memorable moments. But be careful, warns Maisch. “Interactive parties work for small groups but not well for large gatherings. Too many people and it can become a free-for-all.”
w inte r 2 0 1 4