If you’re anything like me, your holiday dance card is full of late-afternoon, early evening and dinner-time parties. Plus, the occasional brunch or all-day open house. And that doesn’t count the shindig you’re throwing yourself! ’Tis the season for grazing, drinking, gobbling and noshing.
How will it all get done, you ask? Professional caterers seem to keep their cool, even when practically every day arrives with a new menu to create, dishes to deliver, setup, serve and clean up. The pros must have secrets to pulling off a casual get-together or a swanky soiree with ease, grace and finesse. So I asked them how to avoid the overwhelm when putting on anything from an informal open-house to a fancy sit-down dinner yourself.
Mindie Huntington, Rebecca Montoya and Catherine Lind keep Blue Plate Catering humming along all year. Their calendar is booked with breakfast, lunch and dinner events ranging from elaborate dinners to low-key receptions.
“Appetizers, smaller foods and finger foods are definitely the trend this year,” Huntington says. “People can walk and mingle more.” Blue Plate’s finding variety is in demand, too: gluten-free and vegetarian options like stuffed mushrooms, tomato caprese on skewers with balsamic drizzle, and cranberry compote on flatbread with goat cheese. Bite-size is the watchword for desserts. They say they like to pass around little cookies, cheesecakes and mini brownies. Huntington says, “It’s a way for people to indulge but not feel like they’ve overindulged during the season.” Continue reading