Happy Hu-lidays!
At this time of the year, I look forward to hosting a holiday party. A fresh evergreen wreath at the door, the tree decorated with hundreds of ornaments, mouthwatering aromas emanating from the kitchen, a blazing fire in the fireplace, friends coming in from the cold…our annual party is the highlight of the season for my family.
According to an American Demographics survey, I can expect that guests will spend 2 hours and 36 minutes at my party, as they will at each of the 2.7 parties they attend during the holiday season. I like guests to linger, so I should hope for more Hispanic friends since the survey says they will outlast the average non-Hispanic by 36 minutes. Or more friends from the Northeast who will stay even longer — four hours or more. The ones to avoid are Southerners, evidently; eight percent won’t even stick around for 60 minutes.
With party plans on my mind, I gathered four top San Francisco Bay Area caterers to share their best party secrets. The interview, was turned into a story for the Associated Press. The caterers shared practical entertaining tips for everyday consumers. The most important is always the most obvious, and the one we tend to forget: don’t be overambitious, knocking yourself out on decorations and food to the point where you take yourself out of your own party. (My mistake every year.)
I’m fortunate to have two clients who produce party-perfect fare that require no fuss. One of my prized menu items will be cold-smoked Wild Alaska salmon from Taku Store. Wild salmon, caught from the pristine waters of southeast Alaska is environmentally sustainable. Like free-range versus mass-produced chicken, you can taste the quality difference of wild versus farm-raised salmon. Taku Store in Juneau ships throughout the United States. Orders can be placed through the company’s Web site or toll-free number, 800-582-5122. The Taku processing plant is right at the docks in Juneau and fresh fish is processed immediately off the boat. Among the delectable appetizer possiblities are cold- or hot-smoked salmon, cold-smoked halibut, smoked salmon spread or salmon caviar. Wild Alaska salmon products make welcome gifts, too, for the discriminating person who has everything.
Also a treat on my buffet will be a cheese board made up exclusively of Irish cheeses — Kerrygold Vintage Cheddar, Dubliner and Blarney Castle cheeses will be served Irish style, with nuts, fruit and chutney. While I can’t source the wonderful brown bread of Ireland, I’ll be sure to have some hearty bread selections. Just as I’m proud to represent the environmental benefits of Taku, I’m delighted to represent Kerrygold, where cheese is made from the summer milk of grass-fed cows of Ireland using centuries-old processes. Having visited Ireland with the Irish Dairy Board, I can better appreciate the quality of the products and the love and attention put into their making. Cows that graze on the tender, emerald green grass of Ireland can only produce wonderful butter and cheeses. To learn more, visit the Kerrygold Web site.
What else is on the menu? Traditionally, we bake several hams, served with homemade cocktail buns; create a huge platter of fresh vegetables and dips; bake Scandinavian wreath breads drizzled with almond icing; make a large Buche de Noel and more.
Our hundred guests — yes, 100 — are free to make supper out of the various hors d’oeuvres or drop in and out as they party hop. I relish the 2 hours and 36 minutes I can expect each guest to devote to my party. But secretly, I am hoping for more.
