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This month, Virginia Willis, the food stylist for "The Main Ingredient," shares some hints for great entertaining without straining your budget! ENTERTAINING ON A BUDGET One of my dearest friends, Evan is getting married at the end of the month. Two of my other best friends and I are hosting a cocktail party in honor of the marriage. The three hosts live in different states so to plan the affair we had a conference call a couple of weeks ago. It was real comedy. Weve all been friends for almost 15 years and weve seen it all. Not only are we all pretty strong personalities, but also we are all fairly opinionated. We each have our own ideas about just how this party will be, so we have to meet in the middle. SMALL BUDGET, BIG PLANS The point is that we are on a budget. There will be 50 or so guests and were hoping to spend around $300 total. Thats fairly restrictive for that many people. It may sound like a lot of money, but once you include food, drink, buying plates and napkins or renting wine glasses the money disappears fast. However, thats real life. We know a place in where we can buy simple white plates in bulk. If you are planning a party, get on the phone and shop around! Also, dont forget about the cost of invitations and stamps. My friend and fellow host, Stacy is a whiz on the computer so shes taking care of printing the invitations. Save when and wherever you can. As a host you want people to eat, drink and be merry but you certainly dont want to run out of food or drink. Always expect guests to take two of everything. If you expect 45 people then youll need at least 90 cheese straws. Some people eat more, some less - but thats a good "rule of thumb." Planning is absolutely imperative. We have to divide and conquer to get things done. The first point is to figure out the menu. We are having light hors doeuvres and wine. We are having the party from 8:00 to 11:00 pm. Thats clever time. Its after supper so people have already eaten. Also, stating a close on the invitations is a really good idea. THE MENU: EAT LUXE, PAY LESS So, where do we start? Theres the ubiquitous vegetable crudite, but it doesnt have to be inherently boring. Some ideas: Do not, I repeat, do not, buy the pre-assembled plastic platter from your local grocery store. Keeping color and texture in mind, try different vegetables. Dont buy lots of expensive red peppers but instead fill in with less expensive cauliflower. Youll need a mix of at least 6 or so vegetables. There is a nice farmers market nearby, and I usually buy small red creamer potatoes or if I can find them, the purple Peruvian potatoes. If asparagus is too expensive or out of season I suggest using haricot vert (young tender green beans). I always blanch my vegetables to al dente in a flavorful court bouillon. They dont need to be fully cooked - just take the edge off. (Except of course, the potatoes.) When they are just right I "shock" them in ice water to stop the cooking. For the carrots Ill add a few pieces of fresh ginger and a cinnamon stick to the cooking water. For the broccoli florets Ill throw in a few whole peeled and crushed cloves of garlic and a tablespoon or so of rich, green extra virgin olive oil. For the yellow squash Ill add a few slices of lemon and a sprig or two of fresh thyme. These arent really recipes and there are no hard fast rules to play by. The key is to give the vegetables a bit of depth. Use your imagination. Cheese boards can be expensive. Nice cheeses domestic or imported can be very pricey. But cheese is a good finger food. Instead, make a cheese dip to serve with crackers and bread: Finely grate a nice piece of Gruy?re (the real Swiss cheese) and Parmigiano-Reggiano, the King of Parmesan. These cheeses are expensive but combine them with a less expensive cheese such as cheddar. (Grate the cheddar as well.) Add softened cream cheese, a bit of butter and flavorings such as finely chopped garlic, minced sun-dried tomatoes, freshly chopped fresh thyme and flat-leaf parsley A pinch of cayenne pepper will pick up the pace. Combine until well blended. Taste and adjust for seasoning. The mixture should be very flavorful. Dont forget dishes to be served cold should always be very well seasoned. We are also going to prepare a spinach mushroom dip: Both spinach and white button mushrooms are fairly inexpensive and I absolutely swear by frozen chopped spinach for purposes such as this. I simply saute a bit of garlic and shallot in butter or olive oil, Add the defrosted spinach and cook 3 to 5 minutes or so to heat through. Drain well to remove the excess moisture and blend together with sour cream and maybe a bit of cream cheese. Taste and adjust for seasonings. If you want to feature meat or seafood I suggest something such as smoked salmon. It makes a "statement" and my friend and fellow party-giver Lisa has told me that a wholesale club in her area sells sides of smoked salmon for around $18. Thats a good price. No, its not wild salmon netted from the fiords of Norway, but it will serve our purposes just fine. The beauty of serving smoked salmon is that people are not likely to eat a lot of it. The salmon is served in thin delicate slices that will indeed go continued in part 2

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Entertaining on a Budget Pt 1

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This month, Virginia Willis, the food stylist for "The Main Ingredient,"  shares some hints for great entertaining without straining your budget!    ENTERTAINING ON A BUDGET    One of my dearest friends, Evan is getting married at the end of the month.  Two of my other best friends and I are hosting a cocktail party in honor of  the marriage. The three hosts live in different states so to plan the  affair we had a conference call a couple of weeks ago. It was real comedy.  Weve all been friends for almost 15 years and weve seen it all. Not only  are we all pretty strong personalities, but also we are all fairly  opinionated. We each have our own ideas about just how this party will be,  so we have to meet in the middle.    SMALL BUDGET, BIG PLANS    The point is that we are on a budget. There will be 50 or so guests and  were hoping to spend around $300 total. Thats fairly restrictive for that  many people. It may sound like a lot of money, but once you include food,  drink, buying plates and napkins or renting wine glasses the money  disappears fast. However, thats real life. We know a place in where we can  buy simple white plates in bulk. If you are planning a party, get on the  phone and shop around! Also, dont forget about the cost of invitations and  stamps. My friend and fellow host, Stacy is a whiz on the computer so shes  taking care of printing the invitations. Save when and wherever you can.    As a host you want people to eat, drink and be merry but you certainly  dont want to run out of food or drink. Always expect guests to take two of  everything. If you expect 45 people then youll need at least 90 cheese  straws. Some people eat more, some less - but thats a good "rule of  thumb."    Planning is absolutely imperative. We have to divide and conquer to get  things done. The first point is to figure out the menu. We are having light  hors doeuvres and wine. We are having the party from 8:00 to 11:00 pm.  Thats clever time. Its after supper so people have already eaten. Also,  stating a close on the invitations is a really good idea.    THE MENU: EAT LUXE, PAY LESS    So, where do we start? Theres the ubiquitous vegetable crudite, but it  doesnt have to be inherently boring. Some ideas:    Do not, I repeat, do not, buy the pre-assembled plastic platter from your  local grocery store. Keeping color and texture in mind, try different  vegetables. Dont buy lots of expensive red peppers but instead fill in  with less expensive cauliflower. Youll need a mix of at least 6 or so  vegetables. There is a nice farmers market nearby, and I usually buy small  red creamer potatoes or if I can find them, the purple Peruvian potatoes.  If asparagus is too expensive or out of season I suggest using haricot vert  (young tender green beans). I always blanch my vegetables to al dente in a  flavorful court bouillon. They dont need to be fully cooked - just take  the edge off. (Except of course, the potatoes.) When they are just right I  "shock" them in ice water to stop the cooking. For the carrots Ill add a  few pieces of fresh ginger and a cinnamon stick to the cooking water. For  the broccoli florets Ill throw in a few whole peeled and crushed cloves of  garlic and a tablespoon or so of rich, green extra virgin olive oil. For  the yellow squash Ill add a few slices of lemon and a sprig or two of  fresh thyme. These arent really recipes and there are no hard fast rules  to play by. The key is to give the vegetables a bit of depth. Use your  imagination. Cheese boards can be expensive. Nice cheeses domestic or  imported can be very pricey. But cheese is a good finger food. Instead,  make a cheese dip to serve with crackers and bread:    Finely grate a nice piece of Gruy?re (the real Swiss cheese) and  Parmigiano-Reggiano, the King of Parmesan. These cheeses are expensive but  combine them with a less expensive cheese such as cheddar. (Grate the  cheddar as well.) Add softened cream cheese, a bit of butter and flavorings  such as finely chopped garlic, minced sun-dried tomatoes, freshly chopped  fresh thyme and flat-leaf parsley A pinch of cayenne pepper will pick up  the pace. Combine until well blended. Taste and adjust for seasoning. The  mixture should be very flavorful. Dont forget dishes to be served cold  should always be very well seasoned.    We are also going to prepare a spinach mushroom dip:    Both spinach and white button mushrooms are fairly inexpensive and I  absolutely swear by frozen chopped spinach for purposes such as this. I  simply saute a bit of garlic and shallot in butter or olive oil, Add the  defrosted spinach and cook 3 to 5 minutes or so to heat through. Drain well  to remove the excess moisture and blend together with sour cream and maybe  a bit of cream cheese. Taste and adjust for seasonings. If you want to  feature meat or seafood I suggest something such as smoked salmon. It makes  a "statement" and my friend and fellow party-giver Lisa has told me that a  wholesale club in her area sells sides of smoked salmon for around $18.  Thats a good price. No, its not wild salmon netted from the fiords of  Norway, but it will serve our purposes just fine. The beauty of serving  smoked salmon is that people are not likely to eat a lot of it. The salmon  is served in thin delicate slices that will indeed go    continued in part 2

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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