Bring the same sense of adventure and fun to creating a specialty coffee bar.
Remember that the whole idea is to free you from bar duty. Use a 30-cup coffee urn so that you aren’t replenishing constantly. It’s important, too, to splurge on a beautiful, rich, mellow coffee that your guests will truly enjoy.
One challenge for the hostess is serving beverages upon each guest’s arrival, and keeping them replenished throughout the event. It can be almost a full-time job, and it’s tough to keep it graceful when your attention is being diverted to so many areas.
You could just throw a plastic cloth over a table and set out the ice, beer and wine. For our New Year’s Brunch, however, I’m going to suggest kicking it up a notch. Take a little extra time the day before to prepare interesting bar options where guests can comfortably look after their own needs. Not only will it free you to deal with other chores, but a well-done bar becomes a gathering place, part of the chit-chat, the entertainment and the ambiance in itself.
Italian Sausage and Carmelized Apple Strata
Tropical Fruit Skewers with Honeyed Greek Yogurt
Well ahead, you will want to sit down with a nice cup of tea and start imagining your event in detail. Will it be a cocktail party or a meal? What time of day? Will you have a theme or a dress code? Kids or adults only? How many guests? Sit-down or buffet? Casual? Formal?
The purpose of envisioning your party in such detail is to help anticipate challenges that are likely to arise. Go through a mental exercise of letting things play out from beginning to end, and put plans in place to deal with the inevitable glitches. What will you do with damp coats and soaking wet umbrellas? How will empties and garbage be dealt with? Do you need diversions to occupy small children? Do some guests have religious menu restrictions or bona fide health issues? Do you have enough serving dishes and glassware?
We don’t have enough space here to discuss every “what if”, but we can look at a few that are very likely to come up.
The Winter season has us snuggled in, hopefully with good cheer at hand...and good food! It also means more time with friends and family. Especially during the holidaze! May you enjoy delicious cooking and baking and hope you will all savour those special moments.
How to best bring in the start of 2014? Try a brunch.
Howe Delicious features a New Years Day repertoire from Noni Brown who has generously shared with us her tips, tricks and advice for hosting a relaxed celebration to ring in good tidings on New Year’s Day. We also have a sweet treat from Christine at Flour Bakeshop!
May you taste all of the best in this year ahead!
(Note: A 1 litre bottle of vodka will yield enough drinks for 8 guests with a few having ‘seconds’)
Here’s what you will need:
Marmalade & Cream Cheese French Toast with Fresh Blueberries
Brown Sugar and Pepper Extra Thick Cut Bacon
For the main food course and sides, here are some suggestions for building a flexible menu that will adapt beautifully to serving from 8 to 16 guests. For a party of 8 of fewer choose one main and one side dish, for 9 or more guests, you can mix and match by making any two mains and two sides, or any combination you choose.
The Smoked Salmon Appetizer is to be enjoyed with both Menu One and Menu Two selections!
New Year’s Day is one of my favourite times to entertain. The busy holiday season is beginning to subside, and there’s a perceptible shift to the future waiting in the wings. As a time of promise, resolutions and new beginnings, it’s a great moment to celebrate the past and step boldly into the unknown.
Brunch is the ideal time of day for a New Year’s celebration. Whether we were swinging from the chandeliers the night before, or barely managed to watch the ball drop in Times Square, a leisurely start is welcome on such a laid-back day.
Following is my blueprint for a successful New Year’s Brunch. I hope you will give it a try, and from my family to yours, may you enjoy a healthy, happy and prosperous 2014.
Hosting a party is like theatre, and you are the Director. You have the opportunity to create a beautiful setting, a mood, an atmosphere. Think about this: when you step inside your favourite restaurant, there is a certain ambiance that already exists and helps to set the tone for your occasion. This is not an accident, but a carefully crafted marketing strategy, and it’s true from the most casual to the most elegant of settings.
My mom, Debby, and I opened Flour Bakeshop in 2007 in Ambleside, West Vancouver.
Food has always been a passion of mine and after formal training in the industry I was ready for a place of my own. My mother always had a keen eye for design and she had an instant vision of what Flour should look and feel like. We wanted something clean, fresh and bright, unlike some of the other cozy - but dark and rustic - places in the area. We wanted to sell a product we were proud of and I wanted everything made in our kitchen with real ingredients.
For the first year it was just the two of us working away in our little shop. The days were long but the work was satisfying and every small sale was a happy achievement. After three years we put down our whisks and spatulas to again pick up our hammers and paint brushes in order to create a new home for Flour in Horseshoe Bay.
Page 1 of 2
Easter Egg Hunt - Apr 20 | 10:00am @ Lions Bay Beach