Just in time for the holidays, hospitality professionals are sharing their wisdom for easy entertaining. Below you’ll find a cornucopia of tips for Friendsgivings, family gatherings, pre-Christmas parties and more from the folks at Commonwealth, Cambridge Brewing Company and Foret Design. Read on (and take notes on) the gathered know-how for making the most of the hosting season.
START WITH SIPS
When it comes to beverages, Commonwealth bartender Irvin Ramos suggests batching cocktails to get drinks in guests’ hands without shackling you to the bar. Prep your punches ahead of time but hold off on adding bubbles or ice until just before serving to keep your potable effervescent and potent. An easy way to build your favorite cocktail in bulk? Count your bottle of spirits as one unit of measurement. So, if a recipe calls for 1 ounce of gin and 2 ounces of lime juice – that’s one bottle of gin and two refills of the bottle with juice.
DELICIOUS DECOR
Don’t worry about busting your budget on decorative touches – Tibby Gordon of Foret Design has the decor answer with forageable tablescapes and you don’t have to go much farther than your local grocery store. She features produce items like clementines, lemons, artichokes and herbs in a simple serving dish turned show-stopping centerpiece. When you’re shopping for your party, pick up a handful of attractive fruits and bunches of greenery, like olive leaves, rosemary or thyme, for a fragrant and aesthetically pleasing bouquet. The best part? No waste — you can dig into the edible piece post-shindig to spruce up your leftovers.
THE MEAT OF THE MATTER
To excel at entrees, look to chefs Ellie Campbell and Nicco Muratore. This holiday season, the Commonwealth kitchen duo is putting local lamb front and center. But no matter your meat, you can follow their lead to ensure success. Cuts with a fat cap, like a rack of lamb, fare best if you cross-hatch into the fat so the seasoning can penetrate. Dry-season before you marinate for an even distribution of salt, pepper and spices. Take the meat out of the fridge a couple of hours ahead of time for even cooking. And lastly, let your cooked meat rest before serving for maximum succulence.
LIQUID DESSERT
If pumpkin pie can stick around through the holidays, why can’t pumpkin beers? Alex Corona, Head Brewer of Cambridge Brewing Company, offers an array of gourd-inspired brews for pairing with your dishes, including their Great Pumpkin Ale. Make like the CBC crew and have a variety on hand for all beer-lovers, whether they lean towards pale ales or robust IPAs. Beers that play up the seasonal spices – like the Spice Up Your Life – make a boozy addition to (or substitute for) pie, while less obviously pumpkin pours – like the Commissioner Gourdon IPA – keep a little autumnal ambience on the palate.
THE LEFTOVERS
It’s over. Party complete. Now what? Chefs Campbell and Muratore re-purpose their lamb-y leftovers for next-day eating with a lamb meatball orzo salad and a lamb rack flatbread. Your entree and side extras can find a home atop a simple (even store-bought) pizza crust, or you can lighten up after the hearty feast, working your meats and veggies into a salad of pasta or greens. Much more satisfying than having them cold from the fridge, no?
With the above advice in mind, you can take on the party circuit on with delicious ease.
