Liza Utter's Tips for Entertaining
Some of the stress of entertaining stems from worrying about whether your guests will feel at home. What are some simple and effective ways a host can put both him/herself and the guests at ease?
A party's success starts at the top. If the host feels relaxed and comfortable then their guests will as well. That is why this class is so important and relevant to the modern day host. It’s a chance to shed those undermining fears, insecurities, stresses, and anxieties and replace the nagging panic attacks with a new and fun approach to hosting. After all, it doesn't matter how tasty the food is or how beautiful your table top looks. It will be you that is most remembered long after the party ends! Everyone has the potential to be a fantastic, knockout host — it's just a matter of looking at things a little differently. There is nothing better than seeing the light bulbs go off in people heads. It makes me very happy.
Part of being prepared for entertaining is having the right essentials on hand. What foodstuffs for entertaining do you always have in your pantry?
Having things on hand is a big part of being a relaxed host anytime! I’ve always got:
• Truffle oil: Because it makes even scrambled eggs for a crowd sexy!
• Coarse Kosher salt: I use Morton's to add flavor and a little pizzazz by taking a pinch and squeezing it between my fingers as I sprinkle it over the top of whatever I have prepared. The coarse grind adds some glimmer that I think makes the food pop.
• Frozen whole wheat frozen tortillas: They make for the perfect thin crust pizzini (mini pizza) appetizers.
• Hard, dry cheese: Like Parmigiano, Asiago, and Pecorino. These are essential for my last minute entertaining: Grate some Parmigiano and you can make a cheese pizzini with the tortillas or slice it and you got a lovely pairing for a glass of wine. Or, toss it with some greens, drizzle truffle oil on top, and you have turned an everyday salad into something special.
• A couple of cans of chickpeas: Makes whipping up homemade hummus in minutes a breeze.
• And I’ll add everyone should have a set of 6-8 white cloth napkins that can double as cocktail napkins. Oh, it's so lovely to pick up a cloth cocktail napkin. They feel luxurious and they don't stick to your fingers when they are wet. Serve a glass of wine, cheese, put out your napkins, and you'll be hosting like a pro! And I couldn’t entertain without my mini Cuisinart chopper. It saves me so much valuable time. From chopping mint, parsley, cilantro, garlic, shallots — it even makes hummus.
If you were hosting a party this weekend, what would the theme be? What would you serve?
I think I am actually hosting a party this weekend [Editor’s Note: It's Friday. You THINK?!) Anyways, I’m already inspired by the bounty of fresh fruit and vegetables exploding from farmers’ markets. I love apricots, so I might start with an apricot Bellini and a grilled apricot pizzini with Manchego cheese drizzled with aged balsamic. My tablecloth? White, with orange and green accessories like napkins, rings, plates. I would have a giant bowl of fresh summer fruit in the middle of the table and tons of little votive candles. I’d serve my Confetti Couscous and add summer fruits like peaches, apricots, plums, or mangoes. See? If you are having fun and are inspired, it’s not so much about how “perfect” everything is (in fact, sometimes it's the perfect parties that are the most boring) — it’s about what you bring to the party. Who you are, your own unique specialness, your spirit, your life — this is how you become “the life of the party!”