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| The Art of Entertaining by Erin Kelly How to create a dramatic and chic dinner party: When a client called to say we were throwing a dinner party for a stylish group of women who loved to have elaborate, well-thought-out soirees, I was immediately ecstatic. We designed the event around a literary theme, which fit the personality of the honoree who wrote a book about fashion in the ‘80s and had a serious passion for Vanity Fair. From there, we began our plans for a dramatically chic party with a focus on glamorous elements using a palette of red, black and white. The result was stunning. Here are a few tips on how we did it: Setting the Scene Event site We chose the Forum at the Defoors Centre because it has a spacious art gallery with rotating exhibits featuring local artists. The exhibit during our event featured four original oil paintings of fashionable women all with different personal styles and hair (blond, brunette, red head and jet-black). It fit right into our Vanity Fair theme. The Forum also featured an impressive library of antique books, which kept with our literary theme. During cocktail and hors d’oeuvres hour, guests were introduced to the honoree’s book while they browsed the extensive collection of antiques, books and framed botanical prints (which were available for purchase through the Defoors Centre). Décor The art gallery had an airy feel that required large elements to fill the room. A 30-foot black marble table was used as the focal point of the room. To add height to the table design, we followed the suggestions of florist/accessorizer Philip Thompson and used three-feet tall glass vases filled with flowering Dogwood branches as the centerpieces. Red and clear candle votives lined the entire length of the table that added a sultry feel to room. We used mirrors as placemats, (fitting into the vanity theme) to line the 56 feet of table that was required for the 30-person dinner. Black linen accents, antique pewter cows (used for pinching salt) and square, 12-inch white plates were used to contrast the depth of the table. A picture of the honoree was printed on crisp, white linen napkins placed at each setting. A large poster featuring the same design was placed above the dining area, where speeches and roasts would be performed throughout the evening. Menu To add a glamorous feel, we chose to serve a seated formal dinner, but this menu would also work well if served buffet style. Passed Hors d’oeurves Asian Spring Rolls with Black Bean Sauce Spicy Tuna Tartare in Wonton Squares Mini Crabcakes with Sriracha Cream Main Course Roasted Pear and Fennel Salad Beef Tenderloin Medallions Roasted Tomato Halves with Fresh Spinach Mushroom Stuffing Potatoes Dauphinnoise with Gruyere Cheese Dessert Chocolate Mouse Cake with Fresh Strawberries Vanilla Bean Ice Cream Music The sultry sounds of Billy Holiday (“Greatest Hits”) and Ella Fitzgerald (“The One and Only”) were chosen to reflect a classic style with the sultry vocals and moody jazz of a bygone era. For a modern feel, we added the music of highly acclaimed vocalist Norah Jones, a perfect mix with her sexy vocal style and sound. Oh so chic! What to Pour Guests were treated to a martini bar in the library while formally attired servers passed hors d’oeurves. Classic cocktails never go out of style, especially when they are served with a creative twist: “Not your Granny Smith’s” Apple Martinis 1-1/2 oz. Belvedere or any luxury vodka 1/2 oz. sour apple schnapps Splash of 7-Up Shake well with ice and strain into a martini glass. Garnish with fresh wedges of green apple or a cherry Classic Martinis Serve vodka or gin chilled Add garnish of extra large olives, lemon twist, lime twist, marinated pearl onions, pickles or stuffed olives “Sex in the City” Cosmopolitan Martinis 2 oz. Belvedere vodka 2 oz. lemonade 1 oz. cranberry juice 1/2 oz. mango nectar Orange slices or edible flower (pansy) for garnish Shake first four ingredients over ice and strain into a martini glass. Garnish with a single flower Wine Picks Cambria 2001 Katherine’s Vineyard Chardonnay, Santa Maria Valley, California. $19 (Ansley Wine Shop) Sebastiani 2001 Pinot Noir, Sonoma Coast, California. $12 (Local grocery and wine shops) Cline 2000 Live Oak Zinfandel. $21.99 (www.Wine.com) Calendar If you are hosting a dinner party of your own, here is a timeline to live by that will make your event flawless and fun for you and your guests: Three weeks Select and mail festive invitations that represent the theme of the evening. We used the mock up of a Vanity Fair magazine cover with the honoree’s picture on the front as an invite. Begin purchasing any missing items that will be needed for your theme: inventory serving pieces, candles, lighting accessories, linens and music. One week Do a “test run” of your party décor — fully set the table or buffet to make sure you have not missed something vital. Order flowers and any specialty food items such as seafood, meat or wine. Two days Shop for groceries – hit the farmer’s market and liquor store. Assemble any food items that can be frozen or refrigerated, such as sauces (sriracha cream), dips or desserts. The day before Set-up the bar and décor. Chop garnishes, make mixtures (spinach mushroom stuffing) and casseroles (potato gruyere), marinate meats as needed and refrigerate. Morning of the event Pick up ordered essentials such as flowers. Assemble all food items on heating trays and servers. Make salads and chill wine. Check ice supply. One hour prior to event Cook and assemble last-minute food items. Keep warm in the oven or chafer. Pour yourself a glass of wine. Party time Set out food and drinks, light candles and turn on the music! The Results Our guests had a wonderful time, as did we planning and orchestrating the entire event. Follow some of these same steps and your parties will be just as memorable for everyone involved and a guarantee for a wonderful event! Until next time … Erin Kelly is a partner in Soiree Catering & Events, a full-service catering and event design company. She can be reached at erin@ Soireeatlanta.com. Visit their Web site at www.soireeatlanta.com For event information on the Forum at the Defoors Centre, contact Shelly Crump at shelly.crump@defoorcentre.com. Photographs by Cameron Adams Cake provided by Alon’s Bakery (404) 872-6000 |
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