Remember this: when it comes to food (and only food), it’s all about appearances. That’s right – prepare a clean, crisp, stylishly set table or buffet, and your guests will never suspect your pre-made main course. Note: This doesn’t mean you need expensive dishes.

“It’s not about spending a lot of money,” writes Susan Spungen in What’s a Hostess to Do? “More expensive platters don’t guarantee the the food will look beautiful. Sure, you might invest in some special pieces, like a silver bowl or fancy glassware, but all that matters is that the food look enticing and inviting, which can be achieved with even the humblest serving pieces.”

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Continue reading “Play Host: How to Flatter the Food” »

November 10, 2013

 
You’re throwing a party. The menu is set, the décor nearly done. Now, for the best part (some might say): the liquid refreshments. Estimating whether guests will guzzle or sip? Far from easy. Susan Spungen, Rue Living Inspirer and author of What’s a Hostess to Do?, breaks down what – and how much – to stock up on.

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First things first – the hard stuff:

  • On average, assume your guests will have 2 drinks per hour (10 guests x 2 drinks x 2 hours = 40 drinks).
  • There are approximately 5 glasses of wine per bottle.
  • Most mixed drinks are made with a 1-ounce shot of liquor. A 1-liter bottle of liquor contains enough for 32 drinks.
  • Mixers are usually poured in 4-ounce portions. One liter of mixer will make 8 drinks.

 
Continue reading “Play Host: How To Shop for Your Cocktail Essentials” »

November 3, 2013