Mary Giuliani is a very successful New York City caterer and event planner. She has a direct philosophy: have fun, minimize the stress, and make the party enticing.
This is a book that could be called Parties 101. It’s targeted to those of us, of any age, who shudder at the thought of actually giving a party. So many decisions, so much to do. It can be overwhelming, and then we just don’t party. What a shame.
That’s where Mary’s advice comes into play. She carefully describes what to serve, both food and beverages. How to arrange all your offerings in exciting, vertically tiered displays. And how to recover from you own party later that night and the next day — gloriously her recovery techniques often involve a little alcohol.
Mary suggests you leverage what you already know. We all love comfort food, so serve it. Yes, buy those pigs in blanket at Costco but serve them with an array of mustards and onions and cornichons so people can personalize their food. Make little dishes, bite-sized servings, and let people just nibble.
And don’t go crazy. Mary suggests two savory nibbles, two sweet ones. That’s enough of a spread so “sparse” will not cross anyone’s mind. Add a couple of beverage choices and you are party ready.
Mary has menu and beverage ideas for ten holidays and events throughout the year:
- Thanksgiving
- Christmas
- New Year’s Eve
- Game Day
- Awards Season
- Surprise Part
- Cinco de Mayo
- Garden Party
- Baby Shower
- Weddings.
Her food ideas range from those very basic pigs in a blanket to dishes that will require a tad bit of effort: Edamame Dumplings or Mini Pecan and Rosemary Pies. Ah, but you are only making two savory things and two sweet so you will not feel overloaded. Make one that requires some effort, and defrost the other one. With mustard on the side, no one is going to complain.
Beverage ideas include a clever Bloody Mary Bar where people can apply the horseradish and Worcestershire they prefer. The Grapefruit-Jalapeno Margarita sounds hot, but it’s also easy: grapefruit juice, tequila, jalapeno slices and agave syrup. Many of the beverages are simple “open and pour” combinations with no stress involved — that’s why the margarita uses agave syrup instead of you making a simple syrup.
There is nothing hard in this book. Simply helpful. If you are party shy, then this can be a solid step-by-step guide. And, of course, you can mix and match from her menus. A savory from one menu, a sweet from another. Your party should be, well, a party. The Cocktail Party truly shows you how to party with ease.