Throwing a party comes with its share of challenges. With food being the cynosure of all eyes at a party, it pays to give a lot of attention...
Throwing a party comes with its share of challenges. With food being the cynosure of all eyes at a party, it pays to give a lot of attention to this aspect in a party. From setting the table, to the display and presentation of food, it speaks a lot about your aesthetic sense.
Food counter
As soon as your guests enter, they must be able to move easily and reach the food table. So place your counter in a place, preferably on the right of the entrance. Make this table eyecatching and attractive to lure your guests towards it.
Go into every detail - whether you are serving just appetisers or a full course meal, in ceramic or paper plates, buffet-style or with servers etc. Remember that as the host you are presenting your personal style to your guests.
Accessories
Bring out your fine china, embroidered table linen for displaying assorted cheeses and sweets. Fine linen always stands out and gives the whole setting a charming and elegant look. They add a level of sophistication to even the briefest of gatherings.
Either print the menu and keep the cards ready, or use a roll-up blackboard to list out the items. Always have a centrepiece for the table. It can be a vegetable or fruit carving. Like a huge watermelon cut into half to resemble a fruit basket or an elaborate decorative piece. If you have a theme surrounding it, like Chinese or Mediterranean, then the centrepiece should be in consonance with it.
Arrangement
Arranging food is an art in itself. There are some simple dos and don'ts to follow.
Don't leave too much space between the items.
Don't overcrowd the table. You need not arrange all the items in the centre.
Place the main part of your dish at the front of the plate.
If you have different sizes of food items, place the tallest item at the back and follow it in a descending way.
Garnishing
For garnishing, use bright rich coloured fruits and vegetables like a wedge of lemon or orange peel on the plate. Place a slice of fruit that contrasts with the colour of food beside the peel. Make sure that the garnishing used complements the food and colours. You can even use fresh herbs like scallion flower and rosemary sprig on the plate for garnishing. However, never garnish with anything inedible.
Salads give the table a fresh and interesting perspective. Think out-of-the box ideas and come up with your own combinations and permutations for arranging salads. Do not stick to particular styles of slicing cucumber and carrot. For instance, you might serve them in shapes that contrast such as triangle or thin long strips, or oval shapes. Place them around the food or just in a corner one after the other for that fine look. Use a lot of sprouts and pulses too.
For the finishing touch, use props like napkin and fork. Keep a folded napkin tucked under the plate or a fork casually placed in the background. Remember to complement it with the general decor of your interiors
Food counter
As soon as your guests enter, they must be able to move easily and reach the food table. So place your counter in a place, preferably on the right of the entrance. Make this table eyecatching and attractive to lure your guests towards it.
Go into every detail - whether you are serving just appetisers or a full course meal, in ceramic or paper plates, buffet-style or with servers etc. Remember that as the host you are presenting your personal style to your guests.
Accessories
Bring out your fine china, embroidered table linen for displaying assorted cheeses and sweets. Fine linen always stands out and gives the whole setting a charming and elegant look. They add a level of sophistication to even the briefest of gatherings.
Either print the menu and keep the cards ready, or use a roll-up blackboard to list out the items. Always have a centrepiece for the table. It can be a vegetable or fruit carving. Like a huge watermelon cut into half to resemble a fruit basket or an elaborate decorative piece. If you have a theme surrounding it, like Chinese or Mediterranean, then the centrepiece should be in consonance with it.
Arrangement
Arranging food is an art in itself. There are some simple dos and don'ts to follow.
Don't leave too much space between the items.
Don't overcrowd the table. You need not arrange all the items in the centre.
Place the main part of your dish at the front of the plate.
If you have different sizes of food items, place the tallest item at the back and follow it in a descending way.
Garnishing
For garnishing, use bright rich coloured fruits and vegetables like a wedge of lemon or orange peel on the plate. Place a slice of fruit that contrasts with the colour of food beside the peel. Make sure that the garnishing used complements the food and colours. You can even use fresh herbs like scallion flower and rosemary sprig on the plate for garnishing. However, never garnish with anything inedible.
Salads give the table a fresh and interesting perspective. Think out-of-the box ideas and come up with your own combinations and permutations for arranging salads. Do not stick to particular styles of slicing cucumber and carrot. For instance, you might serve them in shapes that contrast such as triangle or thin long strips, or oval shapes. Place them around the food or just in a corner one after the other for that fine look. Use a lot of sprouts and pulses too.
For the finishing touch, use props like napkin and fork. Keep a folded napkin tucked under the plate or a fork casually placed in the background. Remember to complement it with the general decor of your interiors
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