Janie Haas, founder and president of Janie Haas Events, shares expert tips to ensure your holiday gatherings are full of cheer—and free of stress!
Apps made easy.
Every good holiday party deserves a cheeseboard or charcuterie plate outfitted with an assortment of crackers, breads, and crudité. Not only does this make for a visually appealing display, this popular appetizer is always a hit with guests.
When in Rome – or New England!
In Massachusetts, a raw bar is always in season. From shrimp cocktail to shucked oysters, mini lobster and crab rolls or even a sushi bar, these items can be bought and prepared in advance and won’t compete for precious oven space.
Be Your Own Guest.
Local colleges have Hospitality Programs with college students for hire who will be happy to staff your event and help with prep and post work, including clean up. You may also want to consider hiring a bartender, or setting up a mobile bar cart that can travel from room to room.
Be Memorable.
Make special, unexpected touches the reason your gathering stands apart from the crowd. Set a table that mixes tradition with fresh and modern twists. Combine heirloom pieces with seasonal fresh fruit, pinecones, and branches, or consider boxwood and other greenery or small gifts wrapped in beautiful paper. Children coming to dinner? Gingerbread houses make for fun, whimsical centerpieces.
Twinkle, twinkle.
Play with lighting in the form of twinkle lights, candles (real or LED) and add in mirrors and glassware to reflect the warm glow. Evaluate the lighting in your dining space and consider swapping out old bulbs for new ones that add to the mood you want to create.
Sweet Touches.
At dessert time, think mini. From pies to donuts to ice cream sandwiches made with holiday cookies, most guests prefer to enjoy a variety of smaller sized treats rather than a huge slice of pie.
If you can’t cook, don’t.
If the thought of holiday cooking sends your heart racing, arrange for guests to bring the dishes. Your role? Be organized so you don’t end up with too much of one course and not enough of another.
If you do nothing else…
Have a plan. Haas says it’s imperative that you “feel in control of the day and the event.” Make a shopping list, a prep list, a day-of list, and a timeline. If you’re planning a seated dinner, ask yourself what time you’d like to serve the entrée and work backwards to determine the party’s start time and cocktail hour.