Emily Post's Great Get-Togethers (26 page)

making small talk with guests, 19

Hot tray, 8

Houseguests, 223–32

arrival and departure times, 224

gift ideas for host, 230–32, 241

guest rooms for, 227–28

handling, when host has party invitation, 234–35

meals for, 225–26

offers to help from, 250

planning activities for, 224–25

previsit information exchange, 226

proper manners and behavior, 228–30, 249–50

saying no to, 249

welcoming into home, 226

Housewarming parties, 186, 240–41

I

Iced tea, 112

Insurance, liability, 58

Introductions, 18

Invitations, 35–48

addressing, 45–48

for children’s parties, 210–11, 216

for cocktail parties, 117

details and information on, 36

determining guest list, 36

for dinner parties, 139

by e-mail, 37, 235

by e-vite, 37–38, 235

extras to include on, 42

formal style, 39

handwritten, 38

for holiday office parties, 200–201

for housewarming parties, 186

inviting spouses and significant others, 246

by mail, 38, 235

matching with party style*, 38

“No Gifts, Please” on, 45

for open house parties, 186, 194

by phone, 37, 235

for potlucks, BYOB, and BYOF, 43–44

responding to, 41, 234–35, 246

for showers, 85

specifying dress code on, 43, 195, 237–39

what not to put on, 44

when to send, 40–41

J

Juicers, 8

Juices, serving, 112

K

Kitchen, tidying up, 70

Kitchen equipment, 7–8

Knives, 8

Kwanzaa, 193

L

Lanterns, 67

Lemonade, 112

Lighting, 65–67, 158, 192

Lists

guest lists, 36, 118, 210–11

party checklists, 32–33, 140, 194

shopping lists, 32–33

Living room, tidying up, 70

Luncheons, 89, 182

M

Magicians, 212

Mailed invitations, 38, 235

Maps and directions, 42

Mardi Gras, 204

Margarita glass, 108

Martini glass, 107–8

Menus, 77–94.
See also
Food; Recipes

Anna’s birthday lunch, 182

for barbecue, 159

basic guidelines, 77–78, 89–91

for catered meal, 56–57

for cocktail party buffet, 123

estimating food quantities, 87–88

for holiday open house, 195, 196

for outdoor party, 153, 159, 165

for picnics, 165

seasonal and local foods for, 9

seasonal fall menus, 79–80

for spring dinner party for eight, 144

for Sunday dinner, 176

for wine-tasting party, 135–36

Microplane, 8

Mixers, for cocktails, 106

Mixers and food processors, 7–8

Music, 67–68, 163, 193

N

Napkins*, 7, 71, 72, 75

Neighbors, 159

New Year’s Eve, 203–4

Notebooks, party, 34, 244

O

Open house parties, 186, 194–96

Outdoor parties, 151–72

backyard barbecue, 154–56

Outdoor parties (
continued
)

food safety considerations, 154

insects, handling, 157

lighting, 158

menus for, 153, 159, 165

neighbor considerations, 159

picnics, 164, 165, 172

planning for, 152

restrooms, 158

summer night music, 163

tableware for, 153

weather considerations, 157

P

Parties.
See also
Helpers; Party planning; Party spaces;
specific types of parties

alcohol and liability issues, 58

basic advice for, 11–12

budgetary considerations, 8–9

buying party supplies, 6–8

determining type of, 35

frequently asked questions, 245–50

impromptu, 4–5

keeping a party sourcebook, 10

shopping resources, 10–11

Party goods stores, 11

Party planning, 25–34

checklists, 32–33, 140, 194

determining overall plan, 26–28

fun and games, 28

keeping a party notebook, 34

party timelines, 29–32, 121–22

Party spaces, 59–75

buffet table, 74, 75

childproofing, 214

children’s birthday parties, 209

choosing room or location, 6

comfortable temperature for, 66

flowers*, 62–64

lighting, 65–67

music, 67–68

non-floral arrangements*, 64–65

outdoor spaces, 61

preparty cleanup, 68–70

renting equipment for, 61

table decorations*, 73, 74–75

table settings*, 6–7, 71–73

transforming, tips for, 60

“Payback parties,” 243–44

Pet hair, 69

Pets, 44, 54, 214, 229

Phoned invitations, 37, 235

Picnics, 164–65, 172

Place cards*, 73, 142, 242

Place mats, 7, 71

Place settings*, 6–7, 71–73, 153

Plates*, 7, 71, 148

Platters, 7

Portable toilet, 158

Potlucks, 43–44, 152, 236

Pots and pans, 7

Professionals, addressing invitations to, 47–48

Punch, 112

R

Recipes, xiii.
See also
Cocktail recipes; Desserts; Salads and dressings; Soups and sides

All-Purpose Shredded Roast Chicken, 178

Ancho Chile Butter, 163

Basque Chicken Ragout with Sausages and Sweet Peppers, 177

Chicken Cobbler with Cheddar-Dill Biscuits, 179–80

Crisp Fried Sage Leaves, 84

Curried Cashew Chicken, 183

Herb-Crusted Pork Tenderloin with Mushroom Pan Gravy, 82–83

Horseradish-Crusted Hanger Steak with Roasted Garlic Aioli, 198

Mojo Shrimp Skewers, 124

Pineapple Skewers with Chile and Lime, 125

Post Family Favorite Marinade, 160

Romesco Sauce, 162

Salsa Verde, 161

Spiced Lamb Riblets, 124–25

Rental equipment and supplies, 61

Response cards, 42

Restaurants, takeout from, 5, 11

Restrooms, outdoor, 158

RSVPs, 41, 42, 234–35, 246

S

Salads and dressings

Balsamic Vinaigrette, 12

Basic Vinaigrette, 12

Bulgur Salad with Dried Cherries and Pumpkin Seeds, 167

Buttermilk Coleslaw, 160

Caesar Dressing, 13

Champagne Vinaigrette, 12

Melon Seed Pasta Salad with Roasted Asparagus and Prosciutto, 166

“Stand-Up” Salad with Green Goddess Dip, 197

Salad spinner, 8

Salt and pepper, 72

Scotch, 104

Sea salts, 94

Seating plans, 140–41, 242

Servers, 54

Serving bowls, 7

Sherry glass, 108

Shot glass, 108

Showers, 184–85

Silence cloth, 73

Silverware*, 7, 71–72, 75

Skillets, 8

Soups and sides

Cheddar-Dill Biscuits, 180–81

Creamy Mushroom Soup with Sweet and Hot Paprikas, 168

Garlic Mashed Potatoes, 84

Louise’s Spring Pea Soup, 145

Roasted Butternut Squash and Apple Soup with Sage, 81

Roasted Fall Vegetables, 83

Specialty stores, 10

Spritzers, serving, 112

Stationery stores, 11

String lights, 67

Sunday dinners, 174–81

Surprise parties, 182, 209

T

Tablecloths, 7, 71

Table decorations*, 73, 74–75

Table runners, 7, 71

Table settings*

buying tableware, 6–7

clearing the table, 149

for outdoor parties, 153

setting the table, 71–73

Takeout food, 5, 11

Tea, 112

Tea parties

beverages for, 113

menu guidelines, 90

mother-daughter holiday tea, 221

Thanksgiving, 204–5

Thank-you notes

for birthday gifts, 219, 221

for company party, 248

for formal dinner party, 243

for hostess gifts, 202–3

for overnight stay, 230, 243

for shower gifts, 185

for special occasion gifts, 186

Theme parties, 213

Thermal carafe, 8

Thermometers, instant-read, 8

Timelines, 29–32, 121–22

Tips and gratuities, 58, 246–47

Toasts, tips for, 189

Tongs, 8

Toothpicks, 120

Torches, 67

Traditions and special occasions, 173–90

anniversary parties, 187

baby and bridal showers, 184–85

being honoree at party, 190

birthdays for grown-ups, 181–82

blessings before the meal, 175

giving toasts, 189

group gifts, 188

hosting away from home, 187–88

housewarming parties, 186

Post family holiday traditions, 203–5

Sunday dinner, 174–76

Truffles, fresh, 92–93

V

Vegetable centerpieces, 64–65

Votives, 73

W

Warehouse stores, 9, 11

Water, serving, 112

Whiskeys, 104

Windows, 69

Wine

buying, 10, 96

chilling, 134

choosing house wine, 9

learning more about, 99

serving and pouring, 100, 132

sparkling wine and Champagne, 100–102, 134

specialty wine stores, 10

spilling, 250

tasting, like a professional, 132

wine and food pairings, 97–99, 134

wine-tasting menu, 135–36

wine-tasting parties, 131–36

Wineglasses*, 72, 107, 108, 133

O
ur deepest appreciation goes to our mother, Tricia Post, whose depth of knowledge and eloquence when speaking about entertaining found its way onto every page. We are also extremely grateful for the generous assistance given by Carrie Brown and chef Peter Brown of the Jimtown Store in Healdsburg, California, for sharing delicious recipes and wonderful advice on party style and “how to” catering tips for entertaining at home.

At the Emily Post Institute, Peggy Post, Cindy Post Senning, Peter Post, and Elizabeth Howell provided us with their support and expertise. Katherine Cowles was unstinting in her enthusiasm for this book from start to finish. Royce and Alexis Flippen were wizards at finding the fall line, so to speak, in our sometimes wandering prose, and Smallwood & Stewart has wrapped it all up in a fresh, fun design. Thanks to Sara Remington for the beautiful photographs.

Caroline Sutton, Ann Cole, and Mary Ellen O’Neill, our editors at HarperCollins, gave invaluable advice as to the structure of the book, and Mac Mackie kept us on track through the editing process.

Our Vermont team of experts graciously gave of their time and expertise. They are our number one “go to” sources for professional advice. Our sincerest thanks to Dale Loeffler of Catering by Dale for advice on working with a caterer; to Kris Engstrom and Britta Johnson of In Full Bloom for advice on arrangements and working with a florist; to Deborah, Joe, and Jennifer Jarecki of Scribbles, Vermont, for all things invitations; to Kevin G. Clayton of Village Wine and Coffee for advice on wine and wine pairings; and to Thomas Pierce and Michael Kehoe of Michael Kehoe, Ltd., for the last word on men’s attire.

Thanks to “Uncle Mac” Keyser and Louise Roomet for sharing their secret recipes with the world. And most of all, thanks to all the friends who have gathered us to their tables.