So there’s a party to be planned, everything is finished, there’s the perfect location, the great décor, the best entertainment, but wait… where’s the food?
This last question is what often comes out of everyone’s mouth during a party. One can never expect a party to be a foodless encounter. The food is probably the most important part and it’s also the hardest.
Food planning for a birthday party can be no joke; to guide the desperate do it yourself party people out there, here are a few tips to keep you going.
Decide On The Type Of Party Food First
If it’s a child’s party, it’ll probably be best to ask your child what he wants cooked. For an adult or teenage party, a themed menu would probably work best; how about an all Mexican menu? But remember that those tacos, burritos and quesadillas can be very spicy so have plenty of juice available.
If you can’t have party food in just one type of nationality, you can make it something like an international table, one side for Italian, one side for country, one side for Mexican and another for Chinese. Then you can theme each section of the buffet table according to the “nationality” of the food.
Make Food Ahead.
Time is of the essence, usually there is no time to cook everything before a party. So scan the recipe book for make-ahead meals that can be frozen or refrigerated and just reheated on the day itself to prevent the hassle.
Too Many Sweets Can Make Hyperactive Guests
This is especially true if you’re having a children’s party. And this is true for older guests as well. Try to make three savory dishes and three desserts, include the cake in the count if it’s a child’s party.
Have Plenty Of Drinks Available.
If it’s a child’s party, allow for three to four drinks per child, especially if you’re planning on having games. Put names or pictures on every child’s tumbler so that he doesn’t forget which one is his. Then have a refill station somewhere near the buffet table low enough for the thirsty little hands to reach.
For adult parties, wine should be served moderately. Have a list of wines you want to serve and average it among the guests. A rule of thumb is, if it’s too much for you, it’s probably too much for the guests. So think about what you can take and multiply it by the number of guests cut, off a third of the amount and that’s the maximum you should serve.
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