Local chefs and caterers dish up their takes on different fêtes
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It's holiday season, so that means another party with yet another cup of eggnog and cocktail franks, right? Wrong. Your holiday celebration doesn’t have to be ho-hum.
When doing a theme party, these types of events need a good foundation that starts with the menu, says Kelli Lewton, chef and owner of 2 Unique Caterers and Event Planners in Royal Oak who has entertained the likes of presidents, athletes, and CEOs. From there you build the other moving parts: beverage pairings, décor, and functionality. “For example, French could feel very fancy and glamorous, or it could be country/peasant style of eating, hence the menu should help conjure where to start with the other aspects,” she says.
Timing and flow are crucial when entertaining a group, Lewton says. “Don’t try to do more than makes sense; it is better to do 4-5 things very well than try to be a superstar and end up with a crash-and-burn situation.
“Have a good plan and stick to it; include purchasing, production time, staging, and unforeseen time for whatever might pop up. More and bigger does not always translate to better.” (For more of Lewton’s tips, see page 6).