With so many invites going to guests this time of year, how can hosts make their parties stand out?
It sounds old-school, but I’m a big proponent of theme parties. People get a kick out of them, whether you’re supposed to wear red and green or be prepared to eat a certain type of cuisine. And it helps you get creative with the menu. We did an outdoor Christmas garden for a client with a great terrace; we put out space heaters, served hot toddies and raclette. It looked beautiful, and everyone was huddled close and had a blast. It’s all about making memories.
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What’s cutting-edge in party foods right now? What’s the new soup shooter?