New On The Blog

Some dinner parties require a more formal protocol. For example, a military dinner will have strict guidelines as to where personnel will sit. If you are hosting a client dinner, you might also prefer a more formal arrangement. Even in a casual setting, you can choose to follow protocol to honor a special guest. The below description is based on a social party (vs. business), a rectangular table, and includes both men and women:

When hosting a dinner party, where you place your guests around the table is a crucial element for the success of your event. You presumably put thought into who you invited to the gathering. Do not stop there. The placement of each person around the table is something that should not be thrown together at the last minute.

I love entertaining friends and family in my home, especially during the holidays. But I must admit, it can be a bit overwhelming hosting a dinner party in the stage of life with little ones running around. The cooperation I receive from my toddlers is a significant factor in how efficient I am on a daily basis. Add in hosting a party, and it can be overwhelming. If you find yourself wanting to gather friends for a festive evening, here are my tried-and-true tips for entertaining with young children:

Planning a party can be fun, but do you know the best way to ensure everything runs smoothly? Have a rehearsal for your party. Yes, you heard correctly. You have spent a great deal of time planning your theme, creating your guestlist, and delivering your invitations. Now is the time to do a mock rehearsal which will allow you to create an action list of outstanding items around your home that might need attention. It also helps solidify any last-minute details.

These thirteen tips will get your through any dinner party. Here is a quick refresher. 

1. Leave The Cocktail Glass Behind:

If you are attending a dinner party, there may be cocktails offered before the meal begins. When the hostess signals it is time to head to the dining room, leave your drink behind. Why? The dining table has been pre-set with the glasses you will need and adding another to your place setting will only clutter the minimal real estate in front of you. Your palate is another reason to leave the cocktail behind. Many hostesses go to great lengths to pare wine with the food being served. Once seated at the table it is time to switch to wine or water.

You just received an invitation to a party, and the attire says: Shabby Chic; Razzle Dazzle; Cowboy Couture. What??? Word to hostesses: when listing the attire on the invitation for a party, make it clear. We do not want our guests to solve a riddle to understand what is expected of them. There is a phrase I like to quote, “To be unclear is to be unkind.”

Table manners are the area in which I receive the most questions, but it is introductions that have people the most baffled. After I explain the correct way to conduct an introduction, I often get that starry-eyed stare that tells me, “I really don’t understand what you just said.” To help all of us, I have broken down the process into a simple format. Before I proceed, let me say this. Do not let a lack of confidence in managing an introduction keep you from DOING an introduction. Even if you are unsure, most people do not care.

When attending a party, there are certain expectations we have of our hostess. We appreciate everything she has done, but we do assume there will be food, drinks, a clean bathroom, and a home that does not smell like the local pet store. What some people forget is there are also expectations of the guest. When a hostess plans a party, a great deal of time is spent deciding who she will invite. What group of friends go well together?

Have you ever seen someone walk into a party looking scared, so unsure of themselves, and then watched them slink off to an obscure corner? Their body language screamed, “I wish I was anywhere but here!”

You are invited!!! There is something special we feel when we receive an invitation. It is the anticipation of a celebration, the excitement of choosing what to wear, but more importantly, it is the affirmation that tells us, “I was chosen!” We know a hostess has responsibilities to ensure her party is a success, but did you know there are expectations of the guests? And your first job begins when you receive an invitation that says RSVP. Follow the six steps below and the hostess will be singing your praises!

  • Alina Gersib

Grilled Vegetable Platter Taste Test

Updated: Jul 21, 2021



Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.

www.thefrankincensetree.com

info@thefrankincensetree.com

Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!

Nothing quite tastes better than a platter of grilled vegetables during the summer. The char from the grill and mixture of flavors make this dish light and delicious, not to mention super simple to throw together. The great thing about this recipe is that if you have a favorite vegetable that is not on the ingredient list, you could easily add it into the mix, the more the merrier.


The asparagus I found at my local store were very tiny and ended up cooking a lot faster than the zucchinis, carrots, and onions. I would recommend marinating these separately and putting them on the grill last. If you have one, I would also use a vegetable tray on the grill in order not to lose any asparagus. They shrivel up quite a bit while cooking and quite a few fell down the grill grate.

Overall these veggies ended up being a healthy and delicious addition to our meal. They made an especially tasty addition to the BBQ Grilled Chicken and Baked Beans. Not only that but the flavors intensified overnight and they tasted even better the next day!


Grilled Vegetable Platter
.pdf
Download PDF • 1.93MB

Makes 12 Servings

Preparation: 15 Minutes

Cook Time: 30 Minutes

Cost: $11.31 (I bought only 1 zucchini and had olive oil, salt, and pepper on hand)

Ingredients

4 large zucchinis (green and yellow), cut into quarters (Cut these into lengthwise zucchini “steaks”)

1 bunch of asparagus (Add these to the grill last)

1 pound spring onions (Could substitute with either green onion or sweet onion)

1 pound rainbow carrots, peeled or cut lengthwise

1/2 cup olive oil

1/4 cup fresh thyme, finely chopped

Salt and pepper, to taste

Preparation

Mix everything together in a large bowl.

Cook all vegetables on a hot grill or under a broiler to the doneness of your liking.


Recipe and Taste Tester - Alina Gersib