I’m a big fan of throwing dinner parties, but I also know that the process, from concept to execution, can be daunting. I’ve had more than a decade of experience in catering, event planning, and the food and beverage industry, and I still get a little nervous when opening the door for that first guest.
Keep It Local
We don’t need to preach to Durhamites about the importance of keeping dollars local, but there is also a global benefit to sourcing your party supplies close to home: lowering your carbon footprint. Durham has a wide range of locally grown, made and raised offerings, and it’s possible to supply most of your party necessities from local farms, shops and stores. Places like Firsthand Foods work directly with North Carolina farmers and supply local grocery stores like the Durham Co-op Market. So, your holiday ham and other essentials will travel only a few miles instead of halfway across the world.
Get Thrifty
Holiday entertaining doesn’t have to break the bank. Instead of buying all new tablecloths and decorations, drop into a local shop like The Scrap Exchange or its sister store, Scrap Thrift. A piece of donated fabric can be used as a table runner or be cut into napkins. Woven baskets at 99 cents apiece suddenly become rustic bread baskets, and with a couple of bucks and some elbow grease, tarnished copper platters can be buffed into serving pieces. Stock up on holiday decor, too, as many thrift stores have a large selection this time of year.
Cameron Renfrow of Nouveau Central, who has built a career around thrifting, says that, after The Scrap Exchange and Thrift Store, his “second go-to is TROSA Thrift Store. They have an incredible amount of furniture, accessories, rugs, lamps, clothing and more,” Cameron says. “Habitat for Humanity [ReStore], Pennies for Change [Thrift Store] and Everything But Grannies Panties are also very good to check out.” Cameron also recommends making thrifting a habit, as selections can change on an almost daily basis.
The Guest List
Whether it’s an intimate dinner party or a raucous holiday gathering, knowing whom to invite, and, more importantly, how many people will fit in your space, is key. There isn’t a magic number of guests, but there is a sweet spot. Hosting a sit-down dinner? Make sure you consider where guests will be dining before you send out invites. “Your guests around the table should be cozy close, but not so close they’re accidentally playing footsie,” says Sarah Parker, owner of Durham Catering Co. Move the chairs around and take a seat to see how the layout feels, and then build your guest list from there.
The Space
“Create a serving area, an eating area and a place for your guests to enjoy themselves that’s not going to be at a dining table the entire time,” Cameron advises. Limited space or smaller homes need not be a detriment, he says, if the space is used intentionally with flow in mind. “Use a bar cart on wheels for desserts or drinks that can be rolled in and out of the way,” he says. You can also avoid bottlenecks by placing the drink station on the opposite side of the room from the door, and by removing any unnecessary furniture. Place appetizers or snacks in multiple spots at a cocktail party so that guests don’t crowd around the only bowl of olives.
Set the Table
“Don’t stress over things being matchy-matchy,” Sarah insists. “Weave vintage glassware of various colors and sizes into your tablescape and bar. Letting guests choose their own unique wine and rocks glasses means you can toss those wine rings, and guests can have something that fits their party mood.” Dig through your cabinets and drawers, too, and you’ll be amazed at what can be repurposed for the dinner table. If you feel the need to spruce up your party with something new, invest your money in a statement piece; I sourced handmade pitchers and vases from Swift Mallard Ceramics, owned by local chef and potter Christopher McLaurin. For larger parties, it may be simpler to rent glassware, plates and silverware from American Party Rentals, which carries a variety of styles and patterns. You can also head to Not Just Paper near Brightleaf Square to pick up compostable supplies – no mess to clean up and no guilt about giant bags of trash sitting in the landfill.
Flower Power
Every party deserves that little extra oomph that comes from a floral or plant display. But, filling your house with fresh flowers can quickly eat up your budget. This is another place where your money may be best spent on a signature display, like a table centerpiece from Ninth Street Flowers. The evergreens and pine cones say holiday, but the lilies and James Storie orchids mean you can reuse this arrangement a few times after your party has ended (just keep it watered so the blooms stay fresh!).
If your desired vibe is more minimalist, head to The Zen Succulent. Individual air plants or succulents can be used as both table decorations and as party favors. They have a variety of plants and can help you choose the right species, teach you the proper care, and even help you design a desert-inspired centerpiece.
Take a page from Cameron’s book and head out into the woods to complete your tablescape. You can use found items like evergreen boughs and twigs to make a greenery table runner or put them in a vase for a no-spend bouquet. (Cameron’s pro tip: Use floral tape or Scotch tape to form a grid over the opening of your vase, then insert the stems through the grid opening for a professional-looking arrangement.)
Libations
What to drink, what to drink? When it comes to beverage variety at a party, less is more. There really is no need to offer a full bar along with multiple beer and wine options. Instead, choose two or three mid-quality wines, a small selection of liquors and mixers (Alley Twenty Six makes a tonic that goes with almost anything, and Home:bucha has a line of tasty kombuchas that make for a more flavorful, fizzy addition in place of seltzer or soda water), and a signature cocktail that can be premade and served in a pitcher. A punch would be perfect for larger gatherings as well (see page 54 in the Dec/Jan issue for a recipe crafted by Bar Virgile’s Daniel Sartain).
Wine buyer Zac Schell of the Durham Co-op Market insists that the wine should always play a supporting role to the food at holiday parties. “Minerally, bright white wines; less fruity reds; and bubbles are always a safe bet when it comes to food,” he says. And while it may be a bit more difficult to find quality local wines, there are some standouts. “I am always looking for great bubbles, and The Biltmore Estate [sparkling wines] are fantastic,” Zac says. “Consistent bubbles, bright acidity and just a hint of lees [residual yeast].”
Looking further afield, Zac recommends Old World wines, such as the “Lauriers Paredaux Pays d’Oc Syrah.”
“With medium tannins, a hint of earth and the very beginning of cooked fruit, it will please any red drinker, from big-bodied Napa fans to austere Burgundy lovers,” Zac says. Bar Brunello owner Esteban Brunello prefers Old World wines. “Natural red wines like Beaujolais are perfect for the holidays,” he says. “Cabernet Francs and Alsatian and German Pinot Noirs I love as well this time of year.”
Establish the Mood
You’ve got your guest list; the food is just about ready; and your holiday table is set. Now, create a cheerful atmosphere with music. These days there’s a Spotify playlist for just about anything, but there are a few ways to go above and beyond the shuffle play of whatever holiday playlist is first recommended. Break out your old record player (or find one online; they are very affordable these days) and head downtown to Carolina Soul Records, where owner Jason Perlmutter and his staff can help you create a solid selection of vintage soul and R&B records. Once the party starts, let your guests take over DJ duties by putting a note near the record player letting anyone know that they’re free to flip the record or choose a new one when the music stops.
If you’re hosting a larger party, a little live music might fit the bill, but also doesn’t have to break the bank. Students from the Durham School of the Arts and the Duke University Music Department are often available for private hire. You get affordable, live music, and the students get valuable practice – a win-win.
Let’s Eat
You’ve set the mood, the guests have arrived, and now it’s time to dig in. Cooking for a big party doesn’t have to be stressful. “Make a few fun signature items yourself and then outsource the rest,” Sarah says. “My favorite new thing to serve at holiday parties is not a centerpiece dish, but oodles of options. Small plates galore.”
If a signature main item is more your style, focus on something local and impressive like a City Ham from Firsthand Foods with my Sweet-Sour-Spicy Glaze (see recipe below). Then let Durham’s incredible bakeries, delis and catering companies do the rest. Macarons from Rose’s Noodles, Dumplings and Sweets make both a tasty dessert and also a great party favor; Durham Catering Co. offers sides and entrees that can be delivered to your door; and places like Saladelia Cafe and Neomonde Mediterranean have a daily selection of delicious salads and side dishes.
Sweet-Sour-Spicy Glazed Ham
This easy glaze takes your holiday ham from “Mmm” to “Oh, wow!” and will leave your guests begging for seconds. It comes together in minutes, uses ingredients you probably already have on hand, and serves as both the cooking glaze and the sauce for serving.
• 1 2- to 3-pound City Ham from Firsthand Foods, fully defrosted
• 1 cup low-sodium soy sauce
• ½ cup light brown sugar
• ¼ cup fresh squeezed orange juice
• 1 Tbsp. fresh squeezed lemon juice
• 1 Tbsp. Sriracha sauce
To ensure ham is cooked evenly, remove it, fully defrosted, from the refrigerator at least 30 minutes before cooking so it can come to room temperature.
In a small saucepan, whisk together soy sauce, sugar, orange juice, lemon juice and Sriracha. Over medium-high heat, bring sauce to a boil, whisking occasionally. Simmer the sauce on low for 10-15 minutes, until it has reduced by about half.
Meanwhile, preheat oven to 325 F. Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on it. Place ham on the rack.
When the glaze has reduced, remove from the heat and spread generously over the ham with a pastry brush. Bake ham for about 15 minutes per pound, or until it reaches an internal temperature of about 135 to140 F. Make sure to baste ham every 15 minutes while cooking.
Once ham has reached desired temperature, remove it from the oven, and cover it with foil. Let rest for about 10 minutes. It will continue cooking and should reach 145 F in the center.
Carve, and serve with the remaining glaze as a sauce.
Relax and enjoy!
The most important part of any holiday party is that you enjoy yourself. If you are having fun, your guests will, too. Take some of the workload off your shoulders by using these local resources, so you can spend more time mingling and less time playing caterer, DJ and cleaning staff. Sit back and enjoy the time with friends and family. At the end of the day, being with the ones you love is the best excuse there is to throw a party. (And if the roast burns, just order a pizza, pour everyone a glass of bubbly, and crank the music!)
Homemade Gifts
A homemade gift comes from the heart, so they say. But if we’re being honest with ourselves, how many more Christmas cookies can we realistically consume before succumbing to a sugar coma? I love giving homemade gifts of the edible variety, and I always like to put a little twist on them – it’s that touch of the unexpected that can really make them special. Here are two easy to make (and easy on the wallet!) homemade gifts that are sure to shine this holiday season.
Smoked Paprika Cheddar Coins
Cheddar coins are easy, delicious and crowd-pleasing. The addition of smoky sweet paprika (easily found online and at most supermarkets) lends a sultry note to this Southern favorite.
2 cups finely shredded sharp cheddar- ¼ cup walnuts
- 1½ cups all-purpose flour
- ½ tsp. Kosher salt
- 1½ tsp. sweet smoked paprika
- ½ tsp. cayenne pepper (optional)
- 8 Tbsp. chilled unsalted butter, in small cubes
- 2 Tbsp. cold water, plus more as needed
- 1 egg yolk
In the bowl of a food processor, pulse together cheddar, walnuts, all-purpose flour, Kosher salt, sweet smoked paprika, and cayenne (if using) until just mixed. Add the butter; pulse until the mixture resembles coarse, slightly wet sand and the butter is the size of small peas. (Alternately, you can do this in a large bowl with your fingers or a dough blade, just work quickly so the butter doesn’t warm up!)Whisk together cold water and egg yolk, and add the flour mixture. Pulse until the dough just begins to form a ball – add more cold water bit by bit if needed, pulsing between additions.Dump the dough out on to a lightly floured surface and form into a ball. Divide that ball into two roughly equal pieces, and roll each piece into a log about 1-1½ inches in diameter. Wrap each log tightly in plastic wrap; refrigerate for at least 30 minutes or overnight. (The dough can also be double wrapped at this point and frozen for up to a month.)While the dough chills, preheat your oven to 375 F. Line two baking sheets with parchment paper and set aside.
Once dough has chilled, remove one log from the fridge, unwrap, and use a sharp knife to cut the log into coins about ⅛- to ¼-inch thick. Work quickly; you don’t want the dough to warm up too much! Place the coins on a parchment-lined pan; bake in the preheated oven for 10-12 minutes until just barely golden around the edges. Remove cheddar coins from the oven and let rest on the pan for a minute or so before removing with a spatula to a cookie rack to cool fully. Repeat the process with the second log.
The cookies will keep in an airtight container for up to two weeks. I like to pop 5 or 6 into a clear plastic gift bag and tie off with some colorful butcher’s twine or ribbon when giving as gifts.
Laotian-Style Fried Lemongrass Peanuts
I’m as much a fan of candied nuts as the next man, but when I tried these fried peanuts on a recent trip to Southeast Asia, I was hooked. The saltiness of the nuts mixed with the exotic aroma of the lemongrass is irresistible and makes for a fun and unexpected gift. Note – this recipe is traditionally made with unroasted, skin-on peanuts (which you can find locally at Li Ming’s Global Market just off Durham-Chapel Hill Boulevard), but feel free to use skinless, roasted peanuts. Just note that they may cook a bit faster.
- 2 stalks lemongrass, trimmed and sliced (see instructions)
- 2 cloves garlic, thinly sliced
- 2 cups skin-on, unroasted peanuts
- 1 tbsp. Kosher salt
- Peanut or vegetable oil
Prepare the lemongrass. Remove a few of the tough outer layers of each stalk and chop off both the thin tops and the base by the root stem. You should be left with a piece roughly 4 to 6 inches long depending on the original size of the stalk. With a sharp knife, carefully cut the stem lengthwise down the middle, and then slice each piece into thin half-moons. Take about two tablespoons of the sliced lemongrass and set aside.
Line a sheet pan with paper towels and set near where you’ll be frying. Fill a large wok or heavy-bottomed pot with oil to a depth of about 2 inches. Heat the oil slowly over medium heat until a single piece of garlic sizzles when you drop it in. When oil is ready, add garlic and stir with a slotted or mesh spoon, frying for about 15 to 30 seconds until it just begins to brown. Quickly remove the garlic to the pan lined with paper towels.
Add lemongrass (minus what you set aside) to the hot oil and repeat process, stirring and frying until it turns golden brown. Remove lemongrass and add to the same pan as the fried garlic.
Increase heat to medium-high; add your peanuts. Fry them, stirring constantly, for 5 to 7 minutes until they begin to darken in color (if you’ve bought roasted peanuts, this process may move more quickly). Once the peanuts begin turn, remove them from oil as quickly as possible and add to the pan alongside the garlic and lemongrass. Turn the heat off the pan; carefully set it aside to cool completely before discarding.
While the peanuts are still hot, sprinkle with Kosher salt and then toss together with the fried garlic and lemongrass. Add in the unfried lemongrass you set aside earlier while tossing. Give them a few minutes to cool down and then taste, adjusting the salt as necessary.
The peanuts will keep for up to a month at room temperature in a sealed container.
