food-pedia

• The pros pull together their mise-en-place before an event, and so should you. Before guests arrive, make sure you have everything you need to make drinks close at hand. That means glassware, spirits, garnishes, etc. Cut fruit into wedges; wash and dry herbs; squeeze fresh juice and decant into squeeze bottles.
• If space permits, put glasses in the freezer for at least 30 minutes before guests arrive. Pull them out as you're making drinks, and they'll be perfectly chilled and have a professional-looking frosty sheen.
• Alternatively, set out a "do it yourself" station with a theme, such as a Bloody Mary station with various spirits, mixers, and garnishes. Print up a basic recipe or two, and stand it in a picture frame. Guests can use the recipe as a guideline, or create their own drink riffs.
• If you're serving alcohol, always be sure that you're serving food, too.
• Good rule of thumb: You can never have too much ice!
• If you don't want to tend bar, consider making a party punch and serving in a show stopping, decorative bowl.
  
  Check out our related story on holiday-themed cocktails along with recipes including one created by Kara, herself.

• Candy Cane Lane (seen above)
  2 1/2 oz Van Gogh BLUE Vodka
  1 oz White crème de menthe
  1/2 oz Peppermint schnapps
  Cream
  Splash of Grenadine
  Peppermint candy for garnish

Gallery: Holiday Party Cocktail Recipes

• Stack plates at the head of the table, and silverware and napkins at the end.
• All the food should be accessible from both sides, even for small groups, and all lids and covers should be completely removed once serving starts.
• Start with the main course, then the side dishes, and finally the salads and bread.
• Be sure to duplicate condiments on both sides of the dishes they coordinate with, for easy accessibility.
• Provide tongs and ladles instead of forks and spoons for serving whenever possible.
• If offering grilled goods consider a separate station by the grill so meat and veggies can be served up as freshly as possible.
• Keep hot foods hot and cold foods cold via generous buffet burners and ice.
• Refill often to maintain freshness and flavor.
• If serving a wide variety of dishes consider labeling with place cards so guests know what's what.
• Lettuce wilts quickly outdoors or in a warm room so consider a grain-based version, like this Mediterranean Grain Salad, as a sturdier and longer lasting substitute.
• Beverages should be served on a separate table that's far enough away from the main buffet so as not to cause traffic congestion.
• Dessert should also be served separately, on its own table, and should not be put out until after the main course.

What is a great selection of cheeses to serve together? Why should you consider serving regional cheeses together? Which textures and flavors are crowd-pleasing? Which cheeses melt in your mouth? Is it safe to eat moldy cheese? In this video, Genie McPherson Trevor, Editor of Edible Rhody and one of our Food Expert Panelists, asks Taylor Cocalis, Director of Events & Education at New York City's Murray's Cheese, for her tips on what to consider when selecting cheeses and tasting them. Watch it and you'll learn why "the bark is not as bad as the bite."

Everyone loves cheese, but do you know when its best to serve it? Should it be served before or after the meal? What tastes best with cheese? Should you pair your cheese plate with red, white or sweet wines? In this video, Genie McPherson Trevor, Editor of Edible Rhody and one of our Food Expert Panelists, asks Taylor Cocalis, Director of Events & Education at New York City's Murray's Cheese, for her tips on how to best serve cheese. Watch it and you'll learn that some varieties of honey, chutney and even chocolate, are great to pair with cheese.

In 2009, the Luxist Awards has featured several articles in the Cadillac-ipedia that have offered tips ranging from how to serve, pair, store and enjoy a variety of festive dishes and libations, from truffles and foie gras to cheese, sustaiable caviar and of course, Champagne.

Here a few of our favorite tips with links to all of the relevant articles, to help you plan your holiday festivities.

Serving cheese
Remove from refrigerator one hour before serving to guests. Cheese is best consumed at room temperature. Don't slice the cheese until after it reaches room temperature.

Serving fondue
Fondue can be served as an appetizer, dessert, or even a full three-course meal. Traditionally, fondues are created with melted cheese, which is usually a blend of two different varieties of cheese. The fondue is often served with bread, vegetables and fruit. If served as a main course, broth or seasoned cooking oil is heated in the fondue pot, while chicken, beef, seafood and vegetables can be cooked at the table. A variety of dipping sauces can provide more flavor. Fondues consisting of molten chocolate is a delicious dessert, with bananas, strawberries and marshmallows great options for dipping.

Serving foie gras
Foie gras, which is the French word for "fat liver" is a delicacy in French cuisine. Its flavor is described as rich, buttery and delicate. It is served as a mousse, parfait or pâté.

Caviar options beyond Beluga
The finest caviar often comes from the sturgeon, a fish that has become endangered in many areas, including the Caspian Sean. There are a variety of other options available to avoid further depleting the ocean's resources. One Readers' Choice nominee, Tsar Nicoulai Caviar, raises its fish sustainably in Northern California. It's online operation offers caviar, roe, smoked delicacies and an array of caviar accessories.

Serving Champagne
The pouring temperature of Champagne will vary depending on the kind you will be serving. Young non-vintage champagne, with no year on the label, should be poured around 8 degrees Celsius (46 degrees Fahrenheit). Mature wines, on the other hand, such as vintage Champagne, should be poured between 12 to 14 degrees Celsius (54 to 57 degrees Fahrenheit). Champagne goes well with pasta salads, sea food, oysters, shrimps, light fishes and antipasti. It also goes well with a cheese course as well as with many desserts.

Everyone loves cheese, but do you know how to compose a cheese plate? What cheeses go well together? How many different varieties should you include? In this video, Genie McPherson Trevor, who is Editor of Edible Rhody and one of our Food Expert Panelists, asks Taylor Cocalis, Director of Events & Education at Murray's Cheese, located in the West Village of New York City, for her tips on how to best serve cheese. Watch it and you'll learn why "something old, something new, something stinky, something blue" is advice worth following.