Entertaining can be stressful, but a cocktail party can be relatively easy to pull off with proper planning. Donna Crivello, chef/owner of the Donna’s restaurant chain ( www.donnas.com), demonstrated her organized approach during a Dec. 16 class at the Columbia Donna’s, where she teaches throughout the year.
In planning a cocktail party — this class was geared toward a New Year’s gathering — design a well-balanced menu, she said. Be sure to include hot and cold, savory and sweet, meat and non-meat items. Try to incorporate a variety of textures in what you serve.
(One of Donna Crivello’s hors d’oeuvres for a party)
» 6 to 8 ounces soft gorgonzola cheese (if dry add any soft cheese, such as goat cheese)
» 1 pound large green or red seedless grapes
» 1/2 cup finely chopped walnuts
» Wash and dry grapes. Have cheese ready. Pinch off a little cheese and press it on each grape. Add more cheese to completely cover the grapes. Then roll each grape in chopped nuts. Set on tray. Refrigerate until ready to serve.
Don’t worry about the amount of butter in your dishes, Crivello said. “If you’re having a party, people expect to come to your house and eat some good stuff,” she said. “If you want to, you can put out a pile of nice vegetables,” for health-conscious guests.
A good rule of thumb is to have several nibbles that can be prepared in advance and set out at room temperature when your guests arrive, Crivello said. A spread of cheeses, nuts and dips with good bread or crackers will tide your guests over while you return to the kitchen to finish any items that may require last-minute cooking.
During the two-hour class before 20 guests, Crivello prepared a pomegranate cocktail with sparkling wine, four different hors d’oeuvres and an espresso granita for dessert.
Nancy Fayer, of Ellicott City, has taken several of Crivello’s classes with her husband. “We’re in a gourmet club, and we’re always looking for interesting appetizers,” she said. “I need some ideas for a holiday party.”
Dennis Dunn has been attending Crivello’s classes since their inception in 1996. Recently retired, the Columbia resident said he cooks to relax — “instead of paying a shrink $100 an hour.”
Crivello’s classes will resume Jan. 21, with sessions dedicated to soups, stews, pizzas and a Valentine’s menu for two. Call 410-659-5248, ext. 112 for information and reservations.
