first act. Then you sit down for dinner
Hills party planner for 15 years, knows
and read the second act with dessert.
this as well as anyone. "I encourage
That's just one idea."
people to let their personalities shine
The theme of a gathering
through," she says.
can
influence the foods served.
"Once your personal
A Greek feast, for example,
style is decided, you
might include a variety of sal-
decide if you want a
ads made with ethnic staples
theme."
like feta cheese, olives, parsley
A theme makes it
and tomatoes. An entree
easy to coordinate
might be kabobs marinated in
the look of a party.
olive oil, lemon juice and fresh
"There are so many
oregano. Dessert can be as
options," says Ms.
simple as jasmine rice pudding
Hoffman, "Greek
or homemade or bought bakla-
feast, summer Italian
va and fresh fruit.
party, whatever
Florine Hal pern:
Amaryllis
Catering now offers
strikes you. It's end-
Interpreting clie nts' styles.
"Transportables," party-ready bas-
less."
Ms. Halpern also supports the theme
kets and trays that let busy hosts create
idea. "Play parties are a lot of fun," she
instant parties. The concept can, for ex-
says. "You have appetizers and read the
PARTY PALATE page C8

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utIgsu

trends:

Florine Halpern, owner, Amaryllis
Catering
Parties: "More casual, spontaneous en-
tertainirig. I see people planning parties
a week in advance instead of 10 weeks.
The whole idea is to gather people to-
gether."
Food: "Vegetarian cuisine is here to
stay. Even if you're doing a party with
meat, fish and poultry, the side dishes are
usually vegetarian and interesting and

breads."
Decor: "A return to the beautiful.
Even though you're busy, you still want
to set a glorious table using china and
linens."

Kathleen O'Neill, Mary Rembelski,
owners, Canape Cart
Parties: "Different ways of entertain-
ing. High tea, brunches, evenings of
first-courses, wine tastings.
Food: "More open to ethnic foods
with bolder flavors — Indian, Moroccan,
Thai and south-of-the-border modified
for American tastes. Plus, comfort food
with a twist."
Decor: "Getting away from
baskets to more formal, or
- eclectic, serving pieces ... mix
and match antique and con-
temporary serving pieces."

Kelh Levvpon, owner, 2 41
Unique Catering
Parties: "People are enter-
taining less formally, and I see
a lot more outdoor parties,
more grilling. And at these
parties you'll see people wear-
ing everything from jeans to
tuxes."
Food: "I see more spices,
lighter foods, traditional foods
cooked in a healthier way and
eating foods that make sense
for each time of the year. I also
see foods that aren't so
adorned — not mesquite
grilled this or 50-ingredient
that — we've quit trying to be -
everyone else."
Decor: "The food doesn't
end at the plate. Height, col- =
cc
texture are all important el-
ements to a good meal.

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