Celebrate!
ICE ON ICE
PARTY PALATE page C7
ample, turn a regular repast into
a south of France themed-feast.
A few choices from the
Transportables menu and the
evening is themed — replete
with baked, stuffed Caramel
Brie served with baguette slices,
a pate and cheese assorLuient,
Shrimp Provencale and Glazed
Game Hens.
"But this is just an example
... our menu is really quite ex-
tensive," said Miss Halpern.
Adds Ms. Hoffman, "The
centerpiece or decor of a party
with this type of menu then be-
comes quite easy. Turn your
table into a little town in
France with blue, white and
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Est. 1919
.Brilliance Since 1919
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Depending on the theme of
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U IFUL WEDDING FLOWER
SIMPLY BEAUTIFUL WEDDING FLOWERS
Francine Kaplan, Suzanne
Bluestein, owners, Party
Linens
Parties: "People are really
entertaining, the economy is
up, and people are just enter-
taining more often and in
more upscale ways — not
fancier, but with better compo-
nents.
Food: "Lighter, less beef,
more vegetarian, the impor-
tance of the beautiful presenta-
tion of the food."
Decor: "People are realizing
that the main table and the de
sigi of the eating tables and
table cloths are a major part of
how the room looks — they
take up over 70 percent of the
space of the room. The trend is
more for elegant and simple
romance. Not as much all-lace,
but touches of lace on other
fabrics like rich-colored bro-
cade linens. Also popular in
linens are daisy laces, chiffon
red ribboned napkins and a
centerpiece including
baguettes, candles and small
vases filled with country flow-
ers."
The ambiance is the way
your home feels and the
warmth guests add to the party
mix. Calm, comfortable hosts
— at ease with guests — trans-
lates into a calm, relaxed
evening.
Ms. Hoffman sums up the
art of successful party giving in
a simple sentence. "Decide on
your style, choose a theme,
and have a good time ... if
you're happy, your guests are
happy" 11]
and organza tablecloth over-
lays, more whites, lemon yel-
lows and French and royal
blues."
Bruce Bolton, owner, Breath
of Spring Florist
Parties: "Entertaining is more
casual and fun. I'm not big on
sit-down dinners. Not enough
chairs force people to mingle.
Smaller, intimate pardes are be-
coming more popular"
Food: "Cocktails are becoming
very big as is serving easy
foods. If serving alcohol, marti-
nis are the new drink of
choice. For totally non-alco-
holic parties there are tropical
fruit-juice bars and designer
waters."
Decor: "The '30s look is big
with black, white and silver
The Victorian look is still in,
with roses, hydrangea, white
mountain-lilies and French
tulips. The natural look of
flowers in clear vases with the
stems showing is still very fash-
ionable as are linens and ac-
cents in the fossil colors like
browns, moss and celadon." ❑