Panic Time!
Some tips and recipes for
that last-minute event.
ANNABEL COHEN
Special to the Jewish News
IT
.
ou're panicked. You have a last-minute event and you have no idea
how to pull it off. Enter Rhona Fidler and Sue Leff, sisters and..busi-
ness partners who embrace the challenge and produce stunning
results. An idea that grew from a talent for party giving and faith that
anything that can take months to scheme can be planned in just a few days. The
result? A new company called "Parties in a Panic," (248) 538-1279.
"We knew we wanted to do something together," said Fidler of West
Bloomfield, explaining why she and her sister are perfect business partners.
"Who else can you call at 11 o'clock at night to go to Kinkos?"
"We've always loved giving parties and organizing events," said Leff of
Farmington Hills. "Even in our other jobs, we did a lot of event coordination.
The two of us work well together."
When asked how they can plan anything from a birthday party to bar mitz-
vah to wedding reception with so little time, both were quick to answer. "We
work best under pressure," said Fidler. 'And we love the thrill of putting it all
together at the last minute and having it always come out great."
"We know a lot of caterers and we know we can call them at the last
minute," said Leff. "If they're available, the food is going to be prepared in the
same amount of time as if you chose the menu months in advance. No caterer is
going to prepare the food any sooner. The food is easy. Presentation and packag-
ing are the keys to what we do."
The recipes below are mine for cooking up a party in a flash. Use some of
Parties in a Panic's techniques and the tips below if you're hosting for a crowd.
Prepare some of these recipes in a rush when you need party food fast.
FAST SALAD FOR A CROWD
Most mixed greens come already washed in a package. So easy!
1 pound mixed field or baby greens (or lettuce of choice)
2 cups (1 pint) grape tomatoes
1 package (about 2 cups) shredded carrots
1 cup frozen peas, thawed
1 cup frozen corn, thawed
1/2 cup chopped nuts (any type) or shelled pistachios or pinenuts
1/2 to 1 cup dried cherries, cranberries, raisins or blueberries
Toss all ingredients and arrange in a bowl or platter and drizzle with vinai-
grette, below, to taste.
QUICK ARTICHOKE, PINENUT AND ASIAGO BRUSCHETTA
1 good quality French baguette, sliced into thin rounds (bread shops will
cut it for you)
1/2 cup pinenuts
1 can (about 15 oz.) seasoned diced tomatoes, drained well
1 jar (about 14 oz.) marinated artichoke hearts, drained, chopped
1 1/2 cups grated or shredded Asiago cheese (you can buy this shredded)
Preheat oven to 350E Arrange bread slices on one or two baking sheets and
bake for 8-10 minutes, until lightly toasted. You may do this up to 3 days in
advance.
Place the pinenuts, tomatoes and artichoke hearts in a bowl and stir to coin-
PANIC on page 78
• Look for the shortcuts - have
• Start with something pre-made
your event at restaurant if you
must and call guests if you don't
have time to send invitations.
- you don't have to make the food
or anything else.
• Color is a big cheat - infuse
color to decor and food and it's
already festive.
• Embellish everything - from
food to centerpieces.
• Party favors are great - give
something away.
• Choose a theme - you're
• Got a pile of stuff in your
living room? - put a nice piece of
fabric over it and call it a buffet.
• Pick up the phone - you'd be
surprised what you can do with a
few phone calls.
half way there.
• If your house is not perfect -
hide it, cover it, turn the light
down low.
6/13
2003
77