a gu ide to s imcha hs
Golden
Shoestring
Creativity — not cost — will make your party glow.
Annabel Cohen I Special to Celebrate!
ith today's economy, there's a new entertaining lexicon that,
frankly, neither shocks nor bothers me a bit. Its most popular and
important words are "shoestring" and "budget." It's a language
I've spoken for years.
I love hosting parties. It's in my blood, if not my budget. I've instinctively done what
many who entertain are trying to do now - entertain with style without breaking the bank.
Don't confuse a shoestring budget with cheap. One first necessitates prudence, smart,
considerate choices yet still encompasses quality and good taste. The other implies
stingy, which translates into disrespect toward your guests (sorry, it's true).
Here are my top suggestions for cost-cutting entertaining:
oConsider the occasion.
This is the most important first step to entertaining on a tight budget. Is your party a
wedding? A bar mitzvah? Your hubby's 50th birthday party?
The occasion will often dictate the "flavor" of your event. A wedding - whether in a
grand ballroom or on the beach - should be elegant (unless the couple has always
dreamed of a hoe-down). A bar mitzvah celebration can be dressy or casual, but if funds
are an issue, it's easier to do casual well than to do formal inexpensively.
Decide first what you are trying to accomplish, then make a list.
EXAMPLE: Some friends decided that a huge Saturday night wedding extravaganza
would be too costly for their budget. Instead they opted for a Sunday afternoon brunch
at a hotel. Because their event was hosted during non-peak hours, they saved on the
band, the liquor (people drink less during the day) and menu (brunch is less expensive
than dinner).
They were able to invite everyone they wanted and stick to their budget elegantly.
Make a list (or two).
In fact, make two lists. On one, list the elements you must have. On the other, things you
would like to have. When you're finished, decide on a budget you can afford.
EXAMPLE: Years ago I threw my daughter a pancake breakfast birthday party. My
must-have needs were pancakes and syrup and disposable dishes to serve them on
- very inexpensive.
My other list included fresh-cut fruit, sausage, fancy disposable goods, a server to
help and clean up. While I decided against the server (my friends helped), I did add real
maple syrup, a big bowl of fresh-cut fruit and good quality (not the most expensive), col-
orful disposable plates and utensils because they still stayed within my budget.
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March
2009
•Decide on your budget.
How much do you want to spend? That may seem tough - you may not have the experi-
ence to estimate party expenses. Still, pick a random budget you can afford. It doesn't
matter what things really cost because you have to start somewhere. Then it's time to be
realistic about costs and expectations.
Start by picking a dollar amount. Then figure out what's realistic for that number. You
can revisit your budget if necessary.
oBe realistic.
If you haven't priced out a party in a while, you might be in for a rude awakening once
you start your research. Don't panic. Start with your "must-have list" and begin asking
questions — ask a friend, ask a pro, but ask.
When you get your numbers, then revisit your occasion. Can you afford to entertain as
you first envisioned it? If not, start using your imagination to come up with a different
approach.
EXAMPLE: Here are some questions I've asked myself over the years: Can I cut the
guest list (a biggie)? Is a champagne toast compulsory, or is a "raise your glasses"
toast enough? Must I provide party "favors?" Is valet parking absolutely necessary?
Will a buffet work (it's generally less costly than a sit-down event because fewer work-
ers are required to plate and serve meals)? Remember, "nickel-and-dime" expenses can
add up quickly.
Be imaginative.
I've always asserted that creativity is about looking at things in a different way. More
often than not, when entertaining deviates from a prescribed norm, the occasion
becomes memorable in the best possible way.
Choosing a theme is one quick way to kick your mind into gear.
An Italian-themed dinner can be as simple as spaghetti and meatballs instead of veal
scallopine. An antipasto of sliced salamis, olives, marinated artichoke hearts, roasted
peppers and sliced French bread is easy and economical.
Make a centerpiece of small vases filled with dry spaghetti or other pasta to complete
your theme.
Example: In the absence of flowers for a centerpiece, I've been known to go into the
yard with clippers and cut branches (with or without flowers and leaves) to create dra-
matic tablescapes — free of charge.
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