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HomeMy WebLinkAboutThe Citizen, 1989-02-08, Page 26PAGE 26. THE CITIZEN, WEDNESDAY, FEBRUARY 8, 1989. Party planning for newlyweds Whether it means trying out the new wedding china at a formal dinner or having a group of friends over for a casual get-together, part of the fun of being newly married is entertaining. The first few times a husband and wife entertain together at home can be stressful, however, so Planning is important whether you 're planning to cater your own wedding or are preparing your first party as a couple together. Be organized to cater wedding With the emphasis on home and hearth, more and more people are choosing to cater their own wedd­ ing reception and meal. The key, says Mary Lewis, is organization. Lewis learned that two years ago when her daughter’s wedding re­ ception was held in the family’s home. The thing she and the family did most was make lists - a new one every day. “And we didn’t got to bed until everything was crossed off,” she said. “My daughter said just the other day that she didn’t know how we did it, and the secret was the lists.” If you’re having a wedding at home, start planning at least three months before the big day, Lewis said. Once the number of guests is set, the menu can be designed. Lewis and her daughter changed Home wedding can trim costs If you want to cut wedding costs, there are many ways to put together the celebration you want without falling into debt. Margaret Hough, of Regal Bridal Consultants, London, says the average cost for a wedding with 100 guests, sit-down dinner and disc jockey dance can be anywhere from $5,000 to $15,000. The least expensive time to get married is around 1 or 2 p.m. It’s too late for breakfast or lunch and, even if you have a full hour-long service and spend half an hour taking pictures, it’s not yet dinner time. The reception can be held at about 4p.m. with hot and cold hors the following tips can help in planning the early events. A newly-married couple should decide which type of party they are most comfortable giving. Some hosts prefer a carefully planned setting, such as a sit-down dinner, while others prefer to put every­ thing out and let guests help the wedding menu as often as needed until they came up with foods that could be made ahead and were easy to eat. This is a prime consideration if the meal is not a sit-down affair. If there is a lengthy time-span between the wedding service and the meal, guests can be offered a variety of small appetizers. Lewis made them ahead of time and, on the day of the evening ceremony, a son-in-law blanched snow peas and stuffed them with herbed cream cheese. For weeks before the wedding Lewis cooked and froze mushrooms turnovers, pates and other delica­ cies. Baking became part of her everyday routine for the two weeks before the ceremony. “The first thing I would do in the and not d’oeuvres, wine for toasts wedding cake. A dance is necessary. “It’s more like an afternoon cocktail party,” says Hough. Another option is an at-home wedding where the guest list is limited to immediate family and close friends. The service might be held in the garden and be followed by a champagne toast. Hors d’oeuvres can be catered or picked up at several restaurants in Lon­ don. Instead of traditional fruit cake, the couple might choose a less expensive white slab cake. Friday or Saturday evening cere­ monies can also be followed simply themselves. Choose whatever style makes you both most comfortable. If one likes casual and one formal, try to compromise - perhaps offer hors d’oeuvre and dessert buffet-style and serve the main course at the table. Delegate responsibilities before­ hand. The more organized a couple is about who does what, the smoother the party will go. Also, try to arrange to alternate the timing of each job so that one person is on hand to see to the guests while the other is pulling together last-minute details in the kitchen. Decide which of you will tend bar, who will clear glasses and ashtrays, etc. Set up whatever you’ll need before the party. Make sure you have plenty of ice, mixers, lemon and lime wedges and coast­ ers on hand. One of the easiest ways to make an evening special is to give a party or a dinner a special theme. It can be as simple as “going Chinese” by using a wok to cook stir-fry and setting a table with chopsticks and a single colorful flower centerpiece. Or, you might arrange a series of regional dinners with other couples and each week try a different cuisine at someone’s home. morning was make a double batch of biscuits, bake them and freeze them. The girls I had helping me with the serving had it timed so they just had to put them in the microwave to heat them.” None of the meal was made on the day it was eaten. Two hams were cooked, cooled and sliced the day before, the scalloped potatoes were made ahead and kept cold to be reheated, as well as the broccoli and tomato casserole. Lewis set up two identical buffet tables and rented china and glass­ ware. The family’s silver was wrapped in individual napkins and tied with ribbon and placed in a basket on each table. She made the wedding cake well in advance, and so guests could enjoy a slice, it was cut but not wrapped, and passed in baskets. by hors d’oeuvres, or an intimate dinner at a restaurant. Some couples choose nails that supply staff to run a cash bar and serve salads and cold cuts. Others supply alcoholic and non-alcoholic punch at the reception while guests wait for the wedding party to arrive. A bottle of wine is placed at each table for toasting, and a cash bar opens when the dance begins. Another way to trim costs at a small wedding is to use fresh flowers from your garden. Have a close friend or relative cut and arrange them, Hough says. Some halls and lounges will supply bud vases for tables at no extra cost. If an elaborate dinner is planned, one of the challenges is timing all the elements to serve everything simultaneously. An extra heat source can help, especially one that can be used in the dining room to keep a dish warm. The new single unit induction cooktop heats food by creating a magnetic interaction with any cook­ ing utensil made of ferrous metal. In turn, the pot or pan cooks the food. The cooktop surface itself stays cool, making it an ideal “back-up” burner when entertain­ ing. With time and luck, you and your spouse will become more synchron­ ized in your hosting styles. In the beginning make a special try at complementing each other’s efforts so you will enjoy your own parties more, as well as put your guests at ease. You’re bound to be admired for making a great team! ilLiiiiatit tCife (Centre ‘ ‘Huron County's Complete Christian Bookstore invites you to select your: WEDDING PROGRAMS INSTOCK supplied free with your order of stationery •Invitations and stationery by Rainbow, Sunset & Monarch •Meaningful gifts for your wedding party •Wedding Music •Albums and accompaniment cassettes 57 Albert St., CLINTON 482-3128