Entertaining Boston Style: 2011: A Year in Pictures!

It is one of the first wintry days of 2012. I lay here with a cast up to my knee(repeat foot surgery) and have time to reflect on 2011 and the events our team put together. In my mind, I’m pitching various themes for my next blog, but all I can imagine is a blog of pictures because what I remember most is how gorgeous my clients’ homes are. I am the luckiest person in the world, because I get to see one after another of the most spectacular homes in Massachusetts. So here it goes… 2011: A Year in Pictures! But please, please, don’t be lazy and take in only the first few shots, because the best ones are at the end. One in particular, can’t be missed. Make sure you have a few free minutes to get through this wonderful photo editorial.

The year started off with three birthday events. They couldn’t have been more different. I blogged last year about each one of them, they were each so amazing in their own respect.
The first being a foodie’s dream of shellfish, bruschetta’s, sausages, lobster panini’s, pulled pork sliders, and more…

Bruschetta Bar

Raw Bar

Red Velvet Birthday Cake with buttercream frosting

The second, an ex-rocker celebrating with a theme:

Sliders and Quesadillas

The third, a breathtaking barn, converted into an intimate dinner party for close friends:

Life is good

Dinner is served

We did our share of fundraisers as well this year. Emerson Umbrella in Concord, Concord Museum, Fenn School, and an Indian dinner party for Goodweave, a non-profit aiming to end child labor in India:

Emerson Umbrella:

Some pictures from two of the weddings we catered:

And another:

Pulled Pork with Jicama Slaw, Chipotle Cream on Sweet Potato Bisquit

Thinly sliced Smoked Sliced Sirloin with Chimichurri

Our team also catered some events at more public venues, like Larz Anderson Museum in Brookline, for the American Orthopaedic Association President’s Dinner, a corporate dinner at the Old State House and a Cocktail Cruise on the Liberty Clipper Schooner for State St.:

Larz Anderson Museum American Orthopaedics Association Presidents Dinner

Old State House:

Tablesetting Old State House Corporate Dinner Event

Liberty Clipper:

The Liberty Clipper Schooner

Roasted Russian Red Potatoes stuffed with Exotic Mushrooms and Chive Creme Fraiche

Yellow Tail Tuna Carpaccio with Sun Gold Tomatoes, Basil and Zucchini Blossom Slaw on Sesame Crisp

Last but not least, are the absolutely stunning holiday parties we catered this December season. Our clients homes are the most gorgeous in New England. My dream is to someday put a coffee table book together called “The Best of Boston Homes: Entertaining during the Holidays”. Our clients’ homes are the most gorgeous homes in the greater Boston area. My staff and I are typically speechless whenever we arrive at a new “spectacular” home, and they just keep getting better. My clients all have gorgeous taste and I am very proud to work with them year after year. Thank you to all of you!

I could not edit this one. This client is one of my favorite people in the world. Her mantra is one of service, as one of the key founders of City Year. Her kids were raised with this philosophy and it shows. They are amazing. There are pictures of the family in Africa, Haiti, and elsewhere… and for them, it’s all about giving back. This event was a fundraiser for the Pine Street Inn and no expense was spared. There were carolers, a boys A cappella group, a gospel singer, volunteers from City Year making crafts with the kids, pony rides, Santa arriving on a fire truck. At every turn, there were more niches of fun. I was running around like a 5 year old, trying to take it all in. On top of that, her house is absolutely GORGEOUS!! Furnishings and decor are very eclectic- Moroccan, Asian, Mexican, African, you name it… and it’s all pulled together in such a way that you cannot stop sneaking around to see all the little goodies she has.

Fire Pit Area in the back yard... one of many!

What a fireplace!

All for a good cause.... Pine Street Inn; helping people become independent again

Santa's Sleigh

Buffet: Turkey & Wild Rice Soup, Mexican, Moroccan, Southern Savories

Cookie Decorating Table in the Barn

Pony Rides

Relaxing around the outdoor fireplace

S'mores at (one of) the fire pit!

One absolutely amazing woman! My client. And she's gorgeous "to boot"

Santa arriving on a fire truck!

A Cappella boy's group

And, last but not least, a few more pics from the other holiday events we catered. Enjoy:

Crunchy Potato Cakes with Gravlax, Capers, Creme Fraiche

Filo, Parmesan and Prosciutto wrapped Asparagus... yum

Holiday Centerpiece- White Tulips and Hydrangea, skewered fresh figs

Centerpiece- Gorgeous 18" shallow bowl filled with Succulents and Moss

Catalan Grilled Shrimp with Romesco Sauce (Roasted peppers, garlic, almonds)

Goat Cheese and Sun-dried Tomato Crostini

Raw Bar with Jonah Crab Claws, Mustard Sauce, Island Creek Oysters, Mignonette, Shrimp Cocktail, Grapefruit Ginger Cocktail Sauce

And just a few more to top things off:

These small plates were passed to guests on giant silver trays at a Pharmaceutical Company’s Board of Director’s and Executives Holiday Party:

Syrian Pepper Dusted Swordfish with Romesco Sauce (Roasted red peppers, almonds, garlic and tomatoes)

Grilled Eggplant Roulade stuffed with Mozz and Ricotta

We’ve been catering this high-end holiday event since, gosh, 1997?!? One of my favorite clients, she reminds me of Princess Diana, a very elegant, gorgeous and poised woman. Love her!

Gorgeous home of one of my favorite clients!

Beautiful Kitchen

Billiards Room- the game table was covered with burlap

Guests mingling in the beautifully appointed living room

Spicy Tuna Tartare in housemade wonton chip

Yellowtail, Tuna, Salmon Nigiri; Spicy tuna roll, California Roll Maki

Zucchini Fritter with Eggplant Caviar

Winter Solstice- Pomegranate Martini... yummy!

If you made it this far, thank you so much for taking the time to see the hard work our team puts in year after year. They are amazing. We are amazing. Happy New Year!

Holiday Parties- New solutions, lower costs!!

By Susan Lane of Susan A. Lane Events

This year, everyone is looking for a way to cut back on potentially out of control and expensive holiday events. In the past, it seemed as if we all felt pressured to have “everything”, such as a full bar, expensive hors d’oeuvres, etc. I’ve come up with some fabulous ways to cut back but still “wow” your guests. Take a look! 

1. Choose starch/cheese/vegetarian/poultry based hors d’oeuvres. Go light on the shellfish, fish &  beef tenderloin options. Better yet, tell your caterer to keep the choices at a $2 per piece maximum.
2. Supplement your menu with a gorgeous slate or wood board topped with artisan cheeses and yummy pâtés. There are some beautiful  cheeses out there- fresh and aged goat cheeses, blues, triple crèmes and farmhouse cheddars. Pair them with some fruit pastes often sold in the same refrigerated case as the cheeses. Surround with berries and grapes. Put these out and watch them go. The reason people don’t eat cheeses at parties is they’re usually sub-par cheeses. Some nice cheeses and some interesting crackers & breads go a long way especially when your guests are drinking.
3. Serve your favorite soup in little glass votive cups garnished with a long chive or skewered tiny shrimp.
4. Choose to have a caterer deliver food as opposed to having it fully serviced. Yes, I know- I’m shooting myself in the foot but not all of you will choose this route.
5. Purchase some items from your favorite stores as well. I won’t go so far as to suggest getting frozen hors d’oeuvres from Costco. Don’t tell me if you did so! But your area, I’m certain, has some fabulous ethnic or cheese shops. Here are some Boston Metrowest specialty shops to check out: Sevans in Watertown for delicious spreads like hummus, baba ghanouj, spicy muhammara dip; stuffed grape leaves; delicious baklava and apricot logs. Jin Mi Chinese Market on Walnut St. in Newton near the Mass Pike-  sells all kinds of dumplings and fabulous shrimp shumai. South Acton Village Market in Acton sells fabulous fresh produce, live fish in tanks and again, those frozen dumplings and Shumai. You can also supplement your menu with a spiral ham with all those lovely accoutrements and tiny rolls. It will fill your guests up without breaking the budget.
6. Do keep in mind that most all caterers do have food minimums for full service parties in December. Find out what their minimum is now and do some research. It will save you a lot of time later on.
7. Many caterers (me included!!!) will staff your event even if they aren’t bringing the food. You may just need a kitchen helper, waiter, bartender. Call me for rates.
8. Doing a lunch or brunch event instead of a night event could cut your costs in half.
9. Choose less expensive “stations” from your caterer such as an “Assorted Slider Station”, “Mashed Potato Bar”, “Stir-fry Station”, “Pasta Station”, “Empanada or Quesadilla Bar”, “Asian Noodle Station”.
10. Instead of having a 4-5 hour party, make it 2-3 hours. Put an end time on your invites.
11. I often tell clients to only serve wine and beer instead of a full bar. Your guests don’t expect a full bar. They are just happy to be invited to your home. A full bar is very pricey between the liquor and mixers. Taste and choose some inexpensive wines and sparkling wines now so you’re prepared. I mentioned in my last blog a Proseco sold at Trader Joe’s with a giant “P” on the label. It was under $10 and amazing. Pair it with a touch of Chambord, Elderflower Liqueur, or other favorite liqueur and a twist of lemon. Wines are more subjective and there are many choices out there for under $15 bottle and even under $10.
12. Skip serving dessert to your guests. I know! No one will like me for this one. If it’s a cocktail party, you are not required to serve dessert. If you really can’t avoid it, put out a tray of bars and tiny cookies near the front door. They can grab one as they put their coats on! Dessert only prolongs the evening. If you want to shorten your event this year, this is a good place to start.
13. If dessert is part of the evening, try serving some seasonal fruit crisps or bread puddings instead of more expensive cakes, tarts and mini pastries.

I hope these ideas help you when planning your holiday event. Contact me with any questions you may have!

Susan Lane of Susan A. Lane Events

susan@susanalaneevents.com

508-783-1663