Sun-Times - Throw a fall feast despite famine
Date Posted: October 08, 2008
Throw a fall feast for friends despite famine
ENTERTAINING | With a little creativity, seasonal get-togethers don't have to break the bank
The economic outlook may be as gloomy as the ever-earlier dusk and chilling weather forecast, but that's no excuse not to do a little autumn entertaining.
Tailgates and sports-TV parties, pre-election coffee klatches, neighborhood leaf-raking events, PTA meetings and other such gatherings fill the fall calendar. With a little planning, they needn't break the budget.
"A little creativity, a bit of research and resourcefulness will take you far," say Fergus Rooney and Gabrielle Martinez, partners in Event Architects, a Chicago event management and production company.
If ever there were a time to revive the potluck tradition, this is it. (Given the current rate of mortgage foreclosures, it might even be time to resurrect the old Chicago custom of the rent party.) You also could club together with two or three friends for a joint party, mingling your guest lists and resources, or partner with neighbors for a progressive dinner. Everybody has fun, and no one bears too much of the cost.
Rooney and Martinez recommend planning parties around a simple theme, such as an all-soup or dessert party (cheaper than a dinner party), or an ethnic meal, such as a make-your-own-taco bar or a Mediterranean dinner that lets you pick up inexpensive prepared items at local shops or restaurants.
You don't have to serve costly foods, especially if you do the cooking yourself. A whole baked ham on the bone or a roast turkey can feed a big group cheaply and impressively. Chili, spaghetti and hot dogs and hamburgers are perennial crowd pleasers for casual events.
Dress up routine fare with fancy condiments, advises Ryan Indovina, partner in Kirkwood Bar in Lake View: "Try a unique gourmet relish such as sweet corn relish or tomato peach relish to give your dog that extra kick."
Humble vegetables make a great party showing at low cost. Try grilling or roasting. Roasting, ultra-easy, gives seasonal vegetables such as cauliflower or Brussels sprouts a caramelized sweetness that will convert even vegetable haters.
Fred Ramos, new chef at Angelina Ristorante in Lake View, suggests vegetable salads as a tailgate take-along. "I had a barbecue and a friend of mine brought over this broccoli salad that was great!" he says.
You can make a little meat go a long way. Use meat as an accent or present it in mini-sandwiches -- trendy and fun. "I went to a Bears game last year and these were a hit," says chef Dave Perlick of Montarra in Algonquin, who served slowly braised beef on small rolls with coleslaw and fried onions. "It's not the same-old, same-old."
Jeff Keenan, beverage director of Harry Caray's Italian Steakhouse in River North, recommends that instead of cocktails you serve a bulk drink like bourbon punch. "A punch is also good and cheap," he says. "I just got back from Kentucky, so this one comes to mind. It is also very autumnlike as well as very 'retro sophisticate.' Good thing to serve at a 'Mad Men' viewing."
Other good options include sangria, wine spritzers and hot, mulled apple cider (add some applejack for a kick).
Shared good times can help you cope during hard times.
Leah A. Zeldes is a local free-lance writer.