Last week, Christine Robinson wrote about creating a dish for a themed party. Well, we’re on a roll with this topic because I recently got an email newsletter from APPCA member Nancy Cordi of Mediterrania Personal Chef Services showing off her “Sandals & Sangria”party that she organized for the VeriDiva Business Group. The newsletter so intrigued me, with it’s beautiful food photos and interesting description that I asked Nancy if she could explain to members how to create these kinds of themed parties for clients. Here’s what she created for us. I hope it inspires you!

So it wasn’t long ago that I recently joined a local women’s club, Veridiva, a networking group in support of female entrepreneurs, in the Temecula area.  I was chosen as a member as well as their personal chef to represent the group. Rather than just showing up and being one’s personal chef, I decided to get even more creative and create themed parties and to really enjoy building fun and exciting menus around each theme.
Recently I hosted a “Sandals and Sangria” party which was the theme chosen to showcase one of our newest member’s products that she sells. At this party, it was very tropical and beachy so I decorated in bright floral prints using fabric I purchased on sale and used this material as my tablecloth, used real coconuts and pineapple for table décor, and broke out my tropical straws with various fruit on top which decorated each wine glass that would soon be filled with my homemade sangria. With great excitement, I created a tapas menu which consisted of bright, fresh flavors both savory and sweet, using fresh herbs mixed with fresh fruit topped on my open-faced empanadas with crab and chicken, cauliflower pancakes with fresh mint topped with a Saffron cream sauce and sweet and chewy Mejdool dates stuffed with Stilton blue cheese wrapped in smoked bacon.
And to swish all of this authentic Spanish food all down, I made a juicy fruity sangria which consisted of rose wines, Prosecco, peach brandy and a little bit of Grand Marnier that marinated overnight with chunky pieces of pineapple, strawberries, slices of orange and lime. Adding to that, I made beautiful mango and fresh raspberry purée ice cubes that beautifully enhanced and complimented my sangria in both flavor and presentation. And what ends a nice evening of savory tapas and juicy sangria? My creamy coconut flan topped with buttery caramelized pineapple.
Prior to this themed party, another that recently comes to mind is “Cocktails at Tiffany’s.” For this party, I also did finger foods which consisted of mint chicken and curry satay with a thai peanut sauce, garden fresh tomato, avocado and basil bruschetta on garlic crostini but the big hit of the party were my white and dark chocolate mousse and vanilla cake Tiffany cocktail desserts, each layer representing the classic Tiffany colors of black, Tiffany blue and white with edible silver pearls, and a black fondant bow on top.
And one of my MOST exciting events was my “A Journey to the Mediterranean.” This was my grand showcasing at my first themed part as a Veridiva member. I walked my guests through a culinary journey beginning with palate cleanser of a Moroccan black tea spritzed with orange blossom water. The guests then feasts on various dips, starting with Lebneh, a creamy, soft cheese made my draining the water from Greek yogurt over night, topped with excellent olive oil and fresh herbs, as well as made-from-scratch classic hummus with toasted pine nuts and roasted red pepper hummus. Then, they moved along the journey reaching for fragrant basmati rice made with cumin and cinnamon and fresh herbs which will soon be topped with braised beef and apricots, a succulent lamb meatball slider topped with a creamy whipped feta spread on a toasted brioche bun and a nice cooling side of fresh, citrusy taboulleh.

After they were done feasting on the savory food, I ended their journey with two authentic and decadent desserts, one from Italy, one from Greece and the Middle East. I wowed the guests with my lemon panna cota topped with chopped pistachios and pistachio oil and layers-deep of buttery baklava drizzled with chocolate ganache. I complimented these desserts with a strong Middle Eastern espresso with freshly grated cinnamon on top and even a hit of freshly grated black pepper.  This culinary journey through the Mediterranean was filled with many tantalizing surprises.

Doing themed parties is very exciting and it takes being a personal chef to a whole new level. It is so much fun to create a menu around a themed party as it is based on your inspiration and allows you to be as creative as you want with both food and decorations. It’s more than just showing-up and cooking. You get to experience the fun that you give your guests as well. I would suggest encouraging your client to do a themed party for the person they are celebrating or as a group to make the time and the culinary experience that much more memorable. You can increase your cost per person when doing this as you will provide fun, beautiful table décor and many other creative surprises, which you can provide at a very low cost to you.  Many of the items you can use for themed parties can be purchased at a grocery, fabric, thrift, or hobby store. Gather these party decorations and keep them to use over and over again for similar-themed parties.

When promoting these themed parties, aside from the promotion that comes from my women’s group, I also do email blasts through my website builder such as godaddy.com as well as share the events and details of each event via Facebook, Twitter, and Instagram. I take many photos of each event, including the people enjoying themselves, décor, and especially the food, and promote them across as many social media outlets as possible. The response to these themed parties is so positive and people just love the experiences they see that I am providing my clients and want to know more about what I can do for them!

My Delicious Juicy Sangria
Serves 12-15
from Nancy Cordi
(please use quality wines)
2 bottles of good rose wine
1 bottle Dolce Vita Prosecco
1 750ml bottle of Christian Brothers peach brandy
1/2 cup of Grand Marnier
2 cups cubed fresh pineapple
1 cup sliced fresh strawberries
2 limes cut into thin slices
2 oranges cut into thin slices
Add all ingredients to large container or glass pitchers with lids and let sit overnight (at least 12 hours).  Serve with mango and raspberry ice cubes.
Mango and Raspberry Puree Ice Cubes
from Nancy Cordi
1 cup of fresh raspberries
1 cup of cubed mangos
1/2 cup of blackberries
3 cups water
1 cup of cane sugar
1 tspn of lemon zest
1 tspn of lime zest
4 silicone ice cube trays
2 baking/cookie sheets
In two sauce pots, separate the mangos and raspberries.  In the pot with the mangos, add lemon zest and the pot with the raspberries, add the lime zest.  Now add 1 1/2 cups of water and 1/2 cup sugar to each pot.  Stir separately on medium heat for about 10 minutes until mangos become soft and water turns yellow and until raspberries break apart and sauce becomes thick and red. Remove from heat and let cool.  Once cooled, for the raspberries, pour through strainer and press puree through with a spatula into another pot, removing all seeds. Now, add blackberries and stir.  In separate silicone ice cube trays placed on baking sheets, pour the mango and raspberry puree into each tray almost to the top of each block.  Carefully slide baking sheets into freezer and allow the puree to freeze for at least 6 hours.  Once cubes are frozen, twist ice cube trays and place in stainless steel ice cube bucket and serve with sangria!

Have you had requests from clients to create a themed party? How did you go about it?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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Caron Golden

About 

Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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