Entertaining Novice? Follow these easy tips and you’ll be a pro in no time!
Prepare food ahead of time, so you can mingle and mix with your guests
Don’t run out of food or booze! Have plenty of alcohol
Create a playlist to match your theme
Make it festive. Flowers are nice natural touch and smell nice too!
Make sure to greet each guest, show them where everything is and introduce those that don’t know one another
If having a seated dinner party, seat people who don’t know each other next to each other
Always serve a festive non-alcoholic beverage – some guests may be on the wagon or don’t partake for various reasons, it’s nice to offer them something besides water
This is a great way to educate your guests about your food spread. Include the artisan producer and geographic location where produced…guests can visit a foreign country and/or take an around the world trip all in one night!
Make it a mini-tasting class and ask your friends to chime in on whether the pairings were a success
Take it easy and enjoy good food with friends and family
Use the appropriate serving utensils (ie. correct cheese knife for specific cheese)
Always use glass beverage glasses, porcelain/ceramic, etc. plates, stainless (or silver if you’re getting fancy) cutlery, and fabric napkins. Although clean-up might be easier on you with paper and plastic, it’s definitely not easier on the environment. Plus, using the “real thing” adds a touch of class to any party!
The most basic principle of preparing charcuterie is simple -- select, slice and serve. We call that the 3 S rule.
Select your favorite Les Trois Petits Cochons pâtés and charcuterie. We suggest a combination of coarse pâté, smooth mousse, rillettes, dried saucisson, and other charcuterie meats.
Slice desired amount and place on a wooden cutting board or a serving plate. Spoon rillettes and mousse in to small bowls and place on board.
Serve with cornichons, moutarde de Dijon (Dijon mustard), and a baguette. Bon Appétit.
Treat your plate as a painting! By sticking to 3 predominant colors in a dish, or charcuterie board you can create spreads that are as aesthetically pleasing as they are delicious. Of course charcuterie is usually just 1 color so you will need two more colors on the board: green (cornichons, olives, or caperberries…) and red or orange for example (fried fruits or jam…). This is a chef rule for esthetically pleasing dishes!
Be adventurous when selecting food and drinks to pair with pȃté and charcuterie… you just never know what amazing flavor combination you could create! And don’t be afraid to ask for recommendations from your local gourmet and wine shop purveyors – they really know their stuff and love to work with their clients to find just the right match.
|Mousse Truffée||Pair with a light to medium-bodied white wine with citrus and tropical flavor notes.|
|Pâté de Campagne||Pair with a full-bodied red wine, robust and fruity with minimal influence of oak.|
|Mousse de Canard au Foie Gras||Pair with a dry, sparkling white wine with a subtle creamy, yeast and nut-like flavor.|
|Pâté au Poivre Noir||Pair with a light-bodied dry white wine with steel and mineral tones.|
|Pâté Forestier||Pair with a full-bodied red wine, robust and fruity with minimal influence of oak.|
|Pâté de Canard à l'Orange||Pair with a light to medium-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet.|
|Mousse de Foie de Canard au Porto||Pair with a light-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet.|
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