Whether it’s a festival, holiday, or milestone like graduation, there’s always an excuse to throw a party in New Orleans this time of year. Or maybe it’s just Wednesday night with nothing else going on and you want to get some friends together.
Some of the best parties are improvised, but if you really want to impress your guests and have the time to plan and budget in advance, here’s how to make your event truly memorable There are many.
Consider the venue
If your home is too small to accommodate a large number of people, or you don’t want to spend a lot of time preparing it yourself, consider hiring a planner and hosting the party at an off-site venue.
Daniel Whalen, event coordinator for Sidecar Patio and Oyster Bar and The Rusty Nail, says the most obvious benefit of renting a venue is “not having to worry about setup or cleanup.”
Kaylen Torregrossa, director of production at event planning company My House Events, said venues typically have to deal with “the less glamorous parts of hosting, like taking out the trash, moving tables, and making sure the food gets to the venue.” We have staff on hand to help.” appropriate temperature. ”
“It doesn’t take the effort of throwing a party,” she says.
If you’re hosting a big event for the first time and want to do it right, hiring a planner to help you is also a good option.
“Most planners know the venue well and can talk to you about the pros and cons,” Torregrossa says. “New Orleans is an old city with quirky buildings, so a planner can be very helpful in determining the best space for your type of party.”
Whalen said the busiest time of year is usually between September and December, from just after Mardi Gras until the end of May.
Whalen recommends contacting the venue at least six weeks in advance. Retirement and birthday parties can be planned further in advance if you have a specific date in mind.
Regardless of the occasion, serving finger foods or setting up casual food stations is becoming more popular than hosting a traditional sit-down dinner.
“If the dates are flexible, one, two or three months is usually fine. But if you want to host a larger event, such as a retirement ceremony on a specific date, the sooner you contact us, the better. The sooner the better,” she says.
Budget concerns
Hosting a party at a venue can sometimes be more affordable than people think. Especially in the summer when the economy is slow and local businesses often lower prices to attract customers.
Additionally, when guests go to an event venue, they often expect to pay at least a small amount of cash. So, as a host, you can consider offsetting some of these costs by enlisting the help of friends.
“Some people switch to a cash bar, which covers food and tips, but limits the bar tab,” Whalen said.
She says it’s important to be upfront with your planner or venue about your budget.
“If someone comes up to me and says, ‘I want to cover food and tips, but we’re all paying out of pocket for the bar,’ I can help with that. Be honest. The cost. You can find what works best for you,” she says.
Torregrossa says she often sees a mix of DIY and professional help at parties.
“The price of everything has gone up since COVID-19, so I think clients are being strategic about who they hire as professionals,” she says.
It really comes down to priorities.
“Is it more important to you to have everyone on the dance floor, to take great photos, or to have people talking about the food for weeks on end?” Torregrossa says. “Pick two or three things that you want to take home and that you want your guests to take home. Feel free to compromise on the rest.”
Less formal and more fun
Recently, parties as a whole are becoming more casual.
Whalen said traditional, formal, sit-down dinners, even for major milestones like weddings, have become outdated.
People are primarily focused on quality food, drinks, and socializing, and party hosts and planners are getting creative.
When it comes to food, oyster stations and buffets are all the rage, as are small dishes that you can snack on while standing and chatting.
“With us, the bar is open, the food is served, and you can choose your own adventure,” Whalen says. “It’s important to let your guests decide what kind of party experience they want. There’s food, there’s warmth, there’s cocktails.”
Party planners say it’s a good idea to hire a bartender if you’re hosting a party at home. The photo shows the turning table of Thule Folkes.
hired help at home
If you plan to host at home and have the space, consider hiring a professional, or consider having a trusted friend help out a little if they’re willing.
Torregrossa jokingly calls them “friends”, a combination of “friend” and “bender”.
“If you have friends who like to come to parties and do work, actually invite them and give them work. Delegates, don’t keep it to yourself,” she says. “If you want to plan everything, that’s great, but think about who you can bring in. I think there are great benefits to strategically hiring experts to help you.” Masu.”
It could be a catering company, a personal chef, or a skilled bartender. Even having two or three of her employers is a huge help.
That way, you too can enjoy the event you host.
“You can attend with guests, but the party can also be a party for yourself,” Torregrossa says. “We’ve all had house parties, and the main memory is of being locked in the kitchen while the guests were in the living room. That doesn’t make for good memories.”
Plus, remember, this is New Orleans and people already know how to have fun, so there’s no need to stress too much.
“We are a city that defines itself by its ability to provide a good time,” Torregrossa said. “No one will judge you by your definition of a good time: good food, good drinks, great music. Here you’ll find all the ingredients to make your celebration truly memorable.” Masu.”
drink trends
When it comes to drinks, mocktails and THC drinks are popular right now, and classic cocktails like the Old Fashioned and Margarita are making a comeback. BYOB bar popular for parties. This means the host will serve the alcohol and the professional will bring in a mixer to help serve the drinks.
“It depends on the venue, but hiring a professional and supplementing with a little DIY is a great option,” Torregrossa says.
Whalen added that tropical drinks are all the rage. “Bright, fun, fruity drinks. And spritzes, Aperol her spritzes, those are just enjoying the moment, too,” she says.
Drink recipes that will please a crowd
slick shoes cocktail
Slick shoes (for 10-12 people)
Recipe provided by Laura Walch/Pal’s Lounge
1 liter of gin
1 cup mixed basil
1/2 quart juice
6 oz St. Germain
Pour over dry unsweetened cucumber soda and serve over ice.
Tommy’s Margarita (1 serving)
Recipe provided by: Mark Schettler/Bar Tonique
2 ounces blanco tequila
1 ounce freshly squeezed lime juice
1/2 oz agave syrup or 2:1 simple syrup
A pinch of salt in your drink
Shake, strain, and serve over ice.
Bottled Old Fashioned (serves 10-12)
Recipe provided by: Mark Schettler/Bar Tonique
20 ounces rye or bourbon whiskey
3 ounces Demerara/Turbinado/Dark Muscovado syrup (2:1, or 2 parts sugar: 1 part water: heat until completely dissolved)
Angostura bitters 1 oz.
1/2 oz orange bitters
El Guapo Chicory Pecan Bitters 1/4 oz (optional)
6 to 8 ounces of water
Adjust the bitters and syrup to your liking and bottle. Ideally, pour this over ice to give it an orange twist on top. If you don’t want to go through the hassle, get a potato peeler and add 2-3 oranges to the ingredients. Only do this if you plan to drink the orange within a few days, as it will give it a bitter taste and eventually go bad. Be sure to add water to the batch. Otherwise, people may drink it like a bottle of wine and quickly regret it. When you eat it, pour it over ice, even if it’s refrigerated. This is strong!
Bartender Tips:
“Choose a good spirit, like Tequila Ocho or Tequila Fortaleza. A bad tequila with a Tommy’s margarita will taste bad. As a general rule, no celebrity (except The Rock, but I’m not seriously considering (I’ve never made good tequila, so avoid their brand.) If you’re not sure, ask the bartender or salesperson, but it’s the same thing. I can’t wear lipstick.” – Mark Schettler, Bar Tonique
This story was published in the May 2024 issue of Gambit’s Detail.
