No Regrets

Three of the city’s top caterers give us the low-down on what it takes to throw a killer party—without losing your cool.

THE EXPERT: TASTE CATERING

Taste caters about 700 events annually, from intimate dinner parties to full-on bashes—which we’re guessing is probably about 699 more parties than you’re throwing this year. Owner MeMe Pederson founded Taste with partner Janet Griggs in 1978; nearly 30 years later, they’re still going strong, in large part because the creative ideas just keep flowing. 415-550-6464, tastecatering.com

Makes 10 appetizer-size servings  20 prawns (16-20 count-per-pound size), tail still on but peeled and deveined 2 tablespoons olive oil 1 teaspoon finely chopped Italian parsley ½ teaspoon finely chopped fresh thyme ½ teaspoon finely chopped fresh tarragon 20 paper-thin slices prosciutto di Parma (about ½ pound total) 20 wooden 6-inch skewers  1 cup red pepper aïoli   Red Pepper Aïoli- Makes one cup  ¼ cup chopped roasted red bell pepper 1 clove garlic ½ teaspoon kosher salt 1 egg yolk 1 teaspoon smoked Spanish paprika (pimenton) 2 teaspoons fresh lemon juice 1 teaspoon Dijon mustard 1 cup olive oil	THE APPETIZER
	Prosciutto-Wrapped Prawns with Red-Pepper Aïoli   The perfect finger food, these prawns are quickly marinated, then wrapped with prosciutto and broiled. Skewers make them easy to eat; serve them with smoky red-pepper aïoli for dipping.   In a small bowl or plastic storage bag, combine prawns, olive oil and herbs. Let marinate, refrigerated, 2 hours. While the prawns are marinating, soak the wooden skewers in water. Fold the prosciutto slices lengthwise to create strips approximately 1 1/4 inch wide (depending on the width of your original slice, this might be one or two folds).  Starting at one end of the prosciutto slice, wrap the slice around the middle of the marinated prawn. Secure the prosciutto around the prawn with a wooden skewer.  Preheat the broiler to high (you can also use a gas or charcoal grill to cook these). Broil, turning once, until prawns are pink and prosciutto is crispy, about 3 minutes per side. Serve immediately, accompanied by aïoli.   Red-Pepper Aïoli Place the roasted pepper, garlic and salt in the bowl of a food processor and pulse until smooth, scraping down the sides as necessary. Add the egg yolk, paprika, lemon juice and mustard and pulse for 10 seconds. With machine running, add olive oil one droplet at a time, until mixture begins to thicken and emulsify, then continue adding oil in a slow, steady stream until it is all incorporated. Season with additional salt if necessary.  Cheater’s trick: Aïoli is nothing more than garlic mayonnaise. If you think you’re not up for the challenge of making your own, replace the olive oil and the egg in the recipe with ¾ cup of your favorite store-bought mayonnaise; adding the other ingredients will sufficiently jazz it up.

looks matter Don’t forget about presentation. Demitasse cups hold just the right amount of soup; shot glasses with tiny spoons can make the most basic chocolate pudding seem fancy; and oversized Chinese soup spoons are the ideal size to hold a mouthful of something delicious, such as a squash-filled ravioli tossed with browned butter and sage. All available at Economy Restaurant Fixtures (1200 Seventh St., 415-626-5611), a great resource for amateurs and seasoned professionals alike.

singles night If you haven’t yet enrolled yourself in a flower-arranging workshop, fret not: A table set with bouquets composed of one type of flower, such as mums, tulips or even the humble carnation, cut short and tucked into glass jars, will brighten a buffet just as surely as a huge arrangement will. Or buy small poinsettia or amaryllis plants, which last all winter, and disguise the plastic pots by wrapping them with ribbon.

Tart It Up Dessert is one of the easiest things to outsource. Try tartlets from Petite Patisserie (about $5 each; 1415 18th St., 415-821-9378, petitepatisserie .com)—the flavors range from chocolate caramel to our favorite, key lime. Pederson also suggests setting out jars of candies from the Candy Store (1507 Vallejo St., 415-921-8000, thecandystoresf.com) with metal scoops from the Container Store ($8.99 each; 26 Fourth St., 415-777-9755, containerstore.com).

The Cocktail
		Makes 1 serving   Juice of 1 lime, plus wedge for garnish 1 ounce vodka 1 ounce pomegranate juice 1/2 ounce simple syrup 1 ounce club soda
	Pomegranate Cooler   Short on glassware? Pederson suggests renting a flat of glasses from Classic Party Rentals (650-652-0300, sanfrancisco.classicpartyrentals.com), which has an impressive array of options and no minimum for pick-up orders. Best part? You can send them back dirty. Bartenders and servers can also be hired from the SF-based company the Party Staff ($32 per person per hour, five-hour minimum; 415-273-7000, partystaff.com), who are happy to supply one fully insured professional—or dozens.   In a shaker with ice, combine lime juice, vodka, pomegranate juice and simple syrup. Shake and strain into a glass filled with ice. Top with club soda and garnish with a wedge of lime. Makes one serving.

 

THE EXPERT: FORK & SPOON PRODUCTIONS

Jennifer Spiegel and Jonathan Beil are no strangers to the perfect party. Both have worked as restaurant chefs, and Spiegel was, in a former life, an assistant stylist at Metropolitan Home magazine. In the seven years since they started Fork & Spoon, they’ve thrown their fair share of creative events. No cookie-cutter operation, the pair has hosted everything from Icelandic-themed dinners (complete with loads of ice, and chairs covered in white faux fur) to family-style Singaporean weddings. 415-552-7130, forkandspoonproductions.com

Makes 10 appetizer-size servings  For the béchamel: 2 tablespoons unsalted butter   3 tablespoons all-purpose flour 2 cups hot milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch nutmeg 1 cup (about 4 ounces) grated Gruyère cheese 1/2 cup freshly grated Parmesan cheese   8 slices sourdough sandwich bread, crusts removed Dijon mustard for spreading 8 ounces thinly sliced ham	THE APPETIZER
	Mini Croque Monsieur Smaller is better. Fork & Spoon frequently makes miniature versions of favorites: diminutive BLTs, sliders or croque monsieurs (pictured), which can be prepared ahead and broiled before serving.   To make the béchamel: Melt butter over low heat in a small saucepan. Add flour all at once, and stir with a wooden spoon 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened, about 5 minutes. Remove pan from heat and add salt, pepper, nutmeg, 1/2 cup grated Gruyère, and Parmesan. Whisk to combine, then set aside. (This mixture can be made a day in advance and stored in your refrigerator.)   Toast bread slices and spread each with a thin layer of Dijon mustard. Divide the ham evenly among the slices; generously spread béchamel sauce on top of the ham. Sprinkle the open-faced sandwiches with remaining Gruyère, dividing evenly. Preheat broiler to high. Place sandwiches on broiler pan, 2 inches from heating element. Broil until lightly browned and bubbly, about 3 minutes. Slice into small squares or triangles and serve hot.

hand-roll Pretty paper from Papyrus (black-and-white Duo wrapping paper, $9; 1888 Union St., 415-929-0533, papyrusonline.com) can be folded into cones and filled with any sort of snack—candy, Parmesan-dusted popcorn or nuts, such as the addictive flash-fried almonds made daily at Union Square’s Morrow’s Nut House ($16 per pound; 111 Geary St., 415-362-7969). Pass them out with glasses of wine to party guests.

posh squash Visit the San Francisco Flower Mart (640 Brannan St., sfflmart.com) for the best and cheapest blooms. Though it’s open only to professionals first thing in the morning, after 10 a.m. anyone can enter to select from a huge array of flowers, decorative branches and plants at nearly wholesale prices. (Another plus: There’s ample parking.) Spiegel suggests looking for a white pumpkin, scooping it out and filling it with a simple mix of flowers, such as white tulips, ranunculus and chocolate cosmos.

Truffle in a Box Send your guests off with one-bite truffles from XOX Truffles in North Beach ($36–$45 per pound; 754 Columbus Ave., 415-421-4814, xoxtruffles.com). For extra points, package them in a letterpress box from Petaluma’s Dauphine Press (set of six damask pyramid boxes, $15; 707-776-0790, dauphinepress.com).

The Cocktail
	Tangerine-and-Thai-Basil Punch   Making mojitos might sound like a fun idea—until you find yourself muddling for the masses. Beil advises keeping the bar simple, by serving wine and mixing up a big batch of a signature cocktail, such as this punch made with tangerine juice (squeeze your own or use Odwalla’s) and infused with Thai basil. If you’d like, top each serving with a float of Champagne.   Combine tangerine, lemon and lime juices in a pitcher and stir in simple syrup. Crush the basil leaves slightly in your hand and add them to the pitcher. Stir in club soda. Garnish each glass with a sprig of basil. Makes six servings.	Makes 6 servings   2 cups fresh tangerine juice 1/2 cup fresh lemon juice 1/2 cup fresh lime juice 1/3 cup simple syrup 1 large bunch Thai basil, 6 pretty sprigs reserved 1 quart club soda

 

 

THE EXPERT: PAULA LEDUC FINE CATERING

The guiding principle of Paula LeDuc is best summed up by the company slogan, “Perfect will be just fine.” That’s easy for her to say—we can only learn from the master. LeDuc started her catering business 21 years ago from her home kitchen, making deliveries in her Audi station wagon. Since then, her high-profile company has catered everything from Stanlee Gatti–designed galas to a Ferry Building luncheon at which Prince Charles and Camilla, Duchess of Cornwall, were the royal guests of honor. 510-547-7825, paulaleduc.com

Makes 10 appetizer-size servings   ¼ cup finely diced sushi-grade ahi (yellowfin) tuna    1 tablespoon sesame oil 1 tablespoon minced ginger  ¾ tablespoon minced shallot ¼ teaspoon kosher salt ½ ripe Hass avocado 2 teaspoons fresh lemon juice 2 teaspoons rice-wine vinegar 5 teaspoons wasabi tobiko caviar (available at Whole Foods)	THE APPETIZER
	Ahi Tuna Tartare with Avocado Purée Re-create a favorite restaurant experience by making your version of the chef’s signature dish. Tuna tartare is simple to prepare, but it’s something most people don’t make at home. In a small nonreactive bowl, combine tuna, sesame oil, ginger, shallot and salt. (This can be done a few hours in advance; store in a closed container in the refrigerator.)   Just before serving, purée the avocado with the lemon juice in a food processor or by hand until completely smooth. Add rice-wine vinegar to fish mixture and stir to combine (the acid in the vinegar will begin to “cook” the fish, turning it gray, so do this just before serving). Arrange 10 large spoons (ceramic or metal soup spoons work well) on a platter. Divide the puréed avocado among the spoons; top each with some of the tuna mixture and ½ teaspoon caviar. Serve immediately.

invitation only Yes, Evite has its place, but sometimes it’s nice to get old-fashioned and personal. Write the details of your fete on a brightly colored piece of card stock from Paper Source (10-pack of P.S. Collection paper in assorted colors, $2.25–$3.75; 1925 Fillmore St., 415-409-7710), punch a hole in it, tie it to the neck of a quarter-bottle of bubbly, such as Pommery POP ($13 at BevMo, 1301 Van Ness Ave., 415-447-8483, bevmo.com), with ribbon and mail it to the lucky recipient.

Bowled Over Try this edible display: Fill a glass bowl from Simon Pearce (“Woodbury” bowl, $115; 2223 Fillmore St., 415-409-3700) with colorful citrus fruits, such as Meyer lemons or tangerines, accented with pomegranates and sprigs of evergreen.

Midnight Snack As the wee hours approach, pass around ice-cream sandwiches. Buy graham crackers from Miette ($6 per dozen; Ferry Building Marketplace, 415-837-0300) and sandwich a scoop of softened chocolate gelato between them. Refreeze and pop into glassine envelopes from Flax (50 for $6.60; 1699 Market St., 415-552-2355, flaxart.com) to keep hands from getting sticky.

The cocktail
	Kiwi Cobbler   Kiwis come into season right about now. The underappreciated fruit produces an unusually beautiful cocktail, afloat with black seeds, and the bouquet of mint and vanilla makes the flavor extra-special too.   In a cocktail shaker, muddle the mint, kiwi, sugar and vanilla bean. Add ice and the tequila, and shake well. Strain into a highball glass filled with ice, top with soda and stir. Garnish with a slice of kiwi. Makes one serving.	Makes 1 serving   10 fresh mint leaves 1 kiwi, peeled and quartered, plus an additional slice for garnish 1 tablespoon sugar 1/2-inch piece vanilla bean, split 11/2 ounces silver tequila 1 ounce club soda

 

 

WHEN THE PARTY'S OVER...

the cure Fork & Spoon Productions sends guests home with goodie bags packed with freshly baked muffins, some aspirin and Bloody-Mary mix (bottles, $3 each; from container store, 26 fourth st., 415-777-9755, containerstore.com), we’d also recommend some top-shelf vodka and incriminating Polaroids from the party.

 

 

THE EXPERT: TASTE CATERING

Taste caters about 700 events annually, from intimate dinner parties to full-on bashes—which we’re guessing is probably about 699 more parties than you’re throwing this year. Owner MeMe Pederson founded Taste with partner Janet Griggs in 1978; nearly 30 years later, they’re still going strong, in large part because the creative ideas just keep flowing. 415-550-6464, tastecatering.com

Makes 10 appetizer-size servings  20 prawns (16-20 count-per-pound size), tail still on but peeled and deveined 2 tablespoons olive oil 1 teaspoon finely chopped Italian parsley ½ teaspoon finely chopped fresh thyme ½ teaspoon finely chopped fresh tarragon 20 paper-thin slices prosciutto di Parma (about ½ pound total) 20 wooden 6-inch skewers  1 cup red pepper aïoli   Red Pepper Aïoli- Makes one cup  ¼ cup chopped roasted red bell pepper 1 clove garlic ½ teaspoon kosher salt 1 egg yolk 1 teaspoon smoked Spanish paprika (pimenton) 2 teaspoons fresh lemon juice 1 teaspoon Dijon mustard 1 cup olive oil	THE APPETIZER
	Prosciutto-Wrapped Prawns with Red-Pepper Aïoli   The perfect finger food, these prawns are quickly marinated, then wrapped with prosciutto and broiled. Skewers make them easy to eat; serve them with smoky red-pepper aïoli for dipping.   In a small bowl or plastic storage bag, combine prawns, olive oil and herbs. Let marinate, refrigerated, 2 hours. While the prawns are marinating, soak the wooden skewers in water. Fold the prosciutto slices lengthwise to create strips approximately 1 1/4 inch wide (depending on the width of your original slice, this might be one or two folds).  Starting at one end of the prosciutto slice, wrap the slice around the middle of the marinated prawn. Secure the prosciutto around the prawn with a wooden skewer.  Preheat the broiler to high (you can also use a gas or charcoal grill to cook these). Broil, turning once, until prawns are pink and prosciutto is crispy, about 3 minutes per side. Serve immediately, accompanied by aïoli.   Red-Pepper Aïoli Place the roasted pepper, garlic and salt in the bowl of a food processor and pulse until smooth, scraping down the sides as necessary. Add the egg yolk, paprika, lemon juice and mustard and pulse for 10 seconds. With machine running, add olive oil one droplet at a time, until mixture begins to thicken and emulsify, then continue adding oil in a slow, steady stream until it is all incorporated. Season with additional salt if necessary.  Cheater’s trick: Aïoli is nothing more than garlic mayonnaise. If you think you’re not up for the challenge of making your own, replace the olive oil and the egg in the recipe with ¾ cup of your favorite store-bought mayonnaise; adding the other ingredients will sufficiently jazz it up.

looks matter Don’t forget about presentation. Demitasse cups hold just the right amount of soup; shot glasses with tiny spoons can make the most basic chocolate pudding seem fancy; and oversized Chinese soup spoons are the ideal size to hold a mouthful of something delicious, such as a squash-filled ravioli tossed with browned butter and sage. All available at Economy Restaurant Fixtures (1200 Seventh St., 415-626-5611), a great resource for amateurs and seasoned professionals alike.

singles night If you haven’t yet enrolled yourself in a flower-arranging workshop, fret not: A table set with bouquets composed of one type of flower, such as mums, tulips or even the humble carnation, cut short and tucked into glass jars, will brighten a buffet just as surely as a huge arrangement will. Or buy small poinsettia or amaryllis plants, which last all winter, and disguise the plastic pots by wrapping them with ribbon.

Tart It Up Dessert is one of the easiest things to outsource. Try tartlets from Petite Patisserie (about $5 each; 1415 18th St., 415-821-9378, petitepatisserie .com)—the flavors range from chocolate caramel to our favorite, key lime. Pederson also suggests setting out jars of candies from the Candy Store (1507 Vallejo St., 415-921-8000, thecandystoresf.com) with metal scoops from the Container Store ($8.99 each; 26 Fourth St., 415-777-9755, containerstore.com).

The Cocktail
		Makes 1 serving   Juice of 1 lime, plus wedge for garnish 1 ounce vodka 1 ounce pomegranate juice 1/2 ounce simple syrup 1 ounce club soda
	Pomegranate Cooler   Short on glassware? Pederson suggests renting a flat of glasses from Classic Party Rentals (650-652-0300, sanfrancisco.classicpartyrentals.com), which has an impressive array of options and no minimum for pick-up orders. Best part? You can send them back dirty. Bartenders and servers can also be hired from the SF-based company the Party Staff ($32 per person per hour, five-hour minimum; 415-273-7000, partystaff.com), who are happy to supply one fully insured professional—or dozens.   In a shaker with ice, combine lime juice, vodka, pomegranate juice and simple syrup. Shake and strain into a glass filled with ice. Top with club soda and garnish with a wedge of lime. Makes one serving.

Makes 10 appetizer-size servings  For the béchamel: 2 tablespoons unsalted butter   3 tablespoons all-purpose flour 2 cups hot milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch nutmeg 1 cup (about 4 ounces) grated Gruyère cheese 1/2 cup freshly grated Parmesan cheese   8 slices sourdough sandwich bread, crusts removed Dijon mustard for spreading 8 ounces thinly sliced ham	THE APPETIZER
	Mini Croque Monsieur Smaller is better. Fork & Spoon frequently makes miniature versions of favorites: diminutive BLTs, sliders or croque monsieurs (pictured), which can be prepared ahead and broiled before serving.   To make the béchamel: Melt butter over low heat in a small saucepan. Add flour all at once, and stir with a wooden spoon 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened, about 5 minutes. Remove pan from heat and add salt, pepper, nutmeg, 1/2 cup grated Gruyère, and Parmesan. Whisk to combine, then set aside. (This mixture can be made a day in advance and stored in your refrigerator.)   Toast bread slices and spread each with a thin layer of Dijon mustard. Divide the ham evenly among the slices; generously spread béchamel sauce on top of the ham. Sprinkle the open-faced sandwiches with remaining Gruyère, dividing evenly. Preheat broiler to high. Place sandwiches on broiler pan, 2 inches from heating element. Broil until lightly browned and bubbly, about 3 minutes. Slice into small squares or triangles and serve hot.

hand-roll Pretty paper from Papyrus (black-and-white Duo wrapping paper, $9; 1888 Union St., 415-929-0533, papyrusonline.com) can be folded into cones and filled with any sort of snack—candy, Parmesan-dusted popcorn or nuts, such as the addictive flash-fried almonds made daily at Union Square’s Morrow’s Nut House ($16 per pound; 111 Geary St., 415-362-7969). Pass them out with glasses of wine to party guests.

posh squash Visit the San Francisco Flower Mart (640 Brannan St., sfflmart.com) for the best and cheapest blooms. Though it’s open only to professionals first thing in the morning, after 10 a.m. anyone can enter to select from a huge array of flowers, decorative branches and plants at nearly wholesale prices. (Another plus: There’s ample parking.) Spiegel suggests looking for a white pumpkin, scooping it out and filling it with a simple mix of flowers, such as white tulips, ranunculus and chocolate cosmos.

Truffle in a Box Send your guests off with one-bite truffles from XOX Truffles in North Beach ($36–$45 per pound; 754 Columbus Ave., 415-421-4814, xoxtruffles.com). For extra points, package them in a letterpress box from Petaluma’s Dauphine Press (set of six damask pyramid boxes, $15; 707-776-0790, dauphinepress.com).

The Cocktail
	Tangerine-and-Thai-Basil Punch   Making mojitos might sound like a fun idea—until you find yourself muddling for the masses. Beil advises keeping the bar simple, by serving wine and mixing up a big batch of a signature cocktail, such as this punch made with tangerine juice (squeeze your own or use Odwalla’s) and infused with Thai basil. If you’d like, top each serving with a float of Champagne.   Combine tangerine, lemon and lime juices in a pitcher and stir in simple syrup. Crush the basil leaves slightly in your hand and add them to the pitcher. Stir in club soda. Garnish each glass with a sprig of basil. Makes six servings.	Makes 6 servings   2 cups fresh tangerine juice 1/2 cup fresh lemon juice 1/2 cup fresh lime juice 1/3 cup simple syrup 1 large bunch Thai basil, 6 pretty sprigs reserved 1 quart club soda

Makes 10 appetizer-size servings   ¼ cup finely diced sushi-grade ahi (yellowfin) tuna    1 tablespoon sesame oil 1 tablespoon minced ginger  ¾ tablespoon minced shallot ¼ teaspoon kosher salt ½ ripe Hass avocado 2 teaspoons fresh lemon juice 2 teaspoons rice-wine vinegar 5 teaspoons wasabi tobiko caviar (available at Whole Foods)	THE APPETIZER
	Ahi Tuna Tartare with Avocado Purée Re-create a favorite restaurant experience by making your version of the chef’s signature dish. Tuna tartare is simple to prepare, but it’s something most people don’t make at home. In a small nonreactive bowl, combine tuna, sesame oil, ginger, shallot and salt. (This can be done a few hours in advance; store in a closed container in the refrigerator.)   Just before serving, purée the avocado with the lemon juice in a food processor or by hand until completely smooth. Add rice-wine vinegar to fish mixture and stir to combine (the acid in the vinegar will begin to “cook” the fish, turning it gray, so do this just before serving). Arrange 10 large spoons (ceramic or metal soup spoons work well) on a platter. Divide the puréed avocado among the spoons; top each with some of the tuna mixture and ½ teaspoon caviar. Serve immediately.

invitation only Yes, Evite has its place, but sometimes it’s nice to get old-fashioned and personal. Write the details of your fete on a brightly colored piece of card stock from Paper Source (10-pack of P.S. Collection paper in assorted colors, $2.25–$3.75; 1925 Fillmore St., 415-409-7710), punch a hole in it, tie it to the neck of a quarter-bottle of bubbly, such as Pommery POP ($13 at BevMo, 1301 Van Ness Ave., 415-447-8483, bevmo.com), with ribbon and mail it to the lucky recipient.

Bowled Over Try this edible display: Fill a glass bowl from Simon Pearce (“Woodbury” bowl, $115; 2223 Fillmore St., 415-409-3700) with colorful citrus fruits, such as Meyer lemons or tangerines, accented with pomegranates and sprigs of evergreen.

Midnight Snack As the wee hours approach, pass around ice-cream sandwiches. Buy graham crackers from Miette ($6 per dozen; Ferry Building Marketplace, 415-837-0300) and sandwich a scoop of softened chocolate gelato between them. Refreeze and pop into glassine envelopes from Flax (50 for $6.60; 1699 Market St., 415-552-2355, flaxart.com) to keep hands from getting sticky.

The cocktail
	Kiwi Cobbler   Kiwis come into season right about now. The underappreciated fruit produces an unusually beautiful cocktail, afloat with black seeds, and the bouquet of mint and vanilla makes the flavor extra-special too.   In a cocktail shaker, muddle the mint, kiwi, sugar and vanilla bean. Add ice and the tequila, and shake well. Strain into a highball glass filled with ice, top with soda and stir. Garnish with a slice of kiwi. Makes one serving.	Makes 1 serving   10 fresh mint leaves 1 kiwi, peeled and quartered, plus an additional slice for garnish 1 tablespoon sugar 1/2-inch piece vanilla bean, split 11/2 ounces silver tequila 1 ounce club soda

WHEN THE PARTY'S OVER...

the cure Fork & Spoon Productions sends guests home with goodie bags packed with freshly baked muffins, some aspirin and Bloody-Mary mix (bottles, $3 each; from container store, 26 fourth st., 415-777-9755, containerstore.com), we’d also recommend some top-shelf vodka and incriminating Polaroids from the party.

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