Do It for Less! Parties: Tricks of the Trade from Professional Caterers' Kitchens

by Judy Bart Kancigor, author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family from The Orange County Register January 25, 2007 I am not a football fan. My idea of a super bowl is my mother's Val St. Lambert. But I do love a party, so if my centerpiece has to be the TV, hey, think of what I'm saving on flowers! My Superbowl guest list is growing each day, and I'm getting nervous. Just how much food do I need for a crowd? And then there's the expense. Not to worry. With Denise Vivaldo's cookbook and catering guide "Do It For Less! Parties" I know I can throw a bash that won't stress me out and won't break the bank. "People are not used to cooking in quantities," said Vivaldo, a classically trained chef and caterer, whose company, Food Fanatics, specializes in recipe development, consulting, and food styling for print, film and television. "It freaks them out to see how much food they've got. Is it enough? It is too much?" This book eliminates the guesswork with recipes given in chart form for 12, 25, 50 or 75 guests. "Remember, the more things you have on the menu, the smaller the portions you need to serve," Vivaldo advised. But how much will this party cost, I wonder. "When people entertain, they spend a lot of money instead of keeping it simple," Vivaldo noted. "If you're having a lot of people, you don't have to offer a complete bar. Why not make one kind of drink, say Cosmopolitans, and add something non-alcoholic and some water and you've got it." This seasoned professional, who has catered 10,000 parties (serving the likes of Arnold Schwarzenegger, Bette Midler and Prince Charles), reveals her tricks of the trade for everything from planning the menu to napkin folding. "When we're entertaining, we're all our own harshest critics," she said. "But if someone else has set the table, the simplest meal is divine." Vivaldo offers nine complete party themes, each with a menu, shopping list, decorating ideas (including invitations, table linens, favors and entertainment), time- and money-saving tips, an equipment list and a menu countdown, so you're not doing everything at the last minute. "You don't need to spend a lot of money on matching linens," Vivaldo advised. "Look around your house. Everything doesn't have to match. Be creative. You can use a Mexican serape or even $10 sheets from Target. People don't come to your home to see your couch. They come for the company and a glass of wine." For Superbowl I'll score with the Toscana menu: Classic Caesar Salad, Chilled Penne Pasta with Pesto and Pine Nuts, Italian Meatball Lasagna, Sweet Potato Gnocchi with Sage Butter Sauce, Tiramisu, and Chocolate Almond Biscotti. Touchdown! Vivaldo's game plan makes it all simple, starting with shopping for non-perishables the week before. I see two days before the game I can prepare the gnocchi dough and biscotti, with the bulk of the cooking the following day. On party day I have only to cook the

This is my new favorite book because the flavors are sophisticated but the recipes are easy! Interesting recipes in quantities for 12, 25, 50, and 75 are hard to find. I will probably use this book more for filling my freezer with family dinners and for brown bag lunches in single serving containers. The advice is practical. Plus there is tons of fun extra information, substitutions and saving time or money. Even decorations and invitation ideas are provided if you want to knock yourself out. So far I have cooked the Arabian Nights menu with Marrakech Chicken and Lamb Tangine. Both were well received at a luncheon meeting for volunteers and by my husband. With Tabouuleh Salad, Minted Yogurt Sauce and Pita for side dishes, I didn't bother trying the Chocolate Baklava, but will do so another time. The recipes seem to be well-tested and accurate in portion sizes. Both the chicken and the lamb were rich and complex without using chiles.

Here's the answer to a hostess's prayers. Whether you are serving 12 or 75, Vivaldo and company make it seem like a snap. I bought the book because I faced a daunting party for 50, read it through, kept it at my elbow during pre-party prep and on the big day enjoyed myself as much as my guests did, without stress, exhaustion, frustration or, most important, breaking the bank. Even if you don't give many parties, tips about saving time and money are invaluable for everyday cooking. This one is a WINNER> <br />Kit Snedaker <br />formerly food/travel editor of the late lamented Los Angeles Herald Examiner.

DO IT FOR LESS PARTIES by Denise Vivaldo is a must-have book for anyone planning a party. Denise and her team offer valuable diagrams and charts on everything from how to set the table to how to choose the appropriate wine glass. They provide a detailed map of how to develop and maintain the perfect buffet. They take the headache out of preparation by offering sample shopping lists and planning strategies. One great chapter is "57 Morsels of Kitchen Wisdom," which provides informative tips and tricks that most cook and party planning books ignore. The suggested theme parties are a unique departure from the same old same old. DO IT FOR LESS is an essential addition to any library.

I bought this book after seeing a review in the Pasadena Star written by Peg Rahn. It looked interesting so I ordered it. It's really informative and packed with all kinds of valuable info...without being in the least bit overwhelming. Below is what the review said. She's a professional writer and can put it better than me! PEG'S PODIUM: Why is it that we often find what we need after the fact! No sooner had I given a surprise birthday party for husband Lee, did I run across to this MUST HAVE book/guide/bible for anyone who ever has or will ever give a party: Do It For Less! Parties by Denise Vivaldo (Terrace $19.95). The insider tips and secrets 20-year veteran chef/caterer Vivaldo gives in the first half of the book would have saved me so much grief. She begins at the beginning with all the details you need to know before you start cooking - things like how to develop a party plan, preparing your party space - be it the backyard, a restaurant or the beach, estimating a budget (there's even a worksheet) and making lists. I loved the tip about placing the most expensive food or the food you have the least of at the end of the buffet line so your guests will have filled their plates and only have limited space! She also includes how to set the table, fold napkins as well as 20 easy appetizer ideas for last minute entertaining. A savvy host or hostess can lift any of Vivaldo's 18 party theme menus and become an instant success. For more information on this hot-off-the-presses book, check out www.diflparties.com.