Enjoying the art of entertaining
The afternoon was filled with hints on every aspect of
entertaining guests.
By JOHN W. GOODWIN JR.
VINDICATOR TRUMBULL STAFF
WARREN — Entertaining guests during the holiday season can be stressful for many, but members of the Trumbull Art Guild are showing the dedicated host that the art of entertaining does not have to be tainted with stress.
Dozens of spectators converged on the Trumbull Art Gallery on Saturday in hopes of finding tips on table setting, wine selection, hors d’oeuvre preparation and keeping guests happy enough to return to a second engagement at the same location.
“The whole idea we wanted to give was that entertaining does not have to be stressful,” said Sandra Thompkins, event chairwoman. “Just be relaxed and keep it simple. Prepare as many things as possible in advance so you can enjoy your guests.”
Chef Melissa Yohman-Murphy of the Blue Iris Cafe made preparing those pre-engagement hors d’oeuvres and finger foods look as easy as tasting pie with a demonstration in a side room at the gallery. Nothing could be heard but the occasional “oohhhh,” “aaahhhh” and the sizzle of the pan as preparation hints were shared.
Dennis P. Huston, cellar master and sommelier (wine steward), told patrons that selecting the proper wine to go with whatever gourmet creation is being served is important, but not that difficult. The key, he said, is to select whatever type of wine one most enjoys.
“A lot of people are intimidated by a large wine list. You should not be intimidated because you should know what you like and be able to find it on the list,” he said. “You are the one paying for it, you are the one doing it, drink what you like.”
Once the food is prepared and the wine has been selected, Veronique Gerard, guild member, said it is important that both guest and host alike know proper etiquette. Gerard hosted a demonstration on French etiquette for those attending the event detailing the do’s and don’ts of attending a formal function.
“One thing is that you don’t want to bring a gift to the host the of the event,” she said. “What you may do ahead of time is have something like flowers sent before or the day after to thank the host.”
Presenting flowers or any token of gratitude during the actual event, Gerard said, takes the host’s attention away from guests or may lead the host to feel the giver’s gift must be displayed in some prominent fashion.
Gerard also said a good host should not stack dishes on the table and place forks with the points down toward the table. Those seated at the table should remember to keep hands on the table alongside the plates.
Those looking for tips on table setting could spend their time perusing display tables set up at the event. The tables were setup by various individuals to be judged by a panel of judges and offer hints to the tip seekers.
Thompkins said several people have requested that the even be held again in the future. She said it can be tailored to any holiday.
jgoodwin@vindy.com