CUISINE
A Holiday Gathering Guide
for Hosts
G
earing up for a crowd at your holiday festivities can
provide moments of excitement, stress, fun, and plenty
of other emotions as the big dinner draws near. This
year, avoid any nagging feelings of doubt with this
step-by-step guide in preparing for large gatherings.
Plan in advance. Even if you’re typically the last-minute type, the
hectic holiday season is no time to wait until a few days ahead of the
celebration to throw meals and other details together. Instead, be sure
to put together a guest list and send invites at least a few weeks out.
Take inventory of supplies like silverware, plates, serving dishes and any
accessories you’d like to feature at the table. Make an outline of the food
each guest is bringing, or if you will supply all the food, ensure there will
be plenty for everyone.
Make a list. Planning only takes you so far if you don’t write everything
the magic happen. Don’t forget to jot down easily overlooked items that
can be picked up the day of, such as ice.
Remember to thaw. One sure way to make the big day a big disaster
is to forget to thaw your main course. If you’re planning to roast
a turkey, remember that it takes around a day to thaw for every two
pounds of meat. So, for example, it could take close to a week for a
14-pound turkey to fully thaw prior to cooking.
Prep the day before. There are many tasks (big and small) that
can be taken care of the day before guests arrive, making the holiday
less stressful for hosts. From whipping up simple appetizers or dips, to
giving the house a thorough cleaning, there’s plenty of pressure that can
be taken off your shoulders 24 hours in advance.
Find more holiday hosting tips and meal solutions at omahasteaks.com.
down. Once the menu is determined, list out what you’ll need to make
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SAVVY I SOPHISTICATED I SASSY
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