How to get ahead on holiday prep.
Part 3, fin.
Hi there,
Happy Halloween, let’s talk Thanksgiving and Christmas. If you’re new here or aren’t an “Inbox Zero” typa person (me neither), then head this way for part 1 and part 2 of this little holiday hosting prep guide.
Today we’re covering the big day. Everything you’ve been working toward! Your holiday gathering has arrived! It’s game time.
As I’ve mentioned so many times (I simply cannot shut up about it, sorry!!!) I’m having some pals over for a Friendsgiving celebration this upcoming Sunday. And I know that more than a few of you will be doing some holiday hosting this year, how exciting! So the time will soon come when you have your RSVPs accounted for, the grocery shopping is done, your menu is not only planned, but mostly executed and…
Your guests are arriving in a few short hours, here’s how to get ready:
Find steps 1-3 here and steps 4-6 here.
And if you’re especially detail oriented, you can find the unhinged spreadsheet I’m using to plan my little shindig here.
Step 7: Set your table
What: You have a vision for your tablescape, now it’s time to execute on it.
When: 5-0 days out
Tips:
I do this day of, but only because I have two very sweet but very naughty kittiess who will get up on the table if not watched closely. Growing up, my mother (an absolutely fabulous host) would often set the table a day-or-two in advance of guests coming over. You do whatever makes sense for you and the familiars living in your home!
If you can, pull out the large dish and serve ware you plan to use for plating and label it! Write the name of each dish you’re serving down on individual post it notes, then place them on each dish/platter/bowl accordingly. This may feel like overkill, but believe me, it’ll save you from any last minute “oh no! I don’t have a big bowl for the salad” type issues. But also…
Don’t be afraid to serve dishes in unconventional containers. Keep your soup in the pot it was cooked in, build the charcuterie board on a parchment-lined baking sheet, and keep your stuffing in the cast iron pan you cooked it in.
But if you are totally set on beautiful serving platters, my favorite place for last minute inexpensive dishware is the thrift store. The Goodwill in my neighborhood often has beautiful pieces for $1-$3.
A beautiful tablescape is a plus, but honestly, please don’t sweat this step. People are really there for your company, and secondarily for the food. Decor is the last thing on your guests’ minds!
Step 8: Final Menu Execution
What: Put the finishing touches on the food!
When: 0 days out
Tips:
As discussed last week, do as much as you possibly can before the day of your event so this task becomes extremely low lift.
If most of what you’re doing on the day of your big event is reheating and finishing touches, make note of where each dish will be reheated(oven, stove, toaster, microwave, etc.). If you’re working with a small oven or limited stove space, be sure to plan accordingly.
I mentioned this last week but it bears repeating: do whatever you can to have all the hands on food tasks complete a full hour in advance of guests arrive. This is imperative for the last step.
Step 9: Relax
What: A chilled out, welcoming attitude is the key to a successful gathering.
When: 0 days out (and as much as you can through the entire planning and prep process.)
Tips:
Outsource, outsource, outsource! Again, we talked about this last week, but don’t be afraid to accept help from guests, buy your pies, or have your partner or a guest act as mixologist for the evening. Do what you need to do to be sure things get done in a way that leaves you feeling at ease.
Remember, all the effort you put in up front is what makes it possible to relax on the day of the event. Enjoy the fruits of your labor and take a load off! Aim to be sitting down at least an hour before guests arrive.
Finally, do your best to give your guests an easy breezy impression. And on a completely unrelated note, if you’re reading this and you are attending my Friendsgiving celebration this weekend, actually you are not reading this. Oh the food? I just threw it together. And the tablescape? I’m so glad you like it, I definitely didn’t make an entire Pinterest board for #inspo. I’m so glad you’re here, now let’s eat.
Okay, we’ve covered it, but before I wrap up, a couple updates and a bit of housekeeping. First! My work wife Abigail and her spectacular foodie newsletter This Needs Hot Sauce celebrated their five year anniversary this past weekend. FIVE YEARS of newsletter writing! Abigail and TNHS were instrumental in getting The Fresh Letter off the ground and into your inboxes so I hope you’ll join me in celebrating her and this big accomplishment! If you haven’t already you can subscribe here, and if you’re in New York, you can attend her happy hour in a couple weeks.
Second, I usually reserve the last Monday of the month for a product recommendation, but our little holiday hosting guide took precedence today. Stay tuned for that next week.
Alright, now we’ve actually covered it. As always, wishing you a well-fed week ahead.
With love and a tip of my chef’s hat,
Erica
Want more? I’m so flattered! You can also follow me on Instagram or TikTok, or check out my tips-laden e-book collection. The newest addition, Meal Prep Made Simple, is available to order now!