By Lee Lawrenz
For The News-Chronicle
Sallie Marquardt has often been the life of the party, even when she doesn't tell any jokes.
That's because her long-time catering service, Class One, is known for helping make parties fun and memorable.
Marquardt has done five- and seven-course meals at gala events, catered wedding receptions and dinners, served outdoor summer outings and made family parties real special.
Sallie is known for her delectable hors d' oeuvres - such treats as tarts filled with crab or shrimp in a cream cheese mixture, poached salmon with honey vinaigrette, shaved prime rib in croissants, pates, and nouveau items like smoked elk.
With the upcoming holidays in mind, Sallie was asked what can make a party successful instead of dumpy. Naturally, she started with the food, but not just how it suits the palate.
"You want to make it look nice. Presentation is everything," Marquardt said. "And you want most of the food in a central spot where everyone can get to it."
Hors d' oeuvres are important because they can be a great party ice-breaker, getting people to move about and mix.
"People like to do things themselves whether they're dipping breads in a cheese fondue, or fruit or cake cubes in a chocolate fondue, or putting skewers of grilled meat in sauce," Marquardt said. "The trick is to bring people together to talk."
Marquardt said food displays can be used as a conversation starter or to help set a mood. "Don't be afraid to use different layers. Raise some items on pedestals. Use seasonal items to set off the food; a vegetable tray can be made out of a hollowed-out squash. Maybe an angel (figurine) can look like it's holding something. And having candles in an arrangement can add a wonderful ambience. " Marquardt suggested.
Other food items can be placed throughout the party area. "Put the finger food in different areas, such as the pretzels on a living room table or raw vegetables in the dining room, so people move around."
When having a formal meal, Marquardt suggests putting flowers on the side of the plate. "Anything to give dazzle," she said.
Class One offers varying services for parties. Some people want the caterers to bring the food and leave, some want them there from start to finish, while some people want them to walk around and serve the people hors d' oeuvres.
For people planning to prepare a party, especially if they plan to prepare their own food, Marquardt suggests carefully planning ahead.
Marquardt said that starts with deciding who to invite. "I feel you should have people from all walks of your life if possible - friends, relatives, co-workers. And not too many people, or it can get too cliquey and the people won't mix. You're looking for some outgoing people, some people who are not afraid to mingle; perhaps you can designate a couple of good friends to be minglers."
Marquardt said be prepared if someone happens to bring their children. "Have something for them to do, maybe some beach rocks for them to paint."
Decide on the length of the party. Marquardt said she wouldn't have an open house, where people have a wide range of time to arrive in. She prefers to have a little more control. At a small private party, she suggests offering hors d' oeuvres at 6 p.m., dinner at 7, and dessert at 9. If alcohol is served, the host will want to serve coffee with perhaps a dessert or light sandwich at the end of the night. "If it's a little fancier party, you might want to have bartenders to control the party better for both the hostess and the partygoer," she said.
As for how much food, Marquardt noted "people will eat 7-10 bites of something an hour."
As for lining up entertainment, Marquardt suggests playing music in the background, maybe some organized games, perhaps a deejay, single musician performer or karaoke. "Donnie Ray would be awesome at a party," she said, referring to a local entertainer.
Marquardt says to do as much as possible before the party.
"When you're getting ready to have a party, visualize what you want to serve and how you want to present it," Marquardt said. "I write down a list of everything I will need. For example, if I'm having prime rib, all the items, all the spices, a knife to cut it, I'll want a beautiful platter, or a chafer. I write down everything I need."
Pick up items and prepare what you can ahead of time, "so you're not running around like a nut on the last day," Marquardt said. "For example, if you're having roasted vegetable soup, roast your vegetables ahead of time so on the day of the party, you just assemble the soup."
Most of all, have fun, she said. "Enjoy it and don't be afraid to try something different."
Door
County news 
