Calling all aspiring party mavens: Check out “You’re So Invited: Panic Less, Play More and Get Your Party On,” by Cheryl Najafi (St. Martin’s Press, 2012). The book by the founder of is so full of useful tips and tricks, you almost want two copies so you can take a scissors and cut out all of the ingenious ideas. Organized around 10 party types including scotch and cigars, a pirate party, a tween spa and a going-away roast, Najafi’s book offers cocktails, recipes, decorating tips and “happy accidents” — ways to turn potential party disasters into “oh, I planned it that way.” Here, just before the heat of summer really starts cooking, is just one of Najafi’s ideas: Any food looks sophisticated when served in a martini glass.
Susan Clotfelter, The Denver Post; photos provided by St. Martin’s Press
Martini glass party food
Whenever you serve food in unexpected ways, you intrigue guests and make them want to dig right in. At this party, present each course—complete with its own “olive”—in a martini glass. Since the portions are on the smaller side, guests won’t feel weighed down.
SHRIMP COCKTAIL
For this course it’s best to use the kind of martini glass that rests in a bed of crushed ice to keep the seafood chilled. Place a dollop of cocktail sauce in the bottom of the glass, and nestle three or four shrimp inside, with the tails facing up to make for easy grabbing. Spear a couple of cherry tomatoes as the “olives.”
CHOPPED SALAD
Refreshing chopped veggies drizzled with olive oil and vinegar is the ticket here. When filling up the martini glass, work in layers. I like to put cucumbers in first so they’re a nice palate cleanser when you reach the end of the salad. On top, add orange or yellow peppers, red onion, and yellow tomatoes. Spear an olive and your “martini” salad is complete.
FETTUCCINE & MEATBALLS
This presentation makes pasta look homemade (even though you got it from an Italian restaurant). Spoon a tablespoon or so of sauce into the bottom of the martini glass and add one meatball. Then swirl some fettuccine on your fork and carefully ease it into the glass, followed by a little more sauce and one more meatball to act as the “olive.”
