We all love to eat the traditional fried chicken and biscuits with apple butter, and maybe enjoy the occasional beer while watching the race or listening to it on the radio in our back yards every Memorial Day weekend. It’s a time-honored Indy tradition and it’s not going anywhere anytime soon.
But just in case you’re ready to inject some new life into the old standard, we’ve pulled together a team of experts to share their tips on how your parties can be pumped up without necessarily reinventing the wheel.
Our instrumental panel
Chef Travis Ellis, executive chef for Crystal Catering, one of the primary caterers stationed trackside, definitely knows the ins and outs of the parties at the track. And, he’s seen his fair share of fried chicken. “We cook over 400 pounds of fried chicken on race day alone,” he says. “We’ll start breading chicken at three in the morning to serve that day for lunch.”
Our crew’s event coordinator is Deana Mitchell, also with Crystal Catering. Although she works primarily with corporate events, Mitchell previously worked as a private party planner in New Orleans until the flood waters of Hurricane Katrina gave her one more reason to return to her hometown. Mitchell admits that the race is “kind of a manly thing,” she says. “It’s nice to put a softer touch on it occasionally.”
Adding color to the festivities is David Strohmeyer, design consultant for McNamara Florist. Strohmeyer loves using the black and white of the checkered flag as a foundation for his creations. “Black and white with any shot of color is really hot right now,” he says.
This spring, our talented trio was fortunate enough to have the stunning grounds of a five-acre estate off Kessler Boulevard as their backdrop for staging a casual, but elegant race-themed luncheon.
The starting line
When planning a party, Mitchell advises, it’s best to think of one element as a launch-off point. “In this case, we went with color first,” she says. “We decided on black, white and red, and then we ran with the theme.” Strohmeyer agrees with her approach saying, “this way you know how to shop.”
Both Strohmeyer and Mitchell like to visit the home and meet with the homeowners before any major planning is underway. It’s important to see the home, the layout and the grounds in order to make the party work for that location and to truly reflect the homeowners’ style.
Once Mitchell sees the home and knows the number of guests and the type of event, she can give solid recommendations. “Buffets are great because they can work both indoors and outdoors, she says. “People can eat at their leisure.”
For a more formal affair, a fully-plated seated dinner works best. And surprisingly enough, Mitchell adds, there is not a great deal of difference in cost between sit-down and buffet. So choose the option that works best for your guests.
The flowers
When deciding how to place flowers, Strohmeyer says he likes everything to lead to the front door. He builds in arrangements of varying heights which subtly lead guests to enter the home. In this case, a wreath made of geraniums, ivy and viburnum is hung on the front door, which then opens to a grand foyer with arrangements made with the same three plant materials sprinkled throughout. Three black and white checkered planters add a dramatic touch to a wide and inviting staircase.
“It’s great to have something in the entry that suggests what’s in store for the guests,” Strohmeyer says. But don’t think you have to overdo it.
“Using the simplest of materials keeps things very chic,” he says. In this case, the designer’s creations are not only simple but are quite practical. Big pots of geraniums, abundant this time of year, can be placed on the doorstep after the race or planted in the garden. Incredibly versatile Boston ferns can be used over and over again in any room of the home. Strohmeyer also says not to be afraid to incorporate silk flowers and fruit.
The flow
To get things started, Mitchell likes to have staff pass appetizers among the guests. This way the food goes to them and keeps people out of the kitchen. She also recommends taking trays of a specialty cocktail that has some connection with the party theme. In this case, she suggests a Cosmopolitan, with a bit more cranberry juice to make it red, would be perfect.
If the event is one where guests may have a difficult time mingling, food stations may be the solution. Mitchell says that instead of one long table, stations get people moving. Better yet, make the stations interactive such as a pasta bar where the guest makes his or her own creation. If you want to be with the in crowd, Mitchell says the big thing this year is gourmet hot dogs with assorted toppings, mini pommes frites (French fries) in a paper cone with special dipping sauces and mini burgers.
The food
If you’re planning a seated dinner, Chef Ellis recommends using the following amounts as a guideline: four to six ounces of beef, chicken or fish; four ounces of a starch; and three ounces of a vegetable per person.
For a buffet, he says, it’s good to have a little variety so the food looks somewhat different, but don’t add so many items that the foods don’t complement each other.
For this particular party Chef Ellis says he used popular Midwest ingredients—like pork, potatoes, tomatoes and strawberries, but gave them a bit more of an upscale feel. “It’s amazing what you can do with basic ingredients by taking a little extra care in preparing and plating it up to make it look nice,” he says.
Chef Ellis shares his advice for plating up food—beginning with the plates. White is often preferable because “it’s a flat canvas,” he says. “Black can be good too. Blues and greens are hard. Muted beiges and yellows can be tricky.” The goal, he explains, is contrast. “You don’t want to put dark food on top of a dark plate.”
Once you start placing the food on the plates, Chef Ellis says you want to overlap colors and add some height. Don’t just lay the food flat on the plate. But be careful not to stack it so high that it’s difficult to eat.
“People look at food first,” says Chef Ellis. “It has to have eye appeal.”
Start your own tradition
Whether you decide to rev the menu up a bit this Memorial Day weekend or stay with the standard Indiana fare, with visually pleasing food and flowers added to a simple theme, you can be well on your way to a memorable party for five or 500. Enjoy!
Looing for a sweet treat to share with your guests? Get the recipe for the delicious strawberry shortcake that was served at this soirée!