Master of Ceremonies

WILLIAM YEOWARD'S PARTY POINTERS

Thanksgiving: It’s all about abundance, really. For me, it means going to America and celebrating with friends, if I happen to be lucky enough. There isn’t the pressure of the presents; you can just enjoy being with each other.

Libations: In England, we have this awful thing called mulled wine. It’s pretty nasty. At home, we tend to make old-fashioned cocktails. It’s all about going back to the things you know and love. We always have a very good claret, a very good burgundy, French red wines, and Italian whites.

Food: Do anything that can be done in advance, and never cook new recipes when entertaining formally. If I’m making anything new, I make sure to prepare it three or four times before trying it on family. And remember, climate is important: Hot day, cold food. Cold day, hot food. It’s very much about common sense.

Decorating: With the holidays, one always makes a little more effort. We’ll decorate not just the dining room, but the drawing room as well.

Table linens: White damask tablecloths and starched napkins -- rarely is there an easier way to display luxury. They signal a house where everything is properly run and there’s a great attention to detail.

Lighting: On Christmas Eve, I would never expect to see anything but
candlelight in my house. Although candles are decorative, they’re also practical. Let’s face it -- none of us is getting any prettier.

Music: I might have some in the drawing room during cocktails, but I would never entertain in the dining room with music.

Attire: Give clear guidance. I like black tie because it gives a sense of occasion and allows for no mistakes. If you’re worried as a guest, never fear calling the hostess beforehand.

Being a good guest: Bring a small gift -- or a big one! Be punctual but never early. Ten minutes after the time on the invitation is perfect. And make sure to thank the host; send a note within two days.

Being a good host: Always seat your guests next to someone they know and someone they don’t. Keep an eye on the table. Make sure the glasses are topped and the conversation is flowing. Most important, relax. Entertaining–especially around the holidays–is really just the act of visiting with friends and family, not an occasion to set up an endurance course for ourselves.

GRANNY'S SLAMMER

 

Yield: 1 cocktail

This festive drink is one of Yeoward’s favorites. He serves it in his Vesta highball glass for a pretty presentation.

Prosecco
Cranberry juice
Fresh grapefruit juice
Cointreau

1. Mix 2 ounces Prosecco, 2 ounces cranberry juice, and 1 ounce grapefruit juice. Stir in a dash of Cointreau. Serve over crushed ice.

RESOURCES: William Yeoward Crystal, 800/818-8484, www.williamyeowardcrystal.com; Suzanne Rheinstein & Associates/Hollyhock, 310/777-0100, www.hollyhockinc.com.