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"It's all about making people feel comfortable," says Walter Hubert, CEO of Silver Birches, an L.A.-based event-planning firm known for its work on everything from society weddings to movie premieres to the Olsen twins' 21st-birthday bash.
Another way to put guests at ease? Provide easy access to food and drink. Make the main course a buffet spread on the dining room table and set up little hors d'oeuvre and beverage stations throughout the house. "It creates areas for people to mingle and gather," says Birches' co-owner and design director Peter Otero, who works with celebrity chef Wolfgang Puck to create event menus. "It keeps the party interesting."
Finally, fill the air with a warm, enticing aroma. If you have a fireplace, "burn scraps from your tree trimmings or wreaths on top of mesquite wood," instructs Silver Birches' floral director Michael Daniels. "You can also throw in cinnamon sticks and cloves." As an alternative, burn scented candles. Most important: Make sure you're having fun. No matter how much you plan, says Hubert, "there are always mishaps. So just stay cool."
Citrus-Roasted Chicken
Serves 6
1 3½-lb. whole organic chicken
1 carrot, peeled and cut into ¼-in. dice
2 celery ribs, washed and cut into ¼-in. dice
1 medium yellow onion, peeled and cut into 1-½-in. dice
½ orange, quartered
½ lemon, quartered
3 cloves smashed garlic
2 tbsp. soft unsalted butter
Kosher salt and freshly ground black pepper
1. Preheat oven to 350° F.
2. Wash chicken thoroughly with cold water and pat dry with paper towels. Fold wingtips under the chicken and tie end of drumsticks with kitchen twine.
3. Stuff cavity with carrots, celery, onion, orange, lemon, and garlic. Place chicken on a roasting rack, breast side up. Rub softened butter all over and season with salt and pepper.
4. Cook in preheated oven for 1 hour, basting every 10 minutes.
5. Remove butcher twine. Let stand for 10 minutes and serve.
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