Gathering Place Up the Creek Bistro Wine Bar offers effortless entertaining in a creekside setting

Up the Creek Bistro Wine Bar offers effortless entertaining in a creekside setting

Written by Gail Collins

The best tip for hosting happy holiday gatherings is planning. Though a spontaneous event suggests an air of que sera sera, the anxious reality is we will lie awake plotting anyway. Skip the bad dreams and start a checklist. Whether it’s a corporate or family affair, deciding the details early will increase joy and attendance. It also creates control.

Things to consider:  Is there a theme? Who is on the guest list—employees or adults only or family fun? When is it best to gather the crowd—day, evening, weekend? How about games or entertainment—live music or quiet carols? What is the budget—be honest? Where is the proper venue—home, office or restaurant? The food—should it be home-cooked or catered? Use the answers to build a list that covers all of the activities from several weeks out to greeting the guests. Then, plot them on the calendar. Add items as needs arise, like fresh batteries for the camera or renting extra chairs. On the day, stay upbeat, elevate your guests, and enjoy the party.

As more people eat out on an almost daily basis, partying at a restaurant could be the seamless solution to most hosting duties. Up the Creek Bistro Wine Bar in Cornville, with fine dining in a rustic space perched above the creek, has served brides and grooms or statesmen, like Sen. John McCain, who regularly rents out the 100-guest space for soirees. A party of 10 or 50 can also choose from the same French-inspired European and American dishes.

Owners Mario Aguilar, Michelle Mebine and chef-owner Jim O’Meally opened the revamped space last fall, and despite an off-the-beaten-path location, its popularity has grown. Fiery leaves and a clear stream make an especially inviting environment in autumn. The split-level building’s low-beamed ceilings with stone fireplaces and lanterns project a cozy, lodge feel.

At Thanksgiving last year, the restaurant presented a buffet with 12 roasted turkeys from a Page Springs farm. The menu featured unique and traditional dishes homemade from fresh ingredients: maple-brined pork roast, braised red cabbage, sweet potato and green bean casseroles, roasted Brussel sprouts, ginger-honey glazed carrots, three kinds of stuffing and gravy, plus pumpkin and buttermilk pies.

“People are our guests and feel relaxed here,” O’Meally said, “Often over dinner, tables meet one another, talk, share wine and become friends.”

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