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.”
O’Meally is a sommelier, and with four wineries within a mile, the situation is ideal. Wine dinners at Up the Creek are reasonably priced compared to most establishments at $65-70 per person. The five- to six course-meals might feature a nearby Arizona winery nearby or take an around-the-world tour and feature French Sancerre and scallops. The bistro is wine-centric, garnering Wine Spectator’s Award of Excellence for its 28 state bottles and 130 global offerings.
The chef is also an entertainer with play lists featuring classics from Willy Nelson to jazz and blues. Having played iconic resorts at Sun Valley, Yellowstone, Yosemite and the Grand Canyon, Up the Creek’s menu reflects the international visitors to those park sojourns, such as medallions of ruby-centered venison draped over soubise rice. Ironically, he calls the meld of onion—sautéed in butter and baked with rice for rich results—peasant food. The plate is drizzled with blueberry gastrique and a scattering of black lava salt that tempts even vegan diners. “The meat appeals to them because it’s clean and wild,” O’Meally said. Sip an Italian barbera with the game.
The lavender-infused chicken bears a blushing pomegranate buerre rouge and benefits from a glass of Cabernet Franc. The charred, yet moist, meat is fragrant and fruity atop savory bread pudding with ribbons of squash. It presents as elegant barbecue.
Mushroom bruschetta rivals Brussel sprouts as the most popular item on the menu. The earthy mushrooms in a garlic and shallot Marsala sauce are indulgent over grilled bread. The sliced sprouts are pan-seared and mixed with parmesan cheese, almonds and capers with a swirl of balsamic vinegar reduction. Chablis is the perfect accompaniment to either. Conclude with sweet comfort food, like buttermilk pie. The custard and crust are piled with whipped cream plus caramel lashings.
“When people gather to eat, they leave their troubles behind for a nice evening out,”O’Meally said. In that way, happy holiday gatherings at venues like Up the Creek become effortless entertaining. NAMLM
Visit www.upthecreekaz.com