Knowing what people enjoy, sets the menu

Good food and good friends are the best ingredients for a great party. At Saturday night’s “Broadway, Bites and Bubblies,” a combination of patrons and cast members, young and older adults, sang the night away while munching on scrumptious dishes.

Watching the young performers singing at the baby grand piano in the front room of the Mata home on Main Street was a reminder that graduation, prom and end of school year parties are on the horizon.

Last week’s recipes were a preview but after sampling the many dishes provided by supporters of the arts, the contributions continue today as samples of what could be prepared for those after parties for students.

One of the March 30th featured dessert recipes was Drew Clarke’s Chocolate Pie with Raw Graham Cracker Crust. The bites were rich and delicious with homemade coconut whipped cream. Mashed raspberries, blueberries and mint were provided for topping the chocolate squares.

Pecan Pie bites also were featured on the main table as well as today’s Bread Pudding Bites prepared by Walter Voorhies. His recipe was quadrupled for the expected number so if you are planning to serve 80 to 100 guests, the ingredients are ready for preparation.

Voorhies said because of the weight of the bread pudding, he uses five loaf pans to bake the desserts. Then slicing the loaves before cubing makes for the right size portions to serve with a dip or topping.

For the party he provided a true caramel topping but said even in his preparations, one in five times it might be perfect. Therefore, he recommended the baker make their own choice of rich toppings available through the Internet or perhaps from a family recipe.

The Other Voorhies

Doc Voorhies was credited Saturday night for cooking and bringing three different dips but the one that rose to the top was a very simple Hot Sausage Dip. The recipe was really from June Voorhies, his sister-in-law, to whom he was quick to give all the credit.

The recipe is doubled but he suggested the amounts can easily change depending on the number of guests coupled with the number of dishes to be served. There was quite a selection at the IPAL event.

Ronnie and Kenny LeJeune were hawking the Cheesy Taco Soup like they were at a soup kitchen, and they actually were standing in the kitchen so the electric crockpot would be secure. The tasty warm soup made a perfect appetizer in small bowls with condiments that the guests could choose to their liking. Another creamy easy recipe when Velveeta is part of the base ingredients.

Cooking out or crawfish boils are one way of celebrating, but the time honored tradition of hors d’oeuvres — finger foods or appetizers, however you prefer the reference — creates a never ending combination of foods that are both unique and common among homestyle parties.

A catered event is one way to feast with the masses, but a smorgasbord of homemade dishes brought by attendees spreads the responsibility around. The key is to know the dishes are fan favorites and can serve a variety of group sizes. Drop-ins can be expected as well as no-shows.

Ask an Expert

Every dish served at the IPAL event was perfect for the occasion but to insure parents, grads, educators and friends have a full spectrum of ideas for the upcoming party season, retired caterer Jane Bearb was consulted.

Immediately she conveyed the story of her son’s graduation in 1988, but the idea is just as fresh for today’s graduates and parents who want to make sure their children are safe on the important night.

Bearb said she and her husband, along with about 20 moms and dads, planned for a post prom party serving breakfast to about 150 youth. The graduates had hired buses to chauffeur them around for the night, so at 12:30 a.m. one by one the transports began dropping the celebrants off at the Bearb house.

Everything had been moved out of the house making room for the large crowd. A traditional breakfast of scrambled eggs layered with cheese, grits, bacon, sausage, fruit and vegetable trays was served. Bearb said after the meal everyone was stuffed and content.

The parents knew their children had hired the buses to carry them to Cypremort Point for an after hours party so during the meal, the fathers made a visit to the bus drivers tipping them generously to dismiss them for the night.

When the grads finished eating and were ready to head to the next destination, it took a while before one father admitted the buses wouldn’t be back.

The parents put on music, brought out more treats for later eating and the celebration continued at the Bearb house through the night and into the next afternoon. Although the students thought their night of fun was spoiled, Bearb said it didn’t take long for compliments to emerge. When the last of the partiers left after 2 p.m., they said, “This was a blast.”

Bearb said years later when visiting with her son’s classmates, they admitted the all-night party was the last time the friends had been together as a class. The memory was special and everyone remained safe.

“A lot of parents paid for meals out before the prom, which was a good idea,” Bearb said. “It gave them something in their stomachs. But the breakfast afterward provided more than food. They had a good time and stayed safe.”

Bearb said she always tells young people to think before they try to do everything (teens do) so they won’t have any regrets. Once a mistake is made, it can’t always be fixed. That’s why the home party was important and why it was successful, she said.

Starting Summer with IPAL

The fun never ends when cast and crew members of IPAL productions become family. The productions through the school year feature adults, but summer’s coming for children and teens.

The Summer Youth Theater production at IPAL has been announced. “Les Miserables” will hold auditions from 2 p.m. to 4 p.m. April 23 and 5 p.m. to 7 p.m. April 24. Students ages 8 to 19 are encouraged to audition by singing a song that is not from the musical. A brief dance routine will be taught to audition for movement.

Summer Kids Theater Camp for ages 6 to 9 years of age will take place with dates soon to be announced.

Becoming active in the arts is a great way to encourage creative thinking, working as a team and just for fun, board member Doc Voorhies said. IPAL is a community partner for all ages.