Cocktail Party

Social calendarDec. 10: A wassail party, Ladew Topiary Gardens, Monkton. Given by the St. George's Garden Club. 6:30 p.m. to 9:30 p.m. Candlelight house tour and greens sale also. $30. Call 410-557-9570.Dec. 11: Baltimore Ravens "FANtastic" charity event, in conjunction with the Ravens Wives Association. Ravens stadium. p.m. to 11 p.m. Benefits Bayview Pediatric Burn Unit. $150. Black tie optional. Call 410-550-1155.Dec. 11: Harbor Lights Festival of the Arts preview cocktail party. Benefits CollegeBound Foundation Scholarship Fund.

It is not every day you come across a writer willing to sing the praises of pork fat, fruitcake and Champagne rose. But James Villas does this with precision and passion in Stalking the Green Fairy (John Wiley & Sons Inc., 2004, $26.95), a delightful collection of essays about fine drink and good food. A veteran magazine journalist possessed, in his words, with "a seasoned gullet," Villas was the food and wine editor of Town & Country magazine for 27 years and in 2003 was named Bon Appetit's Food Writer of the Year.

Bag some Old BayThe secret's in the bag -- that is, the secret of cooking succulent seafood with no mess and no bother in as little as seven minutes. Old Bay, whose dry seasoning blend has long been beloved by Marylanders as the essential element in cooking crabs, has introduced a series of new seasoning blends for seafood that come with oven bags.The seasoning blends, called Seas'n Easy, are ginger lemon, garlic and herb (both for shellfish), and lemon dill and Creole (for fin fish). You simply add seafood and liquid, along with the seasoning, to the bag, and pop it in the oven.

LONG OUT OF FASHION, the cocktail party is making a comeback as a simple, time-limited, cost controlled way to meet holiday entertaining obligations. But today's version is a far cry from the canapes-and-booze bashes of the past.People a certain age probably have fuzzy memories of "real" cocktail parties. Invited to "come by" for drinks and nibbles, they knew they would be treated to flowing hard liquor and boring tidbits of this and that. They didn't expect much beyond the opportunity to chat with friends, and they planned to go out to dinner afterward.

Real life returned this week, darn it all. But we still have the memory of last month's flurry of celebrations to savor. So, what was your favorite holiday party highlight? We asked a few veteran area party-goers. Bill Gilmore, Baltimore Office of Promotion and the Arts executive director: "I had my entire staff to my house, and it was a real grown-up hors d'oeuvre and cocktail party. Everyone brought a guest. It was a personal gift to my staff. I had it catered, and we didn't have to lift a finger.

Baltimore's party season is off and running after getting its kickoff last night with the Baltimore Symphony Orchestra gala, which many folks consider the unofficial start to the fall party season. The next three months may be the most intense time of year when it comes to the dozens of shindigs dedicated to raising money for a number of non-profit organizations. The parties themselves are as varied as the charities they support, and the crowds they draw. Flip-Flop Festivus When: 7:30 p.m. Saturday, Sept.

Everybody loves a party; we just need a little advice on giving one. Whether you celebrate Hanukkah, Christmas or Kwanzaa, this is such a busy time of year that the idea of entertaining can be a little daunting. What would help is a primer, with tips from A to Z for dealing with unexpected guests, preparing a holiday dinner or throwing a cocktail party for 50.The A is easy: Amaryllis are a gorgeous and dramatic alternative to poinsettias for holiday decorating. Or apples: Layer thin slices of tart apples on top of a mincemeat pie for Thanksgiving.

Imagine an elegant dining room with dancing shadows cast by flickering candles and a beautiful table draped in a burgundy damask cloth. On one end, mint green napkins are wrapped around sparkling silverware and tied with burgundy satin ribbon.Handsome china and silver platters containing delicious pates, dips and bountiful hors d'oeuvres are arranged at different heights, created by stacks of books hidden beneath the cloth. Fragrant cedar garlands interspersed with reflective Christmas balls meander around the platters.

-- "New Year's Eve parties should be elegant, not casual," a husky voice stated emphatically.I was in the beauty shop, my neck strained back into the sink, getting shampooed and eavesdropping on a nearby conversation. "It's a night of celebration," the woman continued authoritatively, "and people want to get dressed up." I visualized a new cocktail dress hanging in the closet.The prospective hostess disagreed. "I just want to give a party," she responded, "nothing fancy. I want to prepare a one-dish casserole that will be easy to serve and can be reheated for staggered guests."

In the '50s, those of us trying to emulate June Cleaver wer wrapping up pigs in blankets to serve with martinis at cocktail hour.In the '60s, we went a little more "gourmet" by shaping Swedish meatballs.The '70s had us worshiping nouvelle cuisine, French chefs, salmon mousse and miniature quiches.In the '80s, we munched our way through regional/ethnic tidbits such as sushi, blackened chicken, empanadas and quesadillas.Hors d'oeuvres. Over the years, our thinking about these tasty tidbits clearly has changed.