Getting along with your cooking team makes a huge difference in how much you'll enjoy the party.
“All of my barn suppers share the theme of seasonal and local food,” says Phoebe.
“Even if you are not a gardener who grows flowers, you may grow pots of herbs, or edible shrubs,” says Phoebe.
Phoebe likes to serve local oysters, shucked (freshly) ahead of time.
“Before each event I contact my guests to to give them an opportunity to let me know if they have any food issues,” says Phoebe.
“Even if you do not grow many flowers, a branch from a crab apple tree, or some wild asters from along the road, are all that’s needed with candles and gleaming flatware and wineglasses,” says Phoebe.
The extra expense is always worth it, says Phoebe.
Take the opportunity to familiarize yourself with local vineyards and breweries.
“Presentation is almost everything,” says Phoebe. “In addition to dimmed bistro lights overhead, I use softly lit lamps in the corners of the barn, and candle lanterns and votives everywhere.”