The Secrets of Southern Hospitality

The Secrets of Southern Hospitality
A look at four signature components of this enduring tradition

Posted by Allison Beck, Editor
Jul 14, 2011

For full article:

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For those who’ve ever been down south, Southerners know how to throw a fabulous party. Of course, a healthy dose of Southern hospitality helps. But many are still left wondering, how do they throw those unforgettable parties with such frequency — with fabulous food and flowing drinks — all while maintaining a relaxed and composed nature, and an air of joie de vivre, the whole time?

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To learn more about the secrets of Southern hosts, we consulted one of the best: Mitchell Crosby, an event planner at JMC Charleston.

When to Entertain

According to Crosby, “Southerners do not need a lot of reason to entertain.” That love for tradition and entertaining — that warm Southern hospitality — is pulled from their European roots. “We’re social by nature, generous to share our homes, possessions, and family “receipts” or recipes,” Crosby says, hosting anything from two-hour lingerie bridal showers with some hors d’oeuvres and an open bar to large, colloquial, evening-long oyster roasts for during the winter months. So how can they do it so effortlessly? Being ready is key. “It’s easy,” Crosby adds, “when your grandmother’s linens are pressed, your great-grandmother’s cut crystal bowls are clean, and the silver is polished” — and you, the host, are at ease.

What to Serve

To understand the “Southern style” as we know it, Crosby explained to me, you have to go back to before the war, at least in Charleston. Typically 10-, 12-, even 15-course meals would be served, with heavy French influence and often quite late. After the war, when families didn’t have a lot of staff, dishes, and linens like they once did, the large party meals of yore went out the window and the focus turned to hors d’oeuvres. But not just any kind of hors d’oeuvres — one-bite snacks that could easily be picked up in one hand and instantly devoured. “At a party, you would dine and dash,” Crosby explains. “There would be no cocktail plates, as heaven forbid you have to put down your drink.” And if your dear friend Sally does want your signature crab dip “receipt” for her cocktail party, don’t fear that she is trying to one-up you — it’s one of the finest compliments she could make … For full article

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