Holiday party inspiration from Fine Dining

JACKSON, WY— Everyone loves a good holiday party. Not everyone loves planning one.

Party planning can be stressful, but it doesn’t have to be. We sat down with Jen Givens from Fine Dining Restaurant Group’s Bistro Catering to get the skinny on holiday parties – everything from trends to what you shouldn’t miss when it comes to planning the perfect personal or professional soiree.


“For holiday parties, hosts are most often looking for heavier small bites and passed appetizers, as well as a few stationed appetizers,” manager Jen Givens said. “We find most people don’t want to do a full sit-down dinner, although we certainly offer that as well.” While each menu is fully customized, Bistro Catering’s menus of heavy apps include everything from Korean BBQ beef short ribs and lobster bisque shooters to assorted imported cheese and house-smoked charcuterie platters.

Themed presentations

Another popular direction hosts have taken is to serve dishes based on a theme. “Lately, we’ve seen a diversion from the traditional BBQ and Wyoming game in favor of international flavors. A favorite has been mediterranean – hummus, baba ganoush, build-your-own gyros” Givens shared.


Building on international flavors, Bistro Catering’s build-your-own ramen bar has also been a huge hit. Imagine all your favorite elements of every delicious ramen you’ve had. Now arrange all those broths, noodles, proteins and toppings you love onto one table and mix and match.

“For those looking for dishes to appeal to people of all ages and taste preferences, our slider bars are a great direction.” Think: a variety of proteins (Wyoming beef patties, grilled chicken, turkey burgers, fried chicken) with interesting toppings like chipotle ketchup, bourbon BBQ sauce and pesto aioli.

Givens continued, “Anything presentation where the guest gets to choose their own food items and compose a dish exactly how they want is fun, interactive and sure to please everyone.”


And as any party planner (or party go-er) can attest, every holiday party should have a signature cocktail. “Around the holidays, I personally love mulled wine,” Givens says. Sipping warm, spiced red wine with orange slices, honey and brandy when the snow is falling is just about as wintery as it gets.

“Because I love champagne, I also like to do a spin on the classic mimosa and do a ‘Christmosa’ instead. Champagne with apple slices, grapes, pomegranate seeds, whole fresh cranberries and a little bit of sparking grape juice make a fantastic brunch and lunch signature cocktail during the holiday season.”


But hosting the perfect holiday party is about more than just the food and drinks. It’s about the ambiance, the surroundings that give the vision life. Through their restaurant portfolio and Bistro Catering, Fine Dining Restaurant Group is able to provide a variety of venues to fit your event style, size and budget. For information on booking a holiday party, contact

Bring it home

For those entertaining at home this Thanksgiving who don’t need all the bells and whistles of a fully catered experience, Fine Dining’s beloved craft meat division, Bovine + Swine, is here to provide all the trimmings. Get a whole 14-16 lb smoked and cured turkey for $7/lb, or a whole meal (bird, mashed potatoes and gravy, andouille cornbread stuffing and cranberry sauce) for $20/person (12 person minimum). To order, email or call 307-734-0201 by Monday, November 19.

Sponsored by:

Fine Dining Restaurant Group

Fine Dining Restaurant Group was born in Jackson Hole, Wyoming by leading culinary minds Gavin Fine and Roger Freedman Now encompassing six restaurants, a catering company, specialty grocer/bottle shop, craft sausage company and artisan

You May Also Like
Food & Dining
Bistro Catering now offering meal kits and food drops
Food & Dining
All Fine Dining Group restaurants are now open with precautions in place
Food & Dining
Local restaurants continue to get creative in food and drink offerings
Food & Dining
Support local business and eat well with the chefs of Fine Dining
Food & Dining
Enoteca: The anti-après
Food & Dining
Kitchen chef Ash Tucker sweats the small stuff