Every summer we have a boat party. We spend two hours on the water them head back to the house for dinner. This summer I decided to let our guests build their own tacos.
To make sure that I got to enjoy the party and not get stuck in the kitchen all night I did all of the prep and cooking ahead of time. I cooked the Carnitas and Smokey Roasted Chicken the night before. On the day of the party I sent my husband to the grill to cook the carne asada while I reheated the pork and chicken in the microwave. I then wrapped the meats in tin foil and place them in the oven at 170 degrees.
I made the spanish rice the two days before and then rewarmed it in the oven.
I spent the day before the party chopping the lettuce, onions, and cilantro. I decided to buy the salsa this time, but if I hadn’t I would have made that a few days ahead of time as well.
For the table I went with some fun and festive flowers in jars. I love saving jars. Pickle jars are really quiet pretty. The same goes for pesto and caper jars. I just soak them to get the labels off and am ready to go.