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130 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 7 T he hustle and bustle of cel- ebration season is upon us. From Thanksgiving through the Super Bowl, it's party time. A few of the area's most creative dining and event planning professionals have graciously shared some insider secrets about how to pre- pare for your own festive fête. Highlands Inn Sales & Events Coordinator Sheena Staveley says, without reservation, that her top two party-saving tips are to prepare more food than you think you'll need, and to limit your bar offerings to beer, wi ne, and just one or two cocktails. "Do signature drinks that have something to do with the season or the theme of your party," she says, "like a Christmas Cosmo with a sea- sonal twist." Pour Girl Bartending Owner Olana Sullivan agrees. "People are bombarded with a lot of decisions during the holidays," she says, "and when you go up to the bar, that's another deci- sion to make." Sullivan recommends settling on just two or three cocktails; one as a welcome drink, either served or premade and placed at a self-serve st ation near the entrance, and the others served at the bar. "People like having a Sunshine Jackson, Olana Sullivan and Gracie Singer of Pour Girl Bartending create custom, themed cocktails and offer an array of bartending services to make party season easy and enjoyable for hosts of all types of events. Photo: Kelli Uldall