HOSTESS WITH THE MOSTEST
A simple guide to planning, prepping, and pulling off a soirée that feels effortless, even when it isn’t.
When it comes to entertaining, guests may not always remember what they had to eat, but they will remember how you made them feel. It’s important to be prepared so you don’t stress or feel overwhelmed. This will also help you host a memorable soirée without spending the entire evening in the kitchen. Here are a few tips for hosting a successful event.
Start with the Invitation
First of all, what is the occasion? Is it a couples’ dinner party, a girls’ night, birthday or cocktail party? That will help determine the overall theme of the evening. Let the occasion determine the food, drinks, décor, and dress code. Themes always make it fun and feel more intentional. Plus, they are a great guide for where you are headed.
After you have the occasion and theme, it’s time to invite guests. Give your invitation a bit of personality--—it sets the tone for the evening. If it’s a casual girls’ night, an informal text invitation will do. But for a more formal dinner party, you might need something a little more polished, like a digital or printed invitation.
Don’t be afraid to come up with a clever header like “Less Whining and More Wine” or “Tacos and Tequila Time”. If it’s more of a formal event, “The Epicurean Exchange” adds a bit of intrigue.
Make sure to have all the basic information in the text, Evite, or mailed invitation. Include the date, time, location, whether it’s an “open house” or a sit-down dinner, and, of course, an RSVP deadline. For a more formal evening, be sure to include the dress code. If you are having a sit-down dinner, consider sending invitations two to three weeks ahead. For a more casual gathering, seven to ten days is usually plenty.
Creating the Menu
If you are not a wine connoisseur, that’s okay! There are lots of great local wine shops or specialty grocers that will be glad to help with picking out wine at all different price points. Come with your menu planned, and they can help you curate the perfect pairing.
You don’t need to have a full bar to have a successful event. I like to start my guests off with a glass of Prosecco or a themed signature drink. Hostess tip: have your signature drinks mixed before the guests arrive. Then all you will have to do is add ice, a sprig, or a lemon slice, depending on what you are serving.
Don’t forget about your non-alcoholic drinkers. Ensure that there is sparkling water and a mocktail on hand. This makes everyone feel included.
Be sure to have plenty of ice, especially if it’s summertime. Keep the garnishes on hand; think Luxardo cherries for your Old Fashioneds or fresh mint for a Hugo Spritz. They are inexpensive additions but make all the difference. It might be worth it to rent glasses that are appropriate for the drinks you are serving. No one wants champagne in a rocks glass! Again, it’s a small expense, but it makes a big impact.
When creating your appetizer menu, think salty + savory + fresh + crunchy. You don’t have to have 10 different kinds either—three to four are plenty. I like to keep it simple. Everyone loves different cheeses, nuts, meats, and fruits with crackers or crostini. I also like to include at least one warm appetizer, like roasted garlic and goat cheese. It makes your house smell amazing and inviting. Include mini plates and cocktail napkins that go with your theme. Hostess tip: know if any of your guests have a food allergy.
If your party includes dinner, be sure to have it largely prepared ahead of time. You don’t want to be tied to the kitchen instead of socializing with your guests. Know your guests. Are these people who expect coq au vin, or are they more like meat-and-potatoes people?
Timing Accordingly
For parties starting at 6:30PM, plan on being ready to go at 6 o’clock. Nothing is more uncomfortable for both the host and guests than when the host is running around.
First, prepare your food. Work on your most difficult dishes first. Don’t worry about mixing store-bought with homemade. If it is store-bought, simply take it out of the container and add an edible flower or greenery. Hostess tip: the night before, set your table, prep your ingredients, make dips, arrange flowers, chill wine, and set out the serving dishes you will be using.
Setting the atmosphere is so important. Dim the lights, light the candles, play music that isn’t overpowering and is at a nice volume, and create different heights on the table without overcrowding it. Remember to check the bathroom! Make sure it is clean, has fresh towels, dim lighting, an empty trash can, extra toilet paper, and nice hand soap. Hostess tip: don’t use candles that are too overpowering— use them more for lighting and not in a way that overpowers the good smells coming from your kitchen.
A good party has a rhythm. When guests arrive, have something immediately available for them, whether it’s a drink or an appetizer. After 20 to 30 minutes, bring out a more substantial appetizer. But don’t fill them up too much if you are serving dinner. Don’t rush dessert—some of the best conversations happen after the meal. You may want to serve decaf coffee or a final cocktail, depending on the mood.
About 15 minutes before guests arrive, change your clothes, check your hair, make sure the dishes are done, pour yourself a drink, and take a breath! Then you’re ready to greet people instead of welcoming them while holding a dishtowel.
Most importantly, be present and authentic. They won’t notice the missing paint or scratch on your cupboard unless you apologize for it. They are there to enjoy your company, not for a stuffy evening. You don’t have to be perfect. Just be present.
Features Contributor Micshel Kalkowski
Photo courtesy of Soirée by Micshel
