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Here, two of our favorite hosts weigh in with clever strategies that elevate entertaining to an art form.
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On food:
1.
When it comes to menu planning, more is more!
But always anticipate your crowds needs.
drinks
I like to set my guests up with DIY lettuce wraps.
My go to for this are Cresent Duck breasts from Long Island, he says.
Another great idea is acheese and charcuterie boardfor people to nibble on.
Thread olives and pearl onions on a toothpick with little morsels of prosciutto di Parma for the perfect bite.
Bonus: This also keeps everyone from hanging out in the kitchen while you work on the warm dishes.
No matter whats on the menu, think like a chef and always be ready.
Prep and freeze ingredients so youre always ready to whip up something quick.
Focus on one thing at a time.
Start the night off by putting out snacks for guests to nibble on.
Then, have any cold sauces plated and ready to go in the fridge.
When the protein is ready, plate it up, and pull the sauces out of the fridge.
In lieu ofdisposablepaper plates and utensils, opt for unique, vintage platters and serving dishes.
Stack them in one corner of the room for buffet-style dining.
drinks
On drinks:
1.
If youre serving Aperol Spritz you get 12 servings for a 750 ml bottle," says Hunter.
Go for durable acrylic glassware that works well for a crowd.
Aromas get muted insingle-useplastic cupsnot to mention howwastefulthey arebut glass might not be the best choice for a party.
Durable, resusable acrylic glassware that it’s possible for you to mix and match.
Try these textured ones fromCrate & Barrel, $5 each.
Don’t spend cocktail hour stressing about mixing each person’s drinks.
Rest assured the recipes below onlyseemcomplex, but are simple enough for anyone to understand.
