The Executive’s Guide to Throwing the Perfect Dinner Party

by Jacqueline Church

You run a department, head a practice, handle the crankiest clients and supervise staff. But throw a dinner party? Who has the time? Where to start? If hosting a dinner party has never been your strong suit, and you don’t want to go the “hired help” route, fear not: you already have all the skills you need by virtue of your success at work. Here then, the simple rules of successful hosting:

1. Don’t Bite Off More Than You Can Chew. If you have never hosted a dinner before, it’s best not to start with a huge group or with high-stakes business associates. Test the waters first with a small gathering of good friends for the first one, to be followed by one for a larger group if you find you are comfortable with the hostess role.

2. Failing to Plan is Planning to Fail. Pick the best date, the menu, plan the work. Pick the dinner guest list as carefully as you’d pick a project team. Give thought to chemistry and commonalities Choose people you find fun and interesting but who are likely to listen as well as talk. A little thought goes a long way to mixing a lively group.

3. Start With a Clean Slate. Make sure your house is spotless as well as neat. If you have domestic help, schedule it for the day before the party. If you’re doing it all yourself, decide what can be done and how far ahead. Make sure you have all your guest amenities in place and well stocked.

4. K.I.S.S. (Keep It Super Simple.) Think about how formal this dinner will be, then stick with dishes with that are you most comfortable preparing and serving. Nothing kills “fabulous” like figuring out whether you’ve successfully deboned the grilled whole trout you planned to serve. Pick seasonal items so you won’t be scrambling at the last minute for a critical ingredient.

5. Preparation Makes Perfect. All chefs and good home cooks know that preparation is key. Pick items that can be made a few days in advance like olive tapenade, caponata or spiced nuts. Do as much of the prep work for your main dishes as far in advance as is practical, even if you plan to assemble the ingredients on the day of your event.

6. Take Inventory. Lay in a supply of paper goods—including toilet paper—or linens. Check the bar and bar supplies. You don’t want to discover your last bottle of tonic is flat when the first G&T request comes in. Glasses clean? Make or buy ice ahead. If you’re hosting a larger group, rent a rack of glasses.

7. Know Your Audience. Make sure you’re thoughtful about your guests’ dietary issues and food allergies. Kashrut, hallal and allergies must be accounted for; preferences are a bit more negotiable. A brunch may afford you more options for those who are vegetarian than an evening meal, although your research may net you recipes for vegetarian meals substantial enough to please the meat-eaters in the crowd.

8. Little Things Matter. Light the space with unscented candles and decorate with fresh flowers, taking care to keep strongly fragranced ones away from the dining area. Cue up well-chosen music that will not interfere with the mood or conversation, and start it when the first guest arrives.

9. Delegation is Divine. Get your guests involved by giving them small tasks as they arrive, e.g. freshen drinks, refill bowls of nuts, retrieve empty glasses, and facilitate introductions. This will compel them to mingle, and will be particularly helpful with a larger group. On the same note, this will also keep people moving out of your kitchen. If it’s a large group and you can swing it, hiring one person to help with these things can be valuable, freeing you up to cook, assemble things and mingle with your guests, as well as collapse at the end of the evening while someone else cleans up.

10. Less is More. Consider a buffet instead of a sit-down dinner, especially if you have a large group and/or you’re newer at hosting. Place the bar and food tables at opposite ends of the room so that the flow of guests doesn’t get bunched at one end. But don’t forget that buffets need attention or they get unappetizing pretty quickly. Again, this is a great place to delegate.

All set to go forward? Here are some summer recipes for a bit of inspiration:

• Granita – A light, easy to make ahead dessert. Try watermelon with St Germain liqueur.
• Gazpacho – Takes full advantage of peak summer vegetables, and keeps you from heating up your kitchen
• Fish en papillote is impressive and easy to do for up to six or eight depending on your oven(s).