There are few things I love more than a great dinner party. I love the feeling of a busy home, great friends and the feeling of unity when everyone sits down to feast together! Especially as I get older (aka mature a little!!) I realize how important it is to have great women in my life. Why not throw together a soiree to celebrate just how awesome you all are, and lucky you are to have each other!
Usually, I try to have dinner parties on a weekend so I can have the day to prep the food and my house…but this one fell on a Thursday, so everyone pitched in. You would be surprised how easy a dinner party can come together with a little bit of planning. My friend Bev is really the queen of the planning. We usually leave it to her!
Instead of posting a recipe, I’m just going to give you some tips to pulling off a big dinner party like a pro.
1. Play to your audience! Some of my girlfriends are vegan, some don’t do gluten. One is allergic to mushrooms, another one hates salmon. Try to keep in mind any allergies/dislikes when planning your menu.
2. Do as much prep as possible before your guests arrive. Then you get to hang, have a glass of wine and relax with everyone.
3. When you do your grocery shopping, pick up some fresh flowers. It brightens your home and gives your table a great pop of color!
4. If you are going to go the pot-luck route, like we did..do the updated pot-luck. Start an email chain between your guests and decide on a style of food. Then everything will go nicely together and you won’t end up with all different types of dishes.
5. Choose colorful dishes if possible. Some bright green veggies, roasted sweet potatoes…it will add to your decor.
6. Have fun! Don’t stress yourself out, everything doesn’t have to be perfect. Your laid back hosting style will make everyone feel comfortable and at-home in your home.
A cheese plate…brie with apricots and blue cheese with a fig jam and grapes (Haylie)
Prosciutto and Melon Skewers (Kimberly, her big “cooking debut”)
Baked Meyer Lemon and Red Wine Chicken (Haylie)
Veggie and Herb Salad (Haylie)
Cherry Tomato and Israeli Harvest Couscous (Amy)
Balsamic Glazed Roasted Brussels Sprouts with Cranberries (Hilary)
Roasted Parsnips and Sweet Potatoes with Truffle Oil (Beverley)
Toasted French Bread (Haylie)
Lemon Poppy Cake (Beverley’s super secret family recipe)
Coconut Cake (Lacey)