5 Ways to Simplify Hosting

The first question I recieved when I said I was hosted my own birthday dinner was…WHY?!

Answer is simple I love it. Don’t get me wrong I LOVE going out for a meal, when I go out
I do it right, from aperitif to degistif. I did infact celebrate at Quails Gate, a couple weeks prior and had the most amazing steak dinner with a glass of Merlot and a deliciously rich chocolate desset.

As much as I love treating myself I also love hosting and having everyone in the kitchen, sure there is an aspect of stress but it isn’t a negative stress, it’s excitement! There are 5 fives I keep my anxiety at bay and that is through: planning, audience, practice, environmment, anticipation.

Planning. This comes naturally to me, I have been planning my own birthday parties since I was 8. My problem comes in with timing and time management. Over the years I’ve got better, but even this time around dinner was 30 mins later that I had anticipated, even though I had spent the night before prepping. When it comes to designing a meal plan for a special event or dinner I like to give myself a couple of “cheats” that will help me stay on track or buy me time without guest even noticing they are being stalled. One of those is wine, another is an easy appie. I love a charcuterie board and thankfully they are very trendy. Another great thing about charcuterie boards or sharing plates is there is something for everyone no matter the dietary restrictions, which leads me into knowing you audience or guests.

Guests. First thing I do once I have the RSVP is to ask for allergies and dietary restrictions. This helps me design a menu that will fit everyone’s needs and if I do have to create something separate that gives me plenty of time to arrange, plan and prep the separate meal(s). One thing that eliviates my stress is also knowing how many people I am catering for, we all know life gets busy so putting a by-when on your RSVP’s is a great way to keep track as well as a polite way to let your guests know “maybe” isn’t a possible answer. If they missed the deadline, or you don’t give a deadline I like to send out a email or text along the lines of “Hiya I am just planning out the menu for this weekend’s dinner, I would love for you to come! Will you be able to attend?” Hopefully you will be greeted with a direct answer, if it is responded with an “I think so!” or “Maybe!,” I like to reinforce and reply, “ I am heading out to the shops now, and I want to make sure I buy enough food, if you’re unable to make it let’s plan another time.” This keeps it direct without closing the offer for another time. It’s great to be accomadating but sometimes being too accomadating can lead to stress! This goes back to making life easy, knowing exact numbers allows you to plan the menu and enjoy the time you get to spend in the kitchen and with your guests, there’s nothing more unsettling than worrying that you don’t have enough, or a last minute guest will arrive right as you’re sitting down to dinner. I also give an half hour buffer, if dinner is at 6, it means appies will be ready for 6 and ideally dinner will be right on the heels around 6:30 but if you’re late (like me) you’re guests won’t starve!

Practice. Timing and confidence both come with practice. I enjoy cooking, but when I’m hosting I typically cook things I’m comfortable with, rarely do I try something new, unless it’s a no brainer (like veggies…as long as they have been cleaned they’re edible). My trick is go with basics and be fancy with the add-ons. For an example, cut veggies into unique shapes, use fun plates and decor, do research and find the perfect wine or cocktail to go with the meal. These are all things that will elevate your guests dining experience without you stressing over a new recipe! Another “cheat” I like to use is pick one course to focus on and balance out the rest, for an example, I recently did stuffed portebello mushrooms and did charcuterie for appetizer and macarons for dessert…no I did not make the macarons, I bought them. I have not practiced my delicacy baking enough to show it off. I left that to the professionals.

Know your environmment. If this is your first dinner party don’t over think it. Take time to know your strengths and weaknesses…if you are stepping into the kitchen for the first time don’t jump right in with a four course thanksgiving dinner with six sides. Start small and that could look like prepping carrots and being around those who HAVE done a dinner of this size before, so you can ask questions and potential figure out somethings you may have not thought of before.

Anticipation. If you don’t burn the place down that’s a win! Be kind to yourself. The planner in me quickly worries about what other people think, and are concerned about whether or not they are enjoying themselves. As a “good” host you think of others before yourself. However recently my friend called me out of this mindset and said “we’re all adults, it’s up to us to decide if we’re having a good time and it’s our responsibilty to let you know if something isn’t right.” Talk about weight lifted off my shoulders. It’s always best to have a backup plan and that could simply be opening another bottle of wine and ordering take out, or in my case toast and marmite.

Along with all of these tips, it also is cost effective for what I would pay for my own meal and cab, I was able to pay for the entire 3 course meal for 4 people plus a beautiful floral decor from woodnote floral!

I would love to know how you feel about hosting and whether these tips give you confidence to step into your own kitchen!