No matter the space or the size of the soirée, being a great host has less to do with being extravagant in the traditional sense (caterer! florist! Beef Wellington! lots of space!), and far more about being extravagant with your attitude. Here are some ways to do so, plus tips for navigating take-home presents, invitations, and food allergies.
Invite a mix of people who know and don’t know each other. I’m a firm believer in cross-pollinating groups of friends.
Have flattering light—not too bright, and not in anyone's eyes—and a delicious smell (be it dinner cooking or a great candle). Both work wonders making people feel confidently relaxed.
I love the word “abundance” when it comes to a party—there should be a feeling of abundance. Cook more than you think you need or buy armloads of flowers from the corner store to put around the house (you can always send leftovers home with people at the end of the night). Remember that no one likes to be the one who takes the last roll in the bread basket.
Put a refreshing beverage in everyone’s hand within five minutes of arrival.
Enjoy your party—and plan the food/drinks/activities (and your outfit) accordingly so you can: Your guests came to see you, so don’t spend all night in the kitchen sweating the small stuff!
I’m always shoving some sort of treat into people’s hands as they walk out—a case of beer from the evening to my friend’s boyfriend everyone met for the first time; flowers wrapped in paper; slices of pie in paper takeaway boxes. Or I’ll put something at everyone’s place-setting: For a dinner party where everyone was asked to bring an interesting, new-to-the-group friend as their +1, they sat down to an artful-looking vintage copy of The Mystery Guest (bought on Amazon for $1 each!) atop their plates.
On the topic of invitations, there’s nothing wrong with inviting someone via text message the day before—but only if it’s for close friends and a casual Sunday supper situation (and not, say, your black-tie wedding!). The formalness of your event, your familiarity with the guests, their age (grandmas really love a handwritten note), and travel plans should dictate the level of tradition of the invitation itself and when and how you send it.
If you’re not comfortable or it’s not possible to ask guests about food restrictions, avoid basing the meal around any common allergens—like shellfish, gluten, dairy, and nuts.
I love a build-a-meal approach, so guests can pick and choose what they want—whether it’s because of allergies, food preferences, or even to appeal to hearty and light appetites alike. For instance, on fondue night, there was a cheese fondue and an oil-based fondue; meat, bread and vegetables for dipping.
How do you make guests feel at home? Let us know in the comments!