The full-length feature version of Ask Serena: Hassle-Free Entertaining by Serena Bass appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.
Photo by WIN-Initiative / Getty Images
You asked, and she answered. Our guru of entertaining is back with solutions to problems you posted in our Ask Serena column. Make-ahead mains? Last-minute snacks? Oven-less hors d’œuvres? Read on for a sneak peek at Serena’s solutions to questions about how to entertain in a small space with limited seating.
I would do a buffet, from which people can help themselves. In my catering company we used to send food to photo shoots and it was inevitably eaten at room temperature. I made a point of ensuring everything was very well seasoned and interesting so that even if it wasn’t hot, it was still really delicious. That is what you should aim for. Put everything out on the pub table and offer tongs instead of spoons and forks if you have them, since when you’re holding a plate in one hand tongs are much easier to pick food up with. I suggest wrapping forks only in big napkins, as this is not the time for food that has to be cut through with a knife. Use stemless glasses for drinks. People might be putting them in random places and there will be less spillage.
Inspired to throw your own dinner party but don’t know where to start? Leave your questions in the comments field below and stay tuned to an upcoming issue of Gourmet Live for our guru’s stylish solutions.
Hi Serena,
My birthday is coming up soon and I’m thinking of throwing a small home party for some close friends. Plus my children are coming for a vacation and they want me to celebrate my birthday with them. They’re 21, 12 and 11. I wish you could help me with some ideas and recipes to explore on my birthday home cooking. I’ll be turning 38, happily married and very simple. I wish to cook anything with variety, from meats to vegetable to dessert. I love to see my plates look enticing as well.
I do thank you in advance for your advice and may you continue to help other people in their gastronomic inquiries.
Sincerely Yours,
Santie Canonizado
Question or comment? Where do I ask Setena?
Hi Eduard,
You can leave your questions or comments for Serena right here and we’ll make sure she gets them. Thank you!
Hi Serena,
I used to entertain quite a bit, but I had a baby 6 months ago and I’m afraid my festive dinner parties have seriously hit the back burner. I’d love to have 6-8 friends over for a Sunday brunch next month and serve them something other than bagels and coffee. Any suggestions for some easy but delicious brunch dishes? (I was thinking about doing some sort of baked french toast.) Also – anything I can make in advance since having an infant does not give me much time for day-of food prep? Thanks for your help!
-Ali
I am hosting a graduation party in June and refuse to do the standard sandwich and salad combination. Can you offer a few options that would appeal to all age groups and not require hands on attention during the event? We will be serving 100 – 150 people on a Friday evening. Thanks Serena!
Dear Serena,
I am in my 30s and super busy (as is everyone) but always have grand ideas of fabulous dinner parties with great atmosphere for my friends. How do I put together an easy, chic party that i dont have to plan for weeks in advance? Also how many people do you recommend for a night of great converstaion and food?
Every other week, just after the cleaning lady has left, I get the urge to have 4 friends over for dinner. That makes 6 of us, which I find perfect for the table and amount to cook.
By the time I have shopped, cooked, cleaned up, and set the table, I don’t want them to come anymore, but it is too late, and so rude to dis-invite. I should add that one of my good friends will not eat meat, but will eat fish.
What delicious, but simple, main course and dessert would you suggest to get me through this recurring dilemma?
I don’t want to turn into the village hermit!
Serena, I am helping a friend organize her son’s engagement party at her home. What are your thoughts about the caterer and staff in my friend’s open kitchen? Would you rather not see the servers and the “doings” of food prep? The garage is steps away. My sense of the new restaurants is that “transparency” is the new way. Any thoughts?
Kathy