When Eric and Janell Adjepong were dating, she asked him to cook for a dinner party she was hosting. He’d been a professional chef for years, so of course, he obliged. As they were getting ready for the event, he noticed how Janell brought her love of interior design to the event, beautifully setting the table and putting all of the finishing touches on the evening. That night, they decided to join forces and start their dinner party service,Pinch and Plate, with Janell handling the decor—like stunning tablescapes with candles and unique artifacts—and Eric serving up delicious, artful plates.
Emmanuel Boakye-Appiah
5 Tips for Hosting a Holiday Party
Keep the Decor Simple
Don’t overdo it on the decor. “I know people go on Pinterest and they see these wonderful, fabulous things, but don’t feel like you have to do all of that to have a nice dinner party,” says Janell. “Candles and flowers always work.” (Flowers are alsoone of the items our editors buy for a stress-free holiday season.)
Plan Ahead
Working ahead is key. Janell recommends doing an inventory at least a week before your event. “Compare the number of guests with what you have, so if you’re short, you have time to pick up what you need.” Eric suggests finishing 80 to 90% of your cooking the day before, so you can exude confidence: “Guests can feel if the host is frazzled.”
21 Delicious Christmas Appetizers That Can Be Made Ahead of Time
Get Help If You Need It
Hire help if you need to, whether it’s a chef to prepare the meal or someone to clean your home. “People are usually stressed trying to do everything themselves and it’s simply not worth it,” Janell says. “And it typically results in the host not being dressed in time, burning a dish or forgetting smaller details.”
Serve a Big-Batch Cocktail
Have a batch cocktail ready when guests arrive, like thisSlow-Cooker Mulled Wine. “Put it out so they can just pour it into their own cups to keep it easy,” Eric says. For other big-batch cocktail ideas, try ourRed Sangria.
Figure Out the Tunes
Don’t forget the music. “Create a playlist that extends beyond the time of the party so you don’t have to think about it—even if some guests stay after dinner is over,” says Janell.
The Menu
01of 06Slow-Cooker Mulled WineVictor ProtasioView Recipe02of 06Arugula & Fennel Salad with Lemon VinaigretteVictor ProtasioView Recipe03of 06Butternut Squash Risotto with MascarponeVictor ProtasioView Recipe04of 06Red Wine-Braised Lamb ShanksVictor ProtasioView Recipe05of 06Cumin-Roasted Carrots with Dill YogurtVictor ProtasioView Recipe06of 06Malva PuddingVictor ProtasioView Recipe
01of 06Slow-Cooker Mulled WineVictor ProtasioView Recipe
01of 06
Slow-Cooker Mulled Wine
Victor Protasio
View Recipe
02of 06Arugula & Fennel Salad with Lemon VinaigretteVictor ProtasioView Recipe
02of 06
Arugula & Fennel Salad with Lemon Vinaigrette
03of 06Butternut Squash Risotto with MascarponeVictor ProtasioView Recipe
03of 06
Butternut Squash Risotto with Mascarpone
04of 06Red Wine-Braised Lamb ShanksVictor ProtasioView Recipe
04of 06
Red Wine-Braised Lamb Shanks
05of 06Cumin-Roasted Carrots with Dill YogurtVictor ProtasioView Recipe
05of 06
Cumin-Roasted Carrots with Dill Yogurt
06of 06Malva PuddingVictor ProtasioView Recipe
06of 06
Malva Pudding
Lenore T. Adkins is a Washington, D.C.-based food writer.Currently a judge on Battle of the Brothers, chef Eric Adjepong is writing two cookbooks due out in fall 2022.Janell Adjepong has limited event planning during the pandemic to her friends and family.
Lenore T. Adkins is a Washington, D.C.-based food writer.
Currently a judge on Battle of the Brothers, chef Eric Adjepong is writing two cookbooks due out in fall 2022.
Janell Adjepong has limited event planning during the pandemic to her friends and family.
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