“We’re all in manic good spirits but partway through dinner the decibel level is noticeably lower. And then it comes to a halt.”
15 do-ahead dinner party menus,
each one with incredible canapés, a savory first course, a delicious entree and an unforgettable dessert.
Each dinner party menu is spiced with advice and insight:
Hospitality Tip: We prefer round or oval tables to foster eye contact among all guests…
Time Saver: The completely baked strudel can also be frozen for weeks ahead of time.
Afterthoughts: You will probably have more onion mixture than is required. It makes a wonderful warmed passed appetizer when put into mini fillo shells or other small pastry cups.
Enjoy your parties…AND your guests!
A wonderful, comprehensive guide to entertaining at home, with smart and elegant recipes that are nods to the true classics. (I never thought to have gougères prepped in advance and frozen!) This lovely book is filled with tips like that and so very much more.
I have personally enjoyed several of Ray’s and Richard’s fabulous soirees, they are just as much fun as they are delicious! An entertaining guide with plan-ahead mouthwatering recipes and host tips to make entertaining stylish, easy and fun.
From appetizers (copious) to the main course (exciting) to dessert (sumptuous), the food at the parties of Ray Repp and Rich Alther is legendary. What’s even more remarkable than the food is that the hosts spend the night having fun with their guests.
I met Ray and Rich years ago in Vermont at a summer picnic and I’ll never forget the layered coconut cake they served. They are fabulous hosts. As a host, I will be channeling their witty stories, personal anecdotes and hospitality notes in Table Tales.