ICYMI: The Right Way to Throw a Dinner Party
Give a man a casserole and he can eat for about three nights, give or take. Teach a man to casserole and you’ve got yourself a bona fide holiday hero. Fact is, there’s nothing more courageous than impressing all of your friends with a damn good meal. Check that: with a damn good beef bourguignon. It’s easy to make. Seriously. There’s one pot involved. And it feeds about eight heads.
Herein: the recipe, along with the five primo hosting tips from New York-based chef and all-around good-gal-to-know Sarah Ashley Schiear. She is a private chef and an entertaining expert. Schiear resides in Brooklyn, NY, where she throws excellent bunch parties and runs Salt House, a food lifestyle blog and marketplace where you should consider grabbing your lady an apron for the holidays.
Start the night before, so you can marinate the meat and give yourself ample time to prepare the dish (it takes a few hours, but most of it is hands off). You can even make the whole thing a day ahead of time and reheat for your gathering day-of. Serve with a simple green salad, such as baby arugula dressed with fresh lemon juice, olive oil, salt, black pepper and shaved parmigiano-reggiano.
And for dessert, ice cream is always a crowd-pleaser; purchase a few flavors (include one sorbet) from your favorite local shop and let people serve themselves after the meal. ‘Tis the season, gents. Don your toques and aprons.