Staging a fabulous dinner party in Winter

Dear Friends,

It's Winter and it's cold. You'd like to be inside and warm, yet still feel a sense of community. Here are a few pointers on holding a dinner party to blow socks off (proverbially speaking, of course).

1. Realize that this is also Thanksgiving bootcamp. You'll figure things out now that help you in November and in years to come. Pay attention to how many you can fit in your dining room and how many things can go in your oven. That's all non-negotiable. You can thank us later.

2. Your guest are here to see you having a good time with them. To aid this process, you need to have a first course and dessert (if doing) that's made before they're here and sitting on plates ready (hiding in the kitchen like a Food Network Show). And you need a second course that's sitting in the oven/salad bowls/a platter. If we're talking Winter -- and we are -- roast some vegetables and turn the temperature down to 150 F to keep everything warm. Ooh. Olive-oli roasted cabbage and carrots would be grand; served on a bed of pureed cannelini beans.

3. Warm your plates. That's what that other oven rack is for. You may think we're being fussy here, but it's a real luxury to have a warm plate in the winter. Should your oven already be on, this is your chance. Ask your No. 2 person to be in charge of getting those plates out of the oven (with mitts) and putting them on the countertop (for plating in the kitchen) or table (if you're serving family-style). Warm plates keep food warm MUCH longer. It's Winter. Let's live it up here.

4. Estimate 1/2 to 1 bottle of wine per person. Welcome guests by storing their coats and hats and offering them a glass of wine or some hot tea. Have an open bottle on the table already. Pour some for yourself too. Clearly, you have everything you need prepared, so you can spend time time focusing on the wonderful folk you've invited over. They've probably got much to share with you, their caring friend.

Sincerely,
Front Field Farm.