Dinner Party Prep
My tried-and-true timeline for hosting success! Remember, you don’t have to make it to make it happen. Delegate things that stress you out (bring in ready-made dishes, get flowers from a florist, batch out your cocktails). Dinner party MVPs like soups, lasagnas, and casseroles can be assembled ahead and simply baked/reheated the day of the party. Prioritize dishes that are great at room temp and be mindful of the oven and stove space you actually have. Need menu inspiration? Here are a ton of ideas, courtesy of the experts: Ina Garten, What’s Gaby Cooking, Southern Living.
14 DAYS OUT
Finalize your menu. Order any dishes you want to bring in (here are my favorite ready-made foods).
Start shopping for pantry goods and shelf-stable items, streamlining your day-before grocery run to include only perishables.
7 - 10 DAYS OUT
If you’re ordering arrangements from a florist, do it now.
Decide how you’d like to set the table.
Press linens, polish silver, clean any glassware that’s collected dust.
Make sure you have enough plates, flatware, and stemware for each course.
Identify every serving piece + utensil you’ll need, from appetizers to dessert.
Rentals are an option if you’re short on anything. It’s not just for weddings – rental minimums are often low or nonexistent. Most companies offer things like chafing dishes, serving utensils, pre-filled S&P shakers, bread baskets, gravy boats, tons of plate options…the list goes on.
5 DAYS OUT
Order/reserve any meat or fish you need. Most grocery stores offer this.
Buy alcohol and mixers.
Make a detailed timeline for party day, working backward from the time you’re serving the meal. Plan to eat 20-30 minutes after guests arrive. Build in time for preheating the oven, cooking each dish, and reheating. Make sure you have time to relax and get dolled up!
2 DAYS OUT
Buy and arrange flowers if you’re doing it yourself.
Change the water daily to keep everything fresh. Hold back a few extra blooms in case you lose some before the party.
Set the table.
Pull out your serving pieces and utensils. Label each with a post-it (e.g. “tenderloin,” “green beans”) to keep track of what goes where. This also enables guests to help you set out food as needed.
THE DAY BEFORE
Do your final grocery run.
Prep as much as possible: veggies can be washed/trimmed (wrap in damp paper towels and store in Ziplock bags). Casseroles, salad dressings, and many sauces (e.g. Bolognese) can be made in advance.
Set up the bar area (pull out glasses, ice buckets, spirits).
Chill wine and/or champagne
PARTY DAY
Adhere to the day-of timeline you prepped earlier in the week.
Morning: Pull things out of the fridge that need to be cooked or reheated. It’s easier to start with food at room-temp.
2 hours: Empty the dishwasher and take out the trash.
1.5 hours: Start the music. Put out room-temp appetizers such as nuts, cheese straws, charcuterie (cover with plastic wrap until guests arrive).
45 min: Start to reheat dishes that need to be served hot. Put any room-temp dishes into designated serving trays/bowls.
30 min: Pull out your meat dish if it’s roasting (it needs to rest before carving). Put things in a 200-degree oven to keep warm as needed. Purees like mashed potatoes can stay hot with a double boiler on the stove.
15 min: Deputize a guest to fill water glasses and light candles.
Last minute: Carve meat, toss salad, transfer hot food to serving dishes.
