Issue link: http://maconmagazine.uberflip.com/i/1492931
Tip #3: Don't be afraid to get guests involved Why should the hostess have all the fun with prep and serving? When you enlist your guests in interactive bites, it becomes a conversation starter. Chef Mike Young of private catering service — called Plate — creates an impressive dim sum starter with shrimp and pork soup dumplings, served right as they are cooked. Getting the plump bite from the bamboo steamer trays into your mouth is an adventure in itself, but the bite is worth it. You can even create the filling yourself and have your party learn how to wrap the dumpling dough for an activity that will get people talking. Tip #4: Batch a bunch and save some time Utilize larger serving containers for a few highlighted brews, so you have more time to chat with your friends and don't have to constantly run for refills. Pitchers, decanters, and beverage dispensers can be stylish and practical. Plus, they invite guests to help themselves. To make this method effective, think about a bar menu that works well to pre-prep. Sierra Stevens, who created the cocktail list at Quill, said she likes to create a batched old-fashioned with local whiskey in vintage glassware as a crowd pleaser. It's a popular drink that your guests will be familiar with and happy to grab! Old-fashioned, batched 20 oz whiskey 1.5 oz simple syrup 20 dashes of bitters Pro-tip: Pre-cut your orange twists and set them in a bowl where guests pour their drinks. The ideal size is about a 1-inch round. Advise guests (maybe with a cute note) to pinch the orange rind over the drink, releasing the lovely aromatic oil, before dropping the twist into their drink. I set the atmosphere first by using China passed down from my great-great-grandmother. I'm a big believer in using beauty wherever possible! – Molly Wilkins FEBRUARY/MARCH 2023 | maconmagazine.com 99