The Console

DESSERT & CHAMPAGNE

A sideboard or console works as a serving station for after-dinner treats. Set out platters of cakes and cookies, and stacks of small plates and napkins.

For an easy cocktail that guests can make themselves, provide a simple herbal or fruit syrup to mix with champagne. Also include sparkling water or soda for an option without alcohol.

IDEAS FOR A SPARKLING CELEBRATION

TIERED STANDS

If you have any special serving pieces, use them to add height—a decorative cake stand makes even a simple dessert look fancy.

ICE BUCKET

Keep this at the edge of the table so guests can easily refill their glasses without waiting in the dessert line.

To chill champagne quickly, put the bottle in a mix of water and ice.

TRAYS AND BOARDS

Mix materials—marble, brass, wood, or lacquer— to add texture and color.

OPEN HOUSE

If hosting a dinner party with lots of guests seems scary, an open house is an easy way to entertain. Hours are usually open-ended, so you don’t need to scramble to get everything on the table at a certain time. People will come and go, creating a casual, laid-back vibe.

Open houses are common around the holidays, but you can throw one any time. Plan something around a graduation, a new move, or a big game.

TIPS FOR EASY ENTERTAINING

SERVING BOWLS

Set each dish out next to any seasoning or condiments that might be needed. Place a cutting board nearby for resting serving spoons.

Texture and height are important on buffets. Berry boxes from the farmer’s market make great risers, napkin holders, or bread boxes.

A PUNCH BOWL

Batch drinks ahead of time and let guests ladle their own.

FLATWARE

Bundle sets up in napkins and tie with simple twine so they’re easy to grab.

POTLUCK DINNER

Serve dinner from a buffet if you don’t have a big table, and have each guest bring a dish to pass. It’s important to lay things out in the order that people will serve themselves—with plates at the beginning and utensils at the end.

Party ideas: pick a theme or cuisine for the night. Or start a cooking club to exchange recipes where everyone takes turn hosting.

CROWD-PLEASING PIECES

SERVING BOWLS & PLATTERS

Keep dressings next to salads and seasonings near main courses.

If possible, leave a little bit of space between each dish so people can put down their plates and use both hands for serving.

CHARGERS AS DINNER PLATES

The larger size lends itself to bigger portions.

FLATWARE ROLLED IN NAPKINS

These should be stacked at the end of the buffet for guests to grab after they’ve filled their plates.