Learn How to Entertain Like a Pro

Updated on 11/20/2015 at 6:15 AM

Entertaining a crowd is no easy feat, especially when you are set to impress. But with the help of Abby Larson, creator of Style Me Pretty, you'll be able to style and entertain your next gathering like a professional.

My idea of entertaining involves having my best friend over to watch "The Bachelorette" with a bottle (or two) of wine. So, I'm especially grateful there are people like Abby Larson (who turns entertaining into an art form) to share their secrets with people like me. With these essential entertaining tips, your party is sure to go off without a hitch — and earn you the title of entertaining goddess.

Prep + Flow

Prep the bathroom with candles, fresh towels and plenty of toilet paper.
Determine the flow and place food accordingly; people generally congregate in the kitchen if not told otherwise. But, kitchens are the staging area so tend to collect the mess. Guide people with food and music.
Music is important. Take the time to curate a playlist and have it softly playing in the background.
Lighting should be soft, not intrusive or too casual — lamps and candles usually do the trick. Skip overhead lighting unless you can dim it.
Designate a few "helpers." Friends that can help fill drink, that notice when a bowl of nuts needs refilling, that can take trash from guests.
Rearrange furniture to get intimate conversation areas going and open up pathways for guests if needed.
Have trash discreetly available in every room.
Plan for a place for coats, umbrellas and purses.
Have extra plates and napkins always available (napkins always go faster than you think!).

Food + Drinks

Open bottles of wine beforehand.
You can rent barware or use premium disposables.
Pre-plate everything and store in fridge. Bring cheeses up to room temp an hour or two before. Warm hot things 15 minutes before. Don’t forget to warm the oven in advance.
Stick with a vague theme so that menu selection is easy (i.e. nod to Mediterranean, Fall or miniature bites).
Remember meal times. Between 6 to 8 p.m. people will be hungry, so heavier hor’dourves are necessary. After 8 p.m., you can just do desserts or light bites.
Plan on two hot appetizers and serve the rest at room temperature or cold.
Flimsy plates are a no-go — go for plastic disposable or bamboo disposable.
Keep food hot by serving in batches or smaller quantities, serving butler style, or using a pretty warming dish.

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