Yesterday, entertaining pro and editor in chief Adam Rapoport took over the Bon Appetit Twitter account to answer your party questions. You asked him for tips on timing, the best make-ahead meal, and his go-to cocktail. He answered. And now you know the secrets to throwing an effortless dinner party.
What, you missed the chat? Here's a transcript of the discussion, slightly edited for length.
Adam Rapoport: Okay, so I'm OFFICIALLY on the clock. Fire away with your home-entertaining questions!
@geezchock: I have trouble finding when the right time is to bring out next courses for dinner. Is there a general rule?
AR: Short pause after appetizer, longer pause after main course, before dessert. Let people catch their breaths.
@AdamRhew: Any good tips to make sure everything finishes at the same time? Is the trick to prep ahead of time?
AR: Get EVERYTHING done ahead of time. Salad made but not dressed, meat braised etc. Let the pros cook 'a la minute'.
@socialgemillion: What are the best drinks to serve at a dinner party?
AR: Anything you can make in batches. I like a carafe of Prosecco, aperol and splash of good OJ. Pour over ice.
@geezschock: If someone brings a wine/beer that doesn't go well with what you're making, is it right to not put it out?
AR: Grr... Hate having to serve something that someone brought. Stick to your guns and pour what goes with your food.
On Food
@dfwfoodiegeek: What is the best make-ahead main course to serve to a large group?
AR: Roast chicken, that's rested on cutting board for 1 hr, or short ribs. Both make the house smell amazing.
@AnnaleeArchie: What's been your most successful, crowd-pleasing dessert at a small dinner party?
AR: Big bowl of chocolate mousse w/ fresh whipped cream. I'll look for the recipe. I wrote it up for GQ yrs ago.
@JulieBidwellPix: Hi, Do you prefer plated food, buffet style or family style serving at home?
AR: I'm a big fan of family style. Dinner at home should feel...homey, not fancy or pretentious.
@alextweeting: Favorite sides for Thanksgiving?
AR: The kale-brussels salad from our last Nov issue is AWESOME. People went bonkers for it.
@bobolovesit: After a dinner party, do you like to sit around the table drinking or retire to the living room, which seems forced?
AR: I'm more of a table guy. If it's going well, no need to upend the vibe. You wouldn't leave a restaurant table.
@athletefood: What do you say when guests ask to bring something when you already have everything covered?
AR: Good question! I always ask for some bottles of Pellegrino. Food, wine, booze I've already got a handle on.
@judicutrone: How do you keep guests out of the kitchen in a way that doesn't make you look like you're about to cry?
AR: Invite 'em in and put 'em to work. The kitchen is the best room in the house. Where every party starts & ends.
@BillDolanBDC: What is generally best to serve Adam Sachs that does NOT involve duck fat?
AR: Is this a trick question? Bourbon. Of course.
AR: Okay, I'm out. Thanks so much for the questions. Tune in next month for a special Thanksgiving sesh.