Follow this roadmap for a summer party that goes off without a hitch

Summer is busy, but it’s also the best season for catching up with friends over food, wine, and conversation.

Planning a party can be difficult (there is a reason it’s a profession). Thinking of everything before the big day is a lot to handle, so to make sure nothing falls through the cracks, we got some tips from the director of culinary operations at Gourmondo, Tyler Hefford-Anderson. 

First on the list? It may seem obvious, but give yourself plenty of runway. As soon as the event goes on the calendar, turn your attention to the details.

“Think about every aspect of your guest experience at your party; the food is important (maybe the most important part), but all of the other things your guests interact with are just as valuable to throw a party successfully,” he said. “Smells, music, things they touch like silverware, cups, and linen, all add to the experience.”

Do you have any lavender or dahlias that you can cut from your garden to make an aromatic summer bouquet? Perhaps you have a record player set-up (Bluetooth speakers work too) to set the mood with PNW tunes from The Decemberists or Band of Horses. When the weather cooperates, turn on the twinkle lights and serve dinner on the patio.

For table settings, a little zhuzh can go a long way. Paper plates at a backyard barbecue are fine, but maybe opt for compressed palm leaf or bamboo plates instead. They’re easy to order online — Bambu has Pacific Northwest roots — and they’re compostable. “Throwing a baby shower for that favorite co-worker? Instead of disposables, what about renting some glass plates, just to make the celebration that much more special,” Hefford-Anderson said. 

He even suggests going as far as setting them out empty a few days ahead of the celebration. Do they match the “look” you’re going for? Are they big enough? “That way you aren't scrambling around when you need to be making food to find something just perfect to serve it in.”

No one likes a grumbly tummy, especially not your guests, so to keep them happy and you cool, calm, and collected, it helps to become a master of mise en place. “Look how fast a recipe comes together on those cooking shows when everything is ready in little white cups.” He added, “No little white cups necessary, use what you've got!”

What you cook is up to you (don’t forget to consider your guests' religious dietary restrictions or allergies) but if you’re looking for something to wow the party and save you some sweat, Hefford-Anderson recommends preparing a flatbread. “Rather than making a pizza that you have to bake and keep hot, you can bake it earlier, serve it room temperature, and add some fresh toppings, like vegetables and greens, or cured meats and fresh cheeses, just before guests arrive,” he explained. “Then it's ready to go on the table without you having to careen through your guests and their beverages with a sizzling pizza pan yelling ‘Hot! Coming through!’ wearing your oven mitts that don't match your outfit.”

Complement the main course with side dishes that bring contrast and a certain seasonality to your menu. Grilled zucchini or corn on the cob are great, but have you ever given the same treatment to peaches or avocados?

One last reminder from the chef — don’t be a Tasmanian Devil in the kitchen. 

“All of this thinking ahead allows for things to go more smoothly and keeps you from whirling around. You also get to spend more time with the people you invited, enjoying the whole experience that you curated, as well as their company,” Hefford-Anderson said. “And, let's face it, that's really why you threw the party in the first place.”