Remember this: when it comes to food (and only food), it’s all about appearances. That’s right – prepare a clean, crisp, stylishly set table or buffet, and your guests will never suspect your pre-made main course. Note: This doesn’t mean you need expensive dishes.

“It’s not about spending a lot of money,” writes Susan Spungen in What’s a Hostess to Do? “More expensive platters don’t guarantee the the food will look beautiful. Sure, you might invest in some special pieces, like a silver bowl or fancy glassware, but all that matters is that the food look enticing and inviting, which can be achieved with even the humblest serving pieces.”


Continue reading “Play Host: How to Flatter the Food” »

November 10, 2013

You’re throwing a party. The menu is set, the décor nearly done. Now, for the best part (some might say): the liquid refreshments. Estimating whether guests will guzzle or sip? Far from easy. Susan Spungen, Rue Living Inspirer and author of What’s a Hostess to Do?, breaks down what – and how much – to stock up on.

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First things first – the hard stuff:

  • On average, assume your guests will have 2 drinks per hour (10 guests x 2 drinks x 2 hours = 40 drinks).
  • There are approximately 5 glasses of wine per bottle.
  • Most mixed drinks are made with a 1-ounce shot of liquor. A 1-liter bottle of liquor contains enough for 32 drinks.
  • Mixers are usually poured in 4-ounce portions. One liter of mixer will make 8 drinks.

Continue reading “Play Host: How To Shop for Your Cocktail Essentials” »

November 3, 2013