Nathan Congleton/
Ina Garten, affectionately known as the Barefoot Contessa, is a cherished culinary figure who makes entertaining appear deceptively simple. Whether you tune in to her TV programs, flip through her cookbooks, or delve into her memoir, you’ll find that hosting a dinner party under her guidance seems almost second nature. Her Hamptons abode is a sight to behold, and she treats her guests to a sumptuous meal, concluding with her catchphrase, “How simple was that?” While we mere mortals can follow her recipes and replicate her table arrangements, emulating her laid-back, carefree demeanor is a whole different ball game.
When it comes to crafting the menu, Garten is meticulous in her approach. She advocates for a well-thought-out plan that includes four distinct categories of dishes: one that can be prepared in advance, one that can be left in the oven to simmer, one to be cooked on the stove, and one that’s served at room temperature—her go-to side dish being a prime example. “That way, not all four items need to be hot simultaneously!” she quips, demonstrating her genius.
For the shopping list, Garten emphasizes the importance of specificity. She advises noting down the exact quantities needed for items like olive oil to ensure you purchase a sufficiently large bottle, considering what you already have at home. She organizes her list by supermarket sections—dairy, produce, and freezer—to streamline the shopping process.
Garten is equally precise when it comes to the cooking schedule. She meticulously outlines each step, such as “5:00 p.m. boil the potatoes; 5:30 p.m. preheat the oven to 350 degrees; 6:00 p.m. place the lamb in the oven.”
Three days prior to the event, she acquires non-perishable items, like additional virgin olive oil, to expedite the day-of shopping.
One or two days before the dinner party, Garten sets the table and arranges the floral centerpieces. “I even remove all the platters and jot down reminders on Post-its, like ‘lamb’ and ‘orzo.’ I don’t want to discover at the last minute that I’ve damaged my favorite platter and forgotten to replace it!”
With all the preparation completed well in advance, on the day of the dinner party, all she needs to do is purchase the perishable goods, including any produce, meat, or seafood listed on the menu, and then cook.
As someone who dreams of hosting more dinner parties, I admire Garten’s methodical hosting strategy. Just like her, I find that I become more flustered when I’m rushed. I prefer to take my time, meticulously plan the menu, and distribute the tasks evenly.
I am also a fan of her four-dish formula: one to prepare ahead, one served at room temperature, one to bake, and one to cook on the stove. This approach is incredibly straightforward for creating an effortless menu. Who wants to be multitasking on the stove while guests are on their way? After all, the purpose of a dinner party is to have a good time, isn’t it?
Looking ahead, I plan to draw inspiration from Garten’s recipes and, by adopting her hosting tactics, hope to emulate her relaxed and breezy atmosphere as well.
