Anatomy of a Dinner Party – The Marion Mosaic

STORY, STYLING AND TIPS BY: ROBIN FANNON

DESIGN TIPS BY DAWN LOVELL OF PARTY TIME

RECIPES BY CARLEY LOVELL OF THE LOVELL TABLE

Anatomy of a Dinner Party

Because the best gatherings aren’t just about food—they’re about atmosphere, connection, and a touch of intentional design

Pro tips and tricks: Engage all your senses and create a sensory experience

The guest list

There are times when you can’t control the guest list, like family holidays, but if you’re planning a random gathering, think about who you invite as part of the overall design: a variety of ages, a mix of professions, some outgoing extroverts, and some on the introverted side.

Make your guests feel relaxed and comfortable immediately.

Greet them warmly and have a designated place for them to put their things. Find out ahead of time what their drink of choice is and have it available. Some salty snacks are always a great idea. Always have nonalcoholic beverages on hand.

Setting the table

The devil is in the details. Never use paper, plastic, aluminum foil, or Styrofoam for anyone over the age of 5 — and even then, it’s a no for me. Show your guests that you care enough about them to make it worth cleaning up the mess. When thinking about the tablescape, treat it like any design project: color, texture, balance, and scale. It must also be functional — no centerpieces that obstruct, no overcrowded tables that can lead to accidents, and nothing too tight or too sparse.

Create a go-to playlist.

Some light background tunes that include familiar, soothing oldies and a few current selections can add to the ambiance. Conversation, storytelling, and laughter are crucial, so choose music that won’t impede them. Sound is part of the sensory experience.

Lighting is undervalued as an important component.

Avoid harsh overhead lighting in favor of subtle, indirect light. Candles are nonnegotiable. Most experienced hosts recommend unscented candles so they don’t compete with cooking aromas.

Fresh, seasonal flowers show that you care and add so much to the ambiance.

Remember to keep them low so they don’t interfere with eye contact when your guests are seated.

When planning the menu, think about the vibe you’re trying to create.

Is it a more formal affair or something on the casual side? Are you considering a plated meal (formal), a buffet (more casual), or — my favorite — a combination of the two? Have a salad or appetizer preset on the tables, then invite your guests to a buffet for their entrées. I also recommend setting up a dessert, coffee, and after-dinner cordial station. This gets your guests moving around, giving them a chance to mingle and chat with one another.

When planning what
to serve, stick with tried-and-true recipes you know well.

This is not the time to experiment. Again, think of the design elements: choose a variety of colors, textures, and tastes. Recipes that hold well, like braised meats and roasted vegetables, are always delicious and foolproof. A crisp salad and fresh, savory bread can balance this out. If you’re inexperienced with pairing wine and food, ask your local wine merchant for recommendations or read up on the fundamentals.

Keep a few fun conversation starters, like trivia games, on hand.

They can add laughter and help people get to know each other better. A nice touch is to have a small favor or gift to hand guests as they’re leaving. It’s worth the effort and helps make the evening memorable.

Don’t stress over dessert.

I often buy dessert rather than make it. This is a huge time-saver and can take some of the pressure off. You can embellish with fresh whipped cream, which is simple, quick, and inexpensive — but feels fancy.

Prep as much as you can ahead of time.

Save an hour before your guests arrive to dress, open wine, and light candles. Most importantly, relax and go with the flow. Something will always go slightly off plan. As the saying goes: Keep calm and carry on.

Consider a progressive dinner within your own space.

Drinks and appetizers on the front porch, dinner in the dining room, and dessert on the back patio or deck.

Tips for pulling off a great dinner party on a budget

Consider creating a signature drink and ask your wine merchant for inexpensive but
delicious options.

A simple roast chicken can be wonderfully satisfying. Lemon, garlic, butter, olive oil, and salt and pepper are all you really need.

Choose inexpensive cuts of meat you can cook low and slow — think braised short ribs instead of filet mignon.

Rice and potatoes are inexpensive and almost universally
loved.

Get creative with your centerpiece and table setting.

A cluster of flowering branches, fall leaves, pinecones, palm fronds, or bamboo can be striking — and free. If you keep an open mind, nature can surprise you.

Design Tips

BY DAWN LOVELL

Dawn has decades of event planning and design experience as the owner of Party Time Rentals and Dawn Lovell Design, a staple in Central Florida.

Always use the “good stuff” – don’t save the good china for the holidays or special occasions. Use those beautiful stemmed glasses everyday.

Keep fresh flowers and candles about. It’s always a good day to create a beautiful setting for your friends, family or just for yourself!

Use your imagination and get creative. Fresh fruit and veggies make great center displays, scour the yard for interesting branches and use decorative objects already in your home.

Stick to the seasons, but don’t overdo it. A subtle nod to the season or holiday is all you need. Be authentic and think organically with a subtle nod to nature.

My ideal dinner party guest list is 10 to 12 people max and my ideal wedding size is 50 to 70 guests.

Tasty Tips

BY CARLEY LOVELL

Carley is the owner of The Lovell Table

When I host a dinner party I want to pull out all the stops. I treat guests to appetizers, a full meal, and of course, top off the experience with something sweet. The reality of pulling all of that off can be challenging. It is hard to get dinner on the table in the midst of busy seasons (particularly fall) and even harder to host multiple guests. Trying to time out dinner with a dessert or sweet treat can feel like quite the task. My secret is prepping desserts ahead of time and choosing simple treats with few ingredients. These desserts can still be celebratory and special with less effort.

My go-to desserts would be my Brown Sugar Cinnamon Apple Galette and my Easy Pumpkin Cheesecake Cups. Both of these desserts can be made in advance, have short ingredient lists, are packed with flavor, and can be displayed and served to guests festively. Check out my video — QR link below or find it on @thelovelltable on instagram to see how to make these two recipes at the exact same time.

Easy Pumpkin Cheesecake Cups

Ingredients

1 1/2 sleeves of graham crackers (crushed)

1 cup cream cheese (softened)

2 cups heavy cream

1/2 cup plus 4 tablespoons powdered sugar

1/2 cup pumpkin puree

6 tablespoons butter (melted)

2 teaspoons pumpkin pie spice

Method

1. In a stand mixer fitted with the whisk attachment beat together the heavy cream and 4 tablespoons powdered sugar until stiff peaks form

2. Scoop the whipped cream out of the bowl of the stand mixer and set aside

3. Add the cream cheese to the bowl of the stand mixer

4. Beat the cream cheese on medium high until smooth

5. Add the pumpkin puree and beat until combined

6. Whisk in 1/2 of the whipped cream to the pumpkin cream cheese mixture

7. Slowly add the remaining powdered sugar in 4 parts mixing until combined

8. Lastly add one teaspoon of the pumpkin pie spice and whisk until combined

9. Set this mixture aside

10. In a separate bowl mix together the graham crackers, butter, and remaining pumpkin pie spice

11. Ladle equal amounts of the graham cracker mixture in 8 small cups or jars or 4 cups/jars for larger servings, reserving some of the graham cracker mixture for sprinkling at the end

12. Using the back of a spoon, pack the graham cracker mixture down into a crust

13. Scoop the cream cheese mixture into a gallon plastic bag with a tip cut and distribute the cream cheese mixture evenly among the jars, using the back of a spoon to smooth it

14. Dollop or pipe the remaining whip cream on top and sprinkle the tops with the rest of the graham cracker mixture

15. Refrigerate for at least 3 hours before serving

Brown Sugar Cinnamon Apple Galette