per says. “It makes for a better party, and for more interesting food, because you can do lots of little things and not worry about everyone liking everything.” If a formal sit-down dinner is more to your liking, then make sure as many courses as possible are crowd-pleasers. Consider offering choices that accommodate guests who are vegetarians or vegans, have particular allergies or follow a special diet. Avoid dishes that may be more challenging for a fair number of guests. “You can’t have something you know half the people won’t like, such as raw sea urchin. You don’t serve those to large (sit-down) parties,” Cooper says. “You can serve that if they’ve got a dozen small plates, because there are 11 other things for them to grab if they don’t like it.” Cooper agrees with Stout that many South Bay residents are making healthier food choices, even at parties: “It’s easier to convince people that vegetables are delicious now than it was, say, 10 years ago. And people still enjoy meat, but fish is definitely at the top of the list of what guests want to eat.” But one of Cooper’s biggest suggestions may be to acknowledge what folks aren’t eating. “Now, the gluten-free thing is just huge. Huge. You definitely want to make “If you want to throw a good party and make an impression,” Shelton says, “think about what food you are serving and make sure the cocktail will match up well with it.” 68 South Bay Accent Stephen Shelton Not So Trou, Normand SHUTTERSTOCK; LEFT: COURTESY OF THE LEXINGTON HOUSE (2)
South Bay Accent - Dec 2015/Jan 2016
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