If you’re lucky enough to attend one of Jessica Seinfeld’s legendary dinner parties, you might walk away with a new best friend—or maybe even the love of your life. That’s because the executive producer and bestselling cookbook author knows a thing or two about creating an atmosphere that really brings the people together. Her secret? Thoughtful seating. “I take a lot of pride in really thinking through what my friends are working on, what their hopes and aspirations are, and I like to match them with the right person,” she told us when she stopped by Food52 HQ. And the results speak for themselves: she’s seen her guests exchange numbers, plan future gatherings, and even collaborate on creative projects.
Photo by Tam Morales
We couldn’t help but ask Jessica for even more of her hosting wisdom—from setting the table to always having dessert ready. As it turns out, her fifth cookbook, Not Too Sweet, is the ultimate solution for the latter. (We’re going straight for the Roasted Grape Turnovers and Apricot Rugelach.) Here’s what she shared, in her own words.
Create Movement
It’s one of the things that makes or breaks your night. If you’re at a dinner, and you’re sitting next to the wrong person, you’re sort of stuck there. One of the things I do a lot is move [people] at dessert. We’ll sit for dinner, and then we’ll go into a different room for dessert.
Go Family Style
I always do either buffet or family style. With a buffet, if you don’t know a lot of people at the dinner, you’re in line, and you start talking—it’s a way to break the ice. And family style is the same way—it’s not so formal. It takes away the pressure.
Always Have a Dessert on Hand
I keep my Puffed Quinoa Chocolate Bark in my freezer all the time, and I just throw it onto the table if people are coming over, whether they’re coming over in the afternoon for some tea or after dinner for dessert. I put it on my coffee table, and people pour themselves coffee and grab a little bark.
Create an Edible Arrangement
Every Friday night in my house for Shabbat dinner, there’s a beautiful challah that I made on the table.
Embrace Imperfections
It’s hard to cook for 20 people, and so I don’t always get it right. Things don’t always turn out exactly as I like them, and I’m the first one to say, ‘Okay, guys, this is not what I wanted it to be, I’m really sorry.’ I like to break it open right there on the table. Sometimes Jerry’s like, “This should be more al dente.” I think it’s funny to be really open about it.
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How do you get guests talking at the dinner table? Leave us a comment with your advice!
