Let the good times flow

PHOTOS BY CLAIRE SALONGA

“Il faut cultiver son jardin.”

(“One must cultivate one’s garden.”) – Voltaire

As an avid collector of coffee table books, I love escaping into the lives of people from another time. Those whose stories belong to the past, yet whose spirit feels timeless. In the book “The Last Swan,” I came across Voltaire’s quote, “Il faut cultiver son jardin.” I am drawn to those who live with intention and grace, finding joy in the simplest things like time with family, personal growth, and the belief that everything is for the best even in imperfect circumstances.

While I may not be quoted like Voltaire, I do bring what I know best and continue to cultivate: hosting and serving.

Hosting a dinner is never just about setting a table or serving a meal. It is about opening your world and sharing traditions that make your home unique. When done with care, it becomes something generous, personal, and special. It is rooted in the warmth and hospitality Filipinos are truly known for.

Essentials for planning the perfect dinner

Plan with Purpose

• Define why you are hosting. Let your purpose guide the planning.

• Create your guest list. Aim for eight to 12 guests max for intimate gatherings.

• Pick a theme and a vibe. Everything else will fall into place.

• Come up with a menu. You don’t need to cook! Cater or order in. Keep the menu balanced, consider dietary restrictions (and take note of it), and always have two to three go-to caterers in your contacts.

Invites with Intent

• Save the Date – Send 3 to 4 weeks in advance.

• Formal Invite – Send 2 weeks ahead. Digital is fine. Printed is going the extra mile.

• RSVP List – Know who is coming. Keep the planning smooth and the budget on track.

• Reminders – Send 3 days before and again one day prior to the event.

Set the Stage

• Indoor or Outdoor – Consider temperature, weather, season, and surroundings. Always have a backup plan. Prepare tents, citronella, and umbrellas in case it rains.

• Tables and Chairs – Know the number needed. Comfort is key.

• Guest Book (optional, but always a lovely touch) like a handwritten personal note.

• Table Setting – Let your menu guide this. Mismatched tableware can add character. Make it visually interesting. Add luxury with layered linens.

• Centerpieces – Fresh flowers from your own garden is cost-free and an endearing thought.

• Lighting and Candles – Mood lighting. Different candles for ambiance and scent. Light accordingly and safely.

Playlist On

• Hire a DJ or queue your playlist. A well-curated playlist makes all the difference.

• Live Performers – Check tech requirements and space needs beforehand.

Back of the House

• Staff Area – Provide space for caterers, house staff, even drivers or nurses. Hydration station included.

• Powder Room – Assign someone to check and tidy every 30 minutes.

• Kitchen and Service Flow – Smooth is the goal. Communicate and have a briefing with your chef, butler, catering team, or house staff before the party.

• Security and Parking – Think ahead if you are expecting guests with staff or cars.

Eat, Drink, and Be Fabulous

• Menu and Place Cards – Finalize menu with your chef and order in which food will be served. Handwritten place cards are très chic and add a personal touch.

• Travel Finds – Time to bust out that truffle salt from Roscioli. Be extra! Elevate the meal.

• Cocktail Hour – Serve a light bite. Have water, bubbly, and an alcohol free option. Keep it casual so guests can sip, snack, and socialize.

• Bar Setup – Whether self-serve or with a bartender, offer 3 cocktails, 2 spirits, and a mocktail. Think Aperol Spritz, G&T, tequila, single malt, rosé, and a bubbly.

• Wine Served – Good company deserves good wine. Keep it flowing and not fussy.

• Serving Style – Buffet for ease, plated for elegance, or family-style for closeness.

• Staff Meals – A well-fed team is a happy team.

• Coffee and Tea – Serve after dinner with a thoughtful setup.

• Servers/Butlers – have at least 2 for a dinner of 8 to 12 guests. This allows the host (you!) to focus on the guests and have some peace of mind.

Extra Touches

• Giveaways or party favors

• Matching staff uniforms for a polished look

• Assign a greeter or door host

• Have some chocolates, nuts, fruits, cold cuts, and cheeses if the party will go on

• Keep a first aid kit on hand

Post-Party Rituals

• Pay suppliers promptly

• Inventory your tableware

• Share photos and send thank yous

• Restore the space like the party never happened

• Remember to always bid your guests goodbye with the same warmth you welcomed them. The last impression lingers just as much as the first. Have a great party!

Evolution of Tableware

• Egyptians were the first to use spoons.

• Greeks and Romans used knives and spoons; forks were mainly for cooking.

• Formal dining began with wealthy Italians in the Renaissance. Catherine de Medici brought these customs to France in the 1500s.

• Under Louis XIV, meals and fine dining became central to French culture and diplomacy.