04/24/2026
I finally stopped saying “let’s get together” and put a date on the calendar.
All of a sudden, 16 people were coming for dinner! Somehow, I had to figure out how to feed them.
Plating 16 entrées would take forever, and I didn’t want to be stuck in the kitchen all night since the whole point was to be with my guests.
A few things made all the difference:
I used shrimp and rice as the base because they could be ready in advance and would taste just as good at room temperature.
Then I made a sauce the day before with big, bold flavors that got even better after sitting overnight. I got it super hot and spooned it over each platter right before we sat down, so everyone got a hot meal without a lot of fuss.
Instead of one or two huge platters, I did several smaller ones and placed them throughout the table. It still felt family style, but it avoided the need to pass heavy dishes across 16 seats, which always means someone’s waiting and something’s spilling. People just reached for what was close.
And you know I had to make it healthy while still tasting special. Barely any olive oil, and I used vegetable broth in the sauce so my pescatarian friends had the same meal as everyone else. I made a batch without shrimp for my vegans. It hit my macros and it worked for everyone.
The table stayed simple too. No flowers, no centerpiece, just rechargeable lights and battery candles.
The plates, glasses, and napkins were all disposable but pretty decor, and I used green wine bottles as water pitchers because they’re easy to pour and add tons of color.
The food was the centerpiece. But the guests are what mattered. Because it’s always about the people.
