Last fall, the food writer Laurie Wolf invited me to a dinner party at her home. It promised to be a master class in rustic entertaining. Wolf lives in a floating house on the Willamette River, just south of Portland, Oregon. When she has people over, she told me, she has a few rules for herself.
First, “have as much done in advance as possible.” She goes so far as to set the table the night before and put out serving platters with sticky notes assigning their contents. Next, be sure to check your guests’ dietary requirements.
These days, everybody has a health concern or a food allergy, and she says, “I always try to accommodate in a big way.” Some of Wolf’s recommendations are more esoteric. For example: “Start with a sativa and end with an indica.” This applies only to Wolf’s area of expertise: marijuana edibles.
Information source: newyorker.com