As a home entertaining enthusiast, one of my favorite reasons to attend Pebble Beach Food & Wine in Pebble Beach, California is the opportunity to speak with celebrity chefs and notable restaurateurs. From effortless entertaining tips to inspiring ideas for party planning, discover expert tips from three notable and award-winning chefs in the culinary world (including Jeremiah Tower, Jonathan Waxman, and Dustin Valette).
To inspire you to elevate your celebrations at home, today’s entertaining guide was designed to help you learn easy ways to impress your guests, create memorable experiences, and become the ultimate host or hostess.
Jeremiah Tower
A culinary trailblazer and pioneer of California cuisine, the legendary celebrity chef Jeremiah Tower has left an indelible mark on the gastronomic world. Renowned for his innovative approach to cooking and dedication to using locally sourced ingredients, he’s garnered widespread acclaim throughout his illustrious career. As noted on Wikipedia, he’s been credited with “pioneering the culinary style known as California cuisine”.
Renowned by industry insiders as “America’s first celebrity chef”, as the former executive chef of Chez Panisse in Berkeley, California, and as the past Founder of Stars Restaurant in San Francisco (which also had branches around the world – from Napa Valley to Singapore), he played a pivotal role in shaping the culinary landscape of California and beyond. His contributions have been recognized with numerous accolades, including receiving the James Beard Foundation Award for Outstanding Chef and being named in the Who’s Who in American Cooking list by Cook’s Magazine. His television appearances, best-selling cookbooks such as Jeremiah Tower’s New American Classics, and the documentary “Jeremiah Tower: The Last Magnificent” further cement his status as an icon in the food industry.
CLP: Given your extensive culinary expertise, what are your top recommendations for home entertainers looking to infuse their gatherings with a touch of gourmet flair without overwhelming themselves in the kitchen?
JT: “First, you ease the first meetings with a glass of very chilled vodka and a potato chip with caviar (can be the Paddlefish and others like that, or salmon, not expensive). That gets everyone in the mood and no work. Then something cold, cooked or not, for ease of plating and, if possible, 30 mins in advance. Smoked fish like salmon or trout or sturgeon with edible flowers like nasturtiums. Then a soup, hot like prawn or lobster shell broth, that you can serve in a demitasse. Easy and fast. A main course cooked in advance. Then meringues loaded with the best ice cream and berries or tropicals and fruit purees.”
CLP: As a leader in the culinary world, you’ve surely seen your fair share of glamorous events. For those seeking to channel effortless style, what are your go-to strategies for planning a memorable soirée that feels both lavish and relaxed?
JT: “Wow them when they arrive. See the movie Auntie Mame and the Ice-carved Buddha at the entrance to the apartment. See the image from Pebble Beach’s opening night tasting. It tells the whole story in a few seconds.”
CLP: Could you share some simple yet effective techniques that home cooks can use to elevate their dishes and presentation, ensuring every meal feels like a culinary masterpiece? Are there any essential time-saving kitchen tools that you recommend every home entertainer have on hand?
JT: “Keep it simple and as lavish as you can afford. How can you beat a whole split lobster filled with lobster salad? Ditto Crab. A food processor is top of the list. And immersion blender – easy, fast, quick to clean.”
Jonathan Waxman
With a career spanning over four decades, Jonathan Waxman is celebrated for his innovative approach to American cuisine and unwavering commitment to culinary excellence. He’s the chef and owner of Barbuto in Manhattan’s West Village and Jams at 1 Hotel Central Park, garnering him a devoted following of food enthusiasts and industry insiders alike.
His culinary prowess has earned him prestigious accolades, including the James Beard Award for Best Chef: California and induction into the James Beard Foundation’s Who’s Who of Food & Beverage in America. Waxman’s influence extends beyond the kitchen, with appearances on popular television shows like “Top Chef Masters” and “Beat Bobby Flay,” as well as the publication of three cookbooks: The Barbuto Cookbook, A Great American Cook, and Italian, My Way.
CLP: Your culinary expertise is celebrated worldwide. Can you share some insights into your approach to creating innovative yet approachable dishes that captivate diners and inspire home cooks alike?
JW: “Let’s start with the basics. You have people out there who are Pescatarians, people who are meat-centric, vegan people, and everything else. So, number 1 is – you have to cater to your crowd. I always canvas my guests beforehand so I can plan for them. That’s the first step of hospitality because then they’re not walking into something unknown to them. They know that they’re in good hands. Number 2 is that parties have to be fun! And people oftentimes make it really boring.
CLP: “I always say it’s the host that sets the tone. They create the ambiance.”
JW: “It’s super important to start with the right food, and then determine the time frame to set that parameter. For example, we’re going to meet on the veranda at 6 o’clock for hors d’oeuvres and then we’re going to sit down for dinner. So it’s always a question of what we call ‘steps of service.’ The run of the show is what most people don’t understand. You have to be organized.”
JW: “Let’s say I’ve invited 20 people for 1 hour. How much food do you give them? It’s a mathematical formula. To figure out how much food to serve, it’s 2.5 pieces of food per person. You want them slightly hungrier when they sit down at the table. If they’re satiated, they’re not going to enjoy dinner.
So, you want them to be happy when they walk in. So what do they get when they walk in? A glass of wine, a margarita, or a martini. At the same time, you put in front of them a small little platter of hors d’oeuvres. I’m usually going to put 2 different kinds on a plate to give them a choice. People love variety! And they have to have something that’s not messy and that they can deal with.”
CLP: “I think a lot of chefs don’t always think about that. Even in environments like this (PBFW), I’ve noticed that if there’s something bite-sized, especially for women, we prefer to eat it, as it looks more elegant than a large serving.”
JW: “Yeah, so you want to serve small things. So, if you think about it – you need 2.5 x 20 which is 50 pieces of appetizers. If you have 5 different items, that’s only 10-12 pieces of each thing. So now that you know that, the stress goes out of the party. What also stresses people out is all the rushing around, the last-minute stuff that we have to do. If you can prepare something a day before, that’s even better.”
CLP: Your commitment to using seasonal and locally sourced ingredients is well-known. How do you stay inspired by the changing seasons? And what advice do you have for home cooks looking to embrace cooking and elevating their dishes with fresh seasonal produce?
JW: “Well, the funniest adage that you could imagine. Everybody wants to buy the most expensive thing in the grocery store. The cheapest things are the things that are in season, especially here. So price is one consideration. The other consideration is your eyeball. You have to make sure that it looks fresh to you. You have to trust your fishmonger, your meat guy, or the grocer. And, finally, you need to clear your head of everything and go to the market and let the vegetables talk to you.”
CLP: What are your top tips for hosts looking to effortlessly entertain guests with style, creating memorable dining experiences that reflect both warmth and sophistication?
JW: “That’s the hardest question of all. Number 1, you have to know your guests. The worst thing is when you stand at a party and people look at the food. Know your audience, so you can prepare for them. Number 2 – figure out what the party is going to be like. Will people be dressed up in black or are they coming in shorts? What they dress like stands for everything. Also, what style of party is it? Will there be wonderful wines served or great cocktails? And, what’s the theme of the party? That’s where you start. Then you put your guest list together. When planning the guest list and menu, think about making the most difficult person happy. When the hardest person is happy, everybody’s happy. So, find out what that person loves, and make something special for them.”
CLP: Funny that you mention that, because I hosted a party once, and since I’m mostly a wine drinker, I usually just stock wine at my house. But because I knew that one of my friends who was very particular and was only drinking ‘clear beverages’ at the time was going to be attending, I got him vodka, which he appreciated.
JW: “Satisfy your guests’ needs and tailor the menu to them.”
CLP: You’re right. People like being treated like VIPs, so customized options make them feel special.
Dustin Valette
A rising star in the culinary world, Dustin Valette has garnered widespread acclaim for his inventive approach to wine country cuisine. As the chef-owner of Valette and The Matheson in Healdsburg, California, he has earned a reputation for creating memorable dining experiences that celebrate the bounty of Sonoma County.
During his formidable years honing his craft, he gained experience working at Michelin-starred restaurants such as Aqua in San Francisco and Napa Valley’s legendary Bouchon. In addition to his culinary endeavors, he’s also the owner of Valette Wines, producing small-batch, handcrafted wines that reflect the terroir of Sonoma County. His commitment to sustainability and farm-to-table practices has earned him recognition from organizations such as the James Beard Foundation and the Michelin Guide. In addition to this prestigious recognition, he and his restaurants have also been featured in publications such as Forbes, Sonoma Magazine, San Francisco Chronicle, and more.
CLP: Your expertise in creating memorable dining experiences is renowned. For those looking to elevate their home entertaining game, what are your top tips for creating an atmosphere that seamlessly combines elegance with warmth?
DV: “Hospitality is baked into my DNA! From the restaurants to our wine brand, bringing joy to people is what we do! For home entertaining; the key is what we call MEP, (Mise en Place). The key is to have as much done ahead of time as you can, think about making your sauce the day before, marinating the steak ahead of time time, and all the little things you can do prior so the day of you entertaining all you have to do is focus on your guests and of course drinking copious amounts of (Valette) wine!”
CLP: As the owner of Valette Wines and a celebrated chef, you possess a unique understanding of how flavors interact. Can you share some expert advice on pairing food and wine to create harmonious and delightful combinations, especially for those who are new to the world of wine?
DV: “For the past 30 years I’ve trained as a chef refining my palette while working under amazing chefs, from Thomas Keller, Michael Mina, and Charlie Palmer just to mention a few. When I was younger I would read a recipe and get inspired, get a vision of what the chef was thinking and trying to communicate. As a home chef, try to do the same, read the recipe, and get inspired, then go make it your own! When pairing wine and food start with basics, white wine for fish and poultry, then focusing on red with more traditional meat cuts and heartier dishes. Once you master the basics, then expand to unique varietals and discover how spices interact with wines, the most important is to have fun and enjoy the beautiful harmony that is food and wine.”
CLP: Many aspiring hosts often feel overwhelmed by the prospect of planning and executing a memorable event. Drawing from your vast experience, could you offer some creative yet practical ideas to effortlessly elevate celebrations at home, ensuring that hosts and guests enjoy every moment without stress?
DV: “Party pre-planning is the most essential part! Take a bit of time before the event to prepare your home for entertaining. Simple things like nice china (not expensive, though good quality and unique) add so much to a meal. The little things go a long way; a simple floral arrangement on the table, an elegant festive runner down the center of a table, the extra step to decant the wine, these little things go a long way! And if you’re feeling over the top, personalize the meal. If you have guests who love bourbon, find a special bottle that will start the dinner conversation. If your guests are from Florida, maybe try using stone crab in the meal. Just doing something that pays homage to your guests to start the conversation!”
To discover more inspiring ideas, gourmet recipes from celebrity chefs and restaurateurs, and home entertaining tips from party-planning pros, check out the Entertaining section on Inspirations & Celebrations.
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