Do you find yourself stressing out before hosting any dinner party, whether it’s big or small? Do you get stumped on the menu, or how and when to set the table? Ever cook something too early only for it to get cold before serving guests? Or worse, do you end up stuck in the kitchen finishing a time-sensitive dish while your guests are having fun in the next room?If you’ve ever felt uneasy about hosting, we’re here to help! In this episode, Sonya is gearing up to host friends, and alongside Kari, they share real-time dinner party tips and strategies. From menu planning to setting the table, to setting up drinks, we've got you covered.Despite our years of experience as personal chefs and catering numerous parties, we still grapple with hosting challenges. However, by openly discussing our hangups, we pave the way towards more confidence and ease. True FOOD FRIENDSHIP is a gift of grace and support, both in and out of the kitchen. Whether you're a seasoned veteran or a newbie host, this episode is a must-listen for discovering a path to a stress-free, enjoyable, and relaxing dinner party at home.Links to from this week’s show:Cozy cabbage and farro soup from Six Seasons via Smitten KitchenChicken Milanese by Alex Weibel for the NY TimesSony’a schnitzel recipe can be found in her new cookbook, BraidsShaved fennel salad from 101 CookbooksHow to make a great Negroni from Food & Wine***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

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“What did the council decide on item 42?” — answered with the speaker and the moment.