{"id":142310,"date":"2025-01-06T15:39:55","date_gmt":"2025-01-06T15:39:55","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2025\/01\/06\/jessica-seinfelds-dinner-party-hack-for-getting-guests-talking\/"},"modified":"2025-01-06T15:39:55","modified_gmt":"2025-01-06T15:39:55","slug":"jessica-seinfelds-dinner-party-hack-for-getting-guests-talking","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2025\/01\/06\/jessica-seinfelds-dinner-party-hack-for-getting-guests-talking\/","title":{"rendered":"Jessica Seinfeld\u2019s Dinner Party Hack For Getting Guests Talking"},"content":{"rendered":"


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If you\u2019re lucky enough to attend one of Jessica Seinfeld\u2019s<\/a> legendary dinner parties<\/a>, you might walk away with a new best friend\u2014or maybe even the love of your life. That’s because the executive producer and bestselling cookbook author knows a thing or two about creating an atmosphere that really brings the people together. Her secret? Thoughtful seating. \u201cI take a lot of pride in really thinking through what my friends are working on, what their hopes and aspirations are, and I like to match them with the right person,” she told us when she stopped by Food52 HQ. And the results speak for themselves: she\u2019s seen her guests exchange numbers, plan future gatherings, and even collaborate on creative projects.<\/p>\n

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Photo by Mark Weinberg<\/span>
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We couldn\u2019t help but ask Jessica for even more of her hosting wisdom\u2014from setting the table to always having dessert ready. As it turns out, her fifth cookbook, Not Too Sweet<\/em><\/a>, is the ultimate solution for the latter. (We\u2019re going straight for the Roasted Grape Turnovers and Apricot Rugelach.) Here\u2019s what she shared, in her own words.<\/p>\n

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Create Movement<\/h2>\n

It\u2019s one of the things that makes or breaks your night. If you’re at a dinner, and you’re sitting next to the wrong person, you’re sort of stuck there. One of the things I do a lot is move [people] at dessert. We’ll sit for dinner, and then we’ll go into a different room for dessert.<\/p>\n

Go Family Style<\/h2>\n

I always do either buffet or family style. With a buffet, if you don’t know a lot of people at the dinner, you\u2019re in line, and you start talking\u2014it’s a way to break the ice. And family style is the same way\u2014it’s not so formal. It takes away the pressure.<\/p>\n

Always Have a Dessert on Hand<\/h2>\n

I keep my Puffed Quinoa Chocolate Bark in my freezer all the time, and I just throw it onto the table if people are coming over, whether they’re coming over in the afternoon for some tea or after dinner for dessert. I put it on my coffee table, and people pour themselves coffee and grab a little bark.<\/p>\n

Create an Edible Arrangement<\/h2>\n

Every Friday night in my house for Shabbat dinner, there’s a beautiful challah that I made on the table.<\/p>\n

Embrace Imperfections<\/h2>\n

It’s hard to cook for 20 people, and so I don’t always get it right. Things don’t always turn out exactly as I like them, and I’m the first one to say, \u2018Okay, guys, this is not what I wanted it to be, I’m really sorry.\u2019 I like to break it open right there on the table. Sometimes Jerry’s like, “This should be more al dente.” I think it’s funny to be really open about it.<\/p>\n

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