Teetotalers, vegans, and health nuts are guests too.
Chances are, you’ll have guests who don’t drink, and those with different dietary requirements. “Your job as a host is to accommodate them,” says L.A. chef and restaurateur Jeff Mahin. “I think that the epitome of a chef’s career is when he realizes he’s cooking for the guests and not themselves. As a host, it’s the same thing,” says Mahin.
For the non-drinkers, Mahin recommends mixing up a batch mocktail — say, one with a really good apple cider, cinnamon sticks, and brown sugar. You can double the batch and add brandy to a bowl for everyone else.
For most dietary restrictions, “vegetables are your secret weapon — think of them like meat, from sweet potatoes to butternut squash. Right now I’m serving a barbecue-roasted brussell sprout that tastes like the best meat you’ve ever had,” Mahin says.
Then there are those guests who'd rather get a little baked then tipsy: Pot brownies and edibles are the way to satisfy this guest. Just make sure that they are well labelled, and there are no kids around. "There’s a time and place for everything,” says Mahin, “save the special treats for when the kids are safely in bed.”
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