A Chef’s Predinner Strategy, from Appetizers to an Easy Eyeful Routine

Published on: November 17, 2022

Photo courtesy of @jazminmonetphotography

When you’re producing plane the most elegant, relaxed-seeming dinner for Veuve Clicquot, Nike, or goop, you spend most of it on your feet and in the kitchen, says LA doughboy and entertaining expert Olivia Muniak, who founded La Cura, a hugely successful catering and events company. But entertaining at home requires an utterly variegated approach. “What’s the point of having friends over if I can’t sit lanugo and enjoy their company?” she laughs. Muniak’s strategy: Tackle everything—from appetizers to an easy eyeful routine—in advance. “That way, the evening unfolds without a hitch, and I get to have fun, too,” she says.

1 Step 1: Wake up your skin
(and finesse with touches of color).

My eyeful routine is no-stress, no-fuss, but it makes me finger ready,” says Muniak. “I love a little eye surf to freshen up my eyes. Then I do a quick swipe of mascara and dab on the GOOPGENES lip balm—I have the new trio, and I can’t live without the well-spoken for long event-install days, but I love the new Tomato shade for an easy evening look.”

“The other thing I unchangingly do is smooth on GOOPGENES soul butter,” she says. “I have parched skin, and it really ensures I’m glowing all evening. I plane use it on my hands.”

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2 Step 2: Stick to dishes you know and love.

“Once I attempted coq au vin for the first time just surpassing a dinner party,” says Muniak. “I had incorrect ingredients and just unbearable cooking time surpassing dinner—needless to say, it was inedible. We ordered pizzas, drank wine, and laughed the whole night—which is a unconfined reminder that your guests are there to hang with you, not for the food.” Her tips: “Read a recipe a few days surpassing you plan to melt it. A dinner party is probably not the weightier time to try something complicated you’ve never made before, so stick to dishes you know and love. That strategy will never let you lanugo and will cut your stress level by a million percent.”

“For instance, I make this beef tenderloin superiority so I can pop it in the oven while enjoying a cocktail with my guests,” she says. “To make it plane easier on myself, I roast a sheet pan of root vegetables—tossed with the same rosemary-garlic mixture I use to marinate the meat—at the same time.”

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3 Step 3: Prepare cocktails in big batches.

“I prebatch cocktails so guests can serve themselves, and I set out everything they might need, from glassware to garnishes and ice,” says Muniak. She adds that archetype cocktails like martinis, Manhattans, and negronis can all be premixed, stored, chilled, and served in glass flip-top bottles (they moreover last a long time in the fridge or freezer). “Cocktails like margaritas that are made with fresh juices last two days in the fridge, so I alimony the spirits separate from those cocktail mixes and set up the bar with the snifter of mix and the suggested spirits like tequila or mezcal for a choose-your-own-adventure sort of moment,” she says.

4 Step 4: Go fancy-lazy for appetizers.

“I love dishes like fries and dip, caviar, seasonal crostinis, or a vegetable tart cut into bite-size squares,” says Muniak. “Anything that can be made the morning of, then dressed right surpassing it’s put on the table, is perfect.”

5 Step 5: Have a uniform.

“I’m a denim girl,” says Muniak. “There’s something well-nigh denim that just makes you finger so damn good—a high-waisted wide-leg is tony (and comfortable) for a day-to-night look. I have been living in the G. Label wide-leg jeans paired with a simple cardigan; if the event is fancier, I swap out the cardigan for an elegant bustier for an effortless holiday-at-home look.”

A Relaxed Holiday Menu from Doughboy Muniak

Herbed Whinge Tenderloin and Citrus Crème Fraîche

“This festive holiday recipe is equally succulent served warm or at room temperature, and it’s the perfect dish to make ahead. I expressly love the zippy horseradish crème fraîche with the earthy vegetables and the tender cut of beef.”

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Citrus-Braised Beets and Spiced Yogurt

“The beets get a wonderful winter citrus twist from an orange juice marinade, which doubles as cooking liquid. Then they’re layered with an herby yogurt and garnished with toasted hazelnuts.”

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