You're the host

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Text by Patricia Waters

Interesting people.
Delectable drinks and appetizers.
Scintillating conversation.

Our 1-2-3 recipe for a successful cocktail party doesn't sound hard, and the best parties indeed seem effortless. But staging the kind of gathering where the venue beckons, where people - extroverts and wallflowers alike - mingle effortlessly, where the amount of food and number of guests are perfectly balanced, can challenge even the most gifted hosts.
Aaron Carlson, John Benker and Sue Morris - Omaha party planners and hosts extraordinaire - share their tips for a perfectly executed soiree.

Make a statement.
Carlson says guests should immediately be dazzled: If you have a foyer, dress a table in layered linens, candles and flowers and provide a signature drink.

Morris' favorite table linen colors are white, purple and black because they can be easily adapted to various holidays, occasions and accompanying floral arrangements.

Candles, candles, candles.
Carlson can't get enough of them, from votives to floating luminaries. Craft shops like Hobby Lobby, David M. Mangelsen's and Michaels carry inexpensive options, as do websites such as quickcandles.com. Oh, and use the dimmers on your chandeliers.

Flowers are a must.
You don't have to spend hundreds on extravagant arrangements. Carlson likes the look of orchids - available at Lowe's and Costco - in beautiful pots and running the length of the buffet table. For a recent party, Morris placed mums and other fall blooms in inexpensive bright green containers wrapped in festive ribbon.

You're the host.
That means it's your job to talk to everyone and to make guests feel comfortable. It's not your job to mix drinks, make 10 kinds of canapes or to stand at the front door directing traffic. Hire a bartender, a caterer and maybe a valet. Most hosts underestimate what it takes to create fresh, beautiful food, Benker says. Remember: Your time is worth something.

Thirty.
That's Carlson's "perfect number" for a cocktail party. It ensures the host is able to talk to everyone. Morris says assembling a disparate group isn't always advisable if the number of guests is small. With larger groups, though, there's a good chance everyone can find someone with whom to chat.

People eat with their eyes. For example, Benker likes to create beautiful and edible antipasti and cheese, fruit and nut displays.

It's all in the numbers.
The amount of nibbles needed depends on the length and timing of the party. For example: one to four items per person for pre-dinner gatherings; as many as 12 per person for a later party.

Be creative.
For Morris, it starts with the invitations. For her daughter, a lawyer living in Washington, D.C.: A picture of the White House and the tagline "You're on the list." For the birthday of a friend, Victoria: A crown. For a Mardi Gras-themed party: A mask. Adds Benker: "It doesn't cost anything to be creative."

Relax and enjoy the process.
Morris loves to entertain and does so every seven to 10 days. But if entertaining in your home is unnerving, she says to take the party to a restaurant or club and let someone else worry about it.

Patricia Waters is a former editor with the Omaha World-Herald. Newly retired, she joins the Inspired Home Omaha team as a regular contributor.