Involve guests
“Don’t be afraid to ask guests to bring a starter or dessert. It relieves you, and people are happy to participate. » For each of her menus, she had fun writing down what guests could bring: a side dish, an aperitif or a wine that would harmonize with the dishes served.
Choose the right menu
Before selecting a menu, establish your budget, the time you have available and the energy you want to devote to it. Find out about our guests’ allergies and special diets. Don’t hesitate to take a few shortcuts, by buying a dessert or opting for an aperitif with a few nibbles rather than a starter.
Do the shopping in advance
Julie Zyromski prefers to go shopping on Thursday or Friday. “On Saturdays, I’m very slow in the morning, I have my coffee, it allows me to be relaxed. » It also leaves time to do a little activity before tackling the recipes.
Decorate the table inexpensively
“We can decorate the table with elements of nature, such as wild flowers, casseroles or fir trees. » We also turn to thrift stores, which are overflowing with retro plates, candlesticks, glasses and serving dishes for inexpensive entertaining. “It’s super friendly. »
Don’t underestimate a great pairing
Julie Zyromski is also passionate about wine, she is even involved in her father’s experimental vineyard Vins Zyromski, in the Hautes-Laurentides. So it was natural for her to suggest a wine and cocktail pairing with each menu. “Sometimes we downplay it, but drinking something that goes with what you’re eating enhances the experience. »