“Mill Valley Market is a go-to for finding affordable wine
gems in the store’s ‘staff picks’ section,” says Craig. “I love
supporting the local family-owned business and the staff
is incredibly knowledgeable and helpful for choosing the
perfect wine to complement your meal.”
For a small, intimate gathering, keep it casual and have
guests pour their own wine from a buffet of options, or do your
own service. “We always greet our guests with an initial glass
and set up wine service at the kitchen island for self-pouring,”
Craig says. “My husband spent many summers bartending on
Nantucket and a season in Aspen as the bartender at the Hotel
Jerome. He’s very particular about glassware and is very good
at keeping an eye on thirsty guests. For larger events, a server
can save your life, as it’s difficult to visit with your guests and
make sure that everyone’s drinking from a glass half full.”
For a fun twist on the classic cocktail party, consider host-
ing a themed BYOB in which guests bring their your best
bottle or one priced under $20. “It’s a great way to spark con-
versation and find new favorites,” Craig says. When it’s time
for guests to depart, give them the holiday gift of an Uber ride.
4 Alternative Diet
San Rafael’s Erika Lenkert, who publishes the quarterly
gluten-free-themed magazine GFF, says for dinner parties
it’s always a good idea to inquire if anyone has food allergies
or sensitivities beforehand. “There’s nothing more disappointing for a host than to learn one of their guests can eat
nothing but salad halfway through the dinner party.”
Raw Maca Balls
MAKES 12 ONE-OUNCE SNACKS
INGREDIENTS
K cup raw hazelnuts
K cup raw almonds
1 tablespoon raw maca powder
K tablespoon raw cacao powder
About 10 large soft dates, pitted and chopped
1 tablespoon coconut oil (the solid kind)
1 tablespoon hemp seeds or chia seeds
1 tablespoon flax seeds (dark or golden)
K tablespoon Maldon sea salt flakes (to taste)
TO PREPARE
Place the nuts in a high-powered food processor
and pulse into a coarse chop. Add the powders,
chopped and pitted dates, oil, seeds and salt and
process until a moist blend comes together. Turn
off the machine and test the consistency. You’ll
know you have it right when you can squeeze the
mixture together in the palm of your hand and it
holds nicely without crumbling. If it crumbles, process a little longer. Transfer the mixture to a bowl
and form it into small balls by rolling in your hands,
each a little smaller than a golf ball (about an ounce
per ball). Transfer to a cookie sheet or tray and
place in the freezer for 20 minutes to allow them to
firm up. After that you can store them in the fridge
in an airtight container for up to two weeks.
