How to: Throw a fabulous dinner party on a tight budget

The wine route

Todd Ziemann, director of winemaking for Woodbridge by Robert Mondavi, collaborated with the chefs to match the right wine for each course. Wine, he notes, does not have to break the bank to be enjoyable. What you’re looking for, rather, is the best pairing of wine and food. "Food brings out the elevation of the wine," he explains. "Wine should stay in the background."

To that end, Todd suggests mussels be accompanied by a sauvignon blanc, which has a good acidity that will stand up to seafood and a grassiness that can cut the richness of the butter. Cabernet sauvignon is a good choice for the burger. "The tannin structure of the wine goes with the creaminess of the blue cheese," he says.

A refreshing pinot grigio is the perfect match for the green mango salad—both are light and crisp. And a merlot plays off the pepperiness of the BBQ pork’s hoisin sauce. "The merlot cuts the spice and brings it down, getting you ready for the next bite," Todd explains.  

Dashing decor

Dressing the table doesn’t have to be fancy. In fact, simpler settings allow food to shine. Serve  appetizers on white degustation spoons or tapas plates; you’ll be serving less food because of their small size all the while showing how in tune you are to the latest decor trends.

Look through your dinnerware, stemware and serving ware—including grandma’s silver you have hidden away for special occasions—and mix and match. "Take from what you have and accent it," says Dana. Fill in what you're missing with classic styles from inexpensive stores like Crate & Barrel and Ikea, go DIY by making napkins out of fabric remnants or placemats from Japanese paper, and add punch with flowers.

"You don't have to treat every dinner party as a photo shoot," says Dana. "It’s about bringing people together across the dinner table and sharing in wine and food. Friends are worth it."

Read more in Food & Entertaining and Party Planner