How to Throw a Dinner Party: 11 Tips From Nick Curtola of the Four Horsemen
Nick Curtola throws a dinner party every night… in one of the most beloved wine bars in America. As the longtime chef of The Four Horsemen, Curtola has been instrumental in shaping its dynamic, always-enticing food menu, which is as renowned as its impeccably curated selection of natural wines. Co-founded by LCD Soundsystem frontman James […]
Nick Curtola throws a dinner party every night… in one of the most beloved wine bars in America. As the longtime chef of The Four Horsemen, Curtola has been instrumental in shaping its dynamic, always-enticing food menu, which is as renowned as its impeccably curated selection of natural wines. Co-founded by LCD Soundsystem frontman James Murphy, the Four Horsemen is known for “food + wine for good times,” which is even the tagline for the restaurant’s cookbook, also co-authored by Curtola. Despite all of the acclaim — which has included a Michelin star and a James Beard award — its ambiance is convivial, casual, and welcoming.
Curtola applies that same framework to throwing a dinner party. Last month, Curtola helped Eater throw an intimate, one-night-only, multi-course dinner event at the Four Horsemen for Eater readers and Capital One Cardholders. Dishes included Santa Barbara uni with golden rice; Iberico pork collar with sungold tomatoes and Thai basil; and a passionfruit tart with fennel pollen — all paired with philosophically minded wine accompaniments, from Loire Valley chenin blanc to Santòn vermouth. Of course, it’s far from the only dinner party Curtola has helmed, and that’s where he comes in with masterful tips for the rest of us. Here are his most elite tips for mastering the art of the almighty dinner party.
Mise en place your way to a stress-free start
Curtola tells Eater that for starters, the most important part of planning a proper meal-centered gathering for guests in your own home (or someone else’s) is planning ahead and making sure that you’ve done as much prep work as possible before the doorbell rings. “[A great dinner party] should have its moments in the kitchen, which everyone loves, but it shouldn’t completely revolve around watching somebody slave over a stove for four hours,” he advises. “Ideally you have done a fair amount of prep and, like a chef, you have your mise en place in order so that when guests arrive, you’re assembling dishes and doing minimal cooking.”
Get things rolling with hors d’oeuvres
What does this mean, in practical terms? Starting off with “tasty and punchy snacks that are loaded with flavor, then transitioning into simple but seasonal salads and vegetables and one star protein that requires minimal attention, but provides a maximum impact.” When it comes to planning for a dinner party, Curtola loves a menu that starts strong — and so do we.
Go with a big-impact main (that’s surprisingly easy to make)
One super-helpful specific? A recommended main: “My go to is a standing rib roast,” Curtola says. “It always delivers and with a little planning, is pretty effortless to pull off. For veg and salad, I like to think of marinated vegetables like cucumbers and beets over super leafy and delicate greens that have the potential to wilt quickly.”
Don’t overthink the drink situation
You don’t need to labor over individually shaken martinis, nor do you even need a designated bartender. Again, planning ahead can go far here — make a pitcher of negronis, margaritas, or daiquiris, and set up an ice bucket with some sparkles. “Batched cocktails are great and you can never go wrong with Champagne,” Curtola says
Great cooking’s easier with the right gear (and a few tricks up your sleeve)
Here are six pieces of cooking gear that Curtola leans on to help him pull off events like August’s event, plus many a dinner party prior and beyond.
A do-it-all Roland Lannier knife
Curtola: I love these knives for so many kitchen tasks. Mincing shallots, chuting delicate herbs, slicing fish, etc. They’re razor sharp, hold a great edge, and hone really quickly. The handle is really ergonomic and has a beautiful balance with the blade.
A complex but versatile seasoning salt
Chef Stuart Brioza turned me onto his back pocket spice mix last year. It’s all of the spices I love along with some anchovy salt, which he pioneered years ago. A very fun little addition to stews, in particular.
Clover’s Japanese containers and “tool keepers”
I’ve been using these for over a decade at The Four Horsemen. They’re so versatile and easy to clean. You can even buy them with lids so you can leave certain items out on your counter to have at the ready. Really fun to have around the home to make your kitchen feel a bit more professional.
Le Creuset’s classic round enameled cast iron oven
I can’t live without this pot. I still have the one my mom gifted me about 15 years ago. Bite the bullet. Get it now. Never regret it. Guaranteed.
A stainless steel spider strainer
I love a little spider for removing blanched vegetables and cooked pastas. So much better than tilting a pot of boiling water into a curved colander in a sink. That only results in steam burns and spilled food!
A rubber cutting board
A good cutting board is crucial. Wood is awesome, but these are better for the edge of your knife in the long run.
Check out The Four Horsemen here and learn more about Eater’s Dinner Party series here. Explore more of Eater’s last 20 years of food and culture with Eater Off Menu.
