4 New Holiday Hosting Rules From Main Line Area Experts

Life & Style 4 New Holiday Hosting Rules From Main Line Area Experts This season, forget common knowledge and embrace a new approach to entertaining at home. November 10, 2026 | By Gina Lizzo Share Facebook X Linkedin Print Copy URL Prefer us on Google The holidays are supposed to be the most wonderful time of the year. But somewhere between preparing an elaborate dinner, setting the perfect table and making sure every guest has a drink, entertaining can start to feel more like work than a celebration. This year, it’s time to rethink the rules. Who says a holiday gathering requires a formal dinner—or that the host needs to spend the evening tending bar while everyone else enjoys the party? From reimagining the menu to making better use of your home, four local professionals share their advice for hosting a memorable holiday gathering with a little less fuss and a lot more fun. OUT: Everyone Gathering in the Kitchen IN: Using the Whole Home It’s a familiar holiday scene: Guests arrive, drinks are poured and everyone congregates around the kitchen island—even though you’ve spent hours decorating the rest of the house. West Chester-based interior designer Nicole Bailey likes to draw guests into other areas by setting up a bar in the living room, lighting the fireplace or creating a game table with cards, poker chips or mahjong. “Those little moments give a room purpose and naturally draw people into it. You aren’t telling anyone to leave the kitchen. You’re simply giving them somewhere else they actually want to be,” she says. Furniture placement also makes a difference. Rather than pushing everything against the walls, Bailey recommends creating smaller conversation areas with comfortable seating—a sofa paired with a few chairs, two chairs by the fireplace or a game table. In open floor plans, rugs, lighting and furniture arrangements can define distinct gathering areas without sacrificing the connection between rooms. - Advertisement - And don’t feel obligated to decorate every available surface. Bailey prefers a few intentional touches, like greenery on the mantel, candlelight, or a beautiful arrangement in the dining room. Repeating a color, material or decorative element throughout the house can create a cohesive holiday atmosphere. “You pay the mortgage on the whole house, so use it,” Bailey says. OUT: The Formal Sit-Down Dinner IN: Making a Meal Out of Hors D’oeuvres Forget the overly complicated multicourse meal. A thoughtful spread of appetizers can be just as satisfying while offering more freedom to mingle throughout the evening. “Heavy hors d’oeuvres can completely replace a traditional dinner when the menu is planned with enough variety and substance,” says Koren Draper, executive chef and owner of Radnor-based Koren’s Kitchen. “I actually love this style of entertainment because it keeps the party moving. The key is making sure guests have a combination of proteins, vegetables, starchier bites and lighter options, so they leave feeling satisfied.” For a cocktail-style gathering in lieu of dinner, Draper recommends 10 to 14 pieces per person and five to seven different selections. At least half should be substantial, with roughly a 60/40 mix of hot and cold items. Suggested items includes mini crab cakes, cheesesteak egg rolls, bacon-wrapped shrimp and short rib crostini, balanced with lighter offerings like caprese skewers and stuffed mushrooms. Presentation and timing matter, too. Have food available when guests arrive, then introduce new selections throughout the evening. “Most importantly, don’t make the bites too precious or too small,” Draper says. “If you’re serving dinner, feed people.” OUT: Playing Bartender All Night IN: Letting Guests Make Their Own Drinks A well-stocked self-serve bar lets guests enjoy their favorite drinks without requiring the host to spend the evening mixing cocktails. Rich Lion, operating partner at Newtown Square’s NAPA Kitchen and Wine, recommends offering a variety of spirits, wines and beers without stocking multiple brands of each. Choose one quality option for each type of liquor, along with two reds, two whites and a sparkling wine. - Partner Content - Behind Every Main Line Business is a Story Worth Telling. Show it Through Video. Exceptional Dentistry, Rooted in Community Keep standard mixers on hand, including Coke, ginger ale, club soda and tonic, along with lemon, lime and cranberry juices. A shaker with a built-in strainer and a jigger give guests the tools to prepare and measure their own drinks. For an especially easy option, Lion recommends preparing one or two batched cocktails that complement the food menu. NAPA’s lead bartender, Corinna O’Lock, offers a holiday-ready recipe on the opposite page. As for quantities, Lion suggests estimating roughly one drink per guest for each hour of the party, then adjusting based on your crowd’s preferences. Include nonalcoholic options and purchase a little extra to avoid running short. “Keep in mind that a 750ml bottle will get you five glasses of wine or about 16 drinks from a liquor bottle,” he says. “If there are kids, Sprite, grenadine and a jar of maraschino cherries goes a long way.” With everything ready before the first guest arrives, the host can put down the cocktail shaker and join the celebration. OUT: Working Your Own Party IN: Setting Yourself Up to Enjoy the Party You’ve spent weeks planning the perfect holiday gathering. Why spend the entire evening running between the kitchen and your guests? “The biggest thing I see is hosts spending the entire party working. They’re replenishing ice, making drinks, taking out trash, putting away leftovers, running things in and out of the oven—the list goes on,” says Renee Patrone Rhinehart, founder of Party Host Helpers. Her advice: Set yourself up so you can switch from host mode to party mode when the first guest arrives. Make sure beverages are chilled, ice is ready, serving pieces are accounted for and food deliveries are confirmed. Designate a spot for coats, prepare the playlist and establish a timeline for anything that needs to be heated or replenished. “The last 24 hours should be about finishing touches, not running around trying to plan the party,” Rhinehart says. - Advertisement - And don’t be afraid to delegate. Taking coats, replenishing food, clearing plates and handling cleanup can all be assigned to hired help or willing family and friends. Individually, those tasks might take only a few minutes, but together they can consume the entire evening. “Once that doorbell rings, your job should be to grab a drink, greet your guests and have fun,” Rhinehart says. “If you look relaxed and ready to have fun, your guests will feel that energy, too.” Napa’s Pomegranate Gimlet This festive holiday cocktail can be prepared ahead of time. Combine four parts gin with one part each pomegranate juice, freshly squeezed lime juice and simple syrup. Serve in coupe glasses with dehydrated lime wheels for garnish. Related: Meet the 2026 Power Women Making Their Mark