Bryan Rabin and Jeffrey Best: Party planners' quick-and-dirty tips
FACE-OFF
Top L.A. planners show you how to deal with finicky eaters and guests who won't go home.
EVERY dinner party has its potholes. Soufflés topple, wine runs dry, a guest turns out to be all sharp elbows. Jeffrey Best and Bryan Rabin have seen it all -- and then some. They are two of L.A.'s top party planners, each with a distinctive style. Best, who specializes in Hollywood fetes, finessed the recent black-tie Art of Elysium event and this year's high-octane Oscar party thrown by Madonna and Demi Moore. Rabin, who recently went solo with a new production company, puts on wilder shindigs, including recent parties for Stella McCartney and Teen Vogue. The challenge? Face-off on dilemmas that could dent a dinner party for eight. With some luck, they won't all happen on the same night.
No one is mingling. Name a CD guaranteed to raise spirits.
Pink Martini's "Sympathique." You have samba and torch songs and cocktail tunes, so it works for any crowd and makes everyone feel sophisticated.
Burt Bacharach's box set, "The Look of Love." It's elegant and chic and very Hollywood. Makes the mood light and works for all ages.
If you serve Prosecco, will guests think you're too cheap to buy Champagne?
There's a saying: I'd rather be clever than rich. I like Zardetto Prosecco that sells for about $15, and you can get a nice bottle of cava for $10.
Go for the bubbly, because it means going the distance. Veuve Clicquot Brut Yellow Label (about $38) is great, and the rule of thumb is that you get six glasses to a bottle. Get four bottles to be safe.
Someone brings flowers that clash with the centerpiece; must you put them out anyway?
You don't have to put the flowers on the table. Put them on a buffet or a sideboard or in the bathroom. If you hide anything someone brings you, it's wrong.
Just find a vase and put them in the living room. You don't want to offend.
Do you need to consult your guests about food allergies and finicky tendencies?
I'm finicky, and I have allergies. What I do is ask them in advance what they like to eat. That way, you focus on their positives instead of their negatives. Right now, no one wants dairy. Everyone wants spelt-something.
It's so L.A. You should ask around and see if anyone is a vegetarian or has food allergies. But don't plan the menu around someone who has allergies. Just prepare a special dish for that person.
How do you seat eight people at a table for six?
