Host Your Best Christmas Dinner Party (2024 Edition): The Ultimate How-To Guide

Hosting a Christmas Dinner Party has become one of my favorite holiday traditions. Every year, my family and I invite friends over for a fancy evening of great food, laughter, and cheerful chaos.

It all started back in 2014—the year my husband and I got married—when we decided to gather a few couples together during the Christmas season instead of doing a typical “Friendsgiving.”

We wanted something more festive—something that embodied all the magic and sparkle of the holiday spirit. Over time, this gathering turned into an annual event that I look forward to every year.

Now that I have a blog (mostly focused on keto recipes), it’s only natural to share my entire planning process, menu highlights, and little behind-the-scenes moments for anyone else looking to host their own fabulous Christmas Dinner Party.

But let me warn you: this post is long.

Inside My Annual Christmas Dinner Party: A Complete Step-by-Step Guide

I want to give you an in-depth look at how I organize every detail—from setting the date to choosing the right color scheme, from planning the perfect main course to hiring extra help for cleanup (yep, that was life-changing).

And the best part? You don’t have to be perfect to create a magical evening. If I can do it—complete with a broken garbage disposal a few days before the party—you can definitely do it, too!

So grab a cozy drink, snuggle up in a soft blanket, and let’s talk about how I pulled off this year’s Christmas Dinner Party.

How It All Began

I started hosting my annual Christmas Dinner Party in 2014, right after I got married.

It began as a small gathering for a few couples. I really wanted a holiday get-together that felt more “Christmasy” than a standard Friendsgiving. Over time, it became a full-blown tradition that now includes up to 16 (sometimes 20!) people.

The first time I ever blogged about my Christmas Dinner Party, I had gone through a strict keto phase and served an entirely keto-friendly menu—without even telling my guests.

Everyone devoured the dishes, and I realized that hosting can be fun and healthy(ish). Although I don’t do everything keto anymore, I still love sharing recipes on my blog to help inspire others and to have a digital scrapbook of sorts.

Someday, my kids might look back on these posts and laugh about the time I chucked lemon peels in the garbage disposal and almost ruined my entire weekend.

Why It’s So Special

Hosting parties is my way of sharing love through food.

I’m a huge fan of Bon Appétit magazine, and many of my recipes are adapted from them. I do my own little tweaks to make them healthier or more holiday-friendly.

I love seeing people enjoy homemade meals that take days to plan and hours to cook. It’s a labor of love, and in the end, it always feels worth it.

What Makes This Year Different

This year, we decided to sous vide our main protein—Prime Ribeye and Filet Mignon—which was a pretty big undertaking. In addition, I created homemade limoncello for an after-dinner toast and served more appetizers than usual for a fun “cocktail hour.”

My hope is that this post will give you the courage to host your own holiday party.

If you plan ahead, stay organized, and embrace the occasional kitchen mishap, you can create a warm, memorable gathering.

Planning the Perfect Christmas Dinner Party

Planning makes all the difference.

I’m not kidding when I say that if you don’t plan, you’ll probably wind up flipping out in the kitchen while guests chat away in your living room. Been there, done that, got the T-shirt.

So let’s break down the process:

Setting the Vision

• Theme: I went formal again this year, just like most years. I like my guests to feel as if they’re at a fancy restaurant, all dressed up and sipping on cocktails.

There’s something special about dressing up for the holidays and chatting over a candlelit table.

• Why Formal? There’s a certain magic when you’re wearing something nice and savoring a meticulously crafted meal.

People sit a bit taller, and talk a bit softer, and the evening feels extra special.

• Personal Touches: A few years back, I started making homemade sourdough bread, so that’s now a staple appetizer every year.

I also create a signature cocktail or punch. We begin with a “cocktail hour” downstairs, nibbling on charcuterie boards and dipping fresh bread into sweet or savory butter boards, then move on to a more formal dinner setting upstairs.

After dinner, we play games, eat dessert, and continue laughing until everyone has to rush home to relieve their babysitters.

Creating a Timeline

• When I Start Planning: Usually about 1–2 months before the party. As soon as fall hits, I’m already dreaming about prime rib, holiday table decor, and whether I want a new spin on Brussels sprouts.

Key Steps:

1. Sending Invitations: I’ll send a “save the date” roughly a month in advance. Because it’s a formal sit-down dinner, I want to know how many people will actually come.
2. Shopping: I do a big grocery run about a week or two before, focusing on non-perishable items first. The produce and fresh meats come closer to the big day.
3. Prepping and Cooking: I start making sauces, dressings, or other items that hold up well either a week or a few days in advance. The last 48 hours before the party are usually the busiest. This year, I sous vide the prime ribeye and filet mignon two days before.

• Organization Tools: I used a Notion template for the first time, and it completely changed the game. I had sections for recipes, ingredient lists, tasks, and a timeline.

It was color-coded, thorough, and borderline OCD—but trust me, it kept me sane and saved me from overbuying random items.

Guest List and Accommodations

• Number of Guests: We have space for a maximum of about 20 people at our formal table setup, but this year we ended up with 16 guests.

• Balancing the Guest List: My husband is sometimes hesitant to mix work friends with personal friends, but I love the idea of a “mishmash” of people. It adds fun, spontaneous energy to the event.

Personally, I prefer fewer, deeper friendships rather than a huge circle of acquaintances, so the Christmas Dinner Party invites tend to be a handful of close friends, siblings, and a few new pals sprinkled in.

• Dietary Restrictions: Over the years, I’ve done some keto dishes, but not everyone needs them. I try to incorporate a bit of everything to make sure there’s something for all tastes.

Budgeting for the Party

• Food, Decor, and Drinks: Honestly, I don’t usually have a strict budget. My husband might roll his eyes at this, but it’s the one time each year we really go all out—especially on the food and booze.

• Splurges: The big splurge this year was definitely the prime ribeye and the filet mignon. Quality cuts of meat for 16–20 people aren’t cheap. We also have an open bar, so we provide all the liquor, beer, and wine.

Cost-Saving Strategies:

• Bulk Shopping: We got the meat from Restaurant Depot, which is like Costco for business owners, saving us a decent chunk of change.

• Aldi Runs: For staples like butter, cream, and herbs, Aldi has amazing deals.

• Guest Contributions: Some guests brought desserts, which saved me both money and sanity.

Table Decor and Ambiance

The table decor is where my creative side really gets to play. This year, I went for a black and gold theme with a hint of green.

Table Settings

• Color Scheme: Black, gold, and dark green. It felt formal yet slightly dramatic.

• Linens and Plates: I found my inspiration on Pinterest. I used ivory linens with a black runner down the center of the table, gold chargers, and dark green napkins folded into cute little Christmas tree shapes.

• Disposable Plates? We do use fancy-looking one-time-use plates. A few knives even broke while guests were slicing their prime rib (cringe). But hey, you win some, you lose some. I wanted the glam look without the massive cleanup.

• DIY Elements: The Christmas tree napkin fold was my major DIY flair. It was easier to do than expected, and it looked adorable.

Centerpieces and Decor

• Garlands and Candles: I laid a black runner down the table and layered it with green pine garland, gold Christmas trees on either end and three black-and-gold candles in the middle.

• Seasonal Additions: Pinecones and gold accents from Target and Amazon added a festive vibe.

Lighting and Ambiance

• Lighting: I kept the main lights dim and let the candles do their magic. The glow felt warm and cozy like you’d expect at a fancy holiday restaurant.

• Music: Frank Sinatra’s Christmas album on vinyl is our tradition every single year. It doesn’t feel like Christmas unless Ol’ Blue Eyes is crooning in the background.

• Standout Ideas: Those folded Christmas tree napkins stole the show—everyone gushed over them. Another trick was placing the fancy disposable plates near the buffet line so guests wouldn’t have to juggle the plates back from the table.

The Menu: What I Served

Food is the star of my Christmas Dinner Party. This year’s line-up was bigger than ever.

Let’s dive in:

Main Course

• Prime Ribeye Roast & Filet Mignon: Both were sous vide ahead of time. We reheated them in the sous vide on the day of, then gave them a sear outside on an open flame.

• Why Two Meats? Not everyone loves the richness of prime rib, so I wanted to offer filet mignon. This gave guests a choice, and it felt extra fancy.

• Recipe Method: Sous vide was meant to ensure consistency. I did find that the prime ribeye didn’t get the crispy crust I was hoping for—perhaps I’d stick to oven-roasting next time.

The filet mignon was tender and dreamy, served with cowboy butter, while the ribeye had a homemade horseradish sauce and a nice jus for dipping.

Would I Do It Again? The filet mignon? Absolutely. The prime rib roast? Ehh, it was okay but not mind-blowing. The cut was also fattier than our test run. For the cost, I might explore other main dishes next year.

Appetizers (Cocktail Hour)

We had quite the spread for cocktail hour:

• Homemade Sourdough Bread (my personal pride and joy)

• Sweet & Savory Butter Board: People love dipping bread into this beautiful board with butter from Wisconsin, Cabernet Jelly, nuts, cranberries, thyme, hot honey and flaky salt (always, the flaky salt)

• Whipped Feta and Salami-Stuffed Dates: Salty, sweet, creamy goodness. Get the recipe here ( I subbed the goat cheese with whipped feta because my husband hates goat cheese)

• Charcuterie Board: Various meats, cheeses, olives—standard but always a crowd favorite.

• Creamy Giardiniera Dip: Tangy, spicy and rich, this turned out to be a total winner. Get the recipe here.

Side Dishes

• Marinated Beets with Pistachios and Tarragon: Bright, earthy, and a nice contrast to the richer meats. Get the recipe here.

• Cheesy Keto Brussels Sprouts Gratin: A carryover from my keto days, and still a massive hit. Get the recipe here.

• Mini Hasselback Potatoes: Perfect little crispy bites. Get the recipe here.

• Hasselback Butternut Squash with Bay Leaves: Sweet meets savory with a fun twist. Get the recipe here.

• Hazelnut Green Beans with Prosciutto and Dates: Crisp, salty, and sweet. Get the recipe here.

I chose these sides because they balanced out the heavy main dishes.

The Brussels sprouts and butternut squash were inspired by or adapted from my blog recipes, while the rest came mostly from Bon Appétit inspiration.

Desserts

Guests Brought Desserts:

• Macarons (store-bought)
• Tiramisu (homemade by a friend)
• A date roll and rum balls (another friend)
• My mom’s Ukrainian pastry

Drinks

• Cocktail Hour Punch: A Cranberry Rum Punch served in a Crate & Barrel punch bowl, complete with a homemade cranberry-rosemary ice wreath.

The wreath was made by freezing cranberry juice, fresh cranberries, and rosemary sprigs in a bundt pan—a simple touch that looks stunning.

• Signature Drink: Definitely the Cranberry Rum Punch. We also had red wine for dinner, and boy, did that flow freely.

We started with eight bottles, and by the end of the night, there was only half a bottle left!

• After-Dinner Toast: My homemade limoncello—brewed about four weeks prior as a palate cleanser. It was sweet, tart, and strong.

Tips, Tricks, and Lessons Learned

After hosting nearly a decade of Christmas Dinner Parties, I’ve got a laundry list of insights. Here are the biggest takeaways from this year:

Planning Tips

• Use a Tool Like Notion: Having a master template that tracks recipes, grocery lists, and timelines saved me from so much stress.

Here are some screenshots of my planner:

• Plan Ahead: Seriously, you can’t plan too much. Create a schedule for the week before, the day before, and the day of.

• Hire Help If You Can: This year, we hired a helper to set up, serve, and clean. It was a total game-changer. Instead of sweating in the kitchen the whole time, I got to sip cocktails with my guests.

Cooking Tips

• Prep Sauces and Dressings Early: Many sauces and dressings keep well in the fridge for a few days or even a week. Make them in advance to reduce day-of chaos.

• Invest in Helpful Gadgets: A food processor, blender, mandoline, and double oven (if you have the space) make life easier when you’re cooking for a crowd.

A second fridge (or a super-chilly garage if you live in a cold climate) also helps for storing large trays of food.

• Serving Hot Food: It’s tricky to get everything piping hot. Use the “warm” setting in your oven, or keep some dishes sealed in foil until serving time. It might not be perfect, but your guests will survive.

Lessons Learned

• What Went Well: The organization this year was on point. I amazed even myself at how smoothly the party went.

I didn’t burn anything, nobody starved, and the kitchen didn’t look like a tornado zone by midnight.

Having someone to help with cleanup was incredible—I highly recommend it if you can afford it.

What I’d Do Differently:

1. Start Earlier: Next year, I might start the party at 5 p.m. for cocktails, aiming to eat dinner by 6. This gives everyone more time for games afterward.
2. Skip the Prime Ribeye Roast: Sous vide worked wonders for the filet mignon, but the prime rib roast didn’t wow me enough to justify the effort and cost.
3. Try a Themed Menu: Next year, I want to do an “Italian Christmas” or “Ukrainian Christmas,” making the entire menu cohesive and culturally focused. I think that might be really cool.

Funny/Unexpected Moments: Let’s not forget the night was almost sabotaged by lemon peels in the garbage disposal.

And then the gas issue the night before. Life is always going to throw curveballs. Embrace them, laugh them off, and keep cooking!

Closing Thoughts

Why This Party Matters

Growing up in a very strict Ukrainian Pentecostal household, we didn’t have the Christmas traditions a lot of people enjoy—no tree, no presents, mostly just church.

While that’s absolutely meaningful in its own way, I always felt like I missed out on some of the fun, memory-making parts of the holiday.

After getting married, I told my husband I wanted to start our own traditions.

This Christmas Dinner Party is the first tradition we created together, and it’s now become something I look forward to all year long.

My Favorite Moment

Every year, my favorite moment is seeing everyone I care about gathered at one table, laughing and savoring food I spent hours or days preparing.

There’s something so satisfying about watching people eat a meal that was truly made from scratch.

Words of Encouragement

Things will never be perfect.

You’ll break some cheap knives, forget to buy more ice, or blow up your garbage disposal with lemon peels.

The key is to remember that problems happen, but everything is “figureoutable.” Put on some lipstick, pour yourself a drink, and roll with the punches. Hosting is as much about creating memories as it is about serving good food.

I hope my deep-dive recap of this year’s Christmas Dinner Party—complete with budgeting tips, planning strategies, decor ideas, and heartfelt family traditions—encourages you to create your own holiday gathering.

It doesn’t have to be a formal, fancy dinner. It can be a casual potluck or a cozy dessert buffet.

The point is to celebrate togetherness and make memories that’ll keep you smiling through all of life’s ups and downs.

Whether you’re a first-time host or a seasoned entertainer, I hope this post inspires you to start your own Christmas Dinner Party tradition.

Don’t be afraid to branch out, try new recipes, or even attempt an entire themed menu next year. Add your own twists, invite people you love, and watch the magic unfold.

If you decide to recreate any of my ideas or serve similar dishes, I’d love to see your photos and hear your stories!

Feel free to drop a comment on my blog, tag me on social media, or send a carrier pigeon (hey, I wouldn’t mind).

Let’s share in the joy of hosting and cooking together.

Remember: it’s not about being perfect—it’s about creating moments, traditions, and memories that you’ll cherish for years to come.

to celebrating the holiday season with good food, great friends, and the best traditions we can dream up. Merry Christmas and happy hosting!

Christmas Recipes to Try:

1. Clean Keto Christmas Recipes
2. Best Keto Christmas Cookies Recipes
3. The Best Keto Christmas Main Dishes to Impress Your Guests
4. Clean Keto Party Drinks
5. The Best Keto Cocktail Recipes