How I Prepare Ahead for Guests | Easy Finger Foods & Stress-Free Hosting

Mariam is hosting a Bible study for a small group from her church: six guests, besides her own household. The night before, she marinates chicken breast in buttermilk for tenders. She shreds potatoes with a machine, squeezes and pre-cooks them, and shapes hash browns, wrapping one tray for the freezer and layering another batch in the fridge for the next day. On the day she fries the tenders, serves store-bought fries, and makes a small portion of Jamaican ackee for vegan guests. A honey mustard dip goes with the tenders; she did not film it once guests had arrived. She had help with the preparations.

She treats the evening as a relaxed, level-three gathering. The food is meant to be filling and easy to eat while everyone reads, and she sets the table a few hours after breakfast with the centre of each placemat left clear for a Bible. She contrasts that with a level-five gathering, such as her summer garden parties, where the extra responsibility was caring for overnight guests, preparing bedrooms, and giving nursing mothers a quiet place to retreat. For her, level three is the work of a curator and level five is the work of a steward. She introduces her free guide, The 5 Levels of Intentional Hosting, for anyone who wants to see where their own hospitality sits.