If Karla Lacey was putting together an equation for how to host a rockin’ dinner party, it would be: Good food + good people = a good time.

The Bermuda Hospitality Institute CEO has been holding casual gatherings of friends and family since she was 12 years old.

She learned from an early age how essential a good meal was to entertaining and believes once people are fed and relaxed it gives you an opportunity to deepen your connection with them.

She’s also authored a cookbook, ‘Karla’s Kitchen Table for All Seasons’.

Ms Lacey passed on some entertaining tips to The Royal Gazette’s Lifestyle section in a bid to help readers jazz up their dinner parties.

She only cooks for herself and her husband on a daily basis, so parties give her a chance to make dishes that feed large groups — roasts and whole, stuffed fish.

“I usually start with what it is I want to make, then think about who would I enjoy sitting down and eating it with,” she said.

“We kicked off the holiday season last week with a dinner for seven people and I made a huge pot of Cioppino, something I only do once a year. Since it’s basically a fisherman’s stew, I served only meat appetisers: baby lamp chops, meatballs and salami crisps.”

The responsibility of setting up the house for entertaining falls to her interior decorator husband. With that task taken care of, Ms Lacey is free to focus on cooking and setting the table.

She flips through magazines and her library of cookbooks to create a menu based on what’s in season. In the summer months she cooks up foods that she can take on a boat or eat near the water, while winter time she usually makes comfort foods like a big pot of beef short ribs.

Once the menu is planned, she heads to the grocery store to get the necessary items, then considers which wine she can pair with the meal.

Ms Lacey tries to mix up the type of gathering she is having. Sometimes it’s more of a formal affair where she does all the major cooking and just asks guests to bring their favourite beverage or dessert.

When it’s more informal, there’s usually a theme and she encourages people to bring a dish and they eat buffet style.

One of her tips for anyone planning to feed a crowd is to have a range of dishes to accommodate those with dietary restrictions.

“If it’s a smaller group, be sure and ask about allergies,” she said. “One of our recent guests had a shrimp allergy, which is usually one of the main ingredients in the Cioppino. I sautéed the shrimps instead of cooking them in the stew and served them separately.”

She also recommends that people make friends with their butchers.

“They are great to bounce off ideas with, will help ensure you purchase the right quantity of seafood or meat, and are an invaluable guide for what will cook best in what time and at what temperature,” she said.

Ms Lacey also believes it’s okay to include takeout as part of a meal.

“If you’re time-stressed, don’t have the oven space or aren’t confident in your cooking capabilities, there are lots of great options at the supermarket delis, restaurants and local caterers,” she explained.

“Especially if you have a favourite dish or appetiser, or are looking to do some type of ethnic food you haven’t done before.”