Secrets to a successful fall dinner party

We chefs LOVE it when other people cook for us and, rest assured, we are not fussy. We're just happy to have someone else do the honors!

Recently I've been invited to two events that capture the spirit of a great Northwest dinner party.

JJ McKay often donates dinner parties to charity auctions. JJ practices a lot of what I preach for easy elegant entertaining: Don't go overboard with what you serve, and do things that can be prepared mostly in advance, then finished off at the last minute.

After attending one of his parties, I can say the food was delicious, simple and not a big stress-out for the host. Some of JJ's other secrets:

• Invite people who don't all know each other.

• Have everyone introduce himself/herself before sitting down to dinner and say two sentences about what is new in his/her life.

• Have seats assigned so couples are mixed up. This gets the ball rolling for lively conversations and gives lots of energy to the party.

JJ also gives everyone a "job" — opening wine, lighting candles, serving the first course, pouring water ... This was one party where I got an "exception" and was exempt from helping, as I do these things all the time for work. It was one of the most enjoyable dinner parties my husband, John, and I had been to in years.

A few weeks later we attended a party at the home of Len and Rayne Nahajski. The Nahajskis are supporters of many Northwest nonprofits, frequently donating dinner parties to benefit auctions. Rayne has served on the board of the Overlake Hospital Foundation, and Len works with Splash!, the Seattle Aquarium Society auction. In fact, it's Len who does the signature cocktail for Splash!

This couple entertains with ease and elegance. There was a vivacious and fun-loving group of friends, a fabulous main dish and a delicious accompaniment, with friends asked to bring more accompaniments, such as salad, vegetable and dessert. I was off the hook again, just bringing wine. Len says it's the interaction between the people you invite that makes for a successful party. He is also known for his espresso martinis, a scrumptious and simple "liquid dessert" on its own or served with cookies.

Inspired by these memorable parties here's my menu for a Northwest fall dinner party, complete with blushing pears, hearty root veggies and toasty nuts.

We start with Creamy Roasted Parsnip Soup with Chevre and Walnut Crostini. The soup can be made ahead and then just finished off. Then we move on to an entrée of oven-roasted Spiced Chicken with Pears and Port — full of autumn flavors — accompanied by effortless Herbed Lemon Orzo. The meal is topped off with Chocolate Espresso Martinis — shaken up, served in small martini glasses, and topped with a dollop of chocolate whipped cream — for just a little something sweet at the end. These are great, too, served with little butter cookies or your favorite chocolate cookie baked in mini size.

Chef Kathy Casey is a food, beverage and restaurant concept consultant and food writer. She owns Kathy Casey Food Studios. Her "Dishing" column appears the first Wednesday of the month in the Seattle Times food section.