His and Her easy entertaining basics

Let's say your fridge is empty save for a water filter, some condiments and a takeout box that should have been thrown out yesterday. Hypothetically.

For non-Martha Stewart types, the idea of "entertaining" can be anything but. Especially if you live alone and are used to cooking — and we use this term loosely — for one. So we went to a couple of experts for tips on how to impress a date or impromptu guest, no oven required.

"You don't have to be a chef to entertain really well," says Alissa Leinonen Gallagher, co-owner of Gourmondo Catering in Seattle. She likes to chat up cheese counter employees at specialty markets for inspiration: "They'll talk to you for 15 minutes about cheese and a million little entertaining tips."

Her business partner, Ron Johnson, suggests being adventurous at the grocery store.

"I buy things that I can't read the writing on because it's in a different language, and that makes a good conversation piece."

Their his-and-hers tips for easy entertaining require only a few basics to stock in your fridge and cabinets. You supply the charm and — voilà — the perfect host.

HIS: Tips by Ron

• Keep a large variety of different beverages in your fridge or pantry, even if you don't drink them. Chances are, you like to hang out with the guys and drink mostly beer, but if you can, offer other guests (especially women) a selection of aperitifs, wine, champagne, port and even a variety of nonalcoholic beverages. It sends the message that you are a courteous host.

• If there's a specific type of beverage you enjoy, become an expert. For example, if you like tequila, research and invest in a number of premium tequilas and be ready to talk about where they are from. (Just don't overdo it and pull a "Sideways.") Any alcohol that comes in an interesting bottle can become an instant conversation piece. Having a selection of different varieties in your alcohol category of choice also makes for easy impromptu tastings.

• Keep a selection of good dips in your fridge, such as artichoke or pesto, along with Grissini bread sticks and premium crackers. Easy to throw on the plate and dress up with some seasonal fruit. Also, frozen pita cut in triangular wedges heats up in seconds and is great for dips.

• Always have a good selection of cheeses and cured meats on hand. I like a Spanish chorizo complemented by a nice fig compote and roasted bell peppers.

• For dessert, or just for fun, keep a box of premium chocolates in the fridge, such as Rheingold truffles from Dilettante or any local, artisan chocolates.

HERS: Tips by Alissa

• Keep a bottle of the French aperitif Lillet in your fridge with fresh lemon — it's wonderful served over ice with a lemon twist to start off the evening. Lillet lasts for months after being opened, and can also be used as a cooking wine. Lillet has an alcohol content comparable to most wines and is quite refreshing for spring and summer.

• Always keep at least two premium imported cheeses in your fridge. I recommend a cave-aged Gruyére and blue cheese — they are wonderful on their own and easily incorporated into dishes, such as scalloped potatoes or pasta (Gruyére) and salad or steak (blue cheese). A nice cheese tray is all about how you place the cheeses; the way you slice and stack them makes all the difference. You can present them on something as simple as a wood cutting board.

• Keep honeycomb in your cupboard at all times, along with seasonal fruit. Honeycomb is a very sophisticated complement to cheese and works well with blue cheese or Gorgonzola. Buying fruits in season sends the message that you are a foodie.

• Always keep at least two varieties of gourmet crackers in your cupboard. I recommend La Panzanella crackers, Grissini thin bread sticks, sesame crackers and English table crackers. It is also a great idea to keep a couple demi baguettes or rustic bread in your freezer, as they are easily heated in minutes, but taste freshly baked.

• For a modern-day Chex Mix, and a great conversation starter, try microwave popcorn and season it with premium truffle salt, which you can find at any gourmet or specialty store in town. Toss and serve in a cute bowl, and voilà!

• For a quick and easy dessert, offer Vin Santo (a dessert wine) in a sherry glass served with gourmet biscotti. It is quick and simple and looks very sophisticated.

Pamela Sitt: 206-464-2376 or psitt@seattletimes.com