A Grown-Up Halloween: Chef Dominic's Guide to Hosting
Halloween grew up when nobody was looking. Harvest is in, the nights are longer, and for one evening everyone has permission to be a little dramatic. It may be the best excuse of the year to put friends around a table.
Long before there was a winery, friends would show up at Dan and Margaret Duckhorn's house with bottles of wine in bags, no occasion needed. We've been hosting ever since. These days that means Chef Dominic, who cooks for our guests at The Duckhorn Collection on Silverado Trail.
We asked him how he'd throw a Halloween dinner at home, and what he'd pour along the way.
Chef Dominic's Halloween hosting tips
Light the table, not the room.
Use unscented candles so their fragrance doesn’t compete with the wine, and keep the candlelight below eye level. The same goes for your floral arrangements—make sure you can see the guests across the table. The flowers should help set the mood and leave room for conversation.
Let the centerpiece become the dinner.
Heirloom squash makes a beautiful autumn centerpiece—and an even better pie. For your next pumpkin pie, try roasting a Hubbard squash. I love its rich, concentrated pumpkin flavor; to me, it beats anything from a can. After roasting and puréeing, spread the purée in a shallow baking dish and dry it in a 200°F oven for about an hour, or until the excess moisture has evaporated.
Make the main the day before.
When it comes to cooking at home, I’m a lazy chef—I want to enjoy the party, too! Braises and stews are some of my favorites because they actually get better overnight as the flavors marry. Make Cabernet-braised short ribs the day before, then gently reheat and serve with soft polenta and gremolata. Most of the work is already done when your guests arrive.
Greet everyone with one perfect bite.
I love appetizers you can prepare ahead and freeze, like arancini or crab cakes. When guests arrive, pop a batch in the air fryer and serve them hot with a glass of Sauvignon Blanc. A little preparation means you can offer something special and still enjoy welcoming everyone.
Give your wine time to open up.
Serve your reds slightly cool, and don’t hesitate to open them ahead of dinner or give them some time in a decanter. A little air can help the aromas unfold and the wine express itself. Taste as you go—part of the pleasure is seeing how the wine changes over the evening.
Bring back the cheese course.
What I love about cheese is how much it brings to a wine pairing in a single bite: salt, fat, acidity, and umami. With white wines, I gravitate toward fresh, bright cheeses like goat cheese, mozzarella, and ricotta. With reds, I reach for aged, firmer cheeses like aged Beemster Gouda, Parmigiano-Reggiano, or aged cheddar. Set out a few favorites and let everyone linger over the last of the wine.
Finish dark, and send them home with a treat.
Chocolate and wine—it’s a thing. Love it or hate it, enjoy exploring how the richness of dark chocolate plays with the oak spice in a red wine. Keep the portions small and let guests discover what they like. Then send everyone home with a salted caramel wrapped in parchment—a little something to enjoy after the evening ends.
