Photo by Erika Horn
In October, Jacqueline Geyfman and Roxanne Dillon launched Host a Toast, a hospitality company dedicated to creating custom, in-home food, wine and spirits events. Both women bring extensive experience in the adult beverage and event planning industries and have partnered with top sommeliers, mixologists, chefs, retailers and caterers around DC, Maryland and Virginia on the new venture.
What makes Host a Toast unique?
Our package concepts are original and cutting edge, but also focus on educating clients and guests on the wines, spirits and foods being tasted. Typically these are experiences that can only be found by paying outrageous prices in restaurants, but we pair that luxury with the convenience of hosting these events in your home or office.
What are some of the experiences already attracting interest?
Our Scotch Night allows guests to taste a flight of Johnnie Walker scotches, paired with gourmet small bites such as gingered sea bass, chili-spiced pecans and cherry-chocolate mousse, and finishing with cigars. Bubbles and Sushi brings together one of the prestigious Champagne houses in France, Veuve Clicquot, with delectable, fresh fish. Yellow Label may be paired with a spicy salmon crunch roll, while Demi–Sec is served with a spicy mix of yellowtail, salmon and white tuna with eel sauce. We also offer a Mixology 101 experience where guests get one-on-one instruction from local mixology experts Ari and Micah Wilder, who have worked with the bar team at Zola, Lima Lounge and new DC hotspot Pearl Dive.
How did you choose your food, wine and spirits partners?
We have put a lot of thought into choosing the right partners. Most are individuals and companies we work with as part of our day jobs with the Diageo and Moet Hennessy brands, such as the Wilder brothers, Capital Cooking’s Lauren De Santis and Festive Foods Catering.
Give us three tips for party planning as the season heats up.
The holidays are obviously the biggest time of year for entertaining guests at home. Three things to keep in mind include – Be innovative. Innovation should encompass the food being served, the cocktails being concocted and the overall atmosphere you create. Be engaging. Providing your guests with a unique and participatory experience will impart a memorable impression. And be prepared. What kind of music will you play? Which cocktails will you serve? Will you have enough food? What will you pair with the wines being served? Is the food going to be timed well between courses? These are important questions to ask during the event planning process.
Host a Toast: hostatoast.com; 240-997-4441 or e-mail at info@hostatoast.com.
