Chef Robert Bell with Stella. Chef Bell's rule number 1: "Mise en plac."

The most important item for a stress free dinner party is "mise en plac," everything in its place.

Should there be a theme? Probably. Think about lighting, music, candles,

table top decorations china, glassware and of course the guest bathroom.

Whom you invite might be the most important decision you make.

For a sit-down dinner it's best to invite the number of Guests who will fit comfortably at your

dining room table. No one wants the Kids Table!

The guests can make the evening stressful or stress free.

Arrival time. Sharp? End Time? People may stay longer than you will want. You may need to clean up a bit after your guests leave.

If they sleep together they need not sit together.

They are coming to see you, mingle, indulge and have a special time. They are not looking for perfection.

Take the Edge off by serving your guests a drink on their arrival.

Use two areas of your home. Starters in one area before the more formal sit down.

If it works, the kitchen counter is a fine place to start. You can finish some kitchen chores or check the oven while still being part of your party.

Don't get yourself behind the eight ball. Be able to have a drink with your friends, everyone is at your home to have a good time and be with you.

Problems may occur, laugh them off and move forward.

Keep it simple. Do what you do best. No need to experiment.

Served? Family Style? Buffet? A combination?

The starters generally taste the best because you are the hungriest when you start.

A tossed salad is the fast and easy way. A composed salad is not.

Don't choose a dish that requires finesse. Braised or slow roasted is best and does not need too much attention, giving you more time with your guests.

For wine pairing: If it grows together it will go together.

Light food, light wine; heavy food, heavy wine.

Richer light foods want richer white wine like Chardonnay.

Pinot noir and sparkling wines go with just about any foods.

A minimum of a half bottle of wine per person.

Dessert should be something that is basically ready to serve.

Chef Robert Bell was raised in Brooklyn where Grandma Millie welcomed her grandson's help in the kitchen. Over a 45-year career, Bell and partner Michael Franks opened many South Bay restaurants including Misto, Fino, Depot, Chez Melange, and Descanso. Today Bell enjoys teaching, catering and writing.