This menu is a cozy choice for throwing your first dinner party. Set the tone of your gathering with creamy, spicy Layered Bean Dip. Bourbon-Glazed Salmon, a guaranteed crowd pleaser, brims with flavor from a marinade of brown sugar, soy sauce, fresh lime juice, and just a splash of bourbon.

A crisp romaine salad, Jack Cheese Breadsticks, and Wild Mushroom Risotto round out the meal. Save room for dessert--you don't want to miss the Blueberry-Peach Galettes.

Supper Club Strategy: This menu works well regardless of your dinner party strategy. If you follow our plan, one person can pull off the entire meal. You'll be just as successful if your club shares the work, though. No matter which route you choose, cook the salmon and reheat the risotto just before dinner.

Get-Ahead Guide

TWO DAYS AHEAD
1. Make the vinaigrette; cover and refrigerate.
2. Restaurant chefs have a great tip for preparing risotto ahead

TWO HOURS AHEAD
1. Bake dessert.

ONE DAY AHEAD
1. Assemble dip; cover and refrigerate.
2. Wash and tear lettuce; refrigerate in a zip-top plastic bag.
3. Slice green onions for salmon; cover and refrigerate.
4. Make marinade for salmon the night before; refrigerate in a zip-top plastic bag.

LAST MINUTE
1. Bake breadsticks; cover with foil.
2. Place salmon in zip-top plastic bag to marinate before beginning risotto; cook salmon about 15 minutes before eating.
3. Reheat risotto about 10 to 15 minutes before serving dinner. It will require constant attention, so have guests tackle other duties.
4. If you want to serve dessert warm, pop it into an oven heated to 200 degrees. before serving the main course.

Wine Suggestions
The Wild Mushroom Risotto is a dish that cries out for a sensuous, earthy wine. Two different grape varieties are legendary for their earthiness. The first, Pinot Noir, can be quite expensive, but if you're game, a great one from California is etude ($40). The other grape, Tempranillo, is used to make more affordable Spanish Riojas; try Muga ($17) or Marques de Riscal ($13 to $16).

For the Bourbon-Glazed Salmon, you'll need to switch gears entirely. The sweet, tangy flavors of so many bold seasonings plus the inherent richness of the fish require a wine that's powerful and lush. My first choice is a full-bodied, highly aromatic, exotic white like Viognier. Two exquisite ones to try are Calera ($36) and Alban Central Coast ($20). Or try the bargain of the century--Pepperwood Grove ($7).

Pouring note: If you're serving the risotto and the salmon at the same time, serve the wines together, too. Don't worry, though, if you're serving the risotto first. The suggested reds are fairly delicate, and the white is quite dramatic, so switching from red to white won't be a problem.