We aspire to throw fancy dinner parties, complete with canapés and creative cocktails, but without a team of elves to craft hundreds of tiny vol-au-vents, we usually end up offering our guests take-out and beer.

We’re no longer a second rate hostess now that we’ve discovered Cool & Simple gourmet frozen food. We stopped by their efficient store to pick up everything we needed for our upcoming intimate soirée, starting with scrumptious Asian-style salmon tartare ($19.95), followed by a dinner of duck magret ($28.95) and ending the night with some lovely macarons de Paris ($9.95). We crossed our fingers and picked up some thaw-and-serve brioche ($5.95) in case our little dinner party for two lasted until the next morning.

We hear men love women who can cook. —JN

Cool & Simple, 333 Richmond Rd., Montreal, 514-281-9883, www.cool-simple.com

We’re not entirely sure how we’re supposed to find time to bake cookies for our own holiday party, when we’ve got so many others to attend.

Our seasonally festive apron is staying tucked in the drawer while we get Coach House shortbread delivered right to our door. We ordered online from their list of sweet (dark chocolate and fleur de sel, lavender, $9.95 each) and savoury (gorgonzola and pistachio, $11 each) flavours. When it’s our turn to host, we’ll take the compliments on our baking skills with a smile.

We’re nothing if not a gracious hostess.

Available online at www.shortbread.ca

Beware: Do not show up to see Julie & Julia on an empty stomach or you may run out in search of beef bourguignon before the second act.

Nora Ephron’s feel-good film seamlessly jumps between two stories: Julia Child learning to cook in randy post-war Paris, and Julie Powell, a hapless pencil pusher who decides to cook all 524 recipes from Child’s iconic book, Mastering the Art of French Cooking.

Meryl Streep’s turn as the late chef is perfect enough to make us forget the unfortunate Mamma Mia, but the real star is French food, prepared and eaten with gusto. Watching Ms. Child fry butter with great erotic fervor made us commit grave diet crimes on our way home from the theatre. 

Guilty as charged, and bon appetit!

Julie & Julia, opens today at the Scotiabank cinema, 977 Ste-Catherine St. W., Montreal, 514-842-5828, www.julieandjulia.com

Lately we’re having sordid fantasies about being kidnapped by a hot Australian. Throw in a spot of dinner and we’re in seventh heaven.

While we can’t actually take TV host/chef Curtis Stone home with us, we have found ways to add a little hot Stone action into our kitchen. His slick new line of cooking supplies ranges from handy basics like the Juicy carving board ($120), to plating dazzlers like Showtime presentation rings ($85) that let you stack your food like a star.

Our personal fave is the Bump & Grind ($200, pictured), Stone’s sexy version of the mortar and pestle. Do you really need to ask why?

At the Bay, 585 Ste-Catherine St. W, Montreal, 514-281-4422, www.thebay.com

We’ve been to candle parties, Tupperware parties and sex toy parties, but we’ve finally found a way to up the ante.

Turn that same-old shopping soiree on its head by hosting a Gold Party. Book online, warm up the brie and invite your besties to bring their unwanted gold and platinum jewellery. While your guests sip on wine and nibble canapés, an expert appraiser will help them trade-in their limp old baubles for some crisp new bills.

Now that's golden, girl.

514-813-2774, www.goldpartycanada.com

We’re no Emily Post, but when it comes to entertaining we do appreciate that matching plates are a start in the right direction.

You’ll never go wrong with a set of crisp and clean dishes from boutique-gallery À Table Tout Le Monde. It’s elegant cutlery and tableware from Japan, Holland and France had us breaking out the dog-eared Chez Panisse cookbook and planning our next dinner party. We’re going with the white saladier and legumier bowls ($29-$72) and the bubble-shaped Ego coquetier ($16) in an irresistible matte texture.

Now if only we could get our soufflés to stand at attention.

À Table Tout Le Monde, 361 St-Paul W., Montreal, 514-750-0311, www.atabletoutlemonde.com

If throwing parties leaves you frazzled and frayed, get some timeless tips from Dorothy Draper.

The Martha Stewart of her day, she insists we fill our pad with pre-lit candles and pre-shaken cocktails (served in clear glasses only). Also, never wait for late dinner guests (“the cook’s temper will be spoiled along with the soufflé”), keep anchovy paste on hand (to serve on Melba toast) and stay smiling, because “no one likes a dreary host.”

We’ll toast to that.

Entertaining is Fun! How to Be a Popular Hostess by Dorothy Draper, $23.31 at Amazon.ca.

In our dreams we’ll take Clive Owen and Ryan Reynolds in a fantasy romp, but in reality a medium-bodied shiraz will do just fine.

Jacob’s Creek Three Vines Shiraz Cabernet Tempranillo ($16.90) has notes of Satsuma plum, dark cherry, anise and black olive that match beautifully with Mediterranean dishes, savoury meats, and earthy mushrooms.

It’s being launched exclusively this month on the Quebec market. After all, the French did coin the term ménage.

Available at SAQ outlets, www.saq.com

Water bottles are an eco-don’t and clunky coolers besmirch our designer kitchen. So what’s a thirsty gal to do?

Rehydrate with the sleek porcelain water-filtration system that had tongues wagging at last month’s Interior Design Show. Designed in Quebec, the egg-shaped Ovopur ($689) sits sculpturally on the counter and filters water through a reusable cartridge that removes pollutants and absorbs chemicals from tap water.

Hosting a soirée? Remove the cartridge, fill the top with ice and use to serve sangria.

Six to eight glasses of water per day—no problemo.

At Les Touilleurs, 152 Laurier Ave. W., Montreal, 514-278-0008, www.lestouilleurs.com or 1-888-704-1308, www.aquaovo.com

How-to create a show-stopping centrepiece.

Make something fabulous in mere minutes using a flower and a shallow bowl of water. Layer the edges of a glass serving bowl (we like this one) with the plucked petals of a giant red rose.  Working from the outside-in, make sure that each petal touches the water.  Decorate using green foliage from the stem and ta-da!

Your guests will be so impressed, they’ll never notice the take-out containers hidden in the kitchen.