"The thing about a kitchen party is no one’s really sitting down. Having your hands free is ideal."
For that reason, I prefer entrées that do not require a plate. That is: tacos good, spaghetti bad. Sliders, pizza or anything on a stick will work.
Proximity to both the refrigerator and the pantry should inspire creativity — such as a burrito bar. Or my personal favorite, the grilled cheese bar. That is how I discovered this wonderful guacamole grilled cheese! (Like one needs a reason to make guacamole in the first place.)
For a successful grilled cheese bar, you will need the following: a variety of breads, cheeses and whatever else to make it fun. Brioche, croissants and Texas toast are good bread choices. Oh, and sourdough! I live in San Francisco after all. My grilled cheese bars always come stocked with Brie and Gruyère, but Cheddar cheese and Swiss are also staples. Now the fun part, the extras! Jalapeño — stuffed green olives, fig jam, pickled cherries, fresh cilantro, red onion confit and roasted cranberries are just a few of the fixings I like to have available.