Entertaining comes naturally to husband-wife duo

Scott and Jayne Hezner are the kind of people who rarely get an invitation to dinner at someone else's house.

It isn't that they spill wine on the rug, it's just that they are a tough act to follow.

Dinner parties at the Hezners are multicourse affairs that might include a beverage tasting and almost certainly wine pairings from Scott's collection.

The husband-wife duo has successfully auctioned off their "catering" services several times for local Rotary Club fundraisers. One year two different groups paid $1,600 each to have the Hezners cook dinner in their homes.

"That was our crowning glory," Scott says.

But their first love is to host relaxed, upbeat get-togethers that encourage conversation and laughter in their Vernon Hills home. On their own turf there is no need to worry about conversing over too-loud music or raucous restaurant crowds; no fumbling over whether or not to order appetizers and dessert; or whether everyone can agree on one wine and order it by the bottle.

"When you go out for dinner, there's a lot of dynamic that is sometimes confusing," Scott says. "At home the pressure is off. You don't have to rely on good service, timing or worry about paying the bill."

Growing up in families that entertained, Scott and Jayne are comfortable tackling the experience, especially as a team.

"The dinner party is a lost art," Jayne says. "People are too busy."

But from start to finish the Hezners relish the experience.

"It's recreation," Scott says.

Looking for recipes and grocery shopping are part of the anticipation. The couple develops a game plan for six guests: Scott buys meat and cheese, Jayne buys produce. Scott handles wine pairings and Jayne designs a table setting with place cards, matching napkins and flowers.

"We are a well-oiled machine," Scott says.

The day of the event, the Hezners get busy by early afternoon, prepping vegetables, making dessert and gathering serving pieces.

Scott is the grill man with a taste for stuffed meats cooked over charcoal and fruitwoods.

Often he fires up two grills, one for the entree, another for the appetizer or vegetables.

"If you're cooking different dishes, they have to taste different," Scott says. "You have to cook them in different environments."

Jayne handles side dishes and desserts.

They like to start with an appetizer or two and perhaps a matching cocktail, Scott says. Then they take a break to mingle before the next course. Soup or salad follows, and then another break for stretching legs and building appetites.

"That's how we run them, we tend to get up and mingle while he barbecues the main course," Jayne says. "We just really have a good time."

The Hezners are known for their beverage tastings, too. Last Christmas season they invited guests to dinner and asked everyone to bring a holiday beer to share.

Next month they are planning a dinner party designed around beers from Denmark-based brewery group Royal Unibrew.

"They have a remarkable variety of flavors," Scott says. "We're going to have them in a sauce, in cake and have a tasting. We're into broadening horizons."

Today's recipes may be the nudge you need to plan your own dinner party. The Hezners tempt us with stuffed chicken and an adults-only Margarita Pie.

It's easy and fun, they say. Just team up with a significant other to share the planning and execution.

"It's a great way to spend time together," Scott says. "You are working toward a common goal, and then you can sit down and look at what you've created."

Margarita Pie

1½ cups graham cracker crumbs (about 21 squares)

¼ cup sugar

½ cup margarine, melted

3 cups vanilla ice cream

½ cup frozen margarita mix, thawed

2 tablespoons tequila

1½ cups lime sherbet

Whipped cream, for garnish

1 lime, sliced, for garnish

Heat oven to 375 degrees.

Combine graham cracker crumbs, sugar and margarine; press into 9-inch pie pan. Bake 8-10 minutes. Cool thoroughly.

Soften vanilla ice cream; stir in margarita mix. Return to freezer for 30-60 minutes, or just until firm but not hard.

Stir tequila into lime sherbet to soften. Return to freezer until nearly firm.

Fold spoonfuls of lime sherbet into vanilla ice cream for a marbled effect. Spoon into crust. Freeze up to 4 hours or until firm.

To serve: Remove from freezer for 10-15 minutes ahead to soften before serving. Add a dollop of whipped cream and sliver of lime to garnish.

Serves eight.