No one gathers around the stove to watch soup simmer or meat roasting in the oven. But fire up your grill and you instantly become the center of attention. In this episode, Steven reinvents the cocktail party, harnessing the power of live fire to take finger food over the top. He begins with West Indian rum-and citrus-glazed jumbo shrimp grilled on sugarcane. Italian-inspired "finger-burner" lamb chops are next, along with a great grilled dish from Spain: Catalan tomato bread. Smoked nectarine bellinis keep appetites sharp and conversation flowing. And sommelier Kristine Bocchino shares suggestions for three great wines to serve at the party.