How to Plan a Successful Dinner Party Menu

There is a lot of planning that goes into a successfulLemon Zest Sounds much better doesn't it? Yet the
dinner party menu. In order to pull it off, you'll havemain dish, Turkey Breast is the same and there is a
to ask yourself some questions.starch and a vegetable also. But the colors!! White,
WHO? Who are your guests going to be?Red Yellow and Green!!Try to get a variety of
Do any of the potential guests have any foodtextures on the plate... for example, don't have
allergies or food restrictions?For example, Maybeeverything on the plate mushy or everything fried.
someone can't eat peanuts. Or maybe some one isTry to incorporate something silky on a generally
Vegetarian. It would be a shame to have someonecrispy plate, or something crunchy on a generally soft
who is allergic to shellfish come to the party only toplate. Think about how the food will feel in your
find that the main course is Maryland Crab Cakesmouth. Aim for at least one different texture.Try to
with Chipotle Tartar Sauce. Now, most people withhave different shapes on the plate: triangle, square,
food allergies or food intolerances will remember toround. The key here is to NOT have everything the
ask what is being served, but sometimes they don'tsame shape. But not everything has to be different
do so until the day of the party. A good host oreither.Think about the relationship that the foods on
hostess will take that fact into consideration whenthe plate have with each other. Are they compatible?
planning the dinner party menu. Make a list ofDo the major flavors blend? This is a somewhat
potential guests and find out if they have any foodesoteric question and difficult to get without a lot of
allergies and/or food restrictions. Something like thisexperience, but think about it this way.... Does more
mightthan one item contain the same ingredient? Is there
__garlic in everything? Do two or more things contain
vinegar? Does the spiciness of one item overpower
the delicate flavor of something else?Do the foods
have a compatible relationship?Just as a general rule,
don't overpower your guests with too much garlic or
onions. These foods are the basis for developing
great flavor, but tend to give people bad breath if
eaten in large quantities. Also remember that beans
can cause flatulence and may be embarassing at a
dinner party.You'll also have to check your equipment.
By "equipment", here, I mean:How many guests can
fit at your table?How many place settings and what
kind of tableware do you have?Do you have enough
table linens? napkins?What size? What color?
Glassware?
Silverware?
Salt and pepper shakers?Do you have anything to
use as a centerpiece?For example, a vase? Candles?
Be Careful with the flame!!!If you need extra space,
WHEN? When is a good time to have the Dinnerdo you have any card tables or craft tables that you
Party?What day of the week? Do most of yourcan cover with a table cloth to serve as a buffet?If
guests have the same work schedule?you don't have enough of these items, you can rent
What time of the day? Are there people who canthem from a Party Supply Store, or buy them.What
come earlier but not later?equipment and cookware do you have in your
When do the Trash men come? You'll usually havekitchen?Remember, you can't make recipes that
more trash to take out after a party.WHERE? Whereneed special equipment, if you don't have the special
do you want the guests to be?Do you have enoughequipment. For example, Do you have a deep fryer?
space in your home for the invited guests? Do youa crepe pan? a bundt cake pan? etc. What about
have to trim the guest list or find a larger space?cutlery and knives?How many burners on your
What about outdoors? HOW MANY? How manystove?You can't make six things that have to be
courses do you want to serve?Before you get toocooked on the top of the stove and served at the
carried away, ask yourself some simple questions..same time if you only have four burners.
How good a chef are you? Would you rate yourselfHow many ovens?On a tentative menu: How many
a gourmet chef or are you just learning how tothings need to be Baked? Roasted? Braised?How
cook? Can you prepare fancy French recipes or domany refrigerators do you have?
you need quick and easy recipes?HorsHow much space in them? Can you clean them out
D'Oeuvre_________________________to make more space?
Cold Appetizers________________________How much counter space do you have?
Do you have a dishwasher?
Soup_________________________________Will it hold all the plates, cups, silverware etc?Food
Warm Appetizers_______________________Preparation Flow:
For each menu item, figure:
Salad_________________________________What will be the flow of the food?
Intermetzo____________________________From storage (where?) Pantry? Fridge?
Freezer? Porch?.......
Fish__________________________________to Preparation (where?) Countertop? Sink? ..........
Intermetzo____________________________to Cooking (where?) Stove Top or Oven?
Grill? Microwave? Remember that you have to have
Pasta_________________________________enough space to prepare everything on your
Intermetzo____________________________menu.Timing For each menu item:Go over the recipe
and figure how much time each will take. Figure it as
if each recipe were the ONLY thing you are going to
Intermetzo____________________________make. How much washing, peeling, cutting, slicing,
Vegetable_____________________________dicing, sauteing, baking, roasting? Don't forget cooling
Intermetzo____________________________time if something needs to cool!Over estimate on
time, because something can always go wrong, and
you want to stress as little as possible.Then add up
Intermetzo____________________________the times for all of the recipes and you know how
Second Vegetable______________________much time you must allow for prep and cooking. Now
Intermetzo____________________________I know that most of us can do at least two things
at once, like mix something, while something else in in
Entree________________________________the oven, but figure it this way and you have a MAX
time.Also, Is there any place in the recipe that you
can break it up? I mean, is there any place where
you could begin the recipe and finish it later? If so,
Dessert_______________________________you may be able to prep the day before and just
Coffeefinish everything on the day of the party.If it looks
Tea____________________________WHAT?like too much work, begin again with another, simpler
Would you like to try new recipes?Are there foodsmenu.
that you would like to try out?Think how your homeAnother idea is that if you are stressing about the
will smell when the first guest arrives. Do you wantdinner party, do a dress rehersal. Prep and cook
to make fried fish? Beef Bourguignone? You want toeverything a week or two before the party day,
make their mouths water before they even sit down.just to see how long it actually will take, and if there
Will the the ingredients you need be available toare any glitches that need to be worked out. This is
you?Do you have a variety of colors on the plate?especially helpful if you are trying to prepare an
Think what this plate would look like.....Turkey Breast,unfamiliar recipe.
with Cream GravyDisaster on Party Day isn't fun.DON'T OVERDO!! It
Mashed Potatoesjust Causes stress and the idea of a Dinner Party is
Cauliflower au GratinFUN!Chef Spicer is a Professional Private Chef with
Not very appetizing is it? Everything is white orover 23 years of experience in giving successful
beige. Now, think what this plate would look like...dinner parties. You can contact her via her web site
Turkey Breast with Cranberry Beurre Blancat Dinner-Party-Advisor.
Polenta Parmesan DiamondsBroccoli Rapini with