| There is a lot of planning that goes | | | | triangle, square, round. The key here is |
| into a successful dinner party menu. In | | | | to NOT have everything the same shape. |
| order to pull it off, you'll have to ask | | | | But not everything has to be different |
| yourself some questions. | | | | either.Think about the relationship that |
| WHO? Who are your guests going to be? | | | | the foods on the plate have with each |
| Do any of the potential guests have any | | | | other. Are they compatible? Do the major |
| food allergies or food restrictions?For | | | | flavors blend? This is a somewhat |
| example, Maybe someone can't eat | | | | esoteric question and difficult to get |
| peanuts. Or maybe some one is | | | | without a lot of experience, but think |
| Vegetarian. It would be a shame to have | | | | about it this way.... Does more than one |
| someone who is allergic to shellfish | | | | item contain the same ingredient? Is |
| come to the party only to find that the | | | | there garlic in everything? Do two or |
| main course is Maryland Crab Cakes with | | | | more things contain vinegar? Does the |
| Chipotle Tartar Sauce. Now, most people | | | | spiciness of one item overpower the |
| with food allergies or food intolerances | | | | delicate flavor of something else?Do the |
| will remember to ask what is being | | | | foods have a compatible |
| served, but sometimes they don't do so | | | | relationship?Just as a general rule, |
| until the day of the party. A good host | | | | don't overpower your guests with too |
| or hostess will take that fact into | | | | much garlic or onions. These foods are |
| consideration when planning the dinner | | | | the basis for developing great flavor, |
| party menu. Make a list of potential | | | | but tend to give people bad breath if |
| guests and find out if they have any | | | | eaten in large quantities. Also remember |
| food allergies and/or food restrictions. | | | | that beans can cause flatulence and may |
| Something like this might | | | | be embarassing at a dinner party.You'll |
| work:____Guest_______Allergy?______RSVP_ | | | | also have to check your equipment. |
| ____ | | | | By "equipment", here, I mean:How many |
| 1)____________________________________ | | | | guests can fit at your table?How many |
| 2)____________________________________ | | | | place settings and what kind of |
| 3)____________________________________ | | | | tableware do you have?Do you have |
| 4)____________________________________ | | | | enough table linens? napkins?What size? |
| 5)____________________________________ | | | | What color? |
| 6)____________________________________ | | | | Glassware? |
| 7)____________________________________ | | | | Silverware? |
| 8)____________________________________ | | | | Salt and pepper shakers?Do you have |
| 9)____________________________________ | | | | anything to use as a centerpiece?For |
| | | | example, a vase? Candles? Be Careful |
| 10)___________________________________WH | | | | with the flame!!!If you need extra |
| EN? When is a good time to have the | | | | space, do you have any card tables or |
| Dinner Party?What day of the week? Do | | | | craft tables that you can cover with a |
| most of your guests have the same work | | | | table cloth to serve as a buffet?If you |
| schedule? | | | | don't have enough of these items, you |
| What time of the day? Are there people | | | | can rent them from a Party Supply Store, |
| who can come earlier but not later? | | | | or buy them.What equipment and cookware |
| When do the Trash men come? You'll | | | | do you have in your kitchen?Remember, |
| usually have more trash to take out | | | | you can't make recipes that need special |
| after a party.WHERE? Where do you want | | | | equipment, if you don't have the special |
| the guests to be?Do you have enough | | | | equipment. For example, Do you have a |
| space in your home for the invited | | | | deep fryer? a crepe pan? a bundt cake |
| guests? Do you have to trim the guest | | | | pan? etc. What about cutlery and |
| list or find a larger space? What about | | | | knives?How many burners on your |
| outdoors? HOW MANY? How many courses do | | | | stove?You can't make six things that |
| you want to serve?Before you get too | | | | have to be cooked on the top of the |
| carried away, ask yourself some simple | | | | stove and served at the same time if you |
| questions.. | | | | only have four burners. |
| How good a chef are you? Would you rate | | | | How many ovens?On a tentative menu: How |
| yourself a gourmet chef or are you just | | | | many things need to be Baked? Roasted? |
| learning how to cook? Can you prepare | | | | Braised?How many refrigerators do you |
| fancy French recipes or do you need | | | | have? |
| quick and easy recipes?Hors | | | | How much space in them? Can you clean |
| D'Oeuvre_________________________ | | | | them out to make more space? |
| Cold Appetizers________________________ | | | | How much counter space do you have? |
| Soup_________________________________ | | | | Do you have a dishwasher? |
| Warm Appetizers_______________________ | | | | Will it hold all the plates, cups, |
| Salad_________________________________ | | | | silverware etc?Food Preparation Flow: |
| Intermetzo____________________________ | | | | For each menu item, figure: |
| Fish__________________________________ | | | | What will be the flow of the food? |
| Intermetzo____________________________ | | | | From storage (where?) Pantry? Fridge? |
| Pasta_________________________________ | | | | Freezer? Porch?....... |
| Intermetzo____________________________ | | | | to Preparation (where?) Countertop? |
| Fowl__________________________________ | | | | Sink? .......... |
| Intermetzo____________________________ | | | | to Cooking (where?) Stove Top or Oven? |
| Vegetable_____________________________ | | | | Grill? Microwave? Remember that you |
| Intermetzo____________________________ | | | | have to have enough space to prepare |
| Beef__________________________________ | | | | everything on your menu.Timing For each |
| Intermetzo____________________________ | | | | menu item:Go over the recipe and figure |
| Second Vegetable______________________ | | | | how much time each will take. Figure it |
| Intermetzo____________________________ | | | | as if each recipe were the ONLY thing |
| Entree________________________________ | | | | you are going to make. How much washing, |
| Cheese________________________________ | | | | peeling, cutting, slicing, dicing, |
| Dessert_______________________________ | | | | sauteing, baking, roasting? Don't forget |
| Coffee | | | | cooling time if something needs to |
| Tea____________________________WHAT? | | | | cool!Over estimate on time, because |
| Would you like to try new recipes?Are | | | | something can always go wrong, and you |
| there foods that you would like to try | | | | want to stress as little as |
| out?Think how your home will smell when | | | | possible.Then add up the times for all |
| the first guest arrives. Do you want to | | | | of the recipes and you know how much |
| make fried fish? Beef Bourguignone? You | | | | time you must allow for prep and |
| want to make their mouths water before | | | | cooking. Now I know that most of us can |
| they even sit down. Will the the | | | | do at least two things at once, like mix |
| ingredients you need be available to | | | | something, while something else in in |
| you?Do you have a variety of colors on | | | | the oven, but figure it this way and you |
| the plate? Think what this plate would | | | | have a MAX time.Also, Is there any place |
| look like.....Turkey Breast, with Cream | | | | in the recipe that you can break it up? |
| Gravy | | | | I mean, is there any place where you |
| Mashed Potatoes | | | | could begin the recipe and finish it |
| Cauliflower au Gratin | | | | later? If so, you may be able to prep |
| Not very appetizing is it? Everything | | | | the day before and just finish |
| is white or beige. Now, think what this | | | | everything on the day of the party.If it |
| plate would look like... | | | | looks like too much work, begin again |
| Turkey Breast with Cranberry Beurre | | | | with another, simpler menu. |
| Blanc | | | | Another idea is that if you are |
| Polenta Parmesan DiamondsBroccoli | | | | stressing about the dinner party, do a |
| Rapini with Lemon Zest Sounds much | | | | dress rehersal. Prep and cook everything |
| better doesn't it? Yet the main dish, | | | | a week or two before the party day, just |
| Turkey Breast is the same and there is a | | | | to see how long it actually will take, |
| starch and a vegetable also. But the | | | | and if there are any glitches that need |
| colors!! White, Red Yellow and | | | | to be worked out. This is especially |
| Green!!Try to get a variety of textures | | | | helpful if you are trying to prepare an |
| on the plate... for example, don't have | | | | unfamiliar recipe. |
| everything on the plate mushy or | | | | Disaster on Party Day isn't fun.DON'T |
| everything fried. Try to incorporate | | | | OVERDO!! It just Causes stress and the |
| something silky on a generally crispy | | | | idea of a Dinner Party is FUN!Chef |
| plate, or something crunchy on a | | | | Spicer is a Professional Private Chef |
| generally soft plate. Think about how | | | | with over 23 years of experience in |
| the food will feel in your mouth. Aim | | | | giving successful dinner parties. You |
| for at least one different texture.Try | | | | can contact her via her web site at |
| to have different shapes on the plate: | | | | Dinner-Party-Advisor. |