Only use ketchup from the packet in fast food

How to Plan a Successful Dinner Party Menu

There is a lot of planning that goes into a				same and there is a starch and a vegetable
successful dinner party menu. In order to				also. But the colors!! White, Red Yellow and
pull it off, you'll have to ask yourself some				Green!!Try to get a variety of textures on
questions.				the plate... for example, don't have
				everything on the plate mushy or everything
WHO? Who are your guests going to be?				fried. Try to incorporate something silky on
				a generally crispy plate, or something
Do any of the potential guests have any food				crunchy on a generally soft plate. Think
allergies or food restrictions?For example,				about how the food will feel in your mouth.
Maybe someone can't eat peanuts. Or maybe				Aim for at least one different texture.Try to
some one is Vegetarian. It would be a shame				have different shapes on the plate: triangle,
to have someone who is allergic to shellfish				square, round. The key here is to NOT have
come to the party only to find that the main				everything the same shape. But not everything
course is Maryland Crab Cakes with Chipotle				has to be different either.Think about the
Tartar Sauce. Now, most people with food				relationship that the foods on the plate have
allergies or food intolerances will remember				with each other. Are they compatible? Do the
to ask what is being served, but sometimes				major flavors blend? This is a somewhat
they don't do so until the day of the party.				esoteric question and difficult to get
A good host or hostess will take that fact				without a lot of experience, but think about
into consideration when planning the dinner				it this way.... Does more than one item
party menu. Make a list of potential guests				contain the same ingredient? Is there garlic
and find out if they have any food allergies				in everything? Do two or more things contain
and/or food restrictions. Something like this				vinegar? Does the spiciness of one item
might				overpower the delicate flavor of something
work:____Guest_______Allergy?______RSVP_____				else?Do the foods have a compatible
				relationship?Just as a general rule, don't
1)____________________________________				overpower your guests with too much garlic or
				onions. These foods are the basis for
2)____________________________________				developing great flavor, but tend to give
				people bad breath if eaten in large
3)____________________________________				quantities. Also remember that beans can
				cause flatulence and may be embarassing at a
4)____________________________________				dinner party.You'll also have to check your
				equipment.
5)____________________________________
				By "equipment", here, I mean:How many guests
6)____________________________________				can fit at your table?How many place settings
				and what kind of tableware do you have?Do
7)____________________________________				you have enough table linens? napkins?What
				size? What color?
8)____________________________________
				Glassware?
9)____________________________________
				Silverware?
10)___________________________________WHEN?
When is a good time to have the Dinner				Salt and pepper shakers?Do you have anything
Party?What day of the week? Do most of your				to use as a centerpiece?For example, a vase?
guests have the same work schedule?				Candles? Be Careful with the flame!!!If you
				need extra space, do you have any card tables
What time of the day? Are there people who				or craft tables that you can cover with a
can come earlier but not later?				table cloth to serve as a buffet?If you don't
				have enough of these items, you can rent them
When do the Trash men come? You'll usually				from a Party Supply Store, or buy them.What
have more trash to take out after a				equipment and cookware do you have in your
party.WHERE? Where do you want the guests to				kitchen?Remember, you can't make recipes that
be?Do you have enough space in your home for				need special equipment, if you don't have the
the invited guests? Do you have to trim the				special equipment. For example, Do you have a
guest list or find a larger space? What about				deep fryer? a crepe pan? a bundt cake pan?
outdoors? HOW MANY? How many courses do you				etc. What about cutlery and knives?How many
want to serve?Before you get too carried				burners on your stove?You can't make six
away, ask yourself some simple questions..				things that have to be cooked on the top of
				the stove and served at the same time if you
How good a chef are you? Would you rate				only have four burners.
yourself a gourmet chef or are you just
learning how to cook? Can you prepare fancy				How many ovens?On a tentative menu: How many
French recipes or do you need quick and easy				things need to be Baked? Roasted? Braised?How
recipes?Hors				many refrigerators do you have?
D'Oeuvre_________________________
				How much space in them? Can you clean them
Cold Appetizers________________________				out to make more space?

Soup_________________________________				How much counter space do you have?

Warm Appetizers_______________________				Do you have a dishwasher?

Salad_________________________________				Will it hold all the plates, cups,
				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? Sink?
Fowl__________________________________				..........

Intermetzo____________________________				to Cooking (where?) Stove Top or Oven?

Vegetable_____________________________				Grill? Microwave? Remember that you have to
				have enough space to prepare everything on
Intermetzo____________________________				your menu.Timing For each menu item:Go over
				the recipe and figure how much time each
Beef__________________________________				will take. Figure it as if each recipe were
				the ONLY thing you are going to make. How
Intermetzo____________________________				much washing, peeling, cutting, slicing,
				dicing, sauteing, baking, roasting? Don't
Second Vegetable______________________				forget cooling time if something needs to
				cool!Over estimate on time, because something
Intermetzo____________________________				can always go wrong, and you want to stress
				as little as possible.Then add up the times
Entree________________________________				for all of the recipes and you know how much
				time you must allow for prep and cooking. Now
Cheese________________________________				I know that most of us can do at least two
				things at once, like mix something, while
Dessert_______________________________				something else in in the oven, but figure it
				this way and you have a MAX time.Also, Is
Coffee/Tea____________________________WHAT?				there any place in the recipe that you can
Would you like to try new recipes?Are there				break it up? I mean, is there any place where
foods that you would like to try out?Think				you could begin the recipe and finish it
how your home will smell when the first guest				later? If so, you may be able to prep the day
arrives. Do you want to make fried fish? Beef				before and just finish everything on the day
Bourguignone? You want to make their mouths				of the party.If it looks like too much work,
water before they even sit down. Will the the				begin again with another, simpler menu.
ingredients you need be available to you?Do
you have a variety of colors on the plate?				Another idea is that if you are stressing
Think what this plate would look				about the dinner party, do a dress rehersal.
like.....Turkey Breast, with Cream Gravy				Prep and cook everything a week or two before
				the party day, just to see how long it
Mashed Potatoes				actually will take, and if there are any
				glitches that need to be worked out. This is
Cauliflower au Gratin				especially helpful if you are trying to
				prepare an unfamiliar recipe.
Not very appetizing is it? Everything is
white or beige. Now, think what this plate				Disaster on Party Day isn't fun.DON'T
would look like...				OVERDO!! It just Causes stress and the idea
				of a Dinner Party is FUN!Chef Spicer is a
Turkey Breast with Cranberry Beurre Blanc				Professional Private Chef with over 23 years
				of experience in giving successful dinner
Polenta Parmesan DiamondsBroccoli Rapini				parties. You can contact her via her web site
with Lemon Zest Sounds much better doesn't				at Dinner-Party-Advisor.
it? Yet the main dish, Turkey Breast is the

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Give your food an extra favor with a special sauce

How to Plan a Successful Dinner Party Menu