| 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 | | | | |