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