I want to preface this by saying these are merely suggestions based on many years of designing dinner party menus, there is no right or wrong but here’s my two cents.
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Something often overlooked when entertaining is menu design. It’s not difficult as long as you are aware of how what you are serving plays off of each other. It’s like a basketball line-up, you want a big man and a point guard and some supporting players, too many 7 footers and it all gets clumsy.
I like lots of easy apps like guacamole, hummus, a big “sexy” salad as Jamie Oliver would call it (think grilled peaches, proscuitto and mozza over arugula), then a protein followed by an easy dessert.
Something should have a broth, something a leaf, maybe something from the sea or something from the land, a fruit, a vegetable and something sweet. It sounds like OCD overkill but it can be as simple as fresh guac, some fish tacos and and Mexican hot chocolate for dessert.
Just remember that people get full fast and you usually need less food than you think. Yay! Saving money and happy people! If someone is still starving that’s what extra slices of buttery toasted bread or a second helping of dessert are for.
A Couple Simple Tips:
- Try to avoid two soups. Try to include lots of different textures across dishes (creamy, crunchy, crispy, chewy, gooey etc.)
- Try to serve something fresh and light to start, especially if the main is heavy like pot roast and mash. Think Jab, Jab, Hook.
- A common mistake is people are full by the time the main course arrives.
- It’s fun to do dishes all from the same country but don’t shy away from a caesar salad made table-side (entertaining) followed by some Thai wings and then some bacon corn chowder. It’s your damn party, do as you please you globe trotter.
- For big groups, “you-build-it options” rule as it works with the minefield of allergies and diets. One of the best brunches I ever attended was just a bunch of bagels and lox, 5–6 toppings (capers, onions, fresh herbs) and some homemade cream cheese blends. People enjoy building their own masterpiece. Taco bar, sundae bar, burger bar, lettuce wrap bar, go bar wild..Listen, this entire post can be summed up by saying JUST TRY TO AVOD BEING REDUNDANT, variety is always better. But again, you are cooking so if you want to serve mash potatoes for appetizer, gratin potatoes for entree and potato soup you knock yourself out.
