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re: Dinner Party Menu Planning...need some advice. (Updated, proposed Menu on pg 2)
Posted on 2/29/12 at 10:58 am to CITWTT
Posted on 2/29/12 at 10:58 am to CITWTT
quote:
Why not four or five course? Most of the parts can be made in advance, and heated or whatever at the moment
Just didn't want to over extend myself because I don't know how much help I will have. But yes, I agree with you.
2
Posted on 2/29/12 at 1:48 pm to Hammond Tiger Fan
I'm not a big fan of chafer meals, but I'll get back to you when I've thought on this a bit. Do you think you couldskip the chasers if mist of the food was make ahead and you got someone to help plate and seve?
Posted on 2/29/12 at 2:06 pm to Hammond Tiger Fan
I like to do a Shrimp Creole for a crowd...easy buffet dish. Great over rice with a side salad. You can prep it a day ahead and add the shrimp 15 minutes before serving time. Consider some "pick up" hors o'dorves, too.
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