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Message
Dinner party menu help
Posted on 1/12/10 at 1:09 pm
Posted on 1/12/10 at 1:09 pm
I'm having a dinner party for myself and 19 of my closest friends for my birthday and I can't decide what would be an acceptable entree. After I figure this out I can plan the other courses accordingly, but I'm just really hung up on this detail. Any suggestions or advice? It is a formal dinner (ladies in dresses, fellas in suits) so I want it to be classy but at the same time, there are 20 of us. So not something that is too pricey or difficult to make. (example: lobster tails are out...) Also, how do I go about accommodating those guests with food allergies? Should I just avoid those foods all together or should I fix them something else? Thanks for the advice!
10
Posted on 1/12/10 at 1:16 pm to phoenix
mini beef wellingtons
roasted root vegetables
roasted root vegetables
Posted on 1/12/10 at 1:23 pm to BigAlBR
Maybe you could do Italian cuisine like chicken marsala or maybe broiled fish??? Just giving some ideas...
Posted on 1/12/10 at 1:26 pm to phoenix
Roast a bunch of fish in a salt crust.
Posted on 1/12/10 at 1:27 pm to Smashed Thumb
thanks 
A friend suggested Cornish Hens, but that seems like a whole lot of work to cook 10 hens for a dinner party.
One of the guests is helping me do the cooking and she suggested lobster ravioli, but one of the other guests has a shellfish allergy.. I don't know if I should just ignore this and serve that guest cheese ravioli or steer clear of seafood all together.
A friend suggested Cornish Hens, but that seems like a whole lot of work to cook 10 hens for a dinner party.
One of the guests is helping me do the cooking and she suggested lobster ravioli, but one of the other guests has a shellfish allergy.. I don't know if I should just ignore this and serve that guest cheese ravioli or steer clear of seafood all together.
Posted on 1/12/10 at 1:34 pm to phoenix
That's a tough gig with that many people. Forget about the food allergies. Too much to worry about. I find most people with them you would already know about or they just accomadate themselves as best as possible.
If you don't have much help you need to decide on something that can be made in advance and maybe just finished at the last minute. You don't want to have formal attire on and spend the whole night in the kitchen.
I'll give you one that is easy and classic.
Roasted chicken. You can roast several and have them ready at room temperature. When you serve make a light pan juice to spoon over which will bring the temperature up.
When done right, a roasted chicken is a very elegant and classy entree. Not expensive, can be done in advance (not the day before but earlier in the day) and lends itself to infinite possibilities of other courses. It also goes well with some good wines.
Cauliflower, roasted beets, turnips, parsnips, potatos, carrots in any number of ways to accomadate. Roasted root vegetables this time of year are great.
Some sort of salad a good desert.
Don't try to fit appetizers in. Too much work. Just set out a nice fruit and cheese platter for before dinner drinks or wine with some good crackers or crusty bread sliced thin.
Set your table and get a nice centerpiece. With twenty guests you need room. Do you have that much room?
If you don't have much help you need to decide on something that can be made in advance and maybe just finished at the last minute. You don't want to have formal attire on and spend the whole night in the kitchen.
I'll give you one that is easy and classic.
Roasted chicken. You can roast several and have them ready at room temperature. When you serve make a light pan juice to spoon over which will bring the temperature up.
When done right, a roasted chicken is a very elegant and classy entree. Not expensive, can be done in advance (not the day before but earlier in the day) and lends itself to infinite possibilities of other courses. It also goes well with some good wines.
Cauliflower, roasted beets, turnips, parsnips, potatos, carrots in any number of ways to accomadate. Roasted root vegetables this time of year are great.
Some sort of salad a good desert.
Don't try to fit appetizers in. Too much work. Just set out a nice fruit and cheese platter for before dinner drinks or wine with some good crackers or crusty bread sliced thin.
Set your table and get a nice centerpiece. With twenty guests you need room. Do you have that much room?
Posted on 1/12/10 at 1:41 pm to phoenix
I agree that italian is an easy and economical way to go when trying to feed a group.
Posted on 1/12/10 at 1:44 pm to Martini
Cornish hens are good but too small. The chicken would do better and you can probably feed four per chicken with an extra one. It's not a buffet so that would be 5 or 6 chickens. Easily done.
Posted on 1/12/10 at 1:46 pm to Martini
I think I'm leaning towards chicken as well. It seems to be the best bet.
I have plenty of room. I'm putting 5 round tables with 4 guests a piece and a separate food table for appetizers/cheese and fruit. As excited as I am about cooking for everyone I'm even more excited to decorate. The centerpieces are going to be similar to this
with lots of natural candle light in the centerpieces and on the tables as well as around the room. Different colors, but you get the picture. And like I said, only four people to a table.
I have plenty of room. I'm putting 5 round tables with 4 guests a piece and a separate food table for appetizers/cheese and fruit. As excited as I am about cooking for everyone I'm even more excited to decorate. The centerpieces are going to be similar to this
with lots of natural candle light in the centerpieces and on the tables as well as around the room. Different colors, but you get the picture. And like I said, only four people to a table.
Posted on 1/12/10 at 1:52 pm to phoenix
I do alot of those 20+'s at the house, and formal or informal, the water smoker is my friend. I give it meat, liquid and plug it in at about the right time and it's ready to slice whenever and you don't have to fool with it until ready.. Usually do boston butts, hams or tenderloins. Large beef roasts work well too. Just take the time to slice it thin and it will go with any veggies with or without gravy.
ETA:,, oops, I missed something... n/m about the smoker, probably..
ETA:,, oops, I missed something... n/m about the smoker, probably..
This post was edited on 1/12/10 at 1:56 pm
Posted on 1/12/10 at 1:56 pm to Ole Geauxt
awesome, thanks.
I've never heard of a water smoker but I'll have to look into that.
I've never heard of a water smoker but I'll have to look into that.
Posted on 1/12/10 at 2:05 pm to phoenix
If it's YOUR birthday and YOU are going to be cooking, I would consider something you can make ahead, for the most part, and bake. A good beef and spinach manicotti with red and white sauce comes to mind. All you need to the night of the dinner is bake with the sauces a top. You can put two each in individual gratin dishes or bake and serve. Have a nice green salad and French bread and you're done with the meal. A pre-prepared Italian dessert would be nice.
We did dinner for 30 not long ago. Made shrimp and grits which was easy to serve the night of the meal. We had an one with a seafood allergy. Took some of the sauce before the shrimp was added and put chicken in that one. Worked out just fine.
Had creme brulee for dessert. Made those early and bruleed them just before serving. Crabmeat maison for the app in martini glasses. Allergic person got a glass full of beautiful fruits.
We did dinner for 30 not long ago. Made shrimp and grits which was easy to serve the night of the meal. We had an one with a seafood allergy. Took some of the sauce before the shrimp was added and put chicken in that one. Worked out just fine.
Had creme brulee for dessert. Made those early and bruleed them just before serving. Crabmeat maison for the app in martini glasses. Allergic person got a glass full of beautiful fruits.
Posted on 1/12/10 at 2:45 pm to Gris Gris
lasagna
You can make it ahead of time and just throw it in the oven.
same for a salad that goes perfectly.
You can make it ahead of time and just throw it in the oven.
same for a salad that goes perfectly.
Posted on 1/12/10 at 3:01 pm to Kajungee
quote:
lasagna
You can make it ahead of time and just throw it in the oven.
same for a salad that goes perfectly.
Winner. It can be plated nicely and you can pair it with a nice salad and some type of bread. Put out a fruit and cheese tray for your appetizer and you're set.
Posted on 1/12/10 at 3:10 pm to MightyYat
quote:
lasagna
delicious.. but maybe too casual..he's asking for ideas for a formal dinner..
btw.. if you do chicken, check out the recipes on the asparagus thread.. asparagus and chicken are an amazing combination.
You could even wrap asaparagus and bake in filo dough, and wow your guests..
A light crisp Pinot Griggio and I'll be asking you for an invitation..
Riesling would also be nice.
This post was edited on 1/12/10 at 3:27 pm
Posted on 1/12/10 at 3:13 pm to bdevill
quote:
delicious.. but maybe too casual..she's asking for ideas for a formal dinner..
and this. I think lasagna is definitely too casual, not to mention messy for formal attire.
Posted on 1/12/10 at 3:14 pm to phoenix
quote:
she
oops.. sorry
Posted on 1/12/10 at 3:15 pm to bdevill
no worries
and good tip on the asparagus thread.
and good tip on the asparagus thread.
Posted on 1/12/10 at 3:29 pm to phoenix
wait, lasanga is to casual, so instead we are going to do chickens on a smoker while wearing formal attire ?
I was trying to keep it cheap. But change my answer to a prime rib roast or two..
I was trying to keep it cheap. But change my answer to a prime rib roast or two..
Posted on 1/12/10 at 3:30 pm to phoenix
I agree that neither lasagna nor manicotti are up there with mega elegant, though the manicotti served in individual dishes is a better option.
Here are my questions.
Do you want a meal in which most of it can be made ahead and just baked or reheated in some fashion?
What type of kitchen will you have? How many ovens and burners?
How much of the prep and serving are you going to have to do yourself?
How much help will you have? Usually, the guests at formal dinner parties are not expected to be in the kitchen and to get 20 dishes loaded with hot food, timely, you're going to have to be organized and have several people helping you. We do an assembly line service when we have large dinners. We do it in the kitchen, with no guests. We hire a few folks to help us, usually one or two people in the kitchen and one bartender, who also helps serve and pick up dishes between course, refreshes wine etc...
When is this to take place? Time of year?
I'd serve the shrimp and grits in a heartbeat, though. We made the grits a few hours before the party and held them in an electric roaster, which worked just fine. Sauce was made two days before and heated. Shrimp (purchased shelled and deveined) dropped in sauce just before serving. Salad greens cleaned the day before, tossed just before serving. Crab maison dressing mixed the day before. Crab picked of shells the day before and both tossed and loaded in the martini glass just before the party started. Did buttered French bread toasties the day before and served at room temp. Creme brulee made the day before and refrigerated in individual ramikens. The kitchen help bruleed them while guests ate the entrees. I think we put out some cheese during cocktail hour.
I'd do the manicotti, as well, but I love, worship and adore good manicotti.
Here are my questions.
Do you want a meal in which most of it can be made ahead and just baked or reheated in some fashion?
What type of kitchen will you have? How many ovens and burners?
How much of the prep and serving are you going to have to do yourself?
How much help will you have? Usually, the guests at formal dinner parties are not expected to be in the kitchen and to get 20 dishes loaded with hot food, timely, you're going to have to be organized and have several people helping you. We do an assembly line service when we have large dinners. We do it in the kitchen, with no guests. We hire a few folks to help us, usually one or two people in the kitchen and one bartender, who also helps serve and pick up dishes between course, refreshes wine etc...
When is this to take place? Time of year?
I'd serve the shrimp and grits in a heartbeat, though. We made the grits a few hours before the party and held them in an electric roaster, which worked just fine. Sauce was made two days before and heated. Shrimp (purchased shelled and deveined) dropped in sauce just before serving. Salad greens cleaned the day before, tossed just before serving. Crab maison dressing mixed the day before. Crab picked of shells the day before and both tossed and loaded in the martini glass just before the party started. Did buttered French bread toasties the day before and served at room temp. Creme brulee made the day before and refrigerated in individual ramikens. The kitchen help bruleed them while guests ate the entrees. I think we put out some cheese during cocktail hour.
I'd do the manicotti, as well, but I love, worship and adore good manicotti.
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