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re: Dinner party menu help
Posted on 1/13/10 at 3:48 pm to phoenix
Posted on 1/13/10 at 3:48 pm to phoenix
Assuming dessert is a birthday cake, I'd simply roast two pork loins (you can usually find them on sale for less than $2.00/lb) with root vegetables and make a nice salad. You can make the salad and dressing in advance and add the dressing just before serving. The pork and vegetables can be prepared in a single oven, and you will get enough drippings in the roasting pans to make gravy for those who want it.
If you want to get more adventurous with the menu you can make a soup, or gumbo, in advance and reheat it for serving.
If you want to get more adventurous with the menu you can make a soup, or gumbo, in advance and reheat it for serving.
0
Posted on 1/13/10 at 6:32 pm to tavolatim
quote:
tavolatim
Dinner party menu help
wow....you and Gris Gris need to throw the food board a formal dinner...or just me
Only if you help.
Our big party wasn't a formal function. When we do formal, I like to have soup, app, salad, sorbet, entree, dessert, at the very least.
We did one that was sold at fundraising event some years ago that was so much fun.
For the salad, we got one pound lobsters, which we shelled. We put the meat on a full sized plate, covered in romaine leaves. We laid it out like the whole lobster would look if on the plate, but we cut the tail into medallions, though we set them as if they were intact. We uses green onions and chives for the antennae and the little legs. A broccoli floret was the head. The body was made of finely shredded, fried beets, which were crispy and yummy. We served a caper sauce with it. Made for a fun presentation.
It was a great meal. Started with crawfish beignets (they're made of angel hair pasta and fried) with a good dipping sauce. We passed those during the cocktail hour. Soup was an creamy herbed roasted tomato with grilled bay scallops, Salad was the lobster. Lemon sorbet. Entree was pan seared salmon. We baked rectangles of puff pastry then split them. On the bottom, we put barely seared fresh spinach, the seared salmon with lemon butter sauce, several asparagus and then the lid of the puff pastry sitting ajar. This was served with a medallion of grilled beef tenderloin. Dessert was mini creme brulee with raspberry sauce, strawberries dipped in chocolate, mini pumpkin cheesecake with caramel sauce and mini chocolate, raspberry and macademia nut phyllo purses.
It was a yummy meal, but it was hell to load the plates and get them served.
Posted on 1/13/10 at 6:51 pm to Gris Gris
And how much did this gastronomic wonder go for?
I'm sure it was for a good cause.
I'm sure it was for a good cause.
Posted on 1/13/10 at 7:06 pm to Gris Gris
you are all HIRED and can cook for me at any time!
Posted on 1/13/10 at 7:14 pm to tavolatim
It was a good cause, but I can't recall what it went for. One person bought it and invited his own guests, on this one, I think. We called it "Some Enchanted Evening" and we had a "piano man" who played that type of music throughout the evening.
We usually do one a year, but we haven't done the formal one in a while. We've been doing one during Mardi Gras season and it's a bit more casual, but everyone gets a nice set of beads when they walk in the door and we have someone playing Mardi Gras songs. We draw names for really neat handmade Mardi Gras umbrellas as other party favors while their having sherry after the meal. They have to draw for their seats at the various tables, which is fun. The place cards say "King, Queen, Duke, Duchess, Dubloon, Beads etc..." We have the same things written on little papers that they draw from a Mardi Gras hat, just before they are seated and then we direct them to their spot. It's a hoot, especially when people we don't know attend.
We usually do one a year, but we haven't done the formal one in a while. We've been doing one during Mardi Gras season and it's a bit more casual, but everyone gets a nice set of beads when they walk in the door and we have someone playing Mardi Gras songs. We draw names for really neat handmade Mardi Gras umbrellas as other party favors while their having sherry after the meal. They have to draw for their seats at the various tables, which is fun. The place cards say "King, Queen, Duke, Duchess, Dubloon, Beads etc..." We have the same things written on little papers that they draw from a Mardi Gras hat, just before they are seated and then we direct them to their spot. It's a hoot, especially when people we don't know attend.
Posted on 1/13/10 at 7:15 pm to TinyTigerPaws
well, I already have a portable crock pot.. 
Posted on 1/14/10 at 2:55 pm to phoenix
Well thanks to everyone for giving great advice. I'll definitely let y'all know how it goes. 
Posted on 1/14/10 at 3:07 pm to phoenix
I would go with two whole beef tenderloins. If you have a grill, smoke over some pecan wood first. Then wrap and cook in oven with some potatoes and carrots. Don't over cook. When the thick part reaches rare take it out. A chaffing dish would work great and you have everthing in one dish. Meat, pot, vegi. Served it for a BAR assoc. for a x-mas party. Loved it. Each tenderloin should feed at least 10 people probably more. Just slice em up and the guest can choose how theirs is cooked. 
Posted on 1/14/10 at 3:08 pm to VernonPLSUfan
Chateaubrillion(msp). Look it up.
Posted on 1/14/10 at 3:15 pm to VernonPLSUfan
chateaubriand, google it.
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