The perfect soiree

HOW TO PLAN AND MAKE A SUCCESS OF YOUR BIG DINNER PARTY

ESSENTIALS

These would include a carefully planned menu, ironed linen, polished silver, sparkling glassware, well prepared food and a welcoming host.

Dish up something you’ve served before but have a simple fallback option in case things go wrong with a dish or course.

MENU

Plan a well-balanced meal and don’t serve heavy, sweet or spicy dishes back-to-back. Balance rich dishes with simple ones. Light foods like main course salads and cold soups are good choices for warm days while heavy foods, such as stews and roasts, are ideal for cold weather.

MAINS

Try a recipe you know or a dish that your guests seem to enjoy the most. Keep in mind your guests’ preferences in taste if you’re trying something new. You can also theme your entire dinner on a trending cuisine but remember to follow your gut always and do something that you are sure to succeed in.

STARCH

A must on any dinner menu – so go with one of these three categories: breads and whole grains, starchy vegetables and legumes. Try to think about what would best complement your main dish.

VEGETABLES

Veggies add colour to your meal. Choose easy vegetable recipes so you can focus on your other dishes. Keep it easy and simple.

BEVERAGES

When pre-dinner drinks or cocktails are served, two or three varieties of beverages should be offered like wine, liquor, fizzy drinks and juices or water. You may serve light snacks or hors d’oeuvres with drinks. If coffee is served at the table after dinner, bottles of after dinner drinks may also be placed on the table. If coffee is served in the living room, a tray containing bottles and glasses should be placed on the coffee table.

TABLE PLAN

When dinner is ready to be served, have the table prepared. The candles should be lit and water glasses filled. If possible, have the first course on the plates before guests arrive at the table (but not if it’s a hot dish). Let guests serve themselves or pass a few dishes around the table instead. Since any of these procedures can take time, the host or hostess should insist that guests start eating after three or four people have been served.

DESSERT

Dessert may be served earlier in dishes and then placed on individual dessert plates or the hostess may serve it at the table. If your main dish is easy to prepare, you can spend a little more time on the dessert. Suggestions would include an extravagant cake, pies, cobblers, custard, puddings, or easy ice creams or sorbets.