Planning An Elegant Dinner Party

Planning An Elegant Dinner Party

There's much more to hosting an elegant dinner party than ordering gourmet prepared food. Here are some tips for planning an elegant dinner party, courtesy of www.finedinings.com:

1. Invitations. Send out invitations a month in advance including the basic information of what, when and where, the RSVP, directions, if there's a dress code and an inquiry about any food allergies. If you want your guests to bring something, include that in your invitation, such as wine for a certain course, or if you want them to bring a certain course. Be specific.

2) Menu. Make sure the menu is compatible with each course, keeping in mind different textures and colors. Do as much ahead of time as possible, do not leave many things to be done the day of the dinner party because you will be too exhausted. Plan a garnish for each course; this adds elegance to a dinner and makes a beautiful presentation. Determine the wine to accompany each course and how much you will need. If you are not sure, ask a wine steward or sommelier.

3. The Table. Use your best china, glass stemware, tableware, table linens and napkins. It is not advisable to use paper products. Set the mood for an elegant evening. Choose a centerpiece low enough that everyone can see over it. Use candles as the only light. Light them just before everyone is seated.

4. The Presentation. For something different, type your menu in the format of a fine dining menu, then translate it into French, Spanish, Italian or whatever theme your dinner may be. Print them out small enough so that you can place one beside each place setting. You may want to use placards. Use soft, mellow, pleasant background music that does not interfere with conversations. You may want to make take-home favors.

5. Seat Assignments. Seat yourself and your helper closest to the kitchen. Use random seating or specify seating by placards. Consider placing shy people next to talkative people.

6. Serving. Alternate your courses by serving a heavy course then a light course. For example, a cream soup (heavy), followed by a green salad (light), then a pasta course (heavy), etc. Once you determine the order of your courses, write it down and refer to it in the kitchen so you will know what course comes next. Do not "pass the dish." Plate up each course in the kitchen. This allows you to creatively decorate each plate with garnish.