Pulling Off the Dinner Party

Preparing for the dinner party.  Photo by Rob Robitaille

Dinner parties can test the mettle of any good cook, and can become a nightmare for the less experienced.  While each dish may be easy for even the less experienced, bringing things together at the same time is the trick.  While not always on time, I must admit that I can usually pull together a dinner party and have things done properly and on time.  But this skill didn't just happen, it takes a concerted effort and will on the part of the cook.  Here is a brain dump of my experience that I hope you may find useful for your next gathering.

Here are some questions I ask myself when planning a dinner party:

• What time is dinner?  Is everything going to be served at the same time, or will they be served in courses?  These times are used to figure out the start times for all the components of the meal.
• Are there things that can be assembled/cooked ahead of time like appetizers, soup, certain types of salads?
• What do I need to prepare for my mise [en place] and when should I get that ready?  Typically mise can be done ahead of time on the same day.
• Will I be able to complete everything on time based on the number of items and complexity of those items?  If not, should I adjust the menu, or can I commission someone's help?
• How loquacious are my guests?  Quiet guests make it easier to complete any last minute cooking tasks, while more talkative, gregarious guests can unintentionally work against you.  I can't tell you how many times I have forgotten to do something because I was sucked into a conversation (and beer).
• Do I have enough pans for everything I want to make?
• Do I have enough burners for all the pans?
• If you have a single oven, as I do, will I need to cook more than one thing in that oven?  If they are at the same temperature, no problem if you have the space, otherwise you may need to re-think things a bit.

Here are some things I do to make things easier on myself that you may find helpful:

• Soups, stews, and things like jambalaya are a perfect course to make a day ahead and reheat on the day of the party.  You will want to wait until the day of to add certain ingredients, depending on your soup, like rice, noodles, certain vegetables that cook quickly, and perhaps the meat.
• Lettuce can be chopped a day ahead and kept quite nicely in a salad spinner (if you don't have one, get one.  They are great!).
• Many deserts can be made a day ahead.  These are some common desserts I like to make that are particularly suited for advanced cooking: cheese cake, crème brulee, ice cream, and chocolate cake.
• Write down everything you are planning to server and at what time.  Place that list in an obvious place so you see it as a reminder.  It seems like a no-brainer, but it is easy to forget the garlic bread waiting in a warm oven once you start your courses and get involved with your guests.
• Arrange some help.  Many people that we have over are either foodies or at least know their way around a kitchen and never mind pitching in when needed.  Heck, even people that are not at home in a kitchen can be good helpers if you break their tasks down and tell them exactly what you need from them.  Anyone can help assemble a salad or put the garlic bread into a basket for serving.
• I like to prepare my mise an hour or so before starting to cook everything.  They can be covered and refrigerated until needed.
• When the mise is needed, I arrange in in groups on the counter in the order that they will be used.  That way it is self documenting on what goes into a dish and when.
• If you are planning on drinking alcohol when your guests arrive, make sure you have a little something in your stomach before you do and try to pace yourself.  I don't know about you, but alcohol seems to affect my memory first and that is sometimes why I find that loaf of garlic bread in the warm oven after the meal is over.  By the way, that was also hands-down the best garlic bread I have ever made.  We still ate it; we just had it after dessert.
• If you are serving meat, plan around a quarter pound per person, or a half pound if your guests are carnivores.  I have a friend that works out and runs almost every day.  I usually plan more when he comes over.  Also, younger guests generally eat more than older guests.
• Most important, don't freak out if things don't go according to plan.  I usually like to server more but smaller courses, so it is easier to absorb a problem.

I have said it before and I will say it again.  Typically, you serve your friends and family to a dinner party.  It's not someone from Michelin, or the James Beard Foundation.  It's okay if things don't go as planned.  They will be okay with it and won't tell their friends "It was a perfect evening until Rob forgot the garlic bread in the warm oven.  What a dork.  It's just, like, beyond ridiculous.  I totally can't believe it."  The point is, have fun above all, but keep your head in the game so you look like a super star and not a dork.