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Now that you've made the basics
decisions about your party and you know what type
of service you will have: now it's time to do some party menu
planning.
A WELL BALANCED TABLE
When menu planning, design courses that interact and blend harmoniously
with the next
course. First, imagine the impact and final impression.
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Be
aware of the richness and spiciness of the dish and
the cooking method (baked or sautéed, etc)
For instance if you plan a luncheon
with Cheesy Baked Ziti and
Italian
Sausages and Mustard as the main course, then the courses before and following should be complimentary
and light such as simple salads and juicy flavorful
fruits. This will cool the
stomach and prevent appetite overload.
Colors
You have color coordinated your balloons and napkins, now how about your meal?
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Think of the visual appeal of the finished
dish
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Choose
a variety of colorful foods
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Not too
many of any one food color
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Garnishes
are easy color boosters. Try parsley, edible flowers, radishes, green onion curls, herb sprigs and lemon slices
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If
possible, color coordinate. Think of your favorite color
combinations
A little diced red pepper on
poached fish and a sprinkling of multicolored peppercorns or fresh herbs on
boiled potatoes will not only added color--but flavor as well.
Textures
Contrasting textures add yet another dimension to the overall
eating experience
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Think in terms such as
creamy, crunchy, chunky, silky and grainy
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Try not to have too many foods with the same
textures
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Soft,
creamy foods tend to be filling and crunchy foods are not.
Example, roasted walnuts add a delightful crunch to
a pear and lettuce salad or try garlic rubbed croutons in your creamy tomato
soup.
Taste
and texture combinations to serve on a buffet:
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1 spicy, 2 savory, 1
sweet, 2 crunchy, 1 soft, 1 hard chewy
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1 tangy, 2 spicy, 1 soft
and neutral, 1 crunchy, 1 sweet
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1 savory, 1 soft, 2
crunchy, 2 spicy
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 Taste and Flavor
Each dish you prepare is delicious on its own, but consider how it compliments or contrasts the rest of the menu.
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Go with the flow of flavors but don't have too many repetitive flavorings.
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Always
add
at least one hot and spicy dish.
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Greek salad, oregano scented lamb chops and
macaroni and cheese? No. Try orzo with feta cheese
instead.
Consider flavor at every step of your cooking. Think what can be done to achieve the most intense and satisfying flavor in your dishes. The key to great flavor
are
seasonings. It is quick and easy to use oils, marinades, herbs, wines, vinegars and lemon juice to transform basic foods and simple ingredients into deeply satisfying dishes. Trust your senses and
experiment.
HOW MUCH IS ENOUGH?
 Appetizers: If you are serving appetizers only, figure on 6-8 pieces per adult. If the appetizers are before a dinner or buffet service, 4-6 hor
oeuvres should suffice. It is preferable to offer a smaller variety but each in greater
quantities. This saves on time and costs. Also the amount of appetizers may depend on what it is. For example, guests will eat less of fruit and salads
and more small bites they can pop in their mouth without thinking.
Buffet: Most people will help themselves to an average serving and the majority may not go back for seconds. Keep in mind who your guests are and be aware if they are pickers or heavy eaters. On a buffet of numerous types of dishes people will take
smaller portions of each in order to sample everything. You can pre-slice or pre-cut such things as roast beef, lasagna and cakes to help with portion control.
Sit-Down Meal: It is better to serve generously then not to have enough. Plan on at least one second helping
per person per course. Any leftovers can be tomorrow nights dinner or "doggie bags" for appreciative guests. Sit-down dinner parties will also allow for portion control.
More Party Menu Planning |
Contact
us
with your questions on how to plan a
perfect party menu
TIP
Make menu decisions
easier, choose an ethnic theme and serve traditional flavors
SAVE
MONEY
Put the most expensive course near the end of the buffet table and
serve larger amounts of other less expensive foods TEMPERATURE
CONTROL
Serve foods of varying temperatures. Some foods taste better at room
temperature.
A cool salad dressing would
hit the spot after a steaming bowl of clam chowder. AVOID
SERVING
the same types of food (pasta salad and
lasagna) and using the same cooking methods (fried everything)
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