Baby Shower Brunch
We are having a baby shower for my daughter. It will be a brunch  from 12 noon to 3 pm on a Sunday. Mostly women and a few guys for the brunch part. We will first have appetizers, pita & hummus, sausage bread, spinach bread, Mimosa's cheese and crackers. The girls will play games and the guys will be at the pool. we will then have the brunch 1:30 or so. I have a spiral ham was thinking of making some quiche and frittatas.  Followed by cake, fresh fruit, cookies & coffee.  Any suggestions? 

Thanks for visiting Chef-Menus.com and congratulations Granddad!   My first suggestion would be to add something like a veggie tray with dip to your appetizer list. You seem to have a lot of bread based apps and that could potentially fill your guests up too quickly. Maybe delete one. The only other thing is to reconsider having quiche AND frittatas. Call me a purist, but two egg dishes may be too much. Consider the frittatas, roasted new potatoes with fresh herbs and a green salad, along with the fruit and desserts.  Hope this helps and I wish you and your family a healthy happy new addition.

Baby Shower Brunch Menus and Recipes

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Backyard Wedding Party Menu Ideas
My niece has asked me to prepare a buffet meal for her backyard afternoon wedding party for 60-70 guests. I have a tentative menu in mind that includes punches , alcoholic and non-alcoholic, with about four different appetizers to start. The appetizers are able to be made ahead and chilled till serving time. The entrees are marinated pork tenderloin and  grilled boneless chicken breast which would both be prepared in the morning and reheated for serving. A pasta salad or two as well as a rice dish would be the sides to go along with a garden salad.  Desserts haven't been planned as yet. Keeping items chilled and warming of items that need reheating doesn't appear to be a problem as yet but I was wondering if you can see any problems or challenges being presented by this menu or if you have any other suggestions they would be appreciated.   Thanks, Miss P

Thanks for visiting Chef-Menus.com. Sounds like a good menu for a summer celebration. Assuming you are in the US, one of the main concerns is making sure that the food does not spoil in the Aug. heat. You seem to have that under control. My only other suggestion is that if possible, wait until it is almost time to serve, before you cook the pork and chicken. These meats do not reheat very well and dry out and become rubbery. Alternatively, you might serve them cold with a room temp sweet and sour sauce or a soy and ginger sauce (depending on your other flavors)  Have Fun!  Chef Deb 

90th Birthday Party Menu 
Hello- I am planning a family get together for my grandmas 90th birthday in February. I want to keep it simple and plan on having like an open house where people can come - visit - reunite- munch.  It will be in the afternoon from 2-4 or so. Any menu ideas or suggestions. Thought about just cookies and cake but seems to bland. HELP !! 


Hi, thank you for visiting chef-menus.com. Congrats to your Granny.  Serve a few easy-to-do snacks and appetizers. How about finger sandwiches alongside olives and pickles, homemade dip with crispy flatbreads or pita chips, stuffed mushrooms and/or a veggie and fruit tray. Cake and cookies, plus tea, hot cocoa and lemonade could round out the menu (maybe Mimosas if you are so inclined).  Also, if people will be coming in and out, only put out small amounts of food at a time. You will have to continually replenish, but the food will always be fresh and safe. 

Of course recipes for these treats can be found at the recipe index.  Hope this helps - Happy Cooking  

Tasty Party Menu Ideas
Hi, any suggestions for Wednesday night church dinners? last year the menu was bland and didn't have enough good veggies. I'm working with volunteers, so I'm trying to keep things simple, but I want taste and nutrition.  THANKS!!! 


Hi there.  Ummm? An exact menu would depend on who's cooking, who and how many are eating and how much money you want to spend. You get the idea.  

My first thought is to devise a theme menu or a menu from a certain type of cuisine or of a particular ethnic group (Italian, Mexican, Mediterranean, Greek, etc). Those cuisines are usually well seasoned and flavorful. Stick with the traditional dishes like enchiladas, ratatouille, paella, arroz con pollo, spicy meatballs, chicken marsala.  I was born and raised in New Orleans so I'm partial to those flavors and cooking styles. 

So how about: Shrimp, chicken or steak Creole over garlic mashed potatoes, Green Beans Italiano and 7 layer salad and/or pear salad. You can finish with Bananas Foster over vanilla ice cream. Start with marinated olives and salted nuts and include a crispy type of sesame flatbread. These dishes are fairly easy to prepare and will give you loads of veggies and fruits without a lot of fat 

Most of these recipes can be found at the recipe index.   I hope this helps. Thanks again.  Chef Deb

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