Dinner Party Prep or A Month of “How about this?”

We are planning a dinner party. Yes, we have done it before, many times, but it is always the same craziness and seemingly endless decision-making. The problem lies in the attitude of the two hosts. Me, who wants everything decided and organized at least a week (2 weeks would be ideal) before guests arrive and He, who says we have a whole week yet before guests arrive. Now you may think that this is because He doesn’t do the actual cooking but He is the main Chef. I’m the time, date, invitations, house cleaning, table setting and dessert person. In other words, Management.

All of this starts at least a month before the actual event. Once we settle on who we wish to invite, the dance of dates begins. We are retired but not everyone we invite is retired and everyone, whether retired or not, has a million other things they are involved in. So at least 6 dates are emailed out to guests before an actual invitation is sent and, fingers crossed, at least one works. That is the easy part. Now, what to serve?

We do a lot of talking and suggesting and mulling but finally a day comes when the cookbooks come out and a decision on the main course must be made. Once an agreement is reached, another afternoon is needed for h’ordeuvres, salad or soup or both and dessert. This time I got things started by suggesting a chicken dish we had a couple of months ago but neither of us really could remember where it came from so I just started going through some books and marking other possibilities. Most of my suggestions get rejected…but he doing the cooking so that’s OKAY, at least we’ve started looking. However this usually gets him to mark a variety of dishes and together we whittle this down to the MAIN. This time Yotem Ottolenghi’s cookbook Nopi, was the winner. (that’s it on top of the post). A day later He called an audible and substituted duck for the chicken.

NOPI -Yotem Ottolenghi

I had already found a dessert, like three weeks ago, so we were set there. He rarely questions the dessert choice and even after throwing out a few other ideas we both went back to my original dessert. This came from the Fall 2017 issue of Sift magazine.

After a lot of dancing around other course ideas for awhile, yesterday, a week before the dinner, the cookbooks came out and decisions were made.Even Martha was consulted, but she didn’t make the cut.The winners eventually were NOPI: main, DAVID TANIS MARKET COOKING: soup, PLENTY: salad, SIFT: dessert and a surprise entry, Mallmann ON FIRE: appetizer. Francis Mallmann is a culinary pyromaniac from South America. We will modify his recipe since he usually specializes in large portions.

pears and prosciutto

So now the store list gets made, I start attacking the house clutter, tableware is chosen and a plan of action for cooking day is developed. Hey, we’ve got a whole week. Ultimately it is all about food and friends and we enjoy every minute.

PS: Post dinner I will write about our successes and near misses.

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