Entertaining 101 – How to Host a Great Dinner Party

Most people enjoy the thought of having friends and family over for a nice meal and a great time, knowing where to start is often a hurdle to making plans a reality. Here are some helpful hints to make your next gathering a success.
1. Know your guests – It is all but obvious that we must be asking about allergies and intolerances when it comes to your guests needs/preferences these days. That being said, go ahead and ask your guests what they like, enjoy, or prefer to eat. One of the most rewarding things is to prepare a meal for a group when you know everyone will enjoy it. Sushi is gluten free and gluten free, but not everyone enjoys it. I like to ask my guests what protein they prefer, chicken, beef, pork, fish – you get the idea, from there I can start my planning
2. What are you good at preparing? With entertaining comes fun and stress, there is no reason to compound your natural “hosting” stress with trying a new recipe for the first time. Whether you are a novice in the kitchen or are one call away from trying out for the next Top Chef, cooking to your ability will make things less stressful and allow you to enjoy time with your guest instead of being trapped in the kitchen trying for perfection with an uncharted new dish.
3. Menu planning tip. With some simple planning, your dinner party can be simple, fun, and impressive, follow these tips.
a. When it comes to the presentation of the food, think with the end in mind. Consider color, texture, and preparation methods when thinking of the main dish. Picture this dish, broiled cod, mashed potatoes, and steamed cauliflower – Wow, that would be a very white plate of food of soft textured food!
b. Think about the main food item (protein) first. Work you side dishes around what will compliment the “star of the plate. Take that broiled cod, dash it with some paprika – roasted red potatoes tossed with some fresh parsley, and grilled yellow squash as side items. Imagine the colors, textures, and variety of flavors – a great presentation and simple!
c. Portion sizes – I am so guilty of over preparing and I always feel like it is better to have a little more and too little. Knowing were to start begins with some simple math. Here are some basic guidelines when it comes to the portions sizes on a plate
1. Main dish / protein – 5-7 ounces is a good rule of thumb. Steaks, chops, and larger cuts of meats may exceed that if they contain bones. Fish and chicken, 6 ounces is a great place to start
2. Starch / potatoes and rice – 4 ounces is usually plenty of a starch to accompany the main dish. Pasta as a side as a main dish will typically range from 8-10 ounces of cooked pasta
3. Vegetables / 2.5 – 3 ounces of veggie provides a great volume, but some vegetables are almost used as a garnish, asparagus spears as an example, sometimes only 3-4.
d. Once you have your main plate/entrée decided, you can then plan your appetizers, soups/salads, and dessert, here are some other helpful hints.

1. Entertaining 101 – How to Host a Great Dinner Party

Most people enjoy the thought of having friends and family over for a nice meal and a
great time, knowing where to start is often a hurdle to making plans a reality. Here are some
helpful hints to make your next gathering a success.
1. Know your guests – It is all but obvious that we must be asking about allergies and
intolerances when it comes to your guests needs/preferences these days. That being
said, go ahead and ask your guests what they like, enjoy, or prefer to eat. One of the
most rewarding things is to prepare a meal for a group when you know everyone will
enjoy it. Sushi is gluten free and gluten free, but not everyone enjoys it. I like to ask my
guests what protein they prefer, chicken, beef, pork, fish – you get the idea, from there I
can start my planning
2. What are you good at preparing? With entertaining comes fun and stress, there is no
reason to compound your natural “hosting” stress with trying a new recipe for the first
time. Whether you are a novice in the kitchen or are one call away from trying out for
the next Top Chef, cooking to your ability will make things less stressful and allow you to
enjoy time with your guest instead of being trapped in the kitchen trying for perfection
with an uncharted new dish.
3. Menu planning tip. With some simple planning, your dinner party can be simple, fun,
and impressive, follow these tips.
a. When it comes to the presentation of the food, think with the end in mind.
Consider color, texture, and preparation methods when thinking of the main
dish. Picture this dish, broiled cod, mashed potatoes, and steamed cauliflower –
Wow, that would be a very white plate of food of soft textured food!
b. Think about the main food item (protein) first. Work you side dishes around
what will compliment the “star of the plate. Take that broiled cod, dash it with
some paprika – roasted red potatoes tossed with some fresh parsley, and grilled
yellow squash as side items. Imagine the colors, textures, and variety of flavors –
a great presentation and simple!
c. Portion sizes – I am so guilty of over preparing and I always feel like it is better to
have a little more and too little. Knowing were to start begins with some simple
math. Here are some basic guidelines when it comes to the portions sizes on a
plate
1. Main dish / protein – 5-7 ounces is a good rule of thumb. Steaks, chops,
and larger cuts of meats may exceed that if they contain bones. Fish
and chicken, 6 ounces is a great place to start

2. 2. Starch / potatoes and rice – 4 ounces is usually plenty of a starch to
accompany the main dish. Pasta as a side as a main dish will typically
range from 8-10 ounces of cooked pasta
3. Vegetables / 2.5 – 3 ounces of veggie provides a great volume, but
some vegetables are almost used as a garnish, asparagus spears as an
example, sometimes only 3-4.
d. Once you have your main plate/entrée decided, you can then plan your
appetizers, soups/salads, and dessert, here are some other helpful hints.
1. Appetizers should be smaller in size just to get the appetite going. Your
guest will enjoy 1-2 bite hand-helds instead of a bowl of chips and dip.
Consider simple canapes (small open face sandwiches) similar to
bruschetta
2. Soup can be a great equalizer when it comes to overall menu planning.
Lighter main entrée meals allow for thicker soups, like chowders or
other cream-based soups. If you have a fuller/heavier main entrée,
consider broth soups and smaller portions.
3. The sweet ending of dessert can often be the last thing a guest will
remember. For this course, I think it is best to know your guests
1. Do they like light and fruity? Some do!
2. Pie or cake? I have heard family feuds start over this one!
3. Ice cream? Lactose, huh?
4. Chocolate? Yes, some people are not chocolate fans – crazy!
5. And then there are some that don’t eat dessert, WHAT!!!

Now that you have your meal planned out, don’t forget to have fun. Most guests won’t
be as critical about your entertainment as you may. Consider the main function of
entertaining, to get together with friends and family and enjoy time with one another.