Chemistry and the Dinner Party (Pt. II)

The first part of this article was more about the buffet party. This second part is about plated dinners, how to plan them, and the factors that help you reach your goal.

For plated dinners, I generally offer three selections for each course. Using the client's feedback to your questions, come up with your entree first. Offer as much variety as possible within the constraints placed on you by the host. Even if they want all beef or all seafood selections, try to give them variety i.e. filet mignon, veal chop, or Chateaubriand OR snapper, shrimp, or salmon. For sauces, just think of the Mother Sauces and add ingredients to them to give variety and, unless requested, don't use the same sauce all three times.

Try to give a variety of starches. You could offer a roasted red pepper mashed, risotto Milanese, and roasted purple fingerlings or a pasta. Do the same thing with the vegetables.

I recommend giving your client the option of a very mainstream selection, a middle of the road, and a more adventurous selection.

Always keep the colors going on the plate in mind. Imagine the plate is your canvas and the food and sauces your paints. Some people may think a brown sauce with a brown starch and vegetable is pretty -- I don't. Color is your friend. People eat with their eyes first, remember.

Once you have your entree selections planned out, move on to your first course. Unless your client has a preference I like to offer a salad, appetizer, and a soup. If it's particularly hot I sometimes forgo the soup or offer a cold soup although they are rarely chosen. The entrees you offer will determine the selections you offer for the first course. A heavier entree will generally dictate a lighter first course. A simple way to organize your first course is to pick an entree and design a dish to go with that entree. Do this with all three entrees and you will have a dish to compliment all three. It's also quite interesting to see if the host will choose the pairings you designed.

For dessert use the same methodology as for the first course. Design one dessert for each entree. For the first course we used parameters such as salad, soup, and appetizer to get us started. For dessert you could go with parameters such as chocolate, vanilla, and fruit for variety's sake. Pair them up with an entree and design your dessert. Always keep color in mind.

If more courses are desired follow the same path. The parameters give you a starting point. Without them you could flounder around for days and get nowhere or wind up with a disorganized mess. This way you have a road map and at least the possibility of your client choosing the perfect dinners that you have designed.

Everything is a formula. Figure out your formula and plug in the elements. Don't make it more complicated than necessary. It's food, not rocket science. Have fun and stop fretting about it.