So you’re ready to throw a party and need to get organized? Here is a timeline with tips and guidelines below on how to tackle all of the details concerning your dinner party:
1 Month Before: The Big Picture
– Finalize the type of party you are throwing and if there will be any sort of theme
– Create your guest list
– Send invitations, e-vites, Facebook event requests, or go old school and call your guests to let them know about the party
3 Weeks Before: Start Organizing
– Select your menu (see below for tips on creating a menu)
– Put together a timeline for preparing your recipes (I share an example of mine below)
– Make sure you have enough serving pieces and place settings. If not, buy or borrow what you need.
– Prepare any menu items that can be frozen (i.e. pie dough, appetizers, etc.)
– Review recipes and create a list of ingredients you need to buy
– Test out any new recipes you may be unsure of. You don’t want any unwelcome surprises with guests waiting to be fed!
1 Week Before: Prepare for Takeoff
– Get a final RSVP count from guests so you know how many people you will be feeding
– Clean out your refrigerator so you have room for groceries and prepped dishes
– Purchase any nonperishable items that are needed
The Week Of: It’s Go-Time!
– Do final grocery shopping for perishable items
– Clean the house a couple of days in advance and just do touch ups the morning of your party
– Start prepping dishes that can be made in advance
– Set the table the day before
Now, the biggest cause for stress is obviously the food. Will I have too much? Not enough? Will everyone like the food? How do I make sure not to serve cold food? All of these are legitimate worries but can be resolved by just a little planning. First the overarching question:
How do I create a menu?
The first thing to ask yourself is if you have any sort of theme going on – Italian, Mexican, tapas, fondue, etc. That will generally narrow down your menu selection. The next thing I would suggest is to find out if any of your guests have any eating restrictions (allergies, dairy or gluten intolerances, etc.) so you know if you need to steer clear from certain types of foods.
Below are some tips and guidelines that I have used when planning a meal [in brackets are the dishes I served for the Christmas dinner, which fed 15 people]:
– First choose your main course and work the rest of your menu around that [Roasted Pork Loin Stuffed with Figs and Chestnuts]
– I always like to include a salad with a dinner [Roasted Butternut Squash Salad with Warm Cider Vinaigrette]
– Then add a vegetable [Broccoli Salad]
– Depending on how many people you have, you may want another vegetable side dish [Stuffed Mushroom Casserole]
– Starchy side [Classic Mashed Potatoes]
– Bread or rolls with butter [Cloverleaf Rolls]
– Now choose your appetizers. For appetizers, the general rule of thumb is 5 servings per person per hour prior to serving a meal. You want a balance between light and heavy. You also want to make sure you are not duplicating any of the same flavors that you will be serving with the meal. For example, you wouldn’t want to serve shrimp cocktail as an appetizer if you are serving pasta and shrimp as a main course. [Pan-Fried Onion Dip with Carrots and Celery, Breadsticks Wrapped in Prosciutto, Brie with Crackers and Apple Butter]
– And now the dessert. As far as I’m concerned, there are no rules regarding dessert (of course, this is coming from the baker). However, you need to be mindful of quantities. If you need to feed 15 people, one 9-inch apple pie isn’t going to be enough. You can choose to make one rich dessert that serves more people, or make more than one that feeds a moderate amount of people. [Chocolate Bundt Cake with Vanilla Ice Cream, Peppermint Bark, and Assorted Biscotti]
– I also decided to include a little favor for everyone to take home with them. I made sugar cookies in the shape of snowflakes and decorated them with royal icing. Each cookie was packaged in its own cellophane treat bag, tied with red ribbon, and placed in a festive basket near the door so guests could take one on their way out.
Now that your menu is finalized you’ll need to put together a plan of action for pulling it all off in a timely manner.
Creating a Menu Timeline
This takes a little bit of work and how you work yours will largely depend on how many dishes will be made on the stove, how many in the oven, what the capacity of each is, and what you can do ahead of time. Below are some tips for creating a food timeline for your party:
– Review each recipe and write down how long it will take to cook, at what temperature, how long the prep time will take (estimate if needed), and what, if anything, can be done in advance. For example, for the menu I created above, I was able to do all of the following things the day before and refrigerate: Make the onion dip and cut the vegetables, trim and stuff the pork loin, make the broccoli salad, prepare the stuffed mushroom casserole short of baking it, and make the dough for the dinner rolls.
*Another tip my mom taught me is that you can peel and quarter the potatoes and cover in cold water to have them ready for boiling for mashed potatoes. The cold water will keep them from browning. This can be done a couple of hours ahead so once the meal is almost ready you can make sure your mashed potatoes are going to be hot and you aren’t making a mess peeling potatoes at the sink!
– From that point, start working backwards from the time you want to sit down to eat. Here is what my plan looked like:
What time do we want to eat? 1:30pm
How long does the pork need to rest after it comes out of the oven? 15 minutes [Make the gravy while the meat rests]
<Based on the information I gathered above, I know the pork needs to roast for 45 minutes. Put the pork in the oven at 12:15pm. Gives some leeway in case it needs to roast longer. If done cooking, cover with foil and wait to slice until ready to serve – this will keep it warm.>
<Stuffed mushroom casserole bakes for 20 minutes – put that in when the pork comes out.>
How long will it take to make the mashed potatoes? 20 minutes [Boil the potatoes while you are making the gravy, after the pork comes out, so they will be ready around the same time the rest of the meal is.]
How long to roast the butternut squash? 25 minutes
<Start roasting squash around 11:45am. Assemble rest of salad while the pork roasts. Don’t dress until ready to serve.>
How long to bake the dinner rolls? 30 minutes (3 pans at 10 minutes each) – If you want to rewarm the rolls just before dinner, simply place them in a 350 degree oven for about 5 minutes.
<First pan should go in at 11:15am>
How long will it take to shape the dinner rolls? 30 minutes
<Start shaping dinner rolls at 10:45am>
So, as you can see – the oven work for this meal started around 10:30/10:45am. I would suggest padding each time segment by 5-10 minutes in case things take a little longer than you anticipated.
You will also want to ensure that the appetizers are out prior to your guests arriving. We had planned on eating this meal at 1:30pm, and told family to come over for 1:00pm, so I put out the appetizers around 12:45pm so as people came in they had something to munch on while they mingled and waited for dinner.