Dinner Party Planning
Dinner Party Menus
http://www.finedinings.com/planning_an_elegant_fine_dining_.htm

What Course Do I Serve First? Should it be a Salad course, Pasta course, Soup course, cheese course?
1) An Amuse-Bouche, if used, should always be served first, followed by an appetizer course.
2) Alternate courses serving a heavy then a light course, e.g. cream soup (heavy), followed by a green salad (light), then a pasta course (heavy), etc, this gives the palate a chance to rest.
3) Always serve a citrus sorbet before the main entrée as a palate cleanser. Do not serve sweet sorbet in the middle of a dinner party, save this for a Dessert course.
4) Once you determine the order of your menu, write it down; refer to it in the kitchen so you will know what course to serve next.

My Unique tips - How To Serve Dinner Guests
1) Do not ‘pass the dish’. Plate up (arrange each food item on the plate before serving) ‘restaurant style’. This allows you to be creative decorating the plated food you have so carefully planned; it delights your guests to see their food arranged and presented so beautifully. 2) Determine ahead any additional plates, etc. will be needed. Use the "layering" system for each course if possible; use several plates of different colors and shapes to present a course. Put a note on each stack of dishes so you will know what course goes on what plates.
3) Make a list of all the foods to be on each plate. Many times I have omitted some foods, now I make a list. Don’t forget the garnish!
4) Serve no more than one-half cup servings per person for soup, salad or pasta courses. If portions are too large your guests will not have room for the beautiful dessert you have prepared.
5) When plating up, keep the rim of the plate clear of all food and garnishes. Think of the plate as a painting; an artist never paints the frame. Wipe smudges or spills with a damp cloth before serving.
6) Do not keep your dinner guests waiting too long between courses. If you have planned your dinner well, you will not have this problem.
7) Announce to your guests after serving what each course is naming a few of the ingredients; tell them a little about the wine you have chosen to accompany this course. This adds to the elegance of your dinner party; they will appreciate the information.
8) Serve women first, from the eldest to the youngest, and then serve the men, eldest to the youngest.
9) Serve food from the left; pick up empty plates from the right. Leave charger plates on the table.10) Ask a helper to pour the wine while you are serving the different courses.

Invitations
1) Extend invitations one month in advance; include what, when and where.
2) Request an RSVP with a specific reply date.
3) Give directions, if needed.
4) Inquire if any food allergies and food preferences.

What Shall They BringIf you want your guests to bring something, include that in your invitation such as wine for a certain course or if you want them to bring a certain course. Be specific.

Dress Code
If you want a dress code, specify this in the invitation. When you spend time preparing a gourmet dinner menu, you do not want someone wearing jeans or shorts unless otherwise specified. With everyone dressed up, it sets the mood even more for an elegant dinner party.

Suggested guidelines:
Formal Wear:Cocktail dresses or long gownsDinner jackets and dark suitsTuxedosInformal Wear:A nice dress or pants outfit for womenJacket, shirt and tie (optional) for menCasual Wear:Sporty outfit for women or casual dressesSport shirts, sweaters, slacks, Dockers for men

The Menu
1) Plan your entire dinner with several courses. (Menu ideas)
2) Make sure the menu is compatible with each course, keeping in mind different textures, food compatibility and colors.
3) Choose recipes you have already tried and tested, don't serve something that will not be a 'hit'.
4) If your menu requires using an oven, choose recipes with similar temperatures making it easier and quicker if having to bake several things between courses; don't keep your guests waiting too long for the next entree.
5) Make a list of all the grocery items you need to purchase.
6) Make a detailed list of all food preparation that needs to be done, (e.g. chop 1/4 cup celery finely; defrost 1 cup shrimp; pick 8 sprigs parsley from garden;), no matter how small you may think it is, write it down! Plan ahead and be well organized; do as much ahead as possible. Do not leave many things to be done the day of the dinner party, you will be too exhausted; very important! Label every ingredient you have prepared ahead and what it will be used for, (e.g. 2 tablespoons chives for soup), so that you can grab it and use it immediately when you need it.
7) Plan a garnish (see all my easy ideas with photographs) for each course; this adds elegance to a dinner and makes a beautiful presentation, they can be made ahead.
8) Determine the wine to accompany each course and how much you will need. If you are not sure, ask a wine steward or sommelier.

Setting The Table
1) Use your best China, glass stemware, tableware, table linens and napkins, no paper please! This sets the mood for an elegant evening.
2) Use charger plates if you have them.
3) Choose a centerpiece low enough everyone can see over.
4) Use candles as the only light. This sets the mood for an elegant dining experience. Light them just before everyone is seated.
5) For something different, type your menu in the format of a fine dining menu listing all the courses; translate them into French or Spanish, or Italian, or whatever theme your dinner might be. Print them out, put by each place setting. While you are preparing the food, it is fun to hear guests trying to determine the menu from a foreign language.
6) You may want to make take-home favors.

Seating Arrangements
1) Seat yourself and your helper closest to the kitchen.
2) Use random seating or specify seating by placards.
3) Consider placing shy people next to talkative people.

Set The Mood
1) Chose soft mellow background music not to interfere with conversations.
2) Don’t forget to light the candles.
Bon Appetit!