The Culinary Works

I have been to dinner parties cooked by chefs and non-chefs alike. Some were great and others weren’t. Some went smoothly and some didn’t. Not all chefs know how to cook for large groups and there are some home cooks who are masters of the party! Catering is a business full of lessons, many hard learned, and I’ve been there. Almost all catering disasters can be avoided by effective planning and for those things that just happen, a clear head and some flexible thinking can usually get you out of anything.

Cooking for a large group of people can be a challenge but it doesn’t have to be stressful. Here my top 5 lessons I have learned that may help you the next time you play host/hostess;

1. Menu
If everything on your menu is complicated or fussy, chances are good you will get pretty stressed out. Whenever I write a menu, for a large or small event, I am thinking about not over-complicating things and ending up outside my comfort zone. When all is said and done, my first goal is to pull it off: meaning the food is cooked properly, tasting good, on the table when promised.

I will fancy it up as much as I can based on the circumstances I am given, but I promise you, I am very realistic in this area, someday I might tell you why! If you want to do a fancy main dish, great, but make the sides something straightforward or something you can prepare ahead and finish in the oven. Trying to pull off 5 complicated last minute dishes without a kitchen full of sous chefs is surely going to lead to a binge in the nearest closet. I promise, if it’s cooked right and tastes yummy, the fact that it’s simple won’t cross anyone’s mind.

2. List
Ok, everyone who knows me is laughing…YES, I am a little anal retentive about this, but you have to make a list! No excuses and I really mean it. This will ensure you have all of the ingredients you need and want. Also, list out the equipment you need, and don’t forget the flowers, candles or table decorations. I plan by dish, and write what platter and serving utensil I will use, if I need a large pan to cook it etc., this ensures that if I need something I won’t forget to get it before the big day. Rent things like chafing dishes and hotel pans if you don’t have enough. Renting is an inexpensive and easy alternative to buying yet more kitchen stuff. You will have everything you need so last minute panic over the missing ingredient isn’t going to happen while your in charge!

3. Preparation
Cooking ahead is key for large groups. You can’t cook for a party the same as you would your normal family meals. You need to search for opportunities to get and stay ahead. Make the salad dressing the day before. The salad can be assembled and refrigerated that morning and dressed at the last minute. Veggies can be par cooked a day ahead and quick sautéed or oven heated with flavored oil or butter sauces, a big time saver. Sides like potato gratin can be prepared a day ahead and heated for service. Caterers will often ‘flash’ or brown a meat dish and start the process, allowing it to simply finish the day of the event. If you are going to do this you must observe proper food safety and handling techniques at all times, keep cold foods cold! Partially cooked items must be re-cooled and properly stored as quickly as possible and you MUST use a thermometer to ensure you get each item to it’s required serving temperature. Also, foods that tend to dry out will benefit from a sauce or gravy in the pan while it reheats, which can be made ahead. Guests think it’s fancy, but you know it’s also to keep the meat moist and delicious.

4. Timing
It’s important that you write a schedule so you can stay on track and not forget anything. I suggest you do this by starting at the time you want to serve dinner and work backwards. For example, if you want to serve dinner, what is the last thing you do before that, and then before that etc. It might look something like this:

• 6:00 Serve
• 5:55 Dress Salad
• 5:55 Take Bread and gratin out of the oven
• 5:45 Carve and plate meat
• 5:30 Saute Veg and plate
• 5:15 Take Meat out of oven, let rest
• 5:15 Put gratin and bread in the oven
• 4:55 Take gratin out of the fridge

You get the idea. It just helps you put everything in a logical order so you aren’t scrambling, and when you have that moment of ‘what do I do next’, the schedule is right there on the fridge to keep you on track. You can continue this schedule all the way back to your make ahead items and shopping.

5. Delegate
When your friends wander in and say, can I help, SAY YES! Give them a job, tell them how to do it and be glad for the help. People don’t mind, would you? So don’t worry about asking someone to stir for you, or set things on the table, whatever will take some of the load off.

6. Have FUN,
that’s what it’s all about. I know, I said 5, but I am a rule breaker.

Having a dinner party should be a no tears good time for everyone, good food, good company, what more could you ask for? Using these techniques will help you feel confident. Word to the wise, you will never have everything totally under control. Things will happen, but being organized, prepared and confident allows you to take a breath, smile and make an adjustment. If you keep it simple, use your lists and stay on schedule, a good time is sure to be had by all!