When I first got married, I read a lot of magazines about how to keep the romance going. One such article said to serve pasta in a single large bowl with two forks and eat it on the couch. My persnickety Canadian husband asked, "Why are we doing this?"
I guess it could have worked on another guy, but the point is, you've got to serve the right food in the right dish at the right time. No informal sloppy casual dinner service for a guy who still calls napkins "serviettes."
The right dish makes a fantastic presentation, adds drama and makes food much more appealing and appetizing. Read on so you don't make these silly mistakes when you're entertaining.
THEMES AND DISHES
Prevent the pasta fiasco by making sure your dishes go with the party. You wouldn't serve your sorority sisters or frat bros on English bone China when you're having a kegger, would you? OK. So think it through.
Terra cotta, talavera and folk art dishes set the mood for your Mexican fiesta. Tiki parties need bamboo dishes and bamboo skewers and picks. The big family potluck at Fourth of July or any other casual holiday calls for plastic ware and paper plates. Pick some decent ones that won't fold when you heap on the barbecue sauce and potato salad.
FORM AND FUNCTION
Hummus calls for a flat bowl so party-goers can dip right in. And make it something exotic, a painted plate maybe.
For tortes and fancy cakes, how about a big, old-fashioned cake dome? You can get them at garage sales really cheap. Look for a heavy one that doesn't tip.
Seafood is wonderful on a tray with a bed of ice underneath. Sushi can be served on a lacquered tray or even a plain plate that's square or triangular to give it a solid base and a spare look for the clean, naked purity of the rolls and sashimi.
Breads are wonderful in big baskets. Ever notice that even the fanciest restaurants bring out the bread in baskets? It creates a rustic feel, as if it's just come from the market.
Cheeses can be served in a basket or on a plate lined with cheese leaves, or from a marble slab or on a nice big wooden cutting board. That makes it really easy to get at them and reminds guests that cheese cut at the last minute makes the freshest impression.
Lots of meals can be served family style. Put the meat, potatoes and roasted vegetables on one big platter and let folks dig in.
SET YOUR TABLE
When do you set your table? The night before the party? The morning of the party?
Do you ask your guests to do it while you continue to clean house and get dressed? Don't resort to the last option.
Set the table the night before and you'll discover if anything is missing. Plan all the dishes you'll use and place them on the buffet with sticky notes on each one telling what will be served there.
That way, you'll see if everything fits and you won't forget to serve anything, as often happens at a big buffet like Thanksgiving. Leave room for dishes that guests are bringing, too.
If it's all done ahead, you'll have more fun. You want to be drinking that martini along with the first guests when they arrive.
