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Menu Planning 101, Part 2



On Monday I gave you a few of my menu planning tips and today I'm going to fill you in on some more of my successful secrets to planning the perfect dinner party. Don't feel overwhelmed if you are hosting a dinner any time soon, read through my advice, take a deep breath, and start planning. If you missed Monday's post, read the suggestions and check out today's tips - just read more


  • Choose lighter dishes at the beginning of the menu, saving the heavier and more substantial dishes for the main course. A rich dessert to finish off the dinner party is fine as long as you serve a small portion. Don't serve a strongly flavored first course followed by a lightly flavored main course. If you do, the delicate flavors of the main dish will be totally lost.
  • Avoid over using any single ingredient. Cheese for example is perfect in any course, but over-kill if it turns up in every course. Contrastingly, be sure the same flavors run throughout your menu. If your meat dish is stuffed with sage and rosemary don't serve a salad heavy in cilantro as the flavors will not meld correctly.

  • Choose a dinner menu that allows you to incorporate a number of different cooking methods: raw, casseroled, baked, poached, roasted, chilled, steamed, fried, grilled.

More tips to come, so click on back mañana.

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