No matter what you put on the table and who you invite, if you are just running around stressing with a sweaty upper lip, the dinner is doomed to fail from the start. You, as the hostess, are largely responsible for the atmosphere and coziness. Cooking is one thing, but receiving guests is something else. Qualities that do not always have to go hand in hand. Some find it a challenge to share their culinary experiments. Unfortunately, in that case, they often end up with a red face in the kitchen and are barely spotted at the table. So consider whether you want to cook yourself – keep it simple – or whether you hire a caterer or traiteur.
With the upcoming holidays in sight, I think it’s useful to share some guidelines with you that can help you organize a dinner. Maybe you’ll read something you already take into account, but who knows, there might be tips in there that you can use for the next dinner you organize.
PLANNING
Think well in advance about what the dinner will look like. Make a list. How many guests are coming? What dishes are you going to make? How many courses? Do you have enough plates, glasses, cutlery, and pans? Make a shopping list and also think about different drinks, napkins, and possibly candles. If it’s an official dinner, I advise you to invite your guests in good time (about a month before the date).
And if you decide to have the food catered, don’t wait until the last moment. Especially now with the December holidays, you are not the only customer.
THE MENU
Make a list of things to ask your guests about in advance: allergies (think of the common nut allergy), meat and if so: organ meat, red meat, pork? etc. Then think about what kind of dinner it will be. How many courses do you want to serve? If you are, for example, with a group of 20 people, it’s easier to serve the dishes as a buffet and to ask some guests to make something as well. If you cook yourself, choose recipes you have cooked before. That way you know if they are tasty and the chance of failure is smaller. If you are trying a new recipe, make it once for yourself in advance so you are sure it will be a success. If you are using a caterer, think in advance about how much you want to spend per person.
BE REALISTIC
Encourage yourself to invite 8 diners if you dare, but if you are preparing a 6-course dinner for them, you need to be sure you can handle it. Will it be possible to cook without having to wash up between each course? Fine dining is done in a restaurant, and believe me, when people are invited to your home, they just expect good food. So don’t make it too difficult for yourself and don’t take on too much work. Over the years, I have learned to choose dishes that you can prepare well in advance. A soup can easily be made one or two days in advance. Just like the dessert. This way, you can focus on the other dishes on the day of the dinner. I also often make dishes that I only need to warm up in the oven at the moment. Anyway… make sure you have everything under control and that you only have to do the essentials when the guests arrive.
PRESENTATION
Presentation is half the work… So pay attention to table decoration, a tablecloth, napkins, glassware, etc. Think about background music, have CDs and atmospheric lighting ready. For both large and small gatherings, no tall bouquets or tall candlesticks on the table. Nothing is more annoying than having to stretch your neck to look your dining companion in the eye.
ON TIME
Make sure you have taken the time to prepare everything well in advance and to have it ready on time. When your guests ring the doorbell, it’s not the intention that you swing the door open with a wild look of effort.
AT THE TABLE
If you have invited a larger group, it’s wise to make a seating arrangement in advance.
AFTER DINNER
You do the dishes when the guests have left. The only thing guests should help with is clearing the table and, for example, passing used plates to make room for the next dish or dessert. Further, all the work is for the hostess/host. That’s how it should be…
