DINNER PARTY HELP????!

Question: DINNER PARTY HELP????

I've asked this before, and got a pretty good answer, but I would like to see if anyone else has suggestions too. My family always hosts dinner gatherings the first week of October (don't ask me why October). For the first time I am doing the preparation and don't want to ask my family for any help. This "preparation" includes coming up with a brief menu of 2 starters, 2 entrées, and 2 desserts for the guests to choose from, and assembling a small group of people (usually friends) to help cook the food, among other things. I already have come up with the menu items, but I would like to serve an amuse-bouche. I would like suggestions for an amuse-bouche that I could serve to the guests. To give you an idea of what to suggest, I will tell you the things I have on my menu. For my 2 starters, I have selected 1) a frisée salad with an orange vinaigrette and 2) sautéed potatoes with panch phora. For my 2 entrées, I have selected 1) lemon pepper grilled chicken with a rice pilaf and 2) steak au poivre with sesame green beans. For my 2 desserts, I have selected 1) a chocolate fondant with crème fra?che and 2) an ice-cream bombe les dames d'Escoffier. This one is more for show than anything. I was thinking of maybe adding a crème br?lée as well, but I haven't decided. So, based off the menu, any good amuse-bouche ideas? I wanted it to stay relatively similar with the rest of the menu. Also, if you have suggestions on the menu itself (i.e. should I remove anything, should I add anything), I am also open to that. Thanks.

And oh, despite how it may sound, this really is a laid back gathering of friends and family.

Also, do you think it would be better for me to offer a rosemary roast pork loin instead of the chicken since chicken is so common? Or should I stick with the chicken?

Answers:

not sure what "panch phora" is, but the rest of it WOW! how's this: http://www.finedinings.com/amusebouche_b… (crab & brie soup in a demitasse)

or this: http://www.finedinings.com/amusebouche_b… (broccoli, pine nut, asiago and truffle oil on a chinese spoon)

BTW- should i bring wine or flowers? :)

stay with the chicken and it sounds to me like you got it all covered sounds like a great meal with what you already mentioned the only thing i want to ask is when well dinner be served

I'd stick to flavor themes -- so maybe you could use orange flavoring in your chicken (I'd do pork for something different) and dessert, to complement the salad.

It all sounds delicious!! Can I come? Just kidding.

As an amuse-bouche, you probably want something that will cleanse the mouth and get it ready for all the deliciousness (is there such a word??) to follow. My suggestion would be a light and fresh sorbet such as cucumber or tomato (or even a quenelle of each which would make a great presentation).

One thought regarding your menu, I would suggest that rather than having two creamy style desserts, perhaps substitute the icecream dessert for a really gorgeous fresh fruit salad. You can serve this with a little creme fraiche. Another twist on this, how about grilled peach halves with Marscapone? Yum!!

Hope the dinner is a great success! Enjoy.

the chicken sounds pretty good so stick with chicken uhm for the 2nd entree i would do like a fish one you know to mix it up a lil bit and yeah add a crememb rulee if you want but remember don't over work yourself make it clean and simple so you can make all the dishes perffect and not worry so much about anything
oh yeah and also if you want to to do the steak you should make a sauce to go with it
:D

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DINNER PARTY HELP????!

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