Soups, pasta sauces, gravies, and bread can be cooked and stored the day before before the meal. Choose recipes that use different cooking equipment. For example, if all of your recipes are made in the oven, you may run out of time to cook everything.
Set down a placemat and a charger plate at every chair. The charger plate will stay in place until the dessert course is served. Place the dessert utensils horizontally above the charger plate. Set the utensils in the order they will be used. Silverware that will be used first goes on the outside, and those that will be used last are next to the plate. Goblets and wine glasses are set near the top-right corner of the placemat. Desserts plates and coffee cups are usually brought in after the other courses are finished. [1] X Research source
Set down a placemat and a charger plate at every chair. The charger plate will stay in place until the dessert course is served. Place the dessert utensils horizontally above the charger plate. Set the utensils in the order they will be used. Silverware that will be used first goes on the outside, and those that will be used last are next to the plate. Goblets and wine glasses are set near the top-right corner of the placemat. Desserts plates and coffee cups are usually brought in after the other courses are finished. [1] X Research source
Most ovens have a “warm” setting. This setting will keep your food warm without burning it.
If you can’t afford to hire full service catering, ask local catering companies if they have service-only packages. You will cook the food but waiters will come to your house and serve the meal.
A three-course meal usually has an appetizer, a main course, and a dessert. A four course meal might include a soup, an appetizer, a main course, and dessert. A five course meal can include a soup, an appetizer, a salad, a main course, and a dessert. A six course meal usually includes an amuse-bouche, a soup, an appetizer, a salad, a main course, and a dessert. A seven course meal includes an amuse-bouche, a soup, an appetizer, a salad, a main course, a dessert, and a mignardise with coffee or tea.
Creamy deviled eggs Herb-infused cream cheese spread onto a slice of toasted crostini Slices of roasted peaches on small wedges of creamy brie[5] X Research source
In the summer, consider serving a cold gazpacho soup. In the winter, serve a warm, creamy lobster bisque.
Serve a few pieces of fried ravioli with a side of marinara sauce. Bake button mushrooms stuffed with breadcrumbs and seasoning. Give your guests a few miniature crab cakes with tartar sauce. [7] X Research source
Fresh, simple garden salads with lettuce, tomatoes, onions, and a tart vinaigrette Tangy Greek salads with olives, lettuce, red onions, and feta cheese A sweet and sour Southeast Asian papaya salad
Hearty pasta dishes topped with chicken, fish, or veal cutlets A thick slice of tender roast with potatoes, carrots, and onions Grilled pork tenderloin medallions with a side of creamed spinach
Make a cheese board with a variety of soft and hard cheeses, such as brie, gouda, and blue cheese. Serve the cheese board with warm, toasted crackers. [11] X Research source Serve a small slice of velvety chocolate cake and a glass of sweet port wine. Give your guests a tart, sweet lemon bar and a glass of dry white wine.
Small decorated squares of cake, called Petit Fours Miniature buttery madeleine biscuits Bite-sized French macarons
Plan for a little bit of prep time in the kitchen between courses to arrange the food on the plates. The charger stays on the table until dessert is served.
If you don’t want pitchers or wine bottles on the table, you will need to refill guests’ glasses yourself. If you have hired wait staff, they will refill the guests’ drinks for you.
Some people also like to offer dessert wine, port, brandy, or scotch during this course.
