I started the season and my blog with a post about a boating outing that I went on and catered for friends here in Chicago.
As a party planner and former caterer, I have been in the business of writing creative menus for parties large and small and styling the event around them for years.
Menu planning for parties is tricky and takes lots of thinking.
A menu needs to be all of the following:
1. Fitting of the event and season. Theme is not essential- I like authenticity- for example- an Italian Meal gets italian Hors D'oeuvres, and Dessert, Coffee, and Wines- Use Rosemary Sprigs in an All white floral centerpece- later the elements- and eliven the senses- with palate, music and smells.
2. Applicable to the guests attending-
3. Offer something for everyone
4. Have Enough quantity, and selection while keeping is comfortable, approachable and simple.
5. Dont repeat ingredients or serve too much of one item- ie- if you are serving a Spinach Salad, do not stuff your chicken main course with spinach, mushroom and fontina- use basil instead.....Dont do Lobster Bisque and then a Crab Cake with Steak...etc.- 2 Courses of Shellfish is fine if you ever have me over though ;-)
6. Consider your timeline and what you can make ahead, serve easily, - you dont want to be stuck in the kitchen- or take over someone elses if you are asked to bring an item to a friends, or party, picnic etc.
7. Match your beverages to your menu- offering multple drinks is so not necessary and in fact over kill- style them and offer non alcoholic options that are unique as well- something special for the occasion....
A great one I do often is a Bellini Bar with Sparkling Wine, Mineral Water, Fruit Nectars in tea pots with little labels, and fruit in bowls to garnish--- then you get to have fun maiking your own belinni and everyone gets a champagne flute to toast, or have a special glass and a nice nectar with a sparling water is lovely with most meals and certainly more special than a Diet Sprite while everyone else knocks em back and you are in maternity clothes, or have the car for the night- or just plain old dont want top drink!
Tip- Spend money on one nice item that is memorable and then you can balance your budget with other items- just like decorating and dressing- do the worth it item and then build around it...
So, with that said and in mind-Lets get started with the menu I planned for my friends end of Summer Boat Outing this weekend.
Menu Request---- Simple- Easy to Eat on a Boat, Less is more with simple menu selction- fitting of the occasion- seasonal-no use of galley kitchen or fridge- easy to serve, and clean up....
Rustic Cheese Display with Seasonal Accompaniments ( buy all at store, open and display started and dessert)
Nuts, Fig Spread, Hearth Breads, Stone Fruits.
French Onion Soup Broth in Themos- take to boat pour into disposable hot cups with lids- nice for chilly boating.
Mini Lobster Rolls- Toss Lobster Meat with Mayo, Salt and Pepper- Chill- Bring to boat in LG Container- slice mini rolls there and fill.
Deviled Eggs- Inexpensive Item to balance budget, Easy to make ahead, Everyone loves em.
I mix my yolks with French's, Worchester Sauce, Salt, Pepper, and Old Bay- top with Old Bay! MMMMMMMM!
Cherry Tomato and Corn Salad- toss in low cal Newaman's Own with some basil- Voila!
Old Bay Potato Chips- Cheap easy and
Salt and Vinegar Chips
Espresso Bownies with Vanilla Glaze- ( Giada's)- Brownie Mix- 2 TBS Espresso Powder, Dark Choc Chips- Bake as directed.
Glaze- 1 pkg Conf Sugar, Milk to consistency- 1 TBS Espresso Powder, 1 TBS Vanilla- Pour over coolede brownies- cut into squares- Freeze-
OR_- new tip from Southern Living- buy plain store bought cupcakes from your local bakery- I like Southport Grocery- and add your colors of your event, school, football team- whatever- lollipop and sprinkles always make it fun- esp for kids.
What to drink- one nice crisp white wine- a selection of 2 nice ales, Prosecco Sangria- Mineral Water, Soda.
Its all super easy, inexpensive, and goes well together- Hope you are inspired to throw a Fall Fete of your own.
Processco Sangria- 1 Peach, Nectarine, Apricot, Plum, Cherries- ( Stonefruits) Souk in 2 Cups of Peach Brandy for 1-2 hours-
Add 2 Bottles of Prosecco- stir- taste- add fine Beverage Sugar if needed to sweeten! Cheers!
I have been wanting for a while to start inspiring and bringing my passion, and experience for event design, food knowledge to the blog...and having planned over 250 weddings, galas, parties of all kinds- I would love to help any of you with yours if you ever want to email me through the blog for ideas.