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new year's formal dinner
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The invitations for a formal dinner should go out at least six weeks before the event. They should reflect the mood and spirit of the evening and entice your guests to attend. Upon receipt of an invitation to a formal dinner it is good etiquette to respond immediately. This will allow the hosts to make adjustments to the guest list and the meal itself. Once accepted, only an illness or an emergency is an acceptable reason to break the engagement. |
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the knowledge: |
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We all know that society, in general, has become less formal over the years. There are plusses and minuses. Casual dress at work can be a good thing and we seem to mix more with different types of people these days. But, unfortunately, this informality has left us lacking in the manners department. When was the last time you dressed to the nines and entertained with style? We at A Big Slice want to bring back the formal dinner, but with a few changes. Most of us don't have a squadron of servants to cook and clean for us. So this means that with your hosting duties, you have to do everything else as well. You won't be fit to entertain anybody.
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Always try to serve well-balanced meals in medium to small portions. Remember, this is a seven course meal. When deciding upon the courses follow an especially rich dish with one that is simpler. And...avoid similar sauces.
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HAVE WE GOT THE FORMAL DINNER FOR YOU! Here's how it works. Start with the mix : get together a list of friends who would be more than willing to participate and experience this amazing evening. Decide upon a menu - or just use ours below. Follow this order: cocktail, hors d'oeuvre, soup, fish, entree, salad, cheese, dessert. (We have provided you two entrees below. Choose whichever you prefer.) Now assign one course to each of your guests. They are responsible for preparing their dish up to the point of final cooking at home. And, at the proper time, will clear the table, plate their dish and serve it with the appropriate wine.
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Use a clean, well-pressed tablecloth. White is preferrable, but we don't adhere to this rule all of the time. An elegant table will be beautifully appointed, but simple and geometric. Avoid big centerpieces unless they are to be removed during the meal. |
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When setting the table, put the plates out first. An elegantly folded napkin should be placed in the center of each plate. Avoid fancy folds. If possible put a salt and pepper shaker by every other plate. Place cards are usually about two inches high. They are placed to the left and above the plate at the setting. Generally, there is only one menu card and it is placed in front of the host. |
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For the host this is a sure fire winner. You can enjoy the party because, like everyone else, you only have to worry about one dish. Another tip is to assign the most complicated dishes to the most skilled cooks. Tell them to keep portions small, after all it is a big meal. |
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Always welcome your guests as they enter. Give that guest your full attention and be genuine in your affection. Introduce them to the other guests with a special greeting such as, "I would like you all to meet Mr. Smith. He is the Head Chef at Chez Slice" It is the duty of the host to make sure that the guests feel welcome and special. Have drinks and finger foods ready. Provide spaces for your guests to sit and talk and get to know each other. As a guest, it is your responsibility to be open minded and friendly. Your host has gone to a lot of trouble and their greatest desire is that you should have a good time. |
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Here's the hook. The invitation should include the date and time of the dinner. Also include the recipe and the wine suggestion. (For each course we have listed our suggestions, a budget and a splurge wine) Our guests jumped at the opportunity to show off their culinary skills and impress the others. And they appreciated the recipe and wine suggestions. |
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the mix: |
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This is a party for guests that like to participate. The courses range from easy (the cheese course) to more complicated (the meat course). Organize the event so that everyone has a course that fits their kitchen abilities. |
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We always have our formal dinner as a big end of the year blow out. The dinner starts around 8pm and lasts well into the New Year. The only stipulation is that we stop wherever we are in the meal to pop open some sparkling wine and toast in the new year. The purpose of a formal dinner is more than just getting dressed up. And it's a chance to dust off your manners. This is a leisurely meal. Take the time to really taste the food, enjoy the wine and most importantly to get to know your guests. New Year's Eve is a wonderful time to look back at the past and dream of the year to come. Let yourself wax poetic. Tell those you love how you feel about them. Make the most of this moment and follow your heart. |
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The atmosphere of our formal dinner had a forties theme. Ted had an old radio and had been meaning to refinish it for some time now. This party gave him the impetus and it became the evening's inspiration. Our guest list included friends that we knew would get into the spirit of the event. Clare had a collection of hats that she brought out and the ladies at the party had a ball trying on hat after hat. Ted had some vintage bow ties that each gentleman was given upon arrival. This plus a forties staple, the mai tai, seemed to make everyone relax. |
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Don't be scared off by the thought of hosting or attending a formal dinner. You are among people you love and they love you. The only thing that could happen is that you rediscover your inner kindness. |
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