Party Food Planning

While planning the menu is not a difficult task, it does requires some thought. Textures and flavors should work together to create the perfect meal. A menu of simple foods with special touches will be much more successful than an elborate menu without a bit of contrast.

Texture is the first element you must consider when planning a menu. Don't plan a menu with dishes that all have similar texture. In other words, don't plan a menu that starts with soup, has a main course of prime rib, mashed potatoes, and sauteed vegetables, and then ends with a dessert like creme brulee. Plan a menu of contrasting textures - mix it up a bit. Think in terms of what comes before and after each dish. A creamy dish should be followed with something crispy or something crunchy. To plan the variety, start with the main item of the meal. The main item can be a dish that is chosen based on any number of things - your party theme, a beverage, the main entree, or dessert.

Flavor is the next consideration. Flavors should blend well together. Don't plan a meal with one flavor predonimate in every dish. A meal with Coconut Shrimp, Ambrosia Salad, Coconut Cream Pie and washed down with a Pina Coloda is not likely to be a big hit even when served at a tropical themed dinner. When planning the dinner party menu, know what ingredients are in season and what their flavor will bring to the meal. This is especially important when you are on a tight budget because out-of-season ingredients can be more expensive.

The visual appeal of the food is another component to menu planning. Because we eat with our eyes before the food ever makes it to our lips, contrasting colors can make a meal more interesting. But also the time of year and the ocassion should also be considered. Delicate cucumber sandwichs look great at a Tea Party but will look out of place at a Holiday Open House.

Other considerations that go into planning the party menu are:

-The time of day - brunch, lunch, cocktails, dinner, or dessert?
-The time of year - winter, spring, summer, or fall?
-Where you will be serving - out by the pool or in a formal dining room?
-How you will be serving - stand up or seated? plated or buffet?
-How much time do you have to spend on preparing food? If you are doing the cooking - be realistic - don't make demands on your time that will threaten your sanity.