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Dinner parties are designed to be very enjoyable, but they may also be a source of stress and disgruntlement for the cook. The way to get round this is thru considered planning.

obviously you will give careful thought to your visitors, their likes, dislikes and even any allergies they may have. But it’s's just as important to consider your own needs , what you want to cook and what you are good at.

It’s better by miles to form dishes you are acquainted with than to attempt something new as you would like to impress. The secret’s to make everything look straightforward, and the way to do that is to use differences on recipes you already know backwards.

On the other hand, if that suggests no improvement on spaghetti Bolognaise, another approach may be requested and a touch more planning may be required. Select your recipes with care.

Decide really early on how many courses you intend to serve. It is in no fashion essential to serve three courses and cheese simply because that tends to be the norm. But if you do make a decision to follow that convention there are just a few things it might be useful to consider.

Avoid, as an example, employing the same main ingredient in more than one dish. I.e. Don’t serve a quiche followed by something else in pastry, or add a robust flavour like chili to above one dish.

Plan, also, how you intend to cope with both preparing and serving the food. If your menu means that you are going to need to spend more time in the kitchen than you do with your visitors, you need to reconsider

Design your courses so that as much as is possible can be prepared in advance. An easy way to do that’s to serve just one hot dish, maybe the main course, one course at 70 degrees and one right from the fridge. The cheese can look after itself.

talking of which, here is something that you might like to consider. In Australia and the UK, cheese is served at the end of the meal. In France it is served before the pudding. I would recommend the latter course.

The reason for that’s as it puts the timing firmly in your hands as to when the meal is over and it’s time for the guests to go back home.

Let them linger over the cheese till you are prepared to bring the evening to a close. Then serve the dessert with only 1 bottle of good pudding wine, having cleared all the other dishes, including the cheese board.

You do this by bringing 2 dishes to the table, and taking one or two dishes away as if to make room for more. With a little practice you will become awfully adroit at this and the table will clear as if by magic.

Once the pudding is finished, choose your time to offer coffee and a last nightcap of port or brandy, if that is what you would normally do. Most guests will understand the coffee indicates the end of the evening and won’t even remember that you have manipulated the timing in this manner. And even if they are , they’ll probably admire you for it and adopt the same system themselves.

Above all, remember that everything you serve has turned out just as it was supposed to. Never ever come up with excuses or say sorry for your food.

Create it with conviction, serve it with panache.You can read more about dinner party planning here: http://www.partyplanninghelp-mark.com/dinner-party-planning/

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