Food Prep

This will be a deeper dive into some of the things we take into account in "Menu Design" - and these are all things we have definitely learned over the years of hosting. As we hosted more and more five course dinners, we started to realize how we could make them more successful - how we could spend more time at the table with our guests and less time in the kitchen but still ensure that food was coming out hot (if it was supposed to) and delicious. 

Oven Timing

I remember specifically, for one dinner, we had to make a schedule for when each dish would be allowed to use the oven - which sounds really over the top but that was the only way that, at the time, we were able to keep track of everything to make sure it would all be properly cooked. We've gotten a little better at that, but it is still something that we have to occasionally take into account, depending on the dishes we are making. What has been a real game-changer for us was being able to get something mostly cooked, then taking it the last bit right before serving it - usually right before a course. Or if it is something smaller, like a topping or a side, maybe look for other ways to cook it (like a toaster oven). If a host can strategically think about oven space too, feel free to use both racks but be aware that this will definitely delay cooking time for both items - however if it is just to keep things warm and toasty, make sure not to keep the temp too high so it doesn't continue to cook! 

Fridge/Freezer Space

This is one of those things that I never realize how important it is until I have, for example, a perfectly frosted cake and since the oven is blasting and I don't want the frosting to melt, I want to just throw it in the fridge, only to find it full of ingredients. Thinking about fridge space ahead of time is very important - as many things (like doughs, custards, creams, sauces, etc.) may need time to rest or set in the fridge and having to take items out to make sure a bowl fits in can be very frustrating. Of course, a host's fridge will likely be very full before an event, so it is very tough finding space, but trying to eat through all remaining leftovers or going through any small tupperware full of old condiments that may be close to expiring can be well worth the time. 

Set it and Forget it

I feel like you hear about these dishes a lot for weeknight dinners, but not so much for ~fancy~ dinner parties, but it is definitely something we take into account when we are thinking about prep. It is usually something like soup, which is not trivial when it is a whole course - and definitely important when trying to break up the textures and sometimes the temperatures of a menu. The thing that is nice about any kind of dish that you can really do a lot of the prep work in advance for (soup, a savory tart, a lot of dishes that are slowly cooked like beef bourguignon, etc.) is that it won't be mad scramble the last few hours before guests arrive. Those hours really fly by - and the list sometimes seems to get longer instead of shorter, so if you know at least one of your dishes is done, it is really nice. What we do to elevate a dish like this is usually a garnish - something crunchy like a chip or crouton, something fresh like chives, and something creamy like a dash of sour cream or aioli. It can elevate presentation and enhance flavors - bringing a dish that has saved those precious hours, together.

Counter Space

So maybe this is something we have had to think about more in a small space, but this is also something we have had to be strategic about over the years. Oftentimes, this is after the guests are over, because usually, for prep space, we actually use one of our tables as continued prep space until the last moment so we don't both have to be in the kitchen at the same time, and we slowly consolidate until the last few hours. Counter space, like fridge and oven space, is prime real estate though - because it has to be functional and oftentimes, it is something guests will see so it has to look somewhat neat. Things we take into account when thinking about what needs counter space (and note, here, I am defining counter space as what is in the kitchen - we have also had kitchens that have a kind of bar area and we try and reserve that as much as possible for cocktail serving when our guests are over, though that quickly gets cannibalized when they are seated) is what is prepped that needs to still be plated, room to take things out of the oven/stove, room to set out plates for individual plating if we are doing that, etc. Because we usually use china that cannot be put in the dishwasher, dishes that are cleared need to be stacked and put somewhere they are taking up the least amount of space immediately so the counter can be used for other, more urgent causes.