Art_Of_Entertaining_2016

Tips for Successful Gatherings
tips for successful gatherings
Setting the Table
I get a lot of question on setting the table! Follow my instructions for a great event and tailor to your formal to casual environment.
• Always arrange flatware in the order it will be use! For example, the utensil that is farthest away from the plate will be used first.
• With the plate in the middle set the forks to the left then knives and spoons to the right.
• The blade of the knife should be facing the plate.
• You can place your forks facing up or down. It is really up to you.
• If you are serving a salad then include a salad fork. Again these are set on the left in order of use from farthest away.
• If you are serving a gourmet dinner with several courses then try to combine some utensils to avoid a cluttered and confusing table. If you
need an additional utensil then bring it out with the dish you are serving.
• Bread and butter plates are set above the forks and the spreader (if you are using them) is placed on the small plate.
• Dessert utensils. If I am hosting a formal dinner and serving dessert individually then I include the utensil at that time on the dessert
plate/bowl. When I have a casual luncheon then I include the dessert utensil above the dinner plate and I may even add the coffee spoon
next to it as well.
• Glasses should be placed on the knife side. If you are serving several wines with dinner then go to the wine section of this book for more
information. Water glasses should be place on the left hand side
Estimating Food
As an Italian I am always worried about not having enough food. Here is a general guide to follow as a good estimate for your next
dinner party!
Hors d’oeurves
• When you are preparing a formal dinner estimate four to five hors d’oeurves per person.
• For a two-hour cocktail party plan five to six hor d’oeurves per person if you are not serving a meal. Estimate about ten pieces per person.
• Prepare both gourmet and easy to prepare hors d’oeurves and plan for about four servings per person.
• If you are not sure on the variety then take into consideration the duration of the party and your guest list. I try to keep a theme so all hors
d’oeurves go well together.
Main Course
• Use common sense when planning your main course. For example if you are going to sauté zucchini and have a thought it may not be
enough – add one more to the pan.
• Buffet verse Sit down dinner! If you are serving pasta for a sit down dinner then one pound will serve five to six people. If you are
including a pasta dish in a buffet then it will serve double the amount.
• Don’t go crazy with a huge salad. For a party of six one head of lettuce will be fine!
• When serving a side dish plan on 1/2 of each side per person.
• For dessert I like to have two choices. For six to eight guests I will prepare one 9-inch pie or cake and a selection of Italian
cooking or cannoli’s
© Cindy’s Table
www.CindysTable.com
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