Pamela’s Monday Musings

Pamela’s Monday Musings

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Pamela’s Monday Musings
Pamela’s Monday Musings
A Last-Minute Dinner Party Deconstructed

A Last-Minute Dinner Party Deconstructed

Pamela Salzman's avatar
Pamela Salzman
Jun 03, 2024
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Pamela’s Monday Musings
Pamela’s Monday Musings
A Last-Minute Dinner Party Deconstructed
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Happy Monday! Before I get into the dinner party nitty gritty, my new June cooking class is up! I teach a cooking class every month with 5 all-new recipes, techniques, tips and more. You watch the class on your own time and I promise you will learn something valuable every time! This month’s menu is Arugula Salad with Pasta, Zucchini and Pepperoncini Dressing, Eggplant “Milanese” with Basil-jalapeño Sauce, No-Lettuce Italian Chopped Salad, Sbrisolona (an Italian crumble tart), and Sheet Pan Chicken Piccata. Click here to order the class!

I recently had a last-minute dinner party (honestly it was so casual, it was hardly a dinner “party”) for 9 people on Memorial Day.  I receive a lot of requests for entertaining tips and I have deconstructed several get-togethers on my Substack before. 

Not only was this last-minute, I was coming home on Sunday night from a weekend away. So I agreed to let a few friends bring something to help.  Good idea!

Whenever I come up with a menu, I think about the crowd coming and any foods off-limits.  Hubs is generally the guest with the most dietary preferences LOL.  To be fair, I don’t like red meat, so I generally serve poultry or seafood.

The Menu

Cocktails and hors d’oeuvres

Hubs made fresh grapefruit juice, fresh lime juice and I had a small vase with fresh mint. He made Palomas and otherwise it was a self-serve bar.

One friend brought some yummy spreads and crackers from Eataly and my other friend brought “Caprese skewers” (bocconcini, halved cherry tomatoes and basil with a drizzle of balsamic, evoo and salt)

Dinner

Grilled Lemon Herb Chicken with Mint Drizzle on the side

Eggplant Milanese with Basil-Jalapeno Sauce (June 2024 cooking class recipe)

Sauteed Corn and Chives (cut corn off the cob and saute in a little butter with salt to taste. Finish with chopped chives before serving)

Tomato Salad with Capers, Dried Oregano, Herb Oil, Flaky Salt  and Pepper (not really a recipe)

Spring Salad with White Balsamic Vinaigrette (recipe below for paid subscribers)

Dessert

My friend brought cupcakes and I also served a big bowl of mixed berries (garnished with mint) with a side of CocoWhip (it’s my favorite ultra-processed food!  I like CocoWhip better than real whipped cream.)

I also served a platter of melon with lime wedges and flaky salt on the side.

The Serving Pieces

Chicken in this shallow platter

Eggplant served on a huge thick wood cutting board with parchment 

Corn served right out of the cast iron pan used to cook it 

Tomato salad on a flat round platter similar to this one

Salad in this bowl which comes with salad servers

Here’s the rough schedule of how I got it all done without stress and was able to enjoy my guests:

Friday morning before I left: Set table, do florals, set out serving pieces

Monday

  • Hubs: Set bar, chill water bottles, tidy patio

  • Wash berries, refrigerate in serving bowl

  • Make mint drizzle, refrigerate in serving pitcher

  • Marinate chicken

  • Cut corn off cob

  • Prep salad ingredients and refrigerate in the salad bowl, covered with a damp kitchen towel

  • Make salad dressing

  • Make basil sauce and refrigerate in serving pitcher

  • Make eggplant all the way through and set aside at room temp

  • 4:20 slice tomatoes and plate with a paper towel on top

  • Remove sauces and dressings and chicken from fridge

  • Preheat outdoor grill and oven

  • Light powder room candle

  • 4:30 guests arrive, serve drinks and snacks

  • 5:10 reheat eggplant in oven, grill chicken 

  • Saute corn (takes 5 minutes)

  • 5:30 dress salad and tomatoes

Serve dinner and enjoy!

My newsletter is a sponsor-free zone and is fully supported by readers.  Consider being a paid subscriber to get Even More Musings!  Today I am sharing an easy and delicious salad that was the hit of my dinner party.  It was so good, I am making batches of the dressing and freezing them for upcoming summer dinner parties!  You can freeze salad dressing? You bet!

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