A Last-Minute Dinner Party Deconstructed
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!
Keep reading with a 7-day free trial
Subscribe to Pamela’s Monday Musings to keep reading this post and get 7 days of free access to the full post archives.