Reply to Give me your best small dinner party menu for a new guest who says ‘I like everything’

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I like serving beef bourguignon this time of year. It’s not that hard to make, can be done a day in advance and reheated, and people seem to think it’s fancy. I use the Julia Child recipe and serve over mashed potatoes with a green vegetable on the side. [/quote]

[b]I think it's really tacky to serve someone reheated leftovers.[/b] That's what you feed the family when you're sick or rushing around, not a guest for a special dinner. [/quote]

oh, bullsh!t.  making something ahead for a party is not leftovers, ding-a-ling!  i have a friend that makes about 30 dishes for a fancy gourmet dinner party.  do you think she does all that day of?

[/quote]

I know...I want to ask if PP has ever been to a restaurant since pretty much everything is pre-cooked to some degree and just flash-finished. I worked in a high end French restaurant and this was certainly the case, especially with all the sauces that are very labor-intensive to make. All the sous vide steaks, fish and chicken are made ahead except being run through an extremely hot broiler or flash seared in a pan. They aren't starting back in the kitchen with raw ingredients when you order. Even pasta is par cooked. They wouldn't be able to function without precooked food. [/quote]

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