Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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.

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

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?

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.

Anonymous wrote:The momofuku bo seam recipe from NYT. Takes a long time, but very little actual work and everything is done ahead of time

It’s delicious and fun and different

Ah, I found it (Bo Ssam - seam was probably an autocorrect) - not OP but I'd like to try this, thanks!
Here's a gift link https://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam?unlocked_article_code=1.vE8.eryN.7g8ph_xeiQUA&smid=share-url

The momofuku bo seam recipe from NYT. Takes a long time, but very little actual work and everything is done ahead of time

It’s delicious and fun and different

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Baked ziti? Pasta salad? Chicken salad? 😂

These suggestions are all bad. Just take this poor person out for dinner and feed them something decent.

That poster is making a DCUM joke

I got the joke, the poster is clearly summarizing the terrible suggestions throughout this thread and I'm fully agreeing.

Anonymous wrote:

Anonymous wrote: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.

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

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?

short rib is fancy and not really hard. some kind of potato and green veg. voila!

Anonymous wrote:

Anonymous wrote:Baked ziti? Pasta salad? Chicken salad? 😂

These suggestions are all bad. Just take this poor person out for dinner and feed them something decent.

That poster is making a DCUM joke

Anonymous wrote:I made Thai food recently to celebrate my son-in-law's promotion. 12 people. We also had one vegan, one dairy-free, one sesame allergy and one nut-allergy person.

Appetizers -
- Fish cake - Tod Mun Pla,
- Triple mushroom salad
- Creamy coconut soup - Tom kha kai

Mains -
- Chicken, potatoes, veggis, corn, and shallots in green curry
- Pumpkin and eggplant in panang curry
- Whole fried fish in tamarind sauce

served with rice and assorted dips/sauces

Dessert was homemade mango ice cream.

Great job, Indian home cook who spells veggies weird. I recognize you and admire your cooking skills!

Anonymous wrote:Baked ziti? Pasta salad? Chicken salad? 😂

These suggestions are all bad. Just take this poor person out for dinner and feed them something decent.

Boxed soup is not something you can serve to company! That is what you take to work and heat in a microwave. Just no. Plus squash soup is incredibly easy to make. Gross.

Some things I have served recently are chicken tagine, homemade chicken parm, steaks, venison roast, and pork tenderloin with a lemony pan sauce. Anything is fine that isn’t from a box.

I made Thai food recently to celebrate my son-in-law's promotion. 12 people. We also had one vegan, one dairy-free, one sesame allergy and one nut-allergy person.

Appetizers -
- Fish cake - Tod Mun Pla,
- Triple mushroom salad
- Creamy coconut soup - Tom kha kai

Mains -
- Chicken, potatoes, veggis, corn, and shallots in green curry
- Pumpkin and eggplant in panang curry
- Whole fried fish in tamarind sauce

served with rice and assorted dips/sauces

Dessert was homemade mango ice cream.

Anonymous wrote:

Anonymous wrote:Dessert is covered.

But I’m at a loss. I want something festive as we are celebrating something for the guest (a job promotion of sorts).

Ideas?

Seafood
Wine
Cheese

Lobster?

Baked ziti? Pasta salad? Chicken salad? 😂

Anonymous wrote:Dessert is covered.

But I’m at a loss. I want something festive as we are celebrating something for the guest (a job promotion of sorts).

Ideas?

Seafood
Wine
Cheese

Anonymous wrote:Boxed squash soup with a swirl of creme fraiche and a sprinkle of ginger is very easy. Just make sure you like the particular brand.

Trader Joe's Tomato boxed soup is also good if tou want to offer a soup course.

I'm thinking a sliced pear and cheese salad might be nice with some of the mains suggested.

What brands are good?