A few weeks ago Limor and I catered a small dinner party for eleven guests.
This time I brought along two really great helpers to serve the three course dinner and pass around appetizers as the guests arrived.
A double magnum was opened that night and the spirit was high.
The first course was a Lobster Salad with a Mango & Citrus Vinaigrette.
The second course was either Moroccan Style Salmon "Chraime" OR Frenched Rack of Lamb with Shallot Mashed Potatoes and Asparagus.
Dessert was a Fresh Fruit Plate with Petit Fours.
The dinner went much smoother then the first time. I did a lot less cooking a la minute and more simple 'pick-up' items. That's the trick to serve hot food HOT and make everyone happy. I'm not Superman, or SuperChef and you need to know when too much is too much.
The dinner went very smooth and the guests loved everything, not even one complaint, although I'm always open to constructive criticism.
I still need to work on my timing and plating speed - those are the two big things for me. Once those are mastered, I will feel much more comfortable doing these private dinners more often.
