Entertaining! Like the old gray mare, it’s not what it used to be. When our grandmothers, or even our mothers, gave parties, the table was set with service plates, finger bowls and three kinds of forks. This is pretty much a thing of the past. So are the four and five-course menus that a dinner party used to call for.
Entertaining! Like the old gray mare, it’s not what it used to be. When our grandmothers, or even our mothers, gave parties, the table was set with service plates, finger bowls and three kinds of forks. This is pretty much a thing of the past. So are the four and five-course menus that a dinner party used to call for.
Betty Crocker’s Dinner Parties: A Contemporary Guide to Easy Entertaining
Then: Even in 1967, Betty knew it was time to let the dust build on sparkling silver and fine china. Entertainers and party hosts were starting to gravitate towards ease and simplicity. Meticulously crafted menus with five or more courses were slowly becoming things of the past, but there was still a sense of formality.
Now: Over the last decade, people’s attitudes about dining continue to evolve, and we’ve seen changes in everything from the kind of plates we dine on, to the sizes of our kitchens and homes, to the common understanding of what’s “formal.” For today’s hosts, the first step to ensuring that your guests have a great time is to make sure you’re set up to show them a great time, in the style that you want to cultivate. That means taking stock of your resources—the size of your kitchen and dining space, your budget and what you already have on hand, from ingredients to decor—and assessing your needs for the event: the mood you want to set, what you need to shop for, and so on. A formal dinner party can be fun, but a sit-down dinner can be a simple, cozy event with friends, too. So, before you send out the invites, consider:
What’s the occasion? This one’s important. A causal Tuesday dinner party is far different from Easter brunch or Thanksgiving dinner. Take note of the occasion and craft a menu based on the season and the time of day you’re hosting. Consider whether you need or want drinks and appetizers, what your main dish will be, what sides will complement it, and whether there will be dessert.
How big is your kitchen? If space is limited, consider making a dish that cooks in one pot, pan or casserole. Or utilize your outdoor spaces and fire up the grill!
How many people are you hosting? When you’re hosting a larger dinner party, say for eight to 12 people, one of the best ways to pull together an impressive meal is to use your slow cooker. This frees up oven space so you can have a few things cooking at the same time. Serving drinks? Keep in mind you’ll need enough for each guest to have at least two. Will there be appetizers? Plan for each guest to have 4 to 5. You’ll find more info on how to feed a crowd in our entertaining primer, All the Secrets to Simplify Hosting.
Now it’s time to pull out all the stops! Once you’ve taken stock of what you’re working with and what you want to create, the real fun can begin. These are our suggestions for a modern sit-down dinner:
- Choose 1-2 dishes that require a little extra effort—you want to wow them, after all.
- Choose 1-2 dishes you can make the day before—prep makes it easier for you to be relaxed when your guests arrive!
- Invite a friend to bring a dessert, or do it yourself if you want to have a tighter hand on how the flavors of the different courses flow from one into the next.
At the end of the day, entertaining can be whatever you want it to be. It can be as simple as having a few friends over after work or as elaborate as dressing up and sending out dinner party invitations. Making your guests feel at home is truly what matters—not the plates you use or the layers in your cake!
Tell us, did you have any of Betty’s hosting and entertaining books? We’d love to hear about the recipes you’ve relied on—then and now—and all you’ve learned about hosting!