Dine for the Charleston

Well, I need help to think up a theme for my ‘Come dine with me’ night that I am doing. This is my menu:
STARTER
Chicken filled mini vol au vants with a chicken sauce and spring vegetables.
MAIN
Luxury fish pie with smoked haddock, salmon and cod in a creamy whie sauce topped with mashed potato and cheese, served with broccoli spears, fresh peas and runner beans.
DESSERT
Banoffee fool – Digestive biscuit base with toffee sauce and bananas in a glass as a tower.

Is there any theme that coiuld go with this?
I don’t want people turning up as any of the ingredients, as suggested by my mum!
Thanks x

Is it women and men? I was thinking like a 50s housewife type theme. (You know the pretty little cotton dresses etc) But to be quite honest I wouldn’t do a theme for this. Just tell people to dress smart-casual and have a game of charades or celebrity heads (or something like that) ready for after the dinner if the conversation starts to get boring! Always works for me.

We are asian. We have no idea what Americans love to have for dinner. And we hv invited a american elderly friend to dine with us.
Kindly suggest a good american dinner menu pleaseeeeeee. Hez a non-vegetarian.

Well, there are lots of easy recipes for you. Some American favorites are chicken pot pie, macaroni and cheese, chopped salad, steamed vegetables, and apple pie. You can find lots of great and easy recipes on foodnetwork.com or pillsbury.com.
Good luck!

I’m sure if you ate anything in hell it wouldn’t be very appealing.

Maggots and worms…

Isaiah 14:11
All your pomp has been brought down to the grave, along with the noise of your harps; maggots are spread out beneath you and worms cover you.

What would be your menu and why?

Well I would start with a spicy soup to arouse the appetite, eg a chilli and garlic broth

Main course would be monkish based as no bones for guests to fiddle with or at this time of year, some game

Pudding would be a fresh and exciting fruit salad followed by a good and varied selection of cheese and biscuits

Obviously one should bear in mind the guests’ dietary preferences, eg, veggie, halal, kosher etc. Also do not assume that all veggies live on mushrooms and goats’ cheese. That is a restaurant hang-up!

I saw it once and I really liked it. It had a little boy in a train’s dining car. It looks like he’s already eaten but he now he’s looking at the menu possibly contemplating whether he has enough money to pay. He’s holding his little coin purse open. And the waiter is standing by just smiling forgivingly and waiting.

Is it, "Boy in a Dining Car" (December 7, 1946) for the Saturday Evening Post?

http://www.soho-art.com/shopinfo/uploads/1072046383_large-image_97_boy_in_a_dining_car_1946_lg.jpg

Jack Sprat and his wife like to dine out at their favorite restaurant once a month. Their favorite menu items are the ballad salas platter (delivered with a song), Southern fried chicken pick’ens with green beans, and baked steak with potatoes. they always order 2 of 3 items, sharing the choices.

Two months ago they ordered the steak and chicken dish’s paying a total or $13.40 for their meal. One month later they chose the chicken and salad, paying $10.75 to the cashier. This month, they dined ont the steak and salad, which cost them $13.25.
What is the price for each item ?

** After dinner, The Sprats like to have dessert. Their favorite desserts are ice cream, apple pie, and fresh fruit. the restaurant lists the calories for each desserts, and one night the Sprats made the following observations about their favorite desserts :

- A slice of pie and fresh fruit has a total of 540 calories.
- A bowl of ice cream and the fresh fruit together have 16 fewer calories than a slice of pie.
- Two bowls of ice cream and a slice of pie totals 938 calories.

How many calories are found in each dessert?

Steak and Chcken = $13.40
Chicken and Salad = $10.75
Steak and Salad = $13.25
add the two salad choices together = $ 24.00
subtract (take away) (-) the Steak and Chicken choices = $ 13.40
the answer will give you the cost of two Salads = $ 10.60
halve the cost of 2 (divide by 2) 10.60/2 to get the cost of one Salad $5.30
subtract $ 5.30 from the cost of Chicken and Salad = $ 5.45 for Chicken
subtract $ 5.30 from the cost of Steak and Salad = $ 7.95 for Steak

The second part
Slice of Pie and Fresh Fruit = 540 calories
Ice Cream and Fresh Fruit and 16 calories = calories in 1 Slice of Pie
2 x Ice Cream and I Slice of Pie = 938 calories
Fresh Fruit = 130 calories
Ice Cream = 264 calories
Slice of Pie = 410 calories
Don’t ask me how I did it I was playing around with numbers for hours. It is all to do with balancing numbers and knowing where to add after taking away numbers. Not as easy nor as simple as the first part of this question. The most significant relationship between numbers in this "calculation" is between the Ice Cream and the Slice of Pie.
Good luck

the most difficult part of the menu to plan is the
a:entree
b:beverage
c: soup
d:appetizer

a food service operation where customers might dine in the facility for several days in a row would likely offer a ___ menu.

a:du jour
b:static
c:cyclical
d:limited

the chief source of food energy is:
a: carbohydrates
b:proteins
c:fats
d:vitamins

when printing menu items, it’s best to:
a: use 0 at the end
b:round off prices
c:have large spreads
d:avoid whole numbers
thanks a lot!
different answers though. I did study, I got all the others. But these I could not get, figure out.

I think the most difficult part of the menu to plan is the entree (what about desserts? As a suggestion, offer desserts from a dessert cart, and offer some flambe items – cherries jubilee, bananas Foster) A static menu would be fine as long as there are different options from which to choose – entrees, appetizers, and of course beverages. Beverages would not be difficult, but appetizers, offer 4 or 5 different types and, entrees, offer 7 or 8. The soup of the day could change daily. Even for customers who might be eating there 3 or 4 times a week, there would still be enough variety in the menu that they wouldn’t get tired of eating there.
As far as the chief source of food energy, all the things you listed are important for a healthy functioning body. Regarding prices, you give the whole dollar amount, but I’m used to seeing 49 or 99 in cents, so yes, avoid whole numbers.
Again, most restaurants I have visited do not have a large spread within each category, appetizers, entrees, etc.
Hope this helps!

Anything from fast food up to the finest dining places! What did you order the last time you were there and how was it? Was it prepared right, was it served hot? Were you happy with your seating choices? Did you like the menu selections? Is this where you would normally choose to eat at more often than not?

I love Palo Santo in Brooklyn!

The restaurant itself is in a small brownstone apartment building… When you eat there, you truly feel like you’re eating in someone’s home. The food (Latin) is inventive and delicious, and best of all, it’s not expensive. A many-course tasting menu (the chef only stops serving you when you’re full) costs $45. Yum.

I am hosting my very first champagne/afternoon tea party, I have everything down except where to seat the guests, can they sit at the dining room table, or does it have to be a parlor type setting?
Also, if seated at the dining room table would it be considered a High Tea, and do I need to adjust the time and menu accordingly?

You need to consider your service; if it is not of commanding stature, I would never consider serving a tea at table. The note of formality at such seating requires an impressive service set; more modest service sets are best employed in the casual atmosphere of the parlor.

Kitchen table is where some good restaurants will offer dining for a very small number of guests (max. 4-6). Guests order the tasting menu, and witness the hubbub of the kitchen activities firsthand, being right in the action. It is not for the fainthearted ! The chef serves the table and will even offer the guests tasting portions of whatever the guests in the main dining room have ordered.

I would assume you have a minimum to sit at the Chef’s table. I think anyone who gets special treatment should tip very well. You will have one of the best dining experiences ever. You will have one of the best servers. And it’s the holidays (so you should be generous). I would say no less than 20% (I don’t know how you normally tip) but, I would leave at least 30%