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Dad's 90th party(17 Posts)
We'll be hosting a party for my dad's 90th birthday next month and I'm looking for ideas for a lunch menu - maybe 40ish people? Probably a do ahead starter, then a lunch main course. Not stressing about pudding. All ideas very gratefully received!!
One dish for each (with veggie where needed)? What does he particularly like?
Jacket potatoes, a selection of breads and cheeses with a variety of toppings to select from. Cold cuts of meat/saucisson.
Chilli con carne is a general people pleaser. It's gluten free and can also have a vegetarian version. Can be kept warm in slow cooker as well.
Is it a Buffet or a sit down meal? What are your dad's favourites?
I worked in catering in the 80's and people absolutely adored dressed cold baked salmon, "naice" big hams or roast beef sliced thinly, veggie quiches and a couple of salads at large (not sit down)family events. Most elderly people I know still love that. It can all be made ahead but fridge space might be an issue.
Are people going to be able to sit down with knife and fork or will it be standing and fork only.
do ahead a big vat of soup and then some little toasts with it.
some roasted veggie tartlets.baked croquettes.pate and toast.bruschetta.fish cakes.leeks in cheese sauce on brioche type toast topped with smoked salmon.wonton parcel filled with spinach and ricotta
whole sides of baked salmon
really nice stew with dumpling in lovel big casserole dishes.
chicken thigh,bacon and pea stew with herbie dumplings
beef and ale pie
Sorry - late response.
It will be sit down and served at the table rather than buffet I think - probably easier for them.
Probably no vegetarians. He is fairly open minded about food but I want it to look nice and a bit elegant. His wife is French and not everybody is as old as him! I want to stay away from the usual crowd pleasers so it looks a bit more elegant and summery. Definitely one dish plus vegetables - something chicken to be safe???
I'm off to trawl the websites - teacher who has Ofsted this week so it will be a bit of half term light relief!
Starter could be pate and toast with a choice of fish or meat, perhaps some lambs lettuce and watercress salad with it.
Main could be chicken in tarragon cream sauce or coq au vin, both would go well with mixed green vegetables and Greek style roast potatoes.
Thanks Ada. Liking coq au vin - guess I could keep some hot in the slow cooker or make it in batches and keep it in my very big pans. I could start buying those little yoghurts in glass pots so I have enough for my starters! Can't say I've made meat pate before but it can't be that hard!!
You might want to ask about allergies, intolerances, vegetarians and vegans, or at least have a few things in that you could produce if somebody turns up and only mentions a food problem at that point.
For that number of guests, I think I'd be offering a choice of at least two starters and two main courses. I don't think that would be more work as the preparation involved is considerable either way.
Maybe salmon or chicken (or lamb) for the main course? Or a vegetarian alternative to chicken - e.g. a really good vegetable-based lasagne. Same side dishes for everyone.
For first course, maybe soup or pate? Good bread with both.
I agree that the fish pate (salmon/smoked trout, cream cheese etc) would work well made in little ramekin dishes, but for pork/liver pate (if you are making rather than buying) I'd make large ones in loaf tin shaped dishes and slice well chilled on the day.
I wouldn't do smoked mackerel pate as I think it gives a metallic aftertaste to wine!
I've got hundreds of those little pots for just such an event, if you were nearby you could have mine!
Good idea - I could just as easily do 2 options. Can freeze anything left I guess. Salmon always goes down with older people. I found a Mary Berry recipe that's coq au vin like without the bones
Will try it out this week.
Oh yes that's a very nice recipe, maybe cut the chicken breasts in half, some older people don't eat large portions, and some guest might like a generous serving?
Coq au vin is easy but not really summery - it’s French peasant food isn’t it?
I’d go for something like pp mentioned - chicken in tarragon cream sauce, baby new potatoes & green beans or asparagus. I’ve always cooked them separately and not for that number but found this one pot that’d work well for lots of ppl
Pâté is a good call - with a food processor both these are v easy:
Thank you - more to try over the next couple of weeks. Chicken liver pate looks delicious. I'm not sure if tarragon is a bit marmite?? I love it but it's quite a strong flavour.
At least I won't be stuck for menu ideas for dinner in the next couple of weeks!!
if some eople don't do meat pate they might do fish so could you do a mackeral or salmon pate to go with it.
weve had previous guests feel a bit funny over pate as the associate it with liver fois gras etc if u cant manage to eat through all those cheesecakes hehe for the dishes weve serve our in those little kiln jar or sweet jam jar befoe which can be bought in bulk.
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