The Best Dinner Party Recipes
I love to cook and entertain so cooking a seven course dinner party was not hard to do. Today I am sharing my best dinner party recipes from the dinner.
I love planning menus for dinner parties. This seven course menu is special because every single menu item is something I have cooked before, many times! These really are my best dinner party recipes.
Planning this Dinner with Friends was so much fun. Everyone who came to the dinner was very special to me and I wanted the menu to reflect how much I cared about them. When planning the menu, I wanted each course to reflect thoughtfulness and effort and to create a special memory of the evening.
The Menu
Because we were planning seven courses, I decided to make each course smaller in size. The portions were large “bites” versus full servings. I didn’t want anyone to leave uncomfortably full but I wanted them all ot have a chance to experience some amazing flavors.
I asked in advance if anyone had any food allergies or food aversions so I was sure not to include any of those. I think it’s an important component to entertaining to consider your guests allergies and dislikes. Nothing is worse than serving something that someone can’t eat or doesn’t eat. It creates an elephant in the room that is so easily avoided.
We had very few requests for dietary limitations, and we began planning the menu. I knew I wanted to do seven courses and knew I wanted to serve the Chilean sea bass. It is truly one of my most favorite recipes. Sea bass is expensive, so in our house, it is only for special occasions, and this was a very special occasion.
I also knew that I wanted to serve mud pie. It is my most favorite dessert. I haven’t had it in years. I stopped eating dessert about seven years ago and for the most part, I don’t miss it. But I miss mud pie, so I wanted to share it with this special group and let them enjoy it.
The Seven-Course Menu
Nibbles – Boursin Cheese w/ Fig Jam, Grilled French Baguette Rounds, and Sweet and Spicy Nuts
Tomato Bisque with Grilled Cheese Sticks
Crab Cakes with Lemon Dill Sauce
BLT tomatoes
Salad with Pears, Shaved Toscano Cheese and Sugared Pecans with Champagne Vinaigrette
Sea Bass with Soy Glaze and Ginger Butter Sauce and Grilled Chicken with Pistachio Avocado Sauce with Brown Rice and Roasted Vegetables
Mud Pie
Course #1 – Nibbles – Boursin Cheese w/ Fig Jam, Grilled French Baguette Rounds, and Sweet and Spicy Nuts
We started the menu off with what we called the Nibbles course. This course is just a nibble to start the dinner. Boursin cheese is a soft Gournay cheese, softer than cream cheese with garlic and herbs. We top this with fig jam spread which is sweet and a bit chewy. These together are the perfect combination of sweet and salty. This yummy sweet and saltiness is served with grilled french baguette rounds and makes the perfect start to an evening.
Also as part of the nibbles course, we served sweet and spicy nuts. Warning! These are really addictive. They are just the right amount of sweet and salty with just a little spicy too! They are amazing!
Boursin Cheese w/ Fig Jam, Grilled French Baguette Rounds, and Spiced Nuts
This appetizer is very easy to fix and tastes delicious. All three items work so well together and we served them in vintage jars on a vintage piece of wood moulding.
Ingredients
- 3 Packages Boursin Cheese
- 8.5 oz Fig Jam Spread
- French baguette, sliced into ¼” slices
- 1 (approx.) Cup Olive Oil
- 4 tablespoon Butter
- 16 oz unsalted mixed nuts
- ½ cup brown sugar
- 1 tablespoon butter
- 2 tablespoon water
- 2 teaspoon salt
- 1 teaspoon cayenne pepper
Instructions
- Boursin cheese comes in a round foil container. Remove foil cut the cheese round in half. With your hands, reshape the cheese into a round.
- Place cheese onto serving platters. Spoon fig jam over top in generous spoonfuls.
- To toast the baguettes, In a medium saucepan, pour ¼ cup of olive oil and 1 tablespoon of butter into saucepan. Warm over low to medium heat.
- Once the olive oil and butter is bubbly, place as many baguette rounds in pan and cook until golden, about two minutes. Remove and cool.
- Repeat for additional baguettes, adding additional oil and butter as needed. Can be made 1 day in advance. Prior to serving warm in oven until slightly warmed, if too hot, they will melt the cheese.
- Serve baguettes with Boursin and Fig Jam on serving platter.
- Put brown sugar, butter, water, salt and cayenne into a medium sized saucepan and melt until syrupy. Add mixed nuts and stir until coated.
- Turn out onto parchment paper on the baking sheet and spread into a single layer.
- Bake at 350 for about 20 minutes until nuts are browned. Remove from oven and let cool.
- They will be sticky, kind of like brittle. Once completely cooled (if you try to do it before completely cooled, you just have a sticky mess). Break apart and store in an airtight container until ready to serve.
Boursin Cheese with Fig Jam
Grilled French Baguette Rounds
Spiced Nuts
Here is a close up of how we set the appetizer on the wood pieces. I knew this presentation would be fun!
Course #2 – Tomato Bisque with Grilled Cheese Sticks
The next course was a soup course. One of my favorite comfort foods is grilled cheese and tomato soup. We served a Fire Roasted Tomato Bisque which is light on cream, just enough to soften the texture, but not too much so that it is not a heavy cream soup. This soup is blended in the blender or food processor so it has a velvety texture. This is one of the best dinner party recipes.
Now, I have to say, we elevated grilled cheese to a new level. We used Texas Toast bread, because, well, we were in Texas and it just happens to make the, best, grilled, cheese, ever! We also used three different cheeses, including mozzarella so that the cheese gets really oozey and gooey. The outside of the sandwich is crispy and golden and then is baked so that the cheese gets super melty.
We cut each sandwich in half and served it across the cup that we served the soup in. It made for a beautiful presentation and made it easy to dunk the grilled cheese right into the soup!
Fire Roasted Tomato Bisque with Grilled Cheese Sticks
This Fire Roasted Tomato Bisque Soup and Grilled Cheese Sticks is one of the best soup recipes I have ever tasted. It is delicious.
Ingredients
- 3 tablespoon olive oil
- 1 tablespoon butter
- 2 Cups finely chopped yellow onions
- 1 tablespoon minced garlic
- 3 Cups Chicken Stock/Broth
- 1 28oz can and 1 14.5 oz can crushed fire roasted tomatoes
- ½ cup half and half
- 4 leaves fresh basil, finely chopped
- Salt and pepper to taste
- 1 loaf of Texas Toast
- 1 brick gruyere cheese, sliced thinly
- 1 brick sharp white cheddar cheese, sliced thinly
- 1 brick mozzarella cheese, sliced thinly
- 4 tablespoon olive oil
- 4 tablespoon butter
Instructions
Fire Roasted Tomato Bisque
- Place olive oil and butter in saucepan over low to medium heat. When oil and butter are combined and bubbly add onions and garlic. Cook until onions are translucent and beginning to brown. Remove from heat.
- In stock pot on low to medium heat, add chicken stock/broth, both cans of tomatoes (do not drain). Stir to combine. Add onions, garlic and oil.
- Add half and half and basil to pot, stir to combine. Season to taste with salt and pepper. Once combined and cooked through, remove from heat.
- Transfer soup to blender. Pulse until smooth.
- Return to pot. Soup can be made ahead and refrigerated. When ready to serve, warm slowly before serving.
Grilled Cheese Sticks
- Cut away crusts from bread. To assemble each sandwich, use two pieces of bread. Layer slices of gruyere on top of the bread. On top of the gruyere, layer the sharp white cheddar cheese slices. On top of the cheddar cheese, layer the mozzarella slices.
- In a saucepan, over medium heat, add 1 TBL of olive oil and 1 TBL of butter. Once the olive oil and butter is combined and bubbly.
- Carefully transfer the bread layered with cheese into the pan, bread side down. Place the second piece of bread on top of cheese.
- When the bread is golden brown, carefully flip the sandwich to brown the second piece of bread.
- Once both sides of the bread are browned, transfer the sandwich to a cookie sheet, lined with parchment paper.
- Place in oven heated to 300 degrees. Bake sandwich for 10-12 minutes until cheeses are melted.
- Cut sandwiches in half and serve with soup.
Course #3 – Crab Cakes with Lemon Dill Sauce
One of the most popular items at our Annual Christmas Party is my crab cakes with Lemon Dill Sauce. I knew I wanted to include these in our menu. If you are new to following me, my husband and I have thrown an Annual Christmas Party for 35 years and this recipe is the most anticipated. Now you know why my crab cakes are always one of the best dinner party recipes.
Many of our friends stand near the door to the kitchen to catch the Crab Cakes coming out hot! The lemon dill sauce is one that you can serve with any fish. Our Dinner with Friends guests loved these just as much as my Christmas Party guests do. It made me so happy to share a part of my California life with my Texas friends.
The Best Crab Cakes Recipe with Lemon Dill Sauce
These crab cakes with lemon dill sauce are to die for. They aren't "fishy" and are by far the most popular appetizer anytime I make them.
Ingredients
- Crab Cakes
- 3 TBL butter
- 1 scallion, chopped fine
- 1 glove garlic, minced
- 2 TBL red bell pepper, chopped fine
- Ground red pepper (cayenne) to taste
- 3 TBL heavy cream
- 1 TBL dijon mustard
- 1 egg, beaten
- 1 tsp minced fresh basil
- 1 tsp minced fresh parsley
- 1 cup fine dry bread crumbs
- 1 pound fresh lump crabmeat
- 1/4 cup parmesan cheese
- 2 TBL vegetable oil
- Lemon Dill Sauce
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 2 TBL fresh dill chopped
- 1 TBL minced fresh parsley
- 2 tsp fresh lemon juice
- 1 TBL grated lemon peel
- 1 clove garlic, minced
Instructions
Crab Cakes
- Lightly chop the crab meat in the food processor and set aside.
- Melt one TBL of the butter in a large skillet and saute the scallion, garlic and red bell pepper until wilted, about 2 minutes.
- Add the ground red pepper, cream and mustard.
- Cool slightly. Add the egg, basil, parsley, 1/2 cup of the bread crumbs, and the crabmeat.
- Mix lightly. Mold into 25 one-inch wide patties.
- Combine the remaining 1/2 cup of bread crumbs and the parmesan cheese in a shallow dish.
- Roll the patties in the crumb and cheese mixture.
- Chill for at least one hour. (The crab cakes can be made one day prior and refrigerated, covered, up to this point.)
- Combine the oil and the remaining 2 TBL of butter over moderate heat in a large skillet.
- Saute the crab cakes 3 minutes on each side.
Lemon Dill Sauce
- Combine all ingredients in a medium bowl.
- Chill until the mixture thickens.
Notes
The Lemon Dill Sauce in this recipe is also really great with salmon (baked or smoked).
Course #4 – BLT tomatoes
Because we were serving small bites for course, a perfect recipe is another one from our Christmas party, BLT tomatoes. They are kind of a pain to make. The cherry tomatoes are small and you need to hollow them out, then stuff them with the lettuce, bacon, mayo mixture. However, they are worth the effort. These are yummy little “popable” bites and were the perfect size for our fourth course.
BLT Tomatoes
BLT tomatoes are kind of a pain to make. The cherry tomatoes are small and you need to hollow them out, then stuff them with the lettuce, bacon, mayo mixture. However, they are worth the effort. These are yummy little poppable bites and were the perfect size for our fourth course.
Ingredients
- 36 Cherry Tomatoes
- 6 Pieces Thick Sliced Bacon,
- ¼ Head Iceberg Lettuce
- ¼ Cup Mayonnaise
Instructions
BLT Tomatoes
- Slice top of cherry tomato off close to the top. With very small spoon, carefully scoop out the inside of the tomatoes. Throw away the tops and insides of the cherry tomatoes.
- Cook the bacon slices until very crispy. Blot any extra grease from bacon. Chop bacon very finely and set aside.
- Chop lettuce very finely.
- Mix bacon, lettuce and mayonnaise together. With a small spoon, fill the cherry tomatoes with the bacon lettuce and mayonnaise mixture. These can be made ahead and kept in the refrigerator until you are ready to serve.
Notes
*If you love BLTs, this can also be made into a salad. Chop tomatoes instead of hollowing them out and mix together. Voila, BLT salad!
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Course #5 – Salad with Pears, Shaved Toscano Cheese and Sugared Pecans with Champagne Vinaigrette
Of course we wanted to include a salad course and this is one of my favorites. I love a vinaigrette that is both garlicky and mustardy and this is my go to recipe. I have it made up in the refrigerator on a regular basis.
This salad includes sliced pears which add a great texture to the salad. Toscana cheese from Trader Joes is one of my favorite cheeses to add to a salad. If you don’t have a Trader Joe’s near you, then look for Sartori’s BellaVitano cheese. The cheese has the texture of cheddar and the taste of aged parmesan and is soaked in wine. This cheese adds just the right amount of salt to a salad without adding salt. I also add sugared pecans, which, well, they are sugared pecans, so yum!
Salad with Pears, Shaved Toscano Cheese and Sugared Pecans with Champagne Vinaigrette
This salad is refreshing and delicious.
Ingredients
- 1 Bag Mixed Spring Greens
- 2 Pears, sliced thinly
- 1 brick Toscana cheese shaved thinly (or aged parmesan cheese)
- 8 oz unsalted pecan halves
- ½ cup granulated sugar
- 3 tablespoon Champagne Vinegar
- ½ teaspoon Dijon Mustard
- ½ teaspoon Minced Garlic
- ½ Cup Olive Oil
- Season with salt and pepper
Instructions
Sugared Pecans
- In a saucepan over medium heat, add pecans and sugar.
- Stir until sugar is melted and pecans are coated. Stir constantly being careful not to allow the sugar to burn and scorch the pecans.
- Turn out the sugared pecans onto parchment paper to cool.
Champagne Vinaigrette (makes 3/4 cup of dressing)
- Whisk together all ingredients until combined.
- Salad assembly, place a handful of greens on each plate. Place approximately 6-8 pear slices on each plate, sprinkle with cheese, pecans and dress salad to your liking.
Course #6 – Sea Bass with Soy Glaze and Ginger Butter Sauce and Grilled Chicken with Pistachio Avocado Sauce with Brown Rice and Roasted Vegetables
We planned for the entree course to be a bit larger than the small bites in courses 1-5. Nibbles and small bites are great to lead up to the entree, but we wanted to provide a little bit more than a bite when it came to the entree. So, we put two dishes on the plate and served it together with rice and roasted vegetables. The first dish was the Sea Bass with Soy Glaze and Ginger Butter Sauce. This dinner was so special to me and this such a special dish. In fact, it is one of my favorite “go to best dinner party recipes”. The second dish was Grilled Chicken with Pistachio Avocado Sauce. This is actually a recipe that my son Matt introduced me to! The sauce on this chicken is so incredibly yummy. It is vibrant and velvety and has jalapeno in it, so it has a little bit of a kick to it also.
To round out the plate, we served brown rice and oven roasted peppers, onions and asparagus.
Sea Bass with Soy Glaze and Ginger Butter Sauce
When I need to impress my guests, I serve this sea bass. It really is that good!
Ingredients
- 6 tablespoon Soy Sauce
- 3 tablespoon Honey
- 3 teaspoon Rice Wine Vinegar
- 1 ½ teaspoon Cornstarch
- 3 tablespoons of water
- 1 cup dry white wine
- ⅓ cup chopped shallots
- ⅓ cup chopped fresh ginger
- ½ cup heavy whipping cream
- 4 6-to-7 ounce sea bass fillets
- 4 tablespoon chilled butter, cut into small pieces
Instructions
Soy Glaze
- Mix together soy sauce, honey and rice wine vinegar in a small saucepan over low heat.
- In a small bowl, mix water and cornstarch until smooth. Add water/cornstarch mixture to saucepan.
- Stir mixture over medium to high heat until the glaze is thickened slightly, about 2 minutes.
- Remove from heat and cool mixture to room temperature. Glaze can be prepared 1 day ahead. If making ahead, cover and refrigerate.
Ginger Butter Sauce
- Combine wine, shallots and ginger in small saucepan over high heat.
- Boil until liquid is reduced ¼ cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes.
- Remove from heat. Sauce can be prepared 1 day ahead. If making ahead, cover and refrigerate.
Sea Bass
- Preheat oven to 350.
- Cover baking sheet with parchment paper. Arrange fish on baking sheet.
- If glaze has been refrigerated, bring to room temperature.
- Brush glaze onto fish and bake until opaque in center, about 15 minutes. Remove from oven.
- While fish is baking, bring ginger butter sauce to simmer. Remove from heat and add butter to sauce pain whisking until melted.
- Season to taste with salt and pepper. Spoon over baked fish and serve.
The Best Grilled Chicken with Pistachio Avocado Sauce
This is the best Grilled Chicken with Pistachio Avocado Sauce – marinated in soy sauce, honey, and garlic and grilled to juicy, golden-brown perfection. Then topped with an amazing green pistachio and avocado sauce. So easy!
Ingredients
- CHICKEN
- 1 lb. boneless skinless chicken breasts
- 3/4 cup soy sauce
- 3/4 cup honey
- 3/4 cup water
- 4 cloves garlic, smashed
- 1 TBL cilantro
- fresh lime, squeezed
- PISTACHIO AVOCADO SAUCE
- 1 avocado
- 1 cup packed parsley and cilantro leaves (combined)
- 1 jalapeño, ribs and seeds removed
- 2 cloves garlic
- juice of one lime (or two – get lots of limey goodness in there!)
- 1/2 cup water
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 cup pistachios (you can sub other nuts)
Instructions
- Cut the chicken into chunks. Place in a large ziplock plastic bag or bowl.
- Pour the soy sauce, honey, water, and garlic into a bowl. Whisk until incorporated. Set aside about 3/4 cup of the sauce for brushing the chicken later.
- Pour the remaining sauce into the bag or bowl with the chicken. Seal or cover the mixture and refrigerate as long as you can – 4 hours is a good minimum but you can go as long as overnight.
- When you’re ready to grill, preheat the grill on medium-high for 5-10 minutes and oil the grates. Meanwhile, drain off the marinade and place the chicken pieces on skewers. Place the chicken on the hot grill, cover, and cook for 3-4 minutes. Brush with reserved sauce and flip. Repeat this process until you see that the chicken is browned to your liking and fully
cooked. - Serve with cilantro, lime, Magic Green Sauce, or any other dipping sauces you like. We also like this with a salad and some naan or rice.
- To make the five-minute green sauce, pulse all remaining ingredients – except pistachios – in a food processor until incorporated.
- Add pistachios and pulse until mostly smooth (depends on what consistency you want).
- Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.
Course # 7 – Mud Pie
For a very sweet end to our evening, we served mud pie and berries for me and others who didn’t want a sweet dessert. Mud pie is layered with decadence and every bite is so good.
This recipe is so easy. You can make this as a full pie, or in individual serving cups.
Mud Pie
Ingredients
- 1 package Oreo Thins (frosting removed)
- 3 Tablespoons melted butter
- ½ Quart Coffee Ice Cream
- 1 Jar Hot Fudge Sauce
- 1 Cup Chopped Peanuts
Instructions
- Crush Oreo chocolate cookies in blender or food processor until ground to fine crumbs.
- Add 3 tablespoons of melted butter and combine until coated.
- Press cookie crumb mixture into serving dishes.
- Top the cookie crumb mixture with 1 scoop of coffee ice cream.
- Top ice cream with 3 tablespoons of hot fudge sauce.
- Sprinkle with 1 tablespoon of chopped peanuts.
Place in freezer for a few hours or until ready to serve.
Bringing all of these special friends and two of my sons together for this evening was something that I have wanted to do for a very long time. It was a bit delayed in happening, but once it came together, it was magical.
I am so happy to have been able to bring everyone together for this first Dinner with Friends and to have created memories that I know we all keep forever.
Be sure to check in tomorrow. Because you are not going to believe what is going to happen next.
Everything you need to make these recipes and set a pretty table!
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Can you talk about prep and how you go about cooking all of this…do you have it all ready ahead of time and warm it? Are you cooking while your guests are there? How does that all work? Thanks, can’t wait to try the sea bass
Funny you should ask Beth about timing of prep, cooking and serving. Check the blog tomorrow for all of those details!
Wow!! Every recipe looks so yummy!!! The table setting looks beautiful and inviting. Amazing to have a 7 course meal… And what lucky guests to have experienced this wonderful evening.
Thank you so much Renee. It was a truly special evening, one I will never forget!
I am so impressed! This dinner party was the ultimate fun, delicious and presented like a Queen, that you ARE!
I read every recipe, not one was over the top difficult to the point one quits reading many times.
Your presentation was exquisite too. Just loved this party so very much. It had to have been so fun, relaxed and special!
Thank You for sharing…
Keep doing what you do so very well!
Count me in at 85 from far Eastern Iowa on the Mississippi River.
💕🤗👍😮💕
Wow Judith, thank you so much for your kind words. I am so happy that you enjoyed following this dinner and the recipes I shared today. Check the blog tomorrow for a surprise!
If the recipes taste half as good as they look, this dinner will be amazing!! Which recipes would be best to be made ahead of time (2 days or ?) We are back in lock down where I live, and this will be my ‘coming out’ dinner! Thanks!
I am so sorry to hear that you are back in lockdown Carol. Check the blog tomorrow for all of the timing for prep, cook and serve. What a fabulous dinner to look forward to!
Thank you for sharing these recipes and the make ahead tips. Wondering if you had help in the kitchen for this ambitious undertaking? 🙂 I can see myself choosing 3 or 4 of these amazing recipes!
You are so welcome Barbara, I hope that you enjoy the recipes. We did not have any help in the kitchen. Check the blog tomorrow for all of the details about how we pulled off this dinner!
My gosh, Leslie, all of these recipes sound amazing! I think you need one further blog post to tell us how you pulled this all off??? Especially with the artful way in which everything was presented. Did you have a team of people helping??? Was everything made ahead of time and reheated? I’m just in awe of this whole dinner party. What lucky guests!
Funny you should ask about how we pulled this off, check the blog tomorrow for all of the details Sharon! 😉
I printed out most of them. Wonderful inspiration. Thanks so much!
You are so welcome. I hope you enjoy them!
Please share your timeline for prep and cooking.
Funny you should ask Shelley, check the blog tomorrow! 😉
That is what I came back here to say! I like to be with my guests as much as possible at a party so typically plan dishes that don’t all need last minute prep. I will use each of these recipes but maybe not all at the same meal. The grilled cheese, the crab cakes and the main courses are what I want to learn more about. Thanks. Great menu and beautiful table!
I read each recipe for your fabulous dinner. They all look and sound amazing. What a gift you have to be able to serve that many guests a 7 course meal! I definitely want to try some of your recipes!! Thanks for sharing them with us.
Thank you so much Pat! I do hope that you try some of these. If you do, please let me know which are your favorites. 😊
Everything sounds amazing from table setting to dessert. I do have a question, however; did you serve the courses yourself or did you have someone else bring them out?
Thank you so much icky. We served and cleared the courses ourselves. Check the blog tomorrow for details on how we pulled this dinner off!
First your table setting was as always so pretty and not jammed with multiple dishes
The menu was helpful , always looking for something new to add to a dinner I already have
and can’t wait to try
Thanks for sharing!
Thank you so much Diane. I do hope you try some of the recipes, always good to throw a new one into the mix!
Leslie,
I know how very busy you are with all your other projects , but have you seriously ever thought about opening up a Restrauant ? This menu looks delicious….. I know I would come!
Maybe we could have our MHS #50 there !
……just a thought!
Have a great day, my friend! ❤️Allison
Thank you for your kind comments Allison! No thoughts of a restaurant for me, but you know I do love to throw a party 😊. Hae a great day! ❤️
Thanks for the wonderful recipes. I plan to try them. Your directions seemed to be easy to follow. Your party seemed fabulous. Your friends and associates are lucky to have you. I have been lucky enough to visit Waco and Magnolia once on a travel trip.
Oh, I am so glad you have been able to visit Waco, it really is such a special place! I am so glad you enjoy the recipes. Nothing is super complicated to make, I hope you try some of them!
What did you do to protect the food from lead paint on salvaged wood pieces?
We washed the moulding and then varnished it with a fresh coat of matte varnish to seal it.
You are such an inspiration! The table was set so thoughtfully and beautifully arranged and the food looks delicious! While I may not serve 7 courses, I may try 5. Can you let us know how far in advance you can make the crab cakes and the grilled cheese sandwiches? Can you leave them warming in the oven? Or with the crab cakes, can you make them in advance and then re-heat. Otherwise, it seems like a lot of time in the kitchen between courses. Thanks for the help. I would love to try this!
Thank you so much for your kind comments and I am excited that you will try some of the recipes! Check the blog tomorrow for timing for prep, advance cook and final cook!
please tell me what the clear plates say about each guest? i cannot read it and it sounds so interesting!
The recipes were all saved on Pinterest and I look forward to serving them.
I am so glad you saved all of the recipes! Each plate contained a personal message to the person who attended. I didn’t take a picture of each one.
Was it written on the plate for them to keep? Inspirational about each guest?
Thank you for sharing all these recipes, I can’t wait to try them! I make your salmon with avocado/cilantro salsa ALL THE TIME!! Also love your broccoli chicken stirfry!
Thank you so much Amy. Now you have 7 new recipes to try!
Wow!! Not only do they look delicious but the presentation is beautiful. I’ll be checking in tomorrow for all the secrets of how you pulled this wonderful meal off.
Thank you so much Cindy! I think you will be really excited about tomorrow’s post!
Leslie, what an amazing menu❣️I can’t wait to try the sea bass and chicken recipes. You always have such great ideas. I really enjoyed this post 💋
Thank you so much. I am so glad that you enjoyed the post. Be sure to check out tormorrow’s post for a surprise!
Will the pears turn brown if you peel them ahead of time?
I sliced the pears right before serving, because, yes, they would get brown.