How do you plan a menu with dishes that complement each other and make the most of seasonal ingredients?
Even more challenging: how to coordinate everything so the courses are enjoyably paced, and all the components of the main course arrive on the plate at the same time, at the right temperature – all without leaving the kitchen looking like a cyclone blew through.
For each of these Saturdays, I share the menu I actually served and a game plan for how to do it – a detailed schedule that gets everything done at the right time and even leaves you with a (reasonably) tidy kitchen.
Saturday nights are kind of a thing for us, but these menus and step by step plans would also work great for your next dinner party.
