The third key to success is to create an interesting, tasty succession of dishes, in small portions, each served at the right temperature. The menu might include spinach pinwheels and red pepper or olive on sliced egg in paprika mayonnaise on a Ritz cracker as appetizers; hot basil tomato soup; broccoli rabe with walnuts and light blue cheese; cool poached salmon with capers sauce; lemon sherbet “to cleanse the palate”; roast pork with a fruit compote sauce, grilled asparagus, and twice-baked sweet potatoes; and an 18th C. English trifle with tea for dessert.

It is prudent to avoid sharp tastes such as strong vinegars, garlic, or anchovies that will put off some guests or that will compete with distinctive tastes of foods like broccoli rabe or scallops. It is also prudent to send out an email to inquire if any guests have dietary restrictions or aversions.

Menu choices depend on pocket book, preferences, aptitude, recipes, and what works visually and overall. The total cost for 10 to 14 diners might run from $120 to $160, with ample leftovers, depending largely on the cost of the fish and meat courses and one’s resources---$8 a pound vs. $12 a pound makes a difference!

Guests frequently bring wine. One should also have a couple of bottles of wine available, as well as sparkling mineral water. To protect the woven carpet, we never serve red wine. Roughly 40% of our guests have preferred wine with the appetizers and with dinner.

These dinners are a lot of fun, but they do take integrated teamwork. Happily Tony and I enjoy complementary roles. He is an imaginative “chef de cuisine.” I arrange, set the table, taste, and serve as parlor host. We both clean the house, serve the meal, clean up, and give each other ideas.

Since we are both the aristocracy and the staff, we wear formal white shirts and bow ties. Guests are invited to wear “anything between flannel and tulle.” White tie and long dresses with tiaras are no longer required! Some folks do dress up.