Formal dinner for my students : LUSENET : Country Families : One Thread

I am making a formal dinner for my business communication students. I have been cooking all day, and now the Martha Stewart transformation is complete. LOL We only have 45 minute classes, so the servings will be quite small. It's mainly to let the kids have the experience of a formal sit down dinner with some new foods. This evening, I called all the students to remind them to dress up for tomorrow.

Here is an annotated menu....

Appetizers Escargot, Salmon Mousse, Brie, Caviar (Salmon Mousse made from scratch with fresh salmon, includes garlic chives from my garden. The appetizer plate will be garnished with dill and thyme sprigs from the garden as well.)

Refresher Pirouline (little rolled cookies filled with chocolate - from Sam's) Lime Sherbet (garnished with mint leaves, yup, from my garden)

Entrees Filet Mignon with Mushroom Sauce (used rib eyes, but cut them in small servings, wrapped with bacon) Chilled Asparagus with Basalmic Vinegar (got fresh asparagus, steamed it, and sprinkled with garlic salt and the vinegar, YUMMY) Harvest Blend Rice (from Sam's) Croissants with Chilled Butter (Sam's again)

Desserts Swiss Patissa Rolls (yup, this from Sam's too)

Beverages Sparkling Grape Chablis and Spumonte (non-alcoholic)

-- Rose (, April 28, 2002


Sounds like a lot of fun, and a lot of work too! I hope the kids enjoy the "dinner"!!

-- Melissa in SE Ohio (, April 29, 2002.

What a nice idea, Rose! Before moving here in July, I taught formal party giving to ladies groups teaching how to set a dinner formal dinner table, what types of foods are served at a formal dinner (the proper food combinations and courses) and how to EAT at a formal dinner. It is amazing how many people nowdays don't know how to give - or even eat - at a formal dinner. Of course nowdays we rarely give formal dinner parties any more, it is still a good idea to know in case you are called upon to do so, and even more importantly, so you will feel at ease at accepting an formal dinner invitation because you will know which fork to eat with, ect., and know what to expect. They really are great fun and wonderful to so how many differant types of serving pieces you don't see much anymore - like butter pat dishes and asaragus forks, etc.

I hope you don't mind if I make one small comment on your menu. It is a wonderful menu and such a great variety for them to try! The Refresher Pirouline (sherbert cleanser) is intended as a palate cleaner --usually served just before the meat course - so you have that right on the money and boy am I impressed! Few people know what it is let alone when to serve it. Well, here comes the "but" - But, nothing is properly ever served with it. Its intent is to cleans the palate in preparation of the main course (usually because a fish course was served). Adding anything with the palate cleanser defeats the purpose. It really is not a "course" at all and would not even be listed if you were presenting a printed menu at the dinner party. It was one of those "gimme's" from years goneby. It was just something expect and no one thought about it or even wondered what type of sherbert was going to be served (sherberts -- although a food purist would say only "shorbet" should be served-- would always be either: lemon, grapefruit, lime, melon, or champaign - and always a not too sweet type which we can't even get in the US anymore). But, hey..this is America and you can serve a cookie whenever you want! Please don't feel I am criticizing, or acting as a know-it-all. I just thought perhaps you did not know. It is one of those things that are so rare any more it is often not taught properly in books, etc.

It is an absolutely wonderful thing you are doing to go to so much work! Let us know what they all thought!

-- Karen (, April 29, 2002.

P.S. - Martha would be proud!! It's a good thing!..LOL!

-- Karen (, April 29, 2002.

Where's my invitation!!!!

-- Terran in VT (, April 29, 2002.

The little cookie with the sherbert was at the students' request. One of those situations where you make alterations to accomodate curiosity. Heck, they didn't even know what asparagus was until today. :-) The Brie should have been last, too, I think.

The morning class was a grand success. They at least tasted it all. The salmon mousse was the favorite appetizer, the caviar appreciated more than I expected. The escargot was looked at very very suspiciously. ONE student tried it all and ate EVERYTHING, plus an extra steak.

-- Rose (, April 29, 2002.

Bravo Rose! When my children were small, I always had tea parties with teddy bears..mostly for fun, but also for teaching fine dining kiddos are as comfortable eating at picnics as they are at the governors' mansion......One of my great-grandmothers used to day that true "graciousness" is something which, once learned, is of the utmost value.

-- lesley (, April 29, 2002.

I am willing to bet that this class will be one they will never forget and will appreciate forever! It is so very creative of you! Your one in a million!

-- Karen (, April 29, 2002.

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