[tmex]

hello ChefTalk!

this year it is my turn for my family to host the christmas dinner (6 people). And because I am not such a great cook (and don't have a girlfriend to assist me) I wanted to make it special by giving each course it's own specific single color. And this is my question to you .. do you guys have good suggestions for this?

I am thinking of about 4 courses .. and have no particular color preference, as long as they are different each course and the entire course has to be in the same color. (including the color of the plates, glasses, shirt I'm going to wear, etcetera ) And this without using coloring chemicals if possible.

I hope you understand what my plan is and can help me with good ideas!

Thanks!
Jeroen
the Netherlands.

[sweetchuck68]

I guess that one of the easiest things would be to do something online with the x-mas holiday, yeah i know it is cheesy but cheesy is good for the family.

Green - salad with a herb and oil dressing
Red - broasted cherry tomatoes
White - a poached fish with a rice pilaf


well that is all i can really think about right now i will give it some more thought and let you know

[KYHeirloomer]

That sort of thing stops being cute real quick, and becomes boring.

You might consider, instead, a color theme for each course. That is, if you choose red, that becomes the predominent color of the food. Other foodstuffs, and the service, should then be chosen to set off the red.

And, while you could have red in the tablecloth, centerpiece, etc., the actual service should be white, to highlight the color of the food. Or at most a complimentary color. You could, for instance, go with a pale pink with red food. But the food would disappear against a red plate.

Alternatively, you could serve in white, but have red as an underservice (there's a term for that, which I forget at the moment). That is, you could serve, say, borsht in a white bowl, but have the bowl supported by a red plate.

To highlight the difference, here is a red-themed course, as opposed to an all-red course:

On a white plate serve beet & arugala salad--perhaps over spiced apple rings---surrounded by stuffed cherry tomatoes.

I'm sure you see the difference.

[Risque Cakes]

[quote=KYHeirloomer;197807]
Alternatively, you could serve in white, but have red as an underservice (there's a term for that, which I forget at the moment).
[quote]
A charger plate?

[nowIamone]

I agree with the "stops being cute real fast" comment.

Decide if your dinner is about decor.........or the food.

If it's about the food, then create a menu with courses that complement each other.

You can have a theme around the meal; but who wants to eat several of courses of items, that don't enhance the meal or complement the course before or after it, choosen only for color? Not to mention, wait for the cook/server to change his shirt.

An enjoyable meal, for your guests, is a menu that is comfortable and easily prepared by the host. One that allows for the company of the host at the table. Your time in the kitchen once the meal starts, detracts from the experiance. Some of my most successful evenings have been one very well made simple dish, a salad, good bread and nice wine, served at a well set table.

After all, what do we the peasants in life have except the company we keep and the food we eat?

[nowIamone]

Let me add this. If your concern is that you are not a very good cook; a color scheme won't be your answer. You are proposing a lot of work, especially without a girlfriend.


Set the table with a nice cloth, many candles and fresh flowers. Have it set before your guests arrive. Dim the lights, so the magic of the candles can be enjoyed.

Keep things very simple, plan how you will serve the dishes ahead of time. Do not work yourself so much that your guests don't enjoy your company, or they yours.

Serve a first course before your guest sit down at the table; while they are still mingling. Buy a very nice cheese, maybe a salami, serve with a great bread; put a nice bunch of grapes alongside.

A very fresh salad, individually plated served with two or three poached shrimp alongside. This can be prepared ahead of time. Serve another wine and good bread.

Roast a meat, serve with one simple vegetable and a starch such as a scalloped potato, or rice pilaf that has been cooked in a casserole which can be taken from the oven and to the table. Accent the dinner with a chutney, or cranberry fruit relish, which can be purchased at a gourmet food store.

Clear the plates stack them, offer more wine and sit back down at the table, immediately so your guests continue the conversation. Set fruit on the table. After 20-30 minutes you can serve dessert.

Have Coffee brewing, plate the dessert, offer after dinner drinks; find at least one new, differant liquior for your guests to try. Dessert can be an exqusite treat from a bakery that you have always wanted to try.
Place it on a nice serving plate, set to the side of the dining room where it can be seen through dinner, stack the dessert plates, forks alongside. Glasses for this course also should be staged.

With a simple plan like this, all you have to do on the day of your dinner is roast the meat; the potatoes go in the oven about the time your guests arrive. Plate the salad, turn the vegetables on to steam.

I run a restaurant where I serve dinners to people; but when I invite them to my home, I entertain them.

[tmex]

I understant that you guys are really good in food and might not agree with me on this from a "culinary" point of view. But still this is the plan I want to do. Besides that, nowiamone's plan sounds great and I will definalety try something like this another time (so thanks! )

Thanks also for the comment about using white plates so the color will be more "accented", I'll use that

So, as you asked (and you may not like my answer) this time it's just a bit more about the decor than the food, althought it still has to make some sense and taste offcourse!

hopefully you can/will still help me?

[Risque Cakes]

you could also sever "buffet" style, while people are enjoying each "color themed" course, you can be changing out the foods and changing...

It may make it easier for you if you ( as with the white plates and color coded chargers!) to maybe wear basic black..( black T-Shirt and black pants) and a color coded apron to match the course being served?

[shroomgirl]

Many years ago there was a thread about (I believe it was New Years) a dinner in Southern Europe (Italy perhaps) that had multicourse all black food....formal.....


Ok.

Appetizer: pink.....shrimp, shredded beets with horseradish/lemon/capers/dillweed

Soup: orange.....butternut soup, guyere or gouda biscuits

Entree: Green.... fish with a parsley herb sauce, haricot verte, gnocchi with spinach/ricotta or a wilted green under the fish

Dessert: Brown....chocolate

NowIamone, gave spot on advice....the menu was easy to replicate, you'd be able to be apart of the party. the menu above can be made in advance except for the fish unless you poach it and chill it, gnocchi reheating, haricot verte again running through warmth of some type. Really important to not get over your head with "fancy menus".....sure recipe for a crash and burn.
Though the upside would be a fun story to tell through all the other Christmas dinners of the future.