Work dinner party. Menu advice would be greatly appreciated.

E

emtd

Well-known member
I've offered to host a small work dinner with some of my husband's

co-workers in late April. So, I don't know these people very well. Also unfortunately you can see my kitchen from the dining room, so last minute frying, broiling etc. aren't ideal.

Here's what I'm thinking of serving - but would love suggestions or advice:

gougères (Bon Appetit)

stuffed mushrooms

French Onion Soup

Coq Au Vin - Sylvia's cheater from this site with carrots & small potatoes

Lemon Tart with fresh berries

Is this reasonably fancy enough?

TIA for help and suggestions.

Betty

 
Me too, what a nice menu! Add Rich and Charlie's salad and you're all set.

You can do the CI french onion soup in the oven trick, it's really nice. and I wouldn't worry about having an open kitchen, put on a pretty apron and cook, everyone will be so excited about the good smells.

 
I agree, a green salad is all I would add--maybe after the main course.

Or serve a green vegetable with the coq au vin. And if someone offers to help in the kitchen take them up on it! It's an ice breaker and since the kitchen isn't separate no one misses out on the conversation.

 
I might do a different soup. People have strong feelings about mushrooms and you have them 2x.

 
I don't think I see "identifiable" mushrooms too much at all--sort

of even a segue if they are in the coq au vin.
I don't put mushrooms in onion soup. And stuffed mushrooms are a real treat.
Soounds like a great menu--French rustic and delicious on all levels.
You might like to add the salad--and maybe a little bread with the coq au vin. Will it have some noodles with it? Maybe a pool of polenta?

 
Lovely menu! I would add a nice crusty french bread and a salad; but I tend to gravitate to veggies

 
Thank you all for the suggestions. I like the idea of a salad

at the end - or a selection of cheeses & port. I had wanted to use these pretty french onion soup bowls that I own but perhaps a lighter soup would be better.
Definitely crusty french bread.
Would have liked more vegies as well but thought that there is already mushrooms, carrots and potatoes in the coq au vin.

All great suggestions smileys/smile.gif
Betty

 
I would serve the salad after the mushrooms, or along with

the coq au vin (in the American way) main dish. I think your soup is just fine--you could be a bit light with the cheese topping--or I often serve FO soup with a "cheese toast" floated on top of the soup and not under the broiler (or you could blow torch it). I put the gruyere/swiss on a round of good bread and run under the broiler, open face. Then put on top of the soup. Just a thought.

 
You're right. I'm a dork!

For some reason when I read "French Onion Soup" I had mushrooms on the brain. Ooof!

 
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