How to Throw and Impromptu Dinner Party

Recently, we threw an impromptu six course dinner party for a couple of friends.  We made the decision to turn our night in into a party at around noon and we were serving our guests by six.  Here's how:

First: Be the type of people who are already planning on cooking a four course dinner for two on a Saturday, just for fun. 

Second: Happen to have cleaned your entire apartment the weekend prior for the first time in about two months. 

Third: Run to Whole Foods to put together a beautiful charcuterie plate - three cheeses, three meats, olives, pickled vegetables, crackers, candied walnuts.  Pick up a bunch of flowers on your way out.

Fourth: Take the bus to your local specialty market, I chose Dave's Fresh Pasta, and pick up some fresh ravioli and pesto. 

Fifth: Madly clean, chop, cook, and dress.  

Sixth: Serve and delight your guests. 

Okay, but for reals.  Some actual tips:

• Make stuff the night before.  Appetizers like soups and desserts like panna cotta are great to make ahead of time and keep in the fridge.
• Have a few labor unintensive dishes.  Cheese plates are fantastic.  Ditto for frozen fresh pastas.  
• Set the table.  With six courses, you need to make sure you have enough plates, bowls, and silverware to handle it all.  Count it all out ahead of time. 
• Make a schedule.  Working back from the time your guests arrive (and when you expect to be serving each dish) determine when things need to be prepped and put in the oven.  See tip above about making sure you have enough sheet pans/pots/etc. to do the job. 
• Enjoy yourself.  AKA buy lots of wine. 

 Our Menu (plus pictures!)

Charcuterie platter

Seared scallop with mushrooms

Butternut squash soup with toasted pumpkin seeds

Sweet pea and ricotta ravioli in an arugula almond pesto
Roasted pork with brussels sprouts and parmesan herb spaghetti squash
Panna cotta with raspberries