Ordering Disorder
with Chris Jordan
Ordering Disorder is about making every day run more smoothly in small specific ways like quick, easy, and nutritious recipes, tips for prepareing lunches, and organizing tips, which add up to big changes
To learn more about Chris, check out her profile on
Work It, Mom! and read her blog at notesfromthetrenches.com.
Solicited Advice: Serving The Main Course At A Neighborhood Progressive
Categories: Cooking, Entertaining, Food, Meal Planning
I’ve been known to bristle at unsolicited advice. I’ve even been known to become downright unpleasant when faced with someone’s well intentioned but unasked for advice. Today though, I am going to ask for advice and I’m going to do so with a grateful and open heart.
Have you ever been to a progressive dinner party? This is a party which moves from house to house hopefully within walking distance of each other, you know, for ease of movement and imbibing purposes. A few houses host different courses of the meal, a house for appetizers, a house for soup and salad, another for dinner and a final house for dessert.
My new neighborhood has this type of dinner each December and we are thrilled to be a part of it for the first time. So thrilled I volunteered to host the dinner portion of the meal and then, when there was a delay in dessert course hosts, I said we’d do that too!
I’m actually excited to entertain a crowd (about 20 people) in this new house, it’s one of the many reasons we wanted to move: more room for entertaining. Not just for entertaining, we’ve had more than 20 people in our old little bungalow. But those were not so much grown-up events as they were crowded free-for-alls with a line of 20 people waiting for the bathroom.
This will be a meal, with real plates and enough seats for 20 people and coffee afterward. Most importantly there will be more than one bathroom so the line will hopefully be non-existent.
I’ve never prepared a meal for this many people and while it’s certainly not a Thanksgiving feast I’m preparing, I need help deciding what the main course will be.
There are some restrictions and guidelines to keep in mind when making suggestions. We have vegetarians in the group and an omnivorous but lactose intolerant guest as well. This means our vegetarian dishes can have cheese but our cheese dishes should probably not have meat.
Cost is another restriction, with 20 people to feed we’re not eating beef tenderloin at this meal. In the past hosts have found it difficult to keep all the dishes warm at the same time, so this is also an issue. Finally the main course needs to be something I can assemble early in the evening and either reheat at the meal time or put it in the oven to cook without any fuss so it’s ready when we get back to our house to set up dinner.
So, I need two main course suggestions, one vegetarian and one involving meat. Lasagna, spaghetti and chili have been done several times so I’d like to avoid those dishes if possible.
Please tell me you have advice for me. Please don’t let me end up with a pizza delivery at my first Neighborhood Progressive.
Subscribe to blog via RSS
Would something like a taco bar work, or do you want something that is more one-pot? The nice thing about a taco/burrito set-up is that it’s super easy to customize—although serving is more difficult.
Kate | November 27th, 2007 at 6:06 pm
Put your crock pot to work. If you don’t have one, you can pick them up for about $20 at most stores that carry small kitchen appliances.
There is a huge number of things you can make in the crock pot, but the most economical for a large crowd would probably be some sort of vegetarian soup or stew, and some sort of meat for hot sandwiches.
I make french dip (1 beef roast, 1 bottle of beer, 1 can beef broth, 1 packet french onion soup mix, cook on low for 8 hours) and pulled pork (1 pork roast and 1 mccormick packet pulled pork seasonings w/directions), and both are really tasty on a nice sliced hoagie or bun of some sort.
The crock pots will allow you to “set it and forget it” that morning, go out to the other houses, and come home to a piping hot meal.
for dessert, think big made small. You want to be mingling/eating, not c7utting and serving everyone. Individual servind desserts are the perfect self serve item. Think cupcakes, mini cheesecakes, or my favorite - trifle in a cup. I like this recipe, and instead of one giant bowl, I make it into several smooth sided clear glasses. For a crowd of 20, you could use clear plastic cups.
Katrina | November 27th, 2007 at 6:36 pm
What a fantastic idea for a party! Reminds me of those “Round The World” parties in college where every room in a frat house would be designated a drink from a different country (tequila from Mexico, Ouzo from Greece, you get the idea). Except for not, because there was never any fabulous food at any of those parties, and usually just a bunch of stupid drunk people who could never even make it into Europe without puking.
Anyway, my most trusty recipe/idea resource these days is the wonderful Smitten Kitchen paired with Cook’s Illustrated. With that said, I think the vegetarians and everyone else would love the Winter Panzanella Salad (although I would take her tips to minimize the amount of dishes): http://smittenkitchen.com/2006/12/holding-the-gray-salt
For the meat lovers, maybe something like Chicken with 40 Cloves of Garlic: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31318,00.html
Or, for recipes that can be made ahead, I have been wanting to try Smitten’s Mushroom & Stilton Galette, which can be served at room temp:
http://smittenkitchen.com/2006/10/when-the-funk-hits-the-fan
Which would go nicely with CI’s Belgian Beef, Beer and Onion Stew, which can be make days in advance. And the French name for it includes the word Flamande, which is really fun to say, especially when tipsy. Anyway, I am posting the recipe, etc. in this comment because CI’s website is only by paid subscription:
Carbonnade a la Flamande
(Belgian Beef, Beer, and Onion Stew)
Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade. The traditional copper-colored Belgian ale works best in this stew. If you can’t find one, choose another dark or amber-colored ale of your liking.
Serves 6
3 1/2 pounds blade steaks , 1 inch thick, trimmed of gristle and fat and cut into 1-inch pieces
Table salt and ground black pepper
3 tablespoons vegetable oil
2 pounds yellow onions (about 3 medium), halved and sliced about 1/4 inch thick (about 8 cups)
1 tablespoon tomato paste
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
3/4 cup low-sodium beef broth
1 1/2 cups beer (12-ounce bottle or can)
4 sprigs fresh thyme, tied with kitchen twine
2 bay leaves
1 tablespoon cider vinegar
1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.
2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2 1/2 hours.
3. Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)
Dawn | November 27th, 2007 at 6:59 pm
In my old neighborhood we did many progressive dinner parties….love them… We usually did theme meals so that it was easier to coordinate. One theme that works really well is Mexican because it can lend itself to both vegetarian and meat eaters. Martha has a great looking vegetarian enchilada recipe up this month in her Good Food magazine..I am making it Thursday - I can let you know how it is?
Another is Thai or Asian cooking - because it lends itself to vegetarian as well.
One thing is to not be afraid to ask the vegetarians for suggestions. Like, I am planning to make *whatever* can you give some suggestions for vegetarian meals that would work with that…So they don’t feel like they are eating a big vegetarian appetizer.
Also, for desserts. Don’t be afraid to mix homemade with store bought. A few well chosen “prepared goodies” can go a long way, since most of us drool over them but would never buy them for ourselves…
Just Beachy | November 27th, 2007 at 7:31 pm
What about a taco/tostada/taco bowl type assembly line? You could have taco shells / bowls / tostadas and then a variety of toppings like ground beef, chicken, vegetarian refried beans, lettuce, sour cream, cheese, pico de gallo, guacamole…and then let the guests build their own taco bowl or whatever. Maybe quesadillas? 7 layer dip? Empanadas? margaritas? (smile). I don’t know if this would go with the theme (or if there is one), but it seems like it would be easy to pull off.
Leticia | November 27th, 2007 at 7:34 pm
I was going to suggest a taco bar as well. You could make the meat in the crockpot and just line up the toppings and sides. Then you could also make a tray of non-meat enchiladas in the oven and wash it all down with some nice cold Corona….
Mia | November 27th, 2007 at 8:08 pm
Well - for a meat dish, you could do a roast. Not very labor intensive, able to leave in the oven on “warm” til slicing time. Meat-eaters would have a no-cheese meat. And then perhaps several roasty-type vegetables? Basic but good. Like, roasted potatoes (then you don’t have mashed potato turned glue in the timing), brown sugar carrots (easily microwaveable), etc.? I don’t know, but I thought those would be basic, tasty, veggie and lactose intolerant conscience?
Michele | November 27th, 2007 at 8:22 pm
All I could think of was fajitas, which sounds delicious to me but is perhaps why I’m never asked to cook for a progressive dinner or, for that matter, attend one.
She Likes Purple | November 27th, 2007 at 8:46 pm
I agree with Katrina in putting your crock pot to work. Two recipes I love my crock pot for are 1. pork loin with brown sugar and balsamic vinegar and 2 slices of potatoes, tomatoes, onions, eggplant, minced garlic, and any other veggies on hand that would taste good, a little broth, and some white wine. ( I don’t know if that would be hearty enough for a vegetarian main).
Chris | November 27th, 2007 at 8:46 pm
How about fajitas? You could grill everything ahead of time (beef and/or chicken, even shrimp) and then just warm it up. The vegetarians can do beans, veggies, and cheese on theirs. Add some spanish rice (easy) and you are done.
bensmom | November 27th, 2007 at 9:33 pm
Oh, and don’t forget the margaritas and/or mexican martinis.
bensmom | November 27th, 2007 at 9:34 pm
What about making Zuppa and Baked Ziti?
I just made this for 12 people on Saturday for a dinner party. And it was a hit!
Very good! And so easy!!
You can make the Zuppa in the crock pot and the Ziti takes about 60 to 70 minutes to bake.
polly | November 27th, 2007 at 9:53 pm
I got a bean soup recipe from your Suburban Bliss site that I make for the vegetarians in my world sometimes (I use vegetable broth instead of chicken, and vegetarian refried beans) — we always serve it with shredded cheese to sprinkle on the top, but as a side, so that would work.
I’ve done a baked potato bar (or served family style works too) in the past, too — you can do most of it ahead of time (we always steam broccoli, but how long does that take?). You can be creative with this — at our house we do steamed veggies, salsa, sunflower seeds, shredded cheese, sliced ham, sauteed mushrooms and cottage cheese (in place of sour cream, which might not be for everyone, but I prefer it).
Something on the grill? Portabello mushrooms for the vegetarians and salmon for the nons? If you get previously-frozen salmon it isn’t quite as good, but still tasty and substantially less expensive.
Jan | November 27th, 2007 at 10:37 pm
Just started reading - really enjoying both blogs and mighty junior! Aaaaaanyway, assuming there is no soup course at someone else’s house, and assuming Detroit is cold in December, you could make several different soups ( like maybe split pea, tomato, corn chowder, beef barley, whatever else) and serve them with breads and various toppings (cheeses, scallions, crumbled bacon, sour cream, herbs, etc). The vegetarians will have options and won’t feel left out of the main meal, the non-cheesers will have plenty to choose from, and everyone can get a little creative if they want.
I love the soup recipes in Ina Garten’s Barefoot Contessa cookbooks (the first one and the “in Paris” one). They are really good but not very fussy to make. Hope this helps!
Lauren | November 28th, 2007 at 2:05 am
You could make a big stromboli (buy premade pizza dough as crust) and stuff it with meats, cheeses, roasted red peppers, pesto sauce…whatever your fancy. You could make a vegetarian one, too. Cook it before the dinner and keep it warming in the oven. When it’s your turn to serve, slice up the stromboli on a diagnal and platter up.
Or you could try an easy curry dish with tons of vegetables and go easy on the meat/chicken. Serve over jasmine rice.
Have fun whatever you end up making.
Krissy | November 28th, 2007 at 2:29 am
i love the crock pot idea! if you get a couple (or barrow some from friends!) you can do all kinds of stuff. My step-mom makes bbq meatballs as an appitizer
you could even do like a stroganouff (sp?)with meatballs and sauce and keep it in the crock pot to stay warm and then just cook some wide noodles before they get there.
also - maybe ask the veggies (if you can) if they like mushrooms - these can be a great addtion to many dishes. however, some (like me) really dont like them at ALL LOL!
you can also do a beef and a veggie stew in two different crock pots! They can both use the same ingredients with the veggie just omiting the beef and maybe using veggie broth (my mom uses tomato soup!)
with the fall weather - this would be really good and hearty and yummy! Just also get some great crusty bread to go with it!!!
Kate | November 28th, 2007 at 4:35 pm
Pioneer Woman’s beef brisket is tasty for a crowd and if you have a roaster you can prepare and serve using one appliance. It is also economical. Vegetarian is hard…I will have to think.
Nicole | November 28th, 2007 at 9:49 pm
Vegetarian - Quiches are good and everyday food in the November issue had a good recipe for a spinach & cheese puff that paired with a good dark rye bread would be a substantial main course for a vegetarian.
Nicole | November 29th, 2007 at 1:18 pm
What about jambalaya for the meat eaters? It’ll store in the fridge for up to two days (provided you have room in your fridge) and can be reheated stovetop or in the oven. Rice to serve it with is pretty hands off, and even easier if you can borrow a few rice makers. It’s not as cheap as pasta, but is reasonable (and fairly impressive!). It’s also very filling, so you wouldn’t need bread or anything, maybe just a leafy salad on the side. Email me if you want my pseudo-recipe.
No specific ideas for the vegetarians, but if you went with jambalaya I’d do some kind of veggie stew (curry? lentils?) that could also be served over rice.
Whatever you go with, it sounds like fun (and makes me wish I lived in such a cool neighborhood)!
shannon | November 29th, 2007 at 7:33 pm
What about a pot of tortilla soup? I make it in the crock pot so it’s really easy to do ahead. You could serve it with lots of choices of toppings (tortilla strips, cilantro, limes, sour cream, cheese, etc.) and could even include chicken as a topping so as to leave the soup vegetarian? Just a thought — good luck!
By the way, to make the soup I dump Mexican-style tomatoes, chicken broth, black beans, corn, garlic, cumin, red pepper and chicken in the crock pot and let it cook for a few hours. I think I got the original recipe off of epicurious.
amy | November 30th, 2007 at 5:13 am
go to to the blog for simple recipes. she a has great recipes I have used that web site a lot.
dmatthew | November 30th, 2007 at 2:34 pm
I definitely agree you need something you can make in the morning and keep cooking for ages so its ready when ever you and your guests are.
Stroganoff is very simple but can be expensive - you need good quality beef, like sirloin. How about instead a beef carbonnade? Fairly easy to make and you can keep it in the oven for ages on a low heat, serve with vegetables and potatoes or rice.
For the vegetarians you could do vege chilli or alternatively something like a ratatouille (tomatoes, peppers, zucchini, onions, garlic simmered together for a long time with meditterean herbs) . Both of these can be served with the potatoes or rice.
To make carbonnade you need shin of beef cut into bitesize cubes, onions, garlic, dark beer, thyme, bay leaves and flour. Season the flour with salt & pepper and then dust the cubes of beef with the flour mix so that each side has a light coating - this helps the sauce get thick and gives the beef a good taste. Find a pan or casserole dish which can be used on the stove and in the oven too. Heat a couple of spoonfuls of oil in the dish, drop in the beef a little at a time and brown on all sides. Take out the beef as it is browned and keep to one side. Then fry the chopped onions and the minced garlic gently in the pan (you probably wont need to add more oil) until it is golden coloured. Put the beef back in with the onion & garlic, throw in the thyme, bay leaves, and pour in the dark beer, top up with some water or beef stock. Then bring to the boil and either simmer gently on the stove or put into the oven on a low-medium heat for a couple of hours. Look at it occasionally (ie every hour or so) to make sure its not boiling dry - if its getting too low on liquid add a little more water. You could also add chopped carrots and celery (in large chunks) to the mix if you want more vegetables in it.
Another Kate | November 30th, 2007 at 3:45 pm
My lone suggestion was to rent chafing dishes. I do that every Christmas when we have our entire family over for dinner. It is surprisingly cheap…as in a couple dollars per day.
chris | December 3rd, 2007 at 1:40 am
You’ve received some good suggestions! When we participate in progressive dinners we usually serve pork tenderloin or lasagna. Nothing unique, but simple and simple to serve. All you need with either is salad and bread. For our last dinner we co-hosted with an ambitious couple and served a Greek theme with chicken kabobs, side plate of cheese and olives, and risotto.
Have Fun & Good luck!
Tickled Pink | December 3rd, 2007 at 3:26 am
I would buy a honey baked ham, and then make scalloped potatoes for a side dish. This is what the progressive dinners in my neighborhood have always had. The scalloped potatoes (or au gratin potatoes) would be a fine main course for the vegetarians. Then offer a green salad… perhaps something kind of fancy like gorgonzola, pear, candied walnuts so the veg folks don’t feel gypped.
Tracey | December 3rd, 2007 at 5:30 pm
Easy Chicken Parmesan/Eggplant Parmesan would be my recc’s. You can buy the mega packs of chicken and Costco/Sam’s club, your choice of sp. sauce by the jar, use fresh fancy parmesan to make it feel more fancy. Do you own any “Pyrex Portables” — they let you bake and keep warm in a packing set meant for carrying to someone else’s house, but work well for keeping warm at your house too. You’ll need 2/3 9 x 13 for that many chicken breasts, though. A smaller one of the eggplant parm. Perhaps you could offer the lactose intolerant some Lactaid, besides just leaving the cheese off the top of one or two chicken breasts. Just make sure you flatten the breasts first, or they won’t cook evenly. Good luck, let us know what you did!
Imanitsud | December 3rd, 2007 at 10:42 pm
[...] you all so much for your many ideas for my Progressive Dinner Dilemma. They were all fabulous ideas but, sadly, I can not make all of these options for our party. I [...]
Work It, Mom! | A Community for Working Moms | December 4th, 2007 at 3:15 pm