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Quick menu review for a dinner TOMORROW. Needs to impress with what I have.


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Home Cooking Dinner

Quick menu review for a dinner TOMORROW. Needs to impress with what I have.

cayjohan | | Sep 9, 2013 06:41 PM

I've not usually been in need of menu advice, but I have a last minute business dinner tomorrow that needs to go well. I've on-the-fly come up with what I could, and might need to have some opinions on what I'm missing-not-thinking-of-being-obtuse about. All allergies and food-averseness has been addressed, so we're okay on that. My husband will be arriving from work with the two guests. I need to be as ready as I am able to be to start serving.

Here's the menu as it stands:

Apps: olives, hard salami, and glasses of the gazpacho we've got in the refrigerator.

Main, served family-style (I am told this is a casual group, so I'm running with it.):

14/16-ish oz. NY strips on the grill (I love that my neighborhood butcher counter will cut thick steaks for me if I ask at the last minute; both guests are steak-centric, so this helps)
Patatas bravas, or in that realm - I've got a ton of new potatoes, a lot of garlic and my sweetheart-forevermore: pimentón. Something crispy sounds good.
Some sort of chopped salad that uses up the pile of zucchini, tomatoes, onions and herbs that the garden is belching forth. I'm thinking on a bed of spinach, with the aforementioned diced and dressed. I always go for a vinaigrette, but can entertain the notion of other mayonnaise-type dressings

Dessert: A cheese plate with local apples and local honey. The cheeses in house right now are a 3-year Gouda, chèvre, and a two year Tillamook white cheddar.

So: what am I missing here? What missteps might I be making that I am not seeing? Any add-on that is readily gotten with zero-ish time? These are garden writers, and my cooking/prep time is going to be truncated with my yard-readying time for a dinner outside in the garden. Baking is not on the table for dessert, as I am still relearning baking due to gluten-free issues.

Any tweaks you CH folks can give me to make this work on the fly? I usually have much more time to come up with biz dinners, and I'm feeling a little blindsided by this one. Any suggestions welcome, as this is one I don't want to shrug off.

Thanks all,