How To Host a Passed Plates Dinner
Delicious food, great drinks, fun people. These are the basic ingredients of a memorable dinner party.
While there are a number of ways to execute a successful party, at Diane Gordon Catering we have found that a passed plates dinner is one of the most elegant and interesting options for hosting a convivial evening. An added bonus is that there will likely be something for absolutely everyone on the menu. These dinners are also ideal for hosts who have trouble deciding between menu choices, or limiting the menu to just one appetizer and one entrée.
Whether you’re planning an intimate party with close friends, or a large scale event, you should kick off the evening with an hour or so of passed hors d’oeuvres. We suggest a variety of six to eight. Depending on your preference, you can offer a bar of wines, champagne, cocktails or mocktails (or all of the above).
A passed plates party is exactly what it sounds like: the menu is comprised of multiple courses of food selections passed on trays by waiters. The plates or bowls are approximately the size of courses at a restaurant tasting menu. Rather than being seated at tables, guests are free to mingle throughout the dinner. We recommend renting cocktail tables (no chairs) for guests to rest their drinks while they eat.
This type of party is ideal for New York City apartments, many of which are not large enough to accommodate big groups for a seated dinner. A passed plates party offers the formality and elegance of a classic dinner party with the flexibility of a buffet. In many ways, planning a passed plates party is similar to planning a seated dinner —with more variety.
Three to five different menu courses are typical, depending on the number of guests. We generally progress from the appetizer or salad course, to fish or seafood, then chicken or duck, and finally a red meat selection. Each course should be passed one at a time, and all of the food should be fork friendly. Remember to include dishes for vegetarian or vegan guests.
Our Sangiovese Braised Short Ribs of Beef Served Over Yukon Gold Mashed Potatoes, Curried Chicken with Basmati Rice and Mango Chutney and Mediterranean Branzino with Roasted Potatoes, Artichokes and Romesco Sauce are some of our clients’ most popular picks.
Each plate should be presented with a cocktail-sized fork, so guests can easily and smoothly pick everything up at once as a “package”. When organizing a passed dinner at Diane Gordon Catering, we do a dress rehearsal to ensure that waiters know how much space they have to maneuver with plates and trays. We also make sure that we have a plan in place for bussing, including extra waiters, so that used plates are never left hanging around.
Diane Gordon Catering can coordinate the rental of small plates and bowls in varied shapes and styles to add visual appeal and compliment the food. If a client has the space and desire to store party accessories, they might consider purchasing contemporary or vintage plates for a signature look. For corporate clients, we have relationships with beautiful event venues around the city that offer perfect spaces for passed plates dinners.
And then for the finale: dessert! All of our desserts work well for passing, but we especially like the Dark Chocolate Mousse with Grand Marnier Whipped Cream and Apple Tarte Tatin with Vanilla Bean Ice Cream. We would love to show you how a passed plates dinner might be incorporated into your entertaining repertoire. Please reach out and we will get started on crafting a unique event for you and your guests.
Kathleen Willcox and Diane Gordon have known each other for a long time. Kathleen worked for Diane Gordon Catering in 2010-2012, planning incredible parties and feasts for the Company’s many private and corporate clients. In 2012, Kathleen moved Upstate to start a family, but they stayed in touch. Kathleen now lives in Saratoga Springs with her husband and twins, and writes about food and wine for Wine Enthusiast, Liquor.com, Edible Capital District and several other regional and international publications and works as a consultant and writer for small businesses. She’s thrilled to have an excuse to work with Diane again.