Work with the manager and chef: Whether you're hosting a party for friends or a business event, time is always a consideration. So Semple advises party hosts to choose dishes that focus on the food rather than on the complexity of preparation.
"We try to discourage customers from ordering extremely labor-intensive dishes that are hard to prepare in quantity and difficult to get out of the kitchen all at the same time.
"Another guideline is don't set any menu in stone a year ahead of time," Semple continues. "Finalize the menu as close to the party as possible. Seasonal choices will almost always guarantee lower costs and better quality."
Trust the judgment of the manager and chef when it comes to selections of both food and wine. They may be able to recommend a wine that's more appropriate with the food being served, and perhaps even more affordable than what you had in mind.
Semple emphasizes the easiest way to ensure that your guests enjoy a wonderful meal at any restaurant: "Take advantage of what the place does best."
Executive chef Craig Hopson
Image courtesy of One if by Land,
Two if by Sea
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