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Step 1
Read 316 Throw a Dinner Party and get to work. Cook ahead as much as possible, have the house clean, table set and music lined up in the CD player so you're relaxed.
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Step 2
Ask your date tactfully if he or she has any food preferences. Stay away from fish unless you're grilling it outside--you don't want your house and clothes reeking of trout.
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Step 3
Pop a cork--champagne, Prosecco and other bubbly drinks aren't just for big events. Start off the evening with a little toast to the night ahead.
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Step 4
Think aphrodisiacs (if not now, then when?). Set up a sumptuous finger feast with caviar, oysters, lobster, figs, mango and artichoke leaves dipped in butter. If your date is an outdoor lover, pack your feast in a basket and head to the beach or a quiet, scenic park. See 321 Plan an Outdoor Party.
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Step 5
Start with soups or savory tarts--they're more unusual and impressive than your typical green salad.
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Step 6
Try a cheese course before dessert, paired with thin slices of baguette, toasted nuts with a drizzle of honey and olives for a sophisticated touch.
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Step 7
Finish it off with a chocolate fondue or flourless chocolate cake. Chocolate, unlike whatever follows the meal, is a "sure thing."









Comments
cresentlake said
on 12/15/2008 Can anyone tell why a guy friend who liked me like crazy suddenly becomes quiet and unexpressive?? I miss him....
cresentlake said
on 12/15/2008 Can anyone tell me why this cool guy friend of mine who liked me like crazy have suddenly become quite and unexpressive??
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HardworkinJudy said
on 9/30/2008 All these cooking details have me hungry. It sounds deee-licious!
Anonymous said
on 3/26/2006 One sure-fire way to please is by serving fondue bread for an appetizer. Buy some fresh baguette bread the day of your dinner - try to find the thinnest stick of bread so that the slices can be easily eaten in three or four bites. Slice very thin pieces. Buy gourmet fondue cheese, melt it and serve it in a small tasteful bowl. Keep it hot until you are ready to eat. Put the bowl on a plate and spread the bread slices in a fan around it. Garnish with some dried rosemary around the bread, or some small basil or parsley leaves on top of the fondue.