How to Serve a 5 Course Meal

Multi-course dinners are the soul of formal entertaining.

Many Americans now eat dinner with their families while sitting in front of the television, or working on the computer. The fact remains, however, that for a dinner party that will truly impress, a multi-course meal will never fail.

Things You'll Need

• Tablecloth
• Silverware
• Soup course
• Salad course
• Starch course
• Entree
• Dessert
• Palate cleansers

Instructions

1. Begin by seating your guests using place cards. This will avoid confusion, and prevent two people who don't particularly care for one another from getting hurt. You should also allow plenty of elbow room.

2. Serve your soup course first. You may serve any soup that you like, as long as it doesn't contain strong flavors. Try to avoid garlic or heavy herbs. The most important part of a multi-course dinner is that you start with delicate flavors and move to the more bold flavors later. Try a pureed squash soup, for example. It is earthy, and slightly sweet, and will pair wonderfully with a dry white wine.

3. Use a palate cleanser between each course. A palate cleanser will ensure that the flavors from the previous course don't mingle with the following ones. Small dishes filled with a lime sorbet will do nicely. Basically, you'll want to use something slightly acidic for the cleanser.

4. Prepare your salad course table side. Showcase the freshness of the ingredients used in preparing the salad. Use a Caesar salad, for example, as it is easily assembled while your guests watch. This will also buy you some time while your entree finishes in the oven.

5. Serve your starch course immediately after the salad. That way the sugars and carbohydrates in the starch will have time to begin filling your guests up. This will actually help you save money by allowing you to serve a smaller entree. Use lightly roasted fingerling potatoes tossed in an herb vinaigrette, for example. This is an excellent time to go a bit heavier on the herbs, since the potatoes themselves will be quite bland.

6. Allow at least 15 minutes for your guests to begin digesting the starch course. This will allow you to serve smaller portions of whatever entree you desire. You can use a roasted quail, or even beef tenderloin. Ensure that you allow whatever meat you're using to rest, covered, outside of the oven for at least 10 minutes before serving it. This will allow the meat to redistribute its juices throughout the dish, and will keep it from being dry.

7. Serve warm desserts about five minutes after the end of the entree. However, the sweeter the dessert, the longer you should wait. If you're serving fruit tarts with a lot of sugar, for example, you should wait at least 10 minutes. However, if you're serving a dessert with a bit more bite (tartness) like a rhubarb or lemon cream, then serve it immediately, since it will stand up to the slight fatty flavor and "mouth-feel" of your entree.

Tips & Warnings

• The most important thing to remember is, "Don't panic!" It's OK if a dish isn't exquisitely prepared or beautiful to look at. Also, if you can afford to hire one or two people to help you for the evening, do it. It will cut down on your time away from your guests, and add a bit of a wow factor.

• Never seat a left-handed person to the right of a right-handed person; they'll bump elbows all evening.