Here are a few suggestions for creating a menu in which the sum of the parts makes a memorable meal. Of course, feel free to go rogue and let your creativity guide the way.

Identify a main dish to build the menu around.

It doesn’t matter if you are following a theme, selecting a favorite meal, or focusing on fresh seasonal food. Starting with a main dish will help drive the bus down the road to a carefully curated menu. For example: Many years ago, while at Jammin’ Bread Restaurant, a friend shared how much she liked the Cashew Chicken Curry sandwich. I have very fond memories of this restaurant and its owner, who is generous with recipes. So when I was thinking about what to make for this friend, I recalled that Cashew Chicken Curry was a favorite and decided to make it for her  birthday lunch,

Pay attention to flavor profiles.

There is a whole science behind the flavors of sweet, salty, sour, bitter, umami, etc. But let’s keep it simple: culture is a big driver of flavor, because the ingredients are what is available locally. You won’t go wrong in thinking about regional cuisines going together. Staying with the Cashew Curry Chicken theme, it is a traditional dish from India. So I looked up those types of dishes and found that they helped cut the curry’s richness.

Balance Flavors, Textures and Colors

By this, I mean combining different tastes so that no single element overpowers a dish and they all work together to create harmony. Rich Cashew chicken curry needs the brightness and crunch of cucumbers and tomatoes, heaped on a mountain of hummus. Because we eat with our eyes, consider the colors of the food as it will be plated.

Dietary Considerations

Whether it is a life choice, something sensitive, or something that could cause a trip to the ER, take your time and consider who will be sitting at your dinner table. The list is endless and a challenge to accommodate. But you love your friends and family, so it is worth the effort to make sure they know you see them and care. When I send out an invitation, I always ask whether there are any dietary needs I should take into account and use the opportunity to share just how much I dislike liver.

Wow, All That Seems Complicated!

If all of this seems like a little too much and you are stumped, don’t hesitate to get in touch with me at Dawnpia@gmail.com.  We could have a good foodie chat about a menu you’re putting together for your friends and family.

Thank you for subscribing to the blog. Your interest in https://mangiabypia.com/ means the world to me, and I appreciate the opportunity to share some of my favorite recipes and memories with you.

Notorious P.I.A.

PS – Here is the menu I landed on for Chani’s Birthday Luncheon, and lucky you! Recipes are located at  https://mangiabypia.com/

*Hummus

**Cashew Chicken Salad on Croisants

Couscous Salad

Fruit Galette from https://cooking.nytimes.com/recipes/1016758-fruit-galette

*I am using my recipe for hummus but heaped with tomatoes and cucumbers that I morfed from https://smittenkitchen.com/2017/07/hummus-heaped-with-tomatoes-and-cucumbers/