Calling ATOT chefs - updated with pics - party held.

[Imported]

http://www.seriouseats.com/recipes/2012/12/the-ultimate-beef-wellington-recipe.html

Always good to have multiple sources.

Oh my.. Drooooooooooool.

 

[_Rick_]

I would start with an unusual base, such as scallops or quail, or if you know you can get it, some fresh fish, and then add a slightly off-beat sauce to a basic potato and single/twin vegetable side dish.

If you really want to go fancy, prepare several courses and serve them in-order. Tough to pull off, if you're not in the kitchen all the time though.

 

[sdifox]

Trouffle consomme, turduken, then finish off with handmade vanilla ice cream.

 

[brainhulk]

Look up some iron chef episodes. All there food is hoity toity.

 

[jaedaliu]

What makes you think they're 1%ers?

Because they live in his neighborhood.

Are these 1%ers dainty eaters?

I love prime rib, but it's not super fancy. A large hunk of well cooked meat is always tasty, but it's a large hunk of meat. It's also a set and forget (until the center hits temperature) and you get different amounts of done-ness based on how close to the center of the roast the cut is.

How many courses are you making?

I love this dish: http://allrecipes.com/recipe/green-beans-with-cherry-tomatoes/
I try to be healthier use half the butter specified. It still comes out good (to me)

I also love butter, potatoes, and parsley. As a variant to garlic mashed, steamed red potatoes with butter, parsley, (garlic, whatever other aromatic you want to toss in) is super hands off. Just have to time it so that the potatoes finish steaming a little before dinner, and you can toss the cold butter on top, sprinkle your flavors on top, cover, then toss before serving.

However, if your guests want fancy, the most memorable dish I've ever had is a pea flan. Which I've never tried to make, but is something you could execute ahead of time and pop out, dress, and serve.

 

[brainhulk]

Also small portion + large plate = hoity toity

 

[norseamd]

All of my usual options (e.g., from scratch chicken parmesan, beer can chicken, smoked ribs/brisket/pork, etc.)

these do not seem to go with the crowd you have described

have you tried french food? what about fish?

 

[Kaido]

Hasselback potatoes are super-easy to do & look fancy:

http://www.seasaltwithfood.com/2009/05/hasselback-potatoes.html

If you want to go the extra mile, make cashew cream to top it with. Just blend up raw cashews (unsalted, unroasted) in a blender:

http://chocolatecoveredkatie.com/2013/04/17/how-to-make-cashew-cream/

I add some smoked paprika & garlic salt to liven it up a bit. Throw that stuff in a small bowl with some garnish & voila, fancy schmancy:

http://debbmarie.files.wordpress.com/2010/01/dsc_1191.jpg

 

[norseamd]

So you will probably appreciate it when I say that a good burger is a bun with a slab of 80/20 on it, seasoned with nothing but salt and pepper.

the horror

you need bison

 

[Sho'Nuff]

Friends sound like assholes. Or at least, the doctors wives do.

Each doctor's wife is an ahole, at least in her way. The docs themselves are pretty chill though, as is the politician and his wife.

FWIW, the progressive dinner in my neighborhood is usually quite fun. Particularly the dessert (basically everyone in the neighborhood ends up at one house for a surprisingly good party).

 

[norseamd]

make some sort of nice fish or filet dish

 

[NetWareHead]

Too bad you said no seafood, the recipe that came to mind was this: http://www.seriouseats.com/recipes/2014/03/spanish-style-garlic-shrimp-gambas-al-ajillo-recipe.html I love shrimp and I LOVE garlic and cant wait to cook this on my own.

For ideas on this night, look up the menus of any fancy restaurant near you. calll them and ask for the special of the evening for ideas. Call 5 close by restaurants and ask them to describe the specials of the evening. The one that sounds the most interesting and easiest for you to make, look up its recipe. I'm sure you cant go wrong with this approach.

 

[disappoint]

Also small portion + large plate = hoity toity

Starving artists convention?

Who's the ahole chef? One of the OP's neighborhood wives?

 

[Sho'Nuff]

What makes you think they're 1%ers?

Since you have a smoker, smoked anything is good (prime rib, ribs, chicken, brisket, pork shoulder, etc.).

Trust me when I say that when someone gets to their level of wealth and decides to flaunt it, it is pretty easy to tell.

I gave quite a bit of consideration to smoking brisket and ribs, both of which I can do very well. But smoked food just does not seem appropriate for this type of meal. I've participated in the progressive dinner for 4 years now, and each year dinner has been something froo froo. Also - I'm concerned about the use of barbeque sauces, etc. when my guests will be dressed in at least a suit and tie. There is something just . . . wrong . . . about eating barbeque in a suit.

The hardest thing about this may not be the meal, but rather keeping my wife out of the kitchen. She does a lot of things well, but cooking is not her strong suit.

 

[Sho'Nuff]

Are these 1%ers dainty eaters?

The men definitely are not. Not sure about the women.

How many courses are you making?

Plan is for just one course. Drainks/apps are at one house, followed by soup and salad at another, and then dinner at my place.

I love this dish: http://allrecipes.com/recipe/green-beans-with-cherry-tomatoes/
I try to be healthier use half the butter specified. It still comes out good (to me)

Those look yummy. And very easy to prepare. Less butter is certainly feasible in that recipe.

I also love butter, potatoes, and parsley. As a variant to garlic mashed, steamed red potatoes with butter, parsley, (garlic, whatever other aromatic you want to toss in) is super hands off. Just have to time it so that the potatoes finish steaming a little before dinner, and you can toss the cold butter on top, sprinkle your flavors on top, cover, then toss before serving.

All good ideas.

However, if your guests want fancy, the most memorable dish I've ever had is a pea flan. Which I've never tried to make, but is something you could execute ahead of time and pop out, dress, and serve.

Not sure I am feeling the pea flan. It looks nice and I do like peas . . . but I'm thinking a simply prepared vegetable would complement the beef a bit better. Thanks for the ideas.

 

[Sho'Nuff]

these do not seem to go with the crowd you have described

have you tried french food? what about fish?

Agreed.

Did you read the OP? No fish please. I really do not like seafood.

French food has been hit or miss for me. Some of it I love . . . others not so much. Really depends. I will say that the few experiences I have dining in a French restaurant have given me a serious appreciation for wine.

 

[norseamd]

was not sure if you meant crustaceans or all seafood. there are also freshwater fish. seems to me that people will separate fish from the other seafood

 

[Sho'Nuff]

Too bad you said no seafood, the recipe that came to mind was this: http://www.seriouseats.com/recipes/2014/03/spanish-style-garlic-shrimp-gambas-al-ajillo-recipe.html I love shrimp and I LOVE garlic and cant wait to cook this on my own.

For ideas on this night, look up the menus of any fancy restaurant near you. calll them and ask for the special of the evening for ideas. Call 5 close by restaurants and ask them to describe the specials of the evening. The one that sounds the most interesting and easiest for you to make, look up its recipe. I'm sure you cant go wrong with this approach.

Yeah sorry. I have never enjoyed seafood very much. Which is a PITA in New England because everyone up here seems to like seafood.

Good idea re: calling local restaurants. I live in one "foodie" city and close to two others. No shortage of fancypants restaurants.

 

[Sho'Nuff]

was not sure if you meant crustaceans or all seafood. there are also freshwater fish. seems to me that people will separate fish from the other seafood

Yeah basically all seafood. I will eat shrimp on occasion, but only if it is grilled or broiled.

 

[Sho'Nuff]

the horror

you need bison

Bison can be good but man is it unforgiving. Overcook it just a wee bit and its almost inedible. At least to me.

 

[norseamd]

might say italian but that is often hearty like lasagna or the chicken parmasean you mentioned. there is likely some american gourmet cuisine. that might even be inspired from french cuisine. also there is english food. a lot of english food can be more "ungourmet" like fish and chips and such. but they have scones and some fine foods like some high end cheeses or veal or steak.

 

[norseamd]

at least get some good meat. 20 to 80 is just horrible. there is more than fat and meat in those processed shit.

 

[norseamd]

also the thread seems to not work for me. i can quick reply or got to post reply or quote but it will quote your whole original post. i can not quote anything else into the quick reply. not sure if you have any of these problems. the quick reply was not working for me in the neff thread so i am not sure if the forums are having some sort of problems. notice anything like that?

 

[Sho'Nuff]

at least get some good meat. 20 to 80 is just horrible. there is more than fat and meat in those processed shit.

LOL 80:20, not 20:80.

And you can get 80:20 in a variety of different grades.

As for processed . . . the 80:20 I use is just meat that is ground up. Not too far away from steak, which is meat that is cut off an animal.

Also -I'm not having any problems with the forum.

 

[Sho'Nuff]

might say italian but that is often hearty like lasagna or the chicken parmasean you mentioned. there is likely some american gourmet cuisine. that might even be inspired from french cuisine. also there is english food. a lot of english food can be more "ungourmet" like fish and chips and such. but they have scones and some fine foods like some high end cheeses or veal or steak.

Yeah that was my thought as well. I have a truly excellent chicken parm recipe, but I think it would be too heavy. I might end up doing that anyway, because I can plate the food to make it look extremely fancy and I know that it will taste good.