My Go To Fall Dinner Party Menu
The first time I made this menu it changed the entire way I thought about planning menus for parties. See below for recipe links and prep timeline.
One of my friends from high school was in town visiting with her family from the UK, and I had actually never had them over for a dinner party before, so of course that had to change.
The last time they visited we had them over for dinner, and I think I made them tacos (as a challenge to convert her British husband to liking Mexican food), but the only thing that I remember about their food preferences was that he didn’t like spicy foods.
Whenever I host people I haven’t hosted before, I always send out a text asking if they have any food allergies or preferences, and in this case asked their preference for wine since I knew I was going to do a wine pairing menu.
One of our other friends from high school who came also cannot eat dairy, so I tried to accommodate her when I could, whether that was a recipe where the cheese could be avoided (like the salad), or a fully different recipe like the flourless chocolate cake, which was made with olive oil instead of butter.
To plan your own wine pairing menu, you can also read this blog post, which I posted last year after hosting my first wine pairing dinner party.
Serves: 6-8
APPETIZERS
Wine Pairing: Zinfandel and a Chardonnay (We did the Pumpkin Spice Chardonnay from Trader Joe’s and everyone loved it)
Apple Brie Tart: Recipe here from Under a Tin Roof. Rather than smaller tarts, I made one large tart in a 15” tart pan.
Sweet Potato Feta Tart: Alternative Recipe option here from Barefeet in the Kitchen.
Goat cheese stuffed figs: Recipe here from A Cedar Spoon, I would make this recipe again, but actually follow this recipe this time!
We also had some fresh apple slices on the side for the kids
MAIN COURSE
Wine Pairing: Spicy Cabernet or Zinfandel, or Pumpkin Spice Chardonnay
Gochujang Short Ribs with Delicata Squash: Recipe here on my site. Reduce the ginger by half if you want it to be less spicy.
Herbed Artisan Bread: Recipe here on my site. I made 1/2 of a recipe for just one loaf, but you could also just freeze the second loaf.
Pumpkin Focaccia: Recipe here for paid subscribers on substack. My free no knead focaccia
Kale Salad with Goat Cheese, candied nuts, balsamic vinaigrette, and dried cranberries: Toss the kale and vinaigrette before the guests get there to allow the kale time to soften
16 oz Curly kale, or shaved brussel sprouts, tossed with vinaigrette, and topped with 4 oz crumbled goat cheese, 1/2 cup candied walnuts or pecans, and 1/2 cup dried cranberries or cherries
Balsamic Vinaigrette: Recipe here on my website.
You can buy candied nuts, or use this recipe to make at home (they are SO good, and actually a great take home gift for guests).
DESSERT
I made the chocolate cake recipe because one of my guests was dairy free. The cake was made the evening before, and the whipped cream was made the morning of, though you could also make the whipped cream 1-2 days before since the mascarpone stabilizes it.
Flourless Olive Oil Chocolate Cake: Recipe here on Butternut Bakery blog.
Mascarpone Whipped Cream: To make, whip together 1 1/2 cups heavy cream, 8 oz mascarpone cheese, pinch of salt, 1 tsp vanilla, 1/4 cup sugar (plus more to taste) until soft peaks. Store in the refrigerator until ready to serve.
Alternatively, you could make truffles. I love this recipe from Sally’s Baking Addiction. While this recipe is quite simple, it goes so well with a heavy cabernet or prosecco that it is still fun to have at a wine pairing dinner party.
KIDS MENU
We did our standard chicken nuggets, fresh fruit, and chips. They also loved the fresh bread. For dessert they were given a choice of premade pumpkin cake from Trader Joe’s, and Oreos. I don’t usually accept help from guests when I host, but if kids are invited and they offer, I’ll ask for them to help bring food for the kids (which is what I did here).
DECORATIONS
Linens:
My favorite yellow striped tablecloths from Target layered with my green fringe tablecloth, which I thrifted at an estate sale last year
Yellow fringe napkins, also thrifted
Tableware:
Gold flatware from Jazzupco that I use for every dinner party
Stemmed goblet and wine glasses
Other decor:
Brass candlesticks and white candles
Mini orange and white pumpkins
Brown and orange flowers, chamomile, and greenery
PREP SCHEDULE
Day Before:
Last minute grocery shopping trip
Make chocolate cake
Make whipped cream
Prep pie dough for tart
Clean home and begin setting up
Make flower arrangements
Iron linens
Make balsamic vinaigrette
Day of (to have guests arrive at 5:30/6 pm and dinner at 6/6:30pm):
9 am: Make focaccia and herbed artisan bread
9:15 am: Caramelize onions
12 pm: Shape bread and focaccia; preheat oven
1 pm: Bake bread
1:15 pm: Start short ribs, cut delicata
1:45 pm: Bake focaccia
2:30 pm: Set tables and appetizer table
3:30 pm: Assemble salad; slice bread
4:00 pm: Bake and assemble tart
4:30 pm: Assemble goat cheese figs; add delicata
5:00 pm: Bake goat cheese figs; Check delicata
Let me know in the comments if you have any questions!
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Cheers!
Xo Becca