Rubinos' Rules for Extraordinary Entertaining The DOs
DO sit down and plan a menu before going out to get your ingredients. The better you plan and get organized, the greater your chances of success.
DO cook with seasonal ingredients. Most people's appetites revolve around the weather, therefore your menu should reflect the current season you are cooking in. For example, braised or slow-cooked meats with root vegetables in the fall and winter; grilled or seared fish with bitter greens and citrus flavors in the spring and summer seasons. Ingredients taste better when they’re in-season--and so will your food.
DO make sure your menu is completely balanced. Just as pairing wines from course to course requires balance, so does menu planning. For example, if your first course is on the sweeter side, then your second course should employ citrus for balance in the entire menu.
DO think about what equipment, utensils and amount of space you have to work with before you buy all your ingredients. It is important to envision how you are going to tackle and execute your prep work and overall menu, also taking into account how many people you are feeding, as certain menus do not fare well with large groups.
DO think about hiring a caterer if the first four DOs are confusing to you!
![PHOTO](javascript:popup("http://mas.scripps.com/FINE/2004/05/26/LN49039_chinet_buffet_e.jpg",350,450))
