A Party Menu that Travels Well

A party guest stared, wide-eyed, as platter after laden platter was delivered to the picnic table.

“Why? Why?” she asked, as if to say, “Why are you torturing us with this food?”

The scene was my brother’s 70th birthday party at the family ski cabin in Southern Ontario two years ago. We had gathered from our four corners for the occasion.

We siblings planned the menu and did the cooking ourselves, and let’s just say, we went a little overboard. The appetizers were a meal in themselves—meat charcuterie, vegan charcuterie, deviled eggs, a whole side of smoked salmon, artichoke and Parmesan dip, crab dip from the gourmet shop in town, crackers, baguettes—it went on and on. And then the main course—platters of barbecued chicken, ribs, and mushrooms; three salads; potatoes; roasted vegetables—all for 15 people, many of whom were of a certain age, with diminished appetites. It was crazy. No wonder our guest was overwhelmed.

Nobody wanted to take leftovers home. They were done. The family ate chicken and ribs for weeks. Since then, we’ve learned to tone it down a little. One or two very fancy appetizers, a protein, a starch, a salad, a cake—all special and delicious of course, but more moderate in scope and scale. Our guests are happier, and the cooks are less tired.

It can be tricky figuring out a menu for big birthdays and significant anniversaries. In the spirit of celebrating in a mode that taxes neither hosts nor guests, try going for a couple of appetizers fancy enough to mark the occasion, and for the rest, keeping it as simple as you can.

For northerners who must often journey elsewhere for family anniversaries and birthdays (because as we all know, it’s easier for us to go south than for them to come north), these recipes travel well; just adjust for local fish and mushrooms. But bring the spruce tip syrup for the French 75s with you.