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Entertaining - do you "tone it down" for non foodies? [moved from General Chowhounding Topics]

When entertaining do you make sure to have non chowish choices for your guests who are not necessarily foodies.

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  1. I wouldn't call it "toning it down", but I do make a range of foods to suit all tastes..

    Entertaining for Mr Goddess and I usually means 5 couples and their respective kids all down the beach house.

    I usually do something "different" for those people who want to try it, my classic 2 salads (There would be blood on the moon if I didn't) a variety of breads and dips, some generic sausages and burgers for the kids and a few desserts.

    Maybe a whole fish with a new rub, some mussels for thems that like them, a butterflied lamb for the traditionalists and a vegie dish, along with the above.

    In winter, we might do a lasagne with a twist, a moussaka, some asian fusion thing, a beef roast or pork belly caserole.Maybe even meatloaf with a twist (venison and thyme was my last twist and was a hit with foodies and non foodies alike).. A WOW factor new pudding for desert,

    If I am trying something new, I usually experiment on my ever-forgiving 15 y/o son, who is a total Hound.

    With our busy lives, "entertaining" is no longer intimate dinner parties for a select few, with amazing new "show-case" dinners.

    We'll have to wait until the kids leave home to get back to those!!!

    1. No. Eat what's on your plate or you get no dessert.

      1. If you use fine, simple ingredients, both foodies and non-foodies should appreciate them. As a foodie, I'm not looking for anything fancy as long as it has a wonderful taste. You can give me a plate of fresh sliced tomatoes with a little balsamic and I'm happy. Same with good bread and perfectly ripe fruit.

        Don't feel you have to jiump through hoops for food lovers, that's a misconception. And in fact, if someone did something too fancy, I might be scared to eat it and for sure your non-foodie guests will be.

        1 Reply
        1. I only cook full dinner for good friends, and never dumb it down even though a few aren't very adventurous. They often look at it warily, taste it tentatively, and after the meal ask for the recipes. When I'm having a larger gathering, I do a wide variety of finger foods for both foodie and non-foodie palates.

          1. Maybe we need to define "foodie" or "chowish". As one who might well be considered both foodie and chowish, I adore, simple, fine, fresh food. And most of my foodie friends do as well. It doesn't have to be complex, with rare and weird ingredients, taking hours to prepare.
            I see a party, a gathering of people as a good way to share things I enjoy and others might like. I figure most people want to taste/eat good food and if it is new to them, have a comfortable supportive place to try new things. I try to present in a non-intimidating manner and really don't make a big fuss over it, if they try it, or not, like it or not,
            I seldom do formal sitdown dinners with presented plates. Rather I like to offer various things and let people chose.