Create an alfresco dinner party with chef-driven perennial dishes served in beautiful seasonal settings. Fall favorite recipes are updated for a modern palate and paired with wine selections to complement the bountiful feast. Each guest can blanket themselves in mixed flannels, adding to the iconic autumn ambience. Whether for Friendsgiving, Thanksgiving or a new November tradition, gather together to share bites and clinks with family and friends. Get inspired by this menu, decor and hosting tips from catering experts Chef Kyle and Hannah Williams, owners of Kansas City’s Savor & Swirl (@savorandswirl) culinary company.
Insider Tips for Hosting:
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Build a menu around the season. “In November, people crave turkey, sage stuffing and cranberry sauce,” Chef Kyle says. “Autumn dinners mean bigger-course meals with varied proteins, like turkey, duck and sirloin, hearty starches and good fall produce, especially root vegetables such as butternut squash and pumpkin.”
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Greet guests with a beverage and appetizers. “Offer Champagne for wine-lovers or a sparkling drink or signature cocktail. It’s all about serving guests to the highest caliber,” Kyle says.
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Draw inspiration from the season’s changing colors, cooler temps and lower humidity to move back outdoors. “Think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.”
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“You can’t go wrong with fresh flowers,” Hannah says, “but keep bouquets low to not interfere with conversation flowing. For fall, I like richer, jewel-toned florals to mix and match and keep whimsical. I vary glass vases with burnished brass for warm fall vibes.”
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Put a simple menu at each place setting, so guests know what to expect. “Add a pen, so guests can jot tasting notes, especially for wine pairings or multiple courses,” Hannah says. “Guests can share comments, then take the menu home as a sweet reminder of the event.”
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Follow the French principle of mise en place or everything in place before your event. “This is actually our company’s name,” Kyle says. “It’s that important to us. Make sure the wines are all open, cocktails are pre-made, place settings are out, candles are lit and music is playing. When guests arrive, it gives that wow-factor and shows you intentionally made them feel special.”
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To build confidence as a host, start small and practice. “Keep the menu and guest list small,” Kyle says. “Choose recipes you already have confidence in. If you make a great Beef Stroganoff, then go with that. People will love it!”
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As fun as it is to dine outside, always have an indoors back-up plan. “We’ve had to bring it indoors before,” Hannah says. “It’s still fun.”
INSPIRATIONAL MENU
CANAPÉS
Cheese Brulees with aged goat cheese, thyme, figs, local honey, petite greens
APÉRITIF
Champagne
DINNER MENU
Roasted Whole Duck
Brined & Smoked Turkey breast
Grilled Bone-In Ribeye Steaks
Chef’s Sage Gourmet Stuffing
Roasted Brussels Sprouts & Hardwood Smoked Bacon
Heirloom Root Vegetable Hash (see recipe)
Red Bliss Buttered Mashed Potatoes
Gravy
Cranberry Orange Zest Sauce
Fresh Baked Dinner Rolls & Whipped Butter
Dessert
Traditional Pumpkin Pie, Whipped Cream
Heirloom Root Vegetable Hash
Yield: 6-10 servings
2 cups heirloom organic carrot, cubed
2 cups heirloom organic rutabaga, peeled, cubed
2 cups heirloom organic parsnip, cubed
1 cup heirloom organic turnip, cubed
2 cups heirloom organic marble potatoes, halved
3 tablespoons rosemary, fresh, de-stemmed, chopped
1 tablespoon thyme, fresh, de-stemmed, chopped
4 tablespoons extra virgin olive oil
Salt – to taste
Pepper – to taste
Optional Garnish
1 tablespoon parsley, chopped
Method of Preparation:
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Pre-heat oven to 400°F on convection setting (425°F conventional).
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In mixing bowl, add oil and raw cut vegetables. Season to taste with salt and pepper.
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Place seasoned vegetables on oiled baking sheet and bake in oven until they are caramelized and tender, about 30-60 minutes. Will be soft yet still with good texture and crispy edges with some lightly charred areas.
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Remove from oven once finished cooking.
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Garnish with fresh chopped parsley.