Style isn’t limited to what you wear—it’s also how you host. This polished dinner party menu blends global inspiration with classic technique, offering dishes that are as beautiful as they are delicious. Whether it’s the golden crust of a Beef Wellington or the dramatic rise of a soufflé, each recipe brings elegance to the table with ease.
Conchitas a la Parmesana (Scallops Parmesan)
Serves Four
A beloved Peruvian appetizer, Conchitas a la Parmesana features scallops baked on the half shell and topped with a rich blend of butter, garlic, white wine, and Parmesan cheese.
Ingredients
12 scallops
4 tablespoons butter
1 tablespoon lime juice
A splash of white wine (such as Pinot Grigio)
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
Directions
If available, use scallop shells for a traditional presentation; if not, foil cups work well. Place the shells on a baking tray and set a scallop in each. Season with salt and pepper, then drizzle with lime juice and white wine. Top each scallop with grated Parmesan cheese and dot with butter. Place under the broiler for 4 to 5 minutes, until the cheese melts, turns golden, and becomes lightly crisp on top.
Individual Beef Wellington
Serves Four
This elegant entrée combines tender filet mignon, savory mushroom duxelles, rich pâté, and flaky puff pastry—wrapped and baked to golden perfection.
Ingredients
For the Wellingtons:
4 (6-ounce) beef tenderloin filets
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
4 (1-ounce) slices of chicken, goose, duck liver, or pork country-style pâté
4 thin slices prosciutto
1 sheet frozen puff pastry, thawed
1 large egg, beaten with 2 teaspoons water (for egg wash)
For the Mushroom Duxelles:
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
10 ounces button mushrooms, finely chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 1/2 tablespoons dry white wine
Directions
To prepare the mushroom duxelles, melt the butter in a skillet over medium heat. Add the shallots and garlic and sauté until softened. Stir in the mushrooms and cook for about 8 minutes, until their moisture evaporates. Add the white wine, let it reduce, then season with salt and pepper. Set aside to cool completely. Meanwhile, preheat the oven to 425°F and line a baking sheet with parchment paper. Season the beef filets with salt and pepper. In a separate skillet, heat the olive oil over medium-high heat and sear each filet for 1 minute per side to form a crust. Let the filets cool slightly before assembling. Roll out the puff pastry and cut it into four squares. On each square, place a slice of prosciutto, then top with a filet. Spoon a layer of the cooled mushroom duxelles over each filet, followed by a slice of pâté. Brush the edges of the pastry with egg wash and fold it over the filling to enclose it completely. Place each wrapped filet seam-side down on the prepared baking sheet and brush the tops with additional egg wash. Bake for about 20 minutes, or until the pastry is golden brown. Let rest for 10 minutes before serving.
Haricots Verts with Almonds
Serves Four
A crisp and elegant side dish perfect for any dinner party.
Ingredients
1 pound green beans, trimmed
3 tablespoons olive oil
1/3 cup slivered almonds, toasted
Salt and pepper, to taste
Directions
Blanch the green beans in salted boiling water for about 3 minutes until just tender. Drain and transfer immediately to an ice bath to stop cooking. Pat dry.
Heat the olive oil in a pan over medium-high heat. Add the green beans and half of the almonds. Toss until warmed through, about 3 minutes. Season with salt and pepper.
Transfer to a serving platter and sprinkle with the remaining almonds.
Soufflé En Surprise
Serves 4
Surprise your guests with this dramatic and delightful dessert: brandy-marinated peaches and ice cream, baked under a fluffy soufflé topping.
Ingredients
1 pint vanilla ice cream
3 ripe peaches, peeled and sliced
2 to 3 tablespoons brandy (or liqueur of your choice)
Sugar, to taste (for macerating peaches)
3 eggs
3/4 tablespoon sugar
3/4 tablespoon cream
2 to 3 drops vanilla extract
Powdered sugar, for dusting
Directions
Macerate the peaches in brandy with a little sugar to taste. Keep the ice cream very cold and firm. Prepare a soufflé dish (see note below) and place it in a roasting pan filled with crushed ice—this insulates the ice cream during baking. Preheat oven to 450°F. Separate the eggs. In a bowl, beat the yolks with sugar, cream, and vanilla until pale and light. In a separate bowl, whisk the egg whites until stiff but not dry. Fold gently into the yolk mixture. Place the ice cream in the bottom of the soufflé case. Spoon the peaches on top, then cover completely with the soufflé mixture. Dust with powdered sugar. Bake for 5 minutes. Serve immediately.
Soufflé Case Tip: To prepare the soufflé case, wrap parchment paper around the dish to extend its height (the soufflé will rise above the rim). Fold the bottom of the parchment inward and butter the side that touches the dish. Tie with kitchen twine to secure. Remove paper after baking.