If a theme has been selected for the event, the theme will be a determining factor in the type of food and wine served. The menu is, of course, the most fundamental ingredient of a great party. Therefore, plan to talk with the chef and the other professionals with whom you will be working as far in advance as possible to discuss with them what you envision. If you have no idea of what you expect, you may very well get less than the chef's best.
It is common practice to request that the chef prepare a possible menu or menus which can then be considered by appointed members of the Bailliage. Even though the choice of menu is finally up to the bailli in consultation with the Vice Conseiller Culinaire and the Vice Conseiller Gastronomique and/or Dinner Chair, remember that it's one thing to challenge the chef, it's another to request a menu that he/she is not enthusiastic about preparing. In order for everyone to benefit you want to show the chef at his/her very best. The chef, sommelier, or wine professional may also suggest wines, or the wine selection may be handled by a Wine Committee or Dinner Committee of the Bailliage. The wines may be selected by other members of the Bailliage at the direction of the Bailli. Wine coordination is sometimes the responsibility of the Vice Conseiller L'Ordre Mondial, and/or the Wine Committee Chair. If a Bailliage has its own wine cellar, some or all of the wines may be selected from the cellar. In that case, the host establishment may charge a corkage fee. A wine list should be established as soon as the menu is set and care must be taken to ensure that an adequate quantity for each course is secured. (It is a good idea to keep records to determine the quantity of wine consumed at various events to assist in future planning.) The Wine Chair has the responsibility of making certain that the wines have been properly opened, decanted (if necessary) and are served at the correct temperature. Special care must be taken to avoid wasting wine. Carrying volumes of unconsumed wine away from the table for disposal is unfortunate, costly, and can be avoided, to some extent, if the staff communicates with the guests concerning wine service and glass removal. Staff should always ask before refilling wine glasses after the initial service and should always ask before removing any glasses containing wine (some guests prefer to keep their wines for subsequent comparison tastings). Servers should be instructed to pour no more than four ounces at the initial service, regardless of the size of the glass. Plan to serve the best wine the budget will allow. Life is too short to drink bad wine. Finally, be sure everyone involved in the planning of the event understands what kind of function is anticipated. Discuss the range of expertise of the host establishment/caterer and the services they will provide. Be very sure you are comfortable with the final arrangements. If you are uneasy or if you sense something is not completely clear, spend a little time sorting out why. A little time spent at this early stage will pay off many times over the night/day of the Big Event. | back to top |