Hosting a party geared to a favorite television show gives new meaning to TV dinners. Steve Johnson, the Tribune’s television critic, cites three in particular as having a cultlike following: “Sex and the City” on HBO, “Monday Night Football” on ABC and “Will & Grace” on NBC. Here are suggestions from three Chicago caterers on how you can stage a TV dinner of your own.
THE MENUS
‘Will & Grace’
Menu and decor suggestions from Dan Smith,
Sweet Mysteries/Chicago Savories Catering, Chicago.
Set the stage: If you’re a fan of girly-girl Grace, do the table in lace. Tailored types like Will could use an elegant black tablecloth to anchor the spread. Either way, service can stay the same: white bone china, silverware and crystal that is simple and elegant in styling, tall white candles in silver or crystal candlesticks, and tall vases filled with white flowers. Hire a butler for the event in honor of Karen if you can afford it, and for laughs have a Dustbuster on hand to clean up after each course (a la Will).
Cocktails: Karen’s champagne cocktails served in flutes
Appetizer: Oysters on the half shell
Main spread: Will’s rainbow salad of Belgian endive, julienne of beets, watercress, sliced wild mushrooms and kumquats with white vermouth dressing
Grace’s pork tenderloin with rosemary and thyme
Dauphinoise potatoes
Brussels sprouts with roasted chestnuts
San Francisco sourdough bread
Dessert: Jack’s flaming fruit (bananas, brown sugar and Kahlua), Chocolate truffles
Drinks: Port
‘Sex and the City’
Menu and decor suggestions from Rita Gutekanst and Marguerite Lytle of Rita’s Catering, Chicago.
Set the stage: Get everyone in the mood for this outrageous show with equally outrageous decor. Start with a leopard-print tablecloth and accessorize the tabletop with feather boas, designer heels (preferably unworn), Barneys New York shopping bags stuffed with tissue paper, big silk flowers and baguette handbags. Drape any extra feather boas on the backs of the chairs. Instead of flowers, fill a five-gallon silver punch bowl with Cheetos.
Cocktails: Skip and Go Naked, Cosmopolitan
Appetizers: Samantha’s sinful beluga caviar on toast points
Samantha’s spunky tartlets with chevre and roasted tomato
Manhattan-style pizza slices
Main Spread: Miranda’s New York strip steak sandwich on a hot onion bun with creamy horseradish sauce
Carrie’s Brazilian lobster citrus salad served in oversized martini glasses
Tantric ball salad with watermelon, cherry tomatoes and fresh cilantro
Aidan’s grilled duck salad with wild woodland mushrooms
Big’s grape leaf cigars
Lemon basmati rice with vegetables, served with a roasted tomato sauce
Desserts: Creamy coconut torte
Charlotte’s angel food cake with raspberries
Queen of Sheba cake (mini chocolate cake with warm chocolate center)
Pink cotton candy and red licorice twists
Drinks: Veuve Clicquot champagne
‘Monday Night Football’
Menu and decor suggestions from Renee Bradford, C’est Si Bon, Chicago.
Set the stage: Pick your team and stick to its colors. Get huge pompon mums for the table, then go for bona fide memorabilia from the sporting goods store, such as helmets, pennants, banners, T-shirts and hats. Use them creatively. Drape pennants on the table instead of a cloth; use upside-down helmets to hold chips or breads; slide T-shirts over the backs of chairs as novel slipcovers; put little bowls with condiments in upside-down hats.
Appetizer: Lobster deviled eggs
Main spread: Brown sugar mustard glazed corned beef
Cajun fried chicken strips
Asian spiced coleslaw
Rosemary and garlic roasted potatoes
Corn on the cob
Assorted breads
Dessert: Apple cobbler and ice cream
Drinks: Assorted light and dark beers
OYSTERS ON THE HALF SHELL
Four to six servings
24 oysters on the half shell
Lemon wedges
Prepared horseradish or wasabi for garnish
Purchase fresh raw oysters on the half shell from a reliable fishmonger. Keep refrigerated until serving. Place the oysters on a bed of crushed ice and serve with wedges of lemon, a small dab of horseradish or wasabi. Serve immediately.
SKIP AND GO NAKED
One serving
1/2 canned or bottled beer
1 1/2 ounces vodka
1 generous tablespoon frozen pink lemonade concentrate
Put ingredients into a blender with a handful of ice. Blend until pink and frothy. Serve immediately in a glass that suits the occasion.
COSMOPOLITAN
One serving
1.5 ounces Absolut Citron vodka (or other lemon-flavored vodka)
1 ounce cranberry juice
Juice of half a lime
Pour ingredients into a cocktail shaker filled with ice, shake and strain into a martini glass.
TANTRIC BALL SALAD
Four servings
1 pint whole cherry tomatoes, stemmed and rinsed
2 cups watermelon balls
1 tablespoon finely chopped cilantro
1 to 2 tablespoons balsamic vinegar
Combine the tomatoes, watermelon balls and cilantro in a mixing bowl. Transfer to individual serving bowls and drizzle with some of the vinegar.
LOBSTER DEVILED EGGS
Yields 24
1 dozen hard-boiled eggs, peeled
1/3 to 1/2 cup mayonnaise
1 teaspoon Dijon mustard
Dash of hot pepper sauce, such as Tabasco
8 ounces cooked lobster meat, chopped
1 tablespoon finely diced onion
1 tablespoon finely diced celery
1 teaspoon minced fresh parsley, plus additional for garnish
1. Slice the eggs in half lengthwise. Remove the yolks and transfer to a mixing bowl. Mash the yolks with the mayonnaise, mustard and hot pepper sauce. Mix in lobster, onion, celery and parsley.
2. Equally divide the egg mixture among the halved egg whites and garnish with additional parsley.
