The Dinner Party Guide: Beef Wellington Edit
how to create a sense of occasion
the mood
— invite — sashay — glimmer — lounge —
The Inspiration —
We’re stepping back in time for a classic dinner this month, complete with Beef Wellington, the ultimate show stopper centerpiece.
Throw a dinner party or tuck away with a timeless date night, but whatever it is — show off! Pull out your crystal glassware, polish your silver trays, and set up your bar cart for a long cocktail hour before dinner. Who does a beef wellington? You do. After dinner, migrate to the den for digestifs and a cheeky cigarette before bidding adieu to the evening.
The Mood is…
Putting on your pearls. Fashionably late because everything tonight is fashionable.
A long cocktail hour. An ice bucket with tiny tongs, and the pride of a beautiful table. Showmanship for the joy of others. The table slipping from pristine to beautifully undone. Retreating to the den for a cognac after dinner and coffee after cognac. Laughter rising, cheeks flushed, glasses refilled. Records spinning as formality melts with the candles.
The mood is using your best silver. Because today is all we have.
The Playlist
Tune into the January Playlist. Or listen to our Required Records:
To spin as your guests arrive & cocktail hour: Herb Alpert & the Tijuana Brass – Whipped Cream & Other Delights (1965)
As guests seat: João Gilberto & Stan Getz – Getz/Gilberto (1964)
For Dinner: Aretha Franklin — I Never Loved A Man (The Way I Love You) 1967 and / or Ella Fitzgerald — Ella in Berlin: Mack the Knife (1960)
For Dessert, Cognac, & a Cig: The Beatles — Choose the album you consider the best Beatles album, and also discuss that :)
Beef Wellington has to be the ultimate indulgence, it's one of my all-time favorite main courses and would definitely be on my last supper menu.
— Gordon Ramsay
what we’re cooking
Begin the night with a long cocktail hour in your living room before moving to the table set with a spread of chilled crudos. As you settle in, parade the beef wellington to the table (bonus points if you slice and serve tableside!) Use the cheese as a buffer to nibble on while clearing the entrees and setting the dessert. Serve the sticky toffee pudding with sherry or port in small cordials to let the night slowly dwindle.
There should be no rules at your dinner party except for people to eat a lot and enjoy a long night where they feel like they could fall asleep at the dinner table at the end.
— Antoni Porowski
what you’re cooking
In case you missed the box, simple recipes to recreate the experience yourself
Le Menu
I
Dirty Martini Shrimp Cocktail
II
Beef Wellington
III
Sticky Toffee Pudding
Shrimp cocktail gets a little upgrade.
It’s work. But it’s worth it.
A classic British dessert. A must after beef wellington.
l’art de la table
Bring beauty, warmth, & conversation to your dining space.
The Atmosphere—
I'm obsessed with little poems. Mary Oliver, Rumi, Bukowski. I love to handwrite them and place them at table settings. After a little wine each guest can read theirs to the table. C'est si romantique.
Here are 3 to get you started.
I love a small dinner party - let's say six people, max, where everybody's having the same conversation. That's my favorite thing in the world.
— Paul F. Tompkins
The Table — Keep it clean and intentional. Pre-set your serving platters to ensure they fit seamlessly into the design— this is not the night for a cluttered table.
A white linen tablecloth as the foundation.
Linen napkins with classic napkin rings.
Silver platters and chargers. Timeless.
Proper silverware placement— because the details matter.
A candelabra, obviously.
Classic 50’s/60’s dinner party vibes: polished but effortless.
For the Host / Flow of the Evening — Guests should feel at ease, pampered, and present. Appreciative of life’s pleasures and deserving of beautiful moments.
Before Guests Arrive: Make your space pristine and inviting. Get the work out of the way: Prepare a batch cocktail and plate the hors d’oeuvres. Chill the white wine, decant the red, and set up the ice bucket. Preheat the oven so you can relax with your guests.
The Shake-in: In the restaurants, we have the idea of a “shake-in.” If a team member's shift starts later than the others, that person shakes hands with the whole team when they arrive. The physical touch establishes a bond that keeps the team united all night. I like the idea of this for a dinner party too. Greet with a BIG hug. Give a bold compliment. Start with a funny/vulnerable/daring question as you hand off the first cocktail. Don't say “How were the roads?” Force the crowd to skip the boring small talk and get into it right away!
Cocktail Hour: Don’t rush. Relax into the evening. Enjoy the moment. Let guests pick a record to play and settle into the mood. Make it feel like their space, too. Set hors d’oeuvres out for grazing. Be sure to have cocktail napkins and a little bowl for shrimp tails & olive pits :)
Dinner: Pop the Wellington in the oven, dress the first course, and pour wine as guests take their seats. Break out conversation cards to keep the mood lively if there’s a gap between courses. Parade the Wellington to the table, slice and serve with flair. Linger over empty plates, refill glasses, and soak up the conversation. Serve dessert & amari (we like these cordials) during a natural lull.
Retire to the Study: Let the night fade beautifully with cognac and cigarettes.
Life is very tough, you know… I think it was Winston Churchill who said something like, any time you get someone to laugh, you're giving them a little vacation.
— Joan Rivers
As the Guest — Bring something.
A thoughtful gesture for the evening's end— a bottle of cognac, a box of truffles, or French cigarettes.
What do I wear? The outfit you’ve been saving for “someday.”
Dress to match the moment the host has created. Put on your pearls. Find that handkerchief square. This isn’t the night for casual. Channel Grace Kelly in Rear Window.
what to drink
The Cocktail — Batch Manhattan
What’s more classic than a Manhattan?
Instead of playing bartender all night, make a large batch and dilute it with water, so all you need to do is pour your guests a glass. Or, keep the batch on ice on your bar cart so your guests can help themselves.
The Wine
Look to our friends at France44 and North Loop Wines— they find gorgeous pairings for us each month. Explore both lists to find the wine that suits your table best :)