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Dinner Party Quotes

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Dinner Party Quotes

“I pulled my mind off the table and stared into the dimness beyond, and then I gradually saw the servants as real people, watching us, whispering instructions to each other, exchanging glances. I noticed a girl from Godsend village and gave her a tiny wink - and wished I hadn't, because she let out a little snort of laughter and then looked in terror at the butler.”

ClassDinner PartyButlersServantsCassandra MortmainInter Class
Book:I Capture The Castle
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“Some change at once went through them all, as if this had really happened, and they were all conscious of making a party together...; had their common cause against that fluidity out there... and now the same effect was got by the many candles in the sparely furnished room, and the uncurtained windows, and the bright mask-like look of faces seen by candlelight. Some weight was taken off them; anything might happen…”

DinnerGatheringDinner Party
Book:To the Lighthouse
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“I like to cook for 2, or for 4 or 6 at the most 8 people. Beyond that you get into quantity cooking and that is just not my field at all. The last time we had 12 for a sit-down dinner and I did all the cooking, and Paul and I did all the setting up, serving, and washing up afterwards, I said never again. I’ll do a buffet, but I don’t consider that civilized dining; it is feeding, and I like to sit down at a well-set table.”

EntertainingDinner PartyBuffet
Book:From Julia Child's Kitchen
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“Tonight, Nellie had put on quite a spread: a vegetable platter to start things off, with radish roses and olives pierced with embellished toothpicks and fresh tomatoes from her garden; canapés and shrimp cocktail and Vienna sausages and deviled eggs; then her Chicken à la King, and when they were all nearly too full to eat another thing, Baked Alaska for dessert. The conversation had been pleasant, the men discussing the upcoming election and General Electric-Telechron's new "revolutionary" snooze alarm clock, the women swooning about Elvis Presley and gossiping about Marilyn Monroe's recent wedding to Arthur Miller, which everyone agreed was an odd pairing.”

SpreadDinner PartyAppetizersFiftiesConversation Topics
Book:Recipe for a Perfect Wife
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“The room hushed as Alim introduced the first course, and everyone cooed over their plates---fresh oysters in a pool of black squid ink bouillon, served on stark-white china with a sliver of pickled onion and a bright strip of shaved Scotch bonnet on top. There was a dash of black bouillon inside the oyster shell and a rocket flower on the side, delicate and white. Feyi sipped at the accompanying drink, an expensive champagne with pomegranate seeds in it.”

SeafoodDinner PartyFood And DrinkAppetizer
Book:You Made a Fool of Death with Your Beauty
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“Guava-stuffed chicken with caramelized mango and a spicy mango mojito sauce. Alim had ruined mango for her, but every time Feyi remembered how shocked and open his face looked with desire, she wasn't sure she minded. There was a lemongrass-and-pineapple-glazed pork belly with Zanzibari spiced octopus, grilled jerk watermelon with couscous and a basil oil, and finally, a banana cream parfait with coconut shortbread alongside broiled pineapple with macadamia toffee, drizzled with rum caramel.”

DessertFusionDinner PartyFruits
Book:You Made a Fool of Death with Your Beauty
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“The meal began with pickled squid, oyster shooters, marinated anchovies, and scungilli salad. Then Rosalie set an enormous bowl of pasta con le vongole in front of Sal, who ladled it out, talking the entire time. The pasta was followed by huge platters of scampi, which we passed around. It was almost eleven when Rosalie set three enormous stuffed turbots on the table, and it was near midnight when she appeared with a plate of warm sugar-dusted sfinge. "So our first taste of the New Year will be sweet," Sal whispered in my ear.”

ItalianSeafoodDinner PartyNew Year S Eve
Book:Delicious!
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“It was a pity she couldn't do justice to the meal, which featured Scottish salmon, steaming roast joints, venison haunch accompanied by sausages and sweetbreads, and elaborate vegetable casseroles dressed with cream and butter and truffles. For dessert there were platters of luxury fruits; raspberries, nectarines, cherries, peaches and pineapples, as well as a surfeit of cakes, tarts, and syllabubs.”

Dinner PartyFruits
Book:Scandal in Spring
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“It had been a long time since she had been served such exquisite food. The lukewarm offerings at the London soirees and parties couldn't begin to compare to this feast. In the past few months the Peyton household been able to afford much more than bread, bacon, and soup, with the occasional helping of fried sole or stewed mutton. For once she was glad not to have been seated next to a sparkling conversationalist, as it allowed her long periods of silence during which she could eat as much as she liked. And with the servants constantly offering new and dazzling dishes for the guests to sample, no one seemed to notice the unladylike gusto of her appetite. Hungrily she consumed a bowl of soup made with champagne and Camembert, followed by delicate veal strips coated in herb-dressed sauce, and tender vegetable marrow in cream... fish baked in clever little paper cases, which let out a burst of fragrant steam when opened... tiny buttered potatoes served on beds of watercress... and, most delightful of all, fruit relish served in hollowed-out orange rinds.”

Dinner PartyFeastAnnabelle Peyton
Book:Secrets of a Summer Night
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“She is never going to let me live down that stupid Thanksgiving," Kai says. I can't help but take the bait. "You made prime rib!" "It was delicious," Kai says, shrugging. "IT WAS BEEF! You can't have beef on Thanksgiving, except for appetizers like meatballs or something. You have TURKEY on Thanksgiving." Last Thanksgiving I spent with Phil and Kai, since I was orphaned and separated and Gilly couldn't make it from London. Everything was delicious, but it was like a dinner party and not Thanksgiving. The prime rib wasn't the only anomaly. No mashed potatoes or stuffing or sweet potatoes with marshmallows or green bean casserole. He had acorn squash with cippolini onions and balsamic glaze. Asparagus almondine. Corn custard with oyster mushrooms. Wild rice with currants and pistachios and mint. All amazing and perfectly cooked and balanced, and not remotely what I wanted for Thanksgiving. When I refused to take leftovers, his feelings were hurt, and when he got to the store two days later, he let me know. "Look," Kai says with infinite patience. "For a week we prepped for the Thanksgiving pickups." He ticks off on his fingers the classic menu we developed together for the customers who wanted a traditional meal without the guilt. "Herb-brined turkey breasts with apricot glaze and roasted shallot jus. Stuffing muffins with sage and pumpkin seeds. Cranberry sauce with dried cherries and port. Pumpkin soup, and healthy mashed potatoes, and glazed sweet potatoes with orange and thyme, and green beans with wild mushroom ragu, and roasted brussels sprouts, and pumpkin mousse and apple cake. We cooked Thanksgiving and tasted Thanksgiving and took Thanksgiving leftovers home at the end of the day. I just thought you would be SICK OF TURKEY!”

ArgumentBeefDinner PartyThanksgiving DinnerNontraditional
Book:Good Enough to Eat
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“Even with the quirky presentation, the food, Gemma had to admit, had been divine. From the creamy, smoky trout spread, to the delicate salad with roasted pears, caramel, and a local blue cheese, to the meltingly tender lamb and white beans served in camping tins, it had been of absolute star quality. What, Gemma had to wonder, was a chef so talented doing in this tiny village? She nibbled at the last bit of her pudding. The little jam jar she'd chosen had held a mixed berry crumble with a tangy layer of creme fraîche- a dessert she suspected she'd find herself dreaming about. All round her, spoons were being laid down and empty jars examined in hopes of finding a smidgen more.”

Dinner PartyEnglish FoodPuddings
Book:A Bitter Feast
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“When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.”

CookingDinner PartyMenuBrunchHostessHosting
Book:My Way of Life
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“Rachel reappeared with a wooden peel holding a free-form pizza heaped with vegetables, its edges blackened by the flame. Melody's mouth practically watered at the sight of it. The moules on Saturday had been amazing, but after the day she'd had, pizza and wine and butterscotch bars- hopefully with good coffee- would feed her soul as much as her body. Her friend cut the pizza into diagonal strips with a dangerous-looking mezzaluna, and then it was a free-for-all to grab the crispiest slices. Melody closed her eyes to savor the perfectly tender vegetables on top of the crisp pizza crust and sighed with happiness. "You did a garlic Parmesan cream sauce." "I figured I was allowed to deviate from traditional primavera since it's pizza." "It's good Parmesan." "Local. Makes up for the fact it's not Italian.”

Food For ThoughtPizzaDinner PartyFoodies
Book:Brunch at Bittersweet Café
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“In Belinda's dark Craftsman, we drank Riley's cocktails, then ate Belinda's impeccable entrées: roast vegetable lasagna, chicken piccata, shrimp and grits, roast pork with prunes. "This pork is amazing," said Jennie, present for the first time in weeks. "But I move that from now on, we don't have red meat or pork---not because I'm vegetarian but because those farming practices are so bad for the environment." In fact, I didn't cook pork or red meat at home (except for brisket at Passover) for precisely Jennie's reason. As a restaurant critic, I ate---or at least tasted---everything. And as a guest, I'd taken the no-asshole pledge and ate whatever my hosts put on the table, though I drew the line at eel. (Some things are too ugly to eat.) Murmured protests came from the meat-and-potato contingent (Charlotte, Belinda, Sam, and Adrian), but even they agreed that we could stick with chicken and fish. "And only fish on the safe lists---low-mercury, sustainably farmed," said Jennie. Adrian said, "Best quit while you're ahead, Jen.”

Dinner PartyPreferences
Book:Search
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“The dining table had been decorated with jars full of flowers of varying colors, heights, scents. Caladium, salvia, violas, snapdragons, or "snaps" as Glory called them. I'd learned their names---and forgotten half a dozen others as Glory and I had strolled through the garden earlier. Votive candles set into pale-pink glass holders flickered along the table runner. The glass- and silverware sparkled in the early evening sunlight, while dust motes floated lazily through the air. The roast chicken and whipped potatoes, pull-apart rolls, green bean salad, and cucumbers and onions soaked in Italian dressing had been consumed.”

FlowersDinner PartyGarden PartyTable Decor
Book:In the Middle of Hickory Lane
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“Brando was giving a dinner for some Hollywood guests, and his housekeeper had left the main dish on the kitchen counter. When Brando went to get the roast, he found the platter empty, and out of the corner of his eye he saw Toto (his enormous pet St. Bernard that he had in the 1960s) heading out the back door. Brando ran after him and wrestled the roast away, put it back on the platter, poured gravy over the dents made by the dog’s teeth, and served it to his guests”

Dinner PartyBrandoWizard Of OzMarlon BrandoTotoHosting
Book:Brando's Smile: His Life, Thought, and Work
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“In the rosy glow it diffused her companions seemed full of amiable qualities. She liked their elegance; their lightness, their lack of emphasis: even the self-assurance which at times was so like obtuseness now seemed the natural sign of social ascendency. They were lords of the only world she cared for, and they were ready to admit her to their ranks and let her lord it with them. Already she felt within her a stealing allegiance to their standards, an acceptance of their limitations, a disbelief in the things they did not believe in, a contemptuous pity for the people who were not able to live as they lived.”

FriendsDinner PartyEdith WhartonThe House Of Mirth
Book:The House of Mirth
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“The first dinner-party of a bride's career is a momentous occasion, entailing a world of small anxieties. The accomplishments which have won her acclaim in the three years since she left the schoolroom are no longer enough. It is no longer enough to dress exquisitely, to chuse jewels exactly appropriate to the situation, to converse in French, to play the pianoforte and sing. Now she must turn her attention to French cooking and French wines. Though other people may advise her upon these important matters, her own taste and inclinations must guide her. She is sure to despise her mother's style of entertaining and wish to do things differently. In London fashionable people dine out four, five times a week. However will a new bride - nineteen years old and scarcely ever in a kitchen before - think of a meal to astonish and delight such jaded palates?”

AccomplishmentsMothers And DaughtersDinner Party
Book:Jonathan Strange & Mr Norrell
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“However grand our sacramental downsittings and updressings may be, they remain only and precisely sacraments: real presences, under particular signs, of the happier order that faith can discover under any and all signs. They're a bit like the church. As long as we see them as an earnest of the kingdom, they're all right; when we put on airs and act as if they were the kingdom itself, they look just silly.”

FaithChurchFancyKingdomDinner PartySacramentDinner Parties
Author:Robert Farrar Capon
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“There were fireflies riding on the dark air and a dog baying on some low and far-away ledge of the cliff. The table seemed to have risen a little toward the sky like a mechanical dancing platform, giving the people around it a sense of being alone with each other in the dark universe, nourished by its only food, warmed by its only lights. And, as if a curious hushed laugh from Mrs. McKisco were a signal that such a detachment from the world had been attained, the two Divers began suddenly to warm and glow and expand, as if to make up to their guests, already so subtly assured of their importance, so flattered with politeness, for anything they might still miss from that country well left behind. Just for a moment they seemed to speak to every one at the table, singly and together, assuring them of their friendliness, their affection. And for a moment the faces turned up toward them were like the faces of poor children at a Christmas tree. Then abruptly the table broke up - the moment when the guests had been daringly lifted above conviviality into the rarer atmosphere of sentiment, was over before it could be irreverently breathed, before they had half realized it was there. But the diffused magic of the hot sweet South had withdrawn into them - the soft-pawed night and the ghostly wash of the Mediterranean far below - the magic left these things and melted into the two Divers and became part of them. Tender is the Night, Ch VII”

Dinner Party
Book:Tender is the Night
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“Dinners at Stony Cross Park were famously lavish, and this one was no exception. Eight courses of fish, game, poultry, and beef were served, accompanied by fresh flower arrangements that were brought to the table with each new remove. They began with turtle soup, broiled salmon with capers, perch and mullet in cream, and succulent Jon Dory fish dressed with a delicate shrimp sauce. The next course consisted of peppered venison, herb-garnished ham, gently fried sweetbreads floating in steaming gravy, and crisp-skinned roast fowl. And so on and so forth, until the guests were stuffed and lethargic, their faces flushed from the constant replenishing of their wineglasses by attentive footmen. The dinner was concluded with a succession of platters filled with almond cheesecakes, lemon puddings, and rice souffles.”

Dinner Party
Book:It Happened One Autumn
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“In crises of this sort the Dyckmanns had usually found it effective to stare into space, encouraging the long pause that might fetch the witty words, 'Well, dear, we must go.' But the Bairds were on an entirely different wavelength, and this was the fault of the Dyckmanns. With the removal of the bottles it had been the mutual impulse of the Bairds to shoot out the door, but their second thought was that they must not... (from "Dinner on the Rocks" (1954) by Dawn Powell)”

DrunkennessDrinking AlcoholDinner PartyDinner Parties
Book:Shaken and Stirred: Intoxicating Stories
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“The capacity of human beings to bore one another seems to be vastly greater than that of any other animal. Some of their most esteemed inventions have no other apparent purpose - for example, the dinner party of more than two, the epic poem, and the science of metaphysics.”

HumansTwoHumorSeemsFunnyPurposeHuman BeingsAnimalPartyGreaterExampleCapacityDinnerInventionBoredomBoresEpicMetaphysicsDinner PartyEpic Poems
Book:Minority Report
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