Reflection 5—Be My Guest: Creating an Annotated Menu


Feeding people in our own homes is often an expression of how we feel about them. This is especially true for those times in which we invite people over for a special occasion. In fact, the thought and effort we put into what we feed our guests can almost entirely set the tone for our gatherings. Thus, it is important to carefully consider what we feed our guests. 

For this reflection, you will create an annotated menu for a social event in your home. You will write out a menu (appetizers, main course and sides, dessert, as well as drinks) and under each item, briefly describe your rationale for including it (in at least two sentences). Based upon the month of your birthday, you'll create a menu for one of the following events:

Birthdays in January and December: A Baby Shower

  • No. of guests: 20
  • Time of year: Mid-January 
  • Scenario: Jimmy and Leah are having a baby boy next month. As one of their best friends, you’re throwing them a co-ed baby shower at your home. In fact, they've request an ocean-themed party. How will this affect your menu? Also, in addition to being a coed event, guests are also invited to bring their kids. It’s important to include kid-friendly items on the menu, including some nut, dairy, and gluten-free options. And, of course, not everyone likes seafood.
Birthdays in February and November: An Oscars Viewing Party
  • No. of guests: 12
  • Time of year: March
  • Scenario: It’s time for your annual Academy Awards party. Last year, your friends raved about your Everything Everywhere All at Once-themed menu. What will you come up with this year? Remember, this party is less about serving main dishes and more about small plates and appetizers. Finally, your boss—who is vegan—has RSVPed as a "maybe."
Birthdays in March and October: Fiftieth Anniversary Dinner Party 
  • No. of guests: 20
  • Time of year: March 
  • Scenario: Grandma and Grandpa are celebrating 50 years of marriage. You’ve decided to mark the occasion with a family dinner. To make the event a little more special, you’ve put together a Mexican menu to remind them of their honeymoon in Acapulco. Keep in mind that Grandpa is a diabetic and Grandma is lactose intolerant. 
Birthdays in April and September: Summer Luau 
  • No. of guests: 15
  • Time of year: August 
  • Scenario: You’ve invited a few neighborhood friends over for an old-fashioned backyard Hawaiian luau. You’re being especially ambitious by tackling a kālua pig. What else will you serve to set right mood? Poi? Pokē? Also, how will you accommodate your Muslim neighbors so that they feel included? 
Birthdays in May and August: Thanksgiving Dinner
  • No. of guests: 15
  • Time of year: Late November 
  • Scenario: You’re in charge of Thanksgiving dinner. The whole family (including many elementary school-aged kids) is coming over, and to put your own twist on the holiday, you’ve decided to cook a New Orleans-inspired dinner. What will you include on the menu? Deep fried turkey? Crawfish étouffée? Gumbo? Maque choux? How do you balance non-traditional dishes (for the West Coast, at least) with notoriously picky eaters?
Birthdays in June and July: Holiday Dinner Party
  • No. of guests: 20
  • Time of year: December 
  • It’s time for your annual holiday dinner party. To ease your burden as host, you've decided to make it a potluck. However, in anticipation of the family's upcoming Roman vacation, you’ve asked guests to bring a dish in line with an Italian Christmas. How do you coordinate what everyone brings—and how do you ensure they adhere to your traditional Italian menu? Do you dare attempt the Feast of Seven Fishes?
Considerations:
  • Remember, this is an annotated menu. So, it is your job to guide the reader through your event's menu.
  • Though you may approach this as if money is not an issue, the cost of your menu should still be reasonable for this particular event.
  • Your food should reflect the spirit of the event. Small details matter and can enhance your guests' enjoyment.
  • Each of the events has specific details (e.g. types of guests, dietary needs, a potluck) to consider. Do you best to accommodate these details.
  • You are free to include alcohol in your menu, but it may or may not be appropriate for your event. If included, be thoughtful about the right amount and type.
  • Consider how labor-intensive your menu is. How realistic is it? For example, what can be made ahead of time? 
Requirements:
  • MLA Style
  • Approx. 375 words

Submission window: Wed. 12.6 - Sun 12.10