Dinner Party Side Dishes They’ll Be Talking About on the Way Home
Hosting an elegant dinner party is all about the details. While the main course might hold the spotlight, creative side dishes play a vital supporting role in impressing your guests. Complement an extraordinary entrée with these refined sides, and your meal will be one to remember.
Crafting a Luxe Dining Experience
A thoughtfully composed dinner party menu elevates a meal from everyday fare to an extraordinary gustatory experience. Each dish should tantalise the senses while remaining cohesive as part of the overall vision.
Side dishes in particular present an opportunity to showcase your originality and refinement as a host. The right sides can provide delightful contrast to the main course, whether through texture, flavour, or aesthetic appeal. They complete the sensory experience you wish to create for your guests.
The exquisite options in this guide will add a touch of luxury sure to dazzle your dinner guests. Bring the party to life and leave a lasting impression with these elegant sides.
| Side Dish | Instructions |
| Truffle-Infused Mashed Potatoes | Peel and quarter 2 lbs potatoes, boil until tender, then drain thoroughly and mash. Heat 1 cup milk, 1⁄2 cup cream, and 2 tbsp butter just until simmering then whisk into potatoes. Stir in 1⁄4 cup grated Parmesan, seasoning to taste, then fold in 1-2 tbsp truffle oil. Top with extra grated Parmesan and chives before serving. |
| Roasted Asparagus with Hollandaise | Toss 1 lb fresh asparagus with olive oil, salt, and pepper. Roast at 200C for 8-10 minutes until tender. Make Hollandaise sauce by whisking egg yolks with lemon juice, then slowly drizzling in melted butter while whisking continuously. Drizzle sauce over roasted asparagus and garnish with fresh dill. |
| Lobster Mac and Cheese | Prepare macaroni according to package instructions. Make cheese sauce by whisking flour into melted butter, then slowly adding warmed milk and shredded cheese until thickened. Fold in cooked lobster meat. Combine macaroni and cheese sauce, transfer to a baking dish, and top with breadcrumbs and Parmesan. Bake at 180C for 20 minutes. |
| Grilled Cauliflower Steaks with Tahini and Sumac | Cut 1 large head of cauliflower into 1-inch steaks. Brush with olive oil and season with salt and pepper. Grill cauliflower for 2-3 minutes per side until charred and tender. Whisk together tahini, lemon juice, garlic, and water to thin. Drizzle tahini sauce over cauliflower steaks and garnish with fresh parsley and sumac. |
| Creamed Spinach with Crispy Shallots | Sauté minced shallots in olive oil over medium heat until golden brown and crispy. Boil spinach until just wilted then drain thoroughly. Make creamed spinach by melting butter into flour, then whisking in milk, nutmeg, and Parmesan until thickened. Fold in crispy shallots and serve spinach garnished with extra crispy shallots. |
| Prosciutto-Wrapped Grilled Asparagus | Wrap trimmed asparagus spears individually in thin prosciutto slices. Drizzle with olive oil and grill for 5-10 minutes until the prosciutto is crispy. Season with salt, pepper, lemon juice and shaved Parmesan before serving. |
| Gourmet Mushroom Risotto | Sauté assorted mushrooms like cremini, shiitake and oyster in olive oil and garlic. Make risotto by simmering Arborio rice in broth, wine and mushrooms, stirring frequently, until creamy. Stir in Parmesan and truffle oil. Top with extra mushrooms, cheese, and fresh thyme. |
| Honey Glazed Baby Carrots | Peel 1 lb baby carrots. Boil for 2-3 minutes then drain. Melt butter in a pan with honey, lemon juice, thyme and salt. Add boiled carrots and sauté for 2-3 more minutes until glazed. |
| Elegant Beetroot and Goat Cheese Salad | Roast beetroot drizzled with olive oil at 200C for 40-60 minutes until tender. Toss with mixed greens, goat cheese, and candied walnuts. Whisk olive oil, balsamic vinegar, Dijon, and honey for dressing and drizzle over salad. |
| Baked Gruyère and Parmesan Brussels Sprouts | Halve and toss 1 lb Brussels sprouts in olive oil, salt, and pepper. Spread evenly on a baking sheet and top with grated Gruyère and Parmesan. Bake at 200C for 20-25 minutes until the cheeses are melted and golden brown. |
Indulge Your Guests with Luxurious Sides
A beautifully composed plate is a feast for the eyes before it ever reaches the palate. Complementing an exquisite main course with sides that dazzle elevates the entire dining occasion into a memorable affair.
These refined recipes allow you to showcase your creativity and culinary prowess as a host. Delight your guests with contrasting flavours, aesthetics, and textures that add an element of surprise and discovery to every bite.
Use only the freshest seasonal ingredients to craft an experience that lingers long after the last morsel. The care you put into your menu creates an atmosphere of luxury that will leave a lasting impression.
With a passion for gastronomy and a little creativity in the kitchen, you can design an unforgettable dining experience for your guests.
If you’d rather let an expert take care of your dinner party catering, why not get in touch with Private Chef Direct? Our award-winning chef Scott is incredibly experienced when it comes to creating menus that astounds guests, all in the comfort of your own home.
Get in touch today and let’s create a dinner party they’ll never forget!
