Dinner Party Quotes

“If it was my business, I wouldn't talk about it. It is very vulgar to talk about one's business. Only people like stockbroker's do that, and then merely at dinner parties.”
― Oscar Wilde, The Importance of Being Earnest

“You wear your armor even to dinner, Lady Wilhelmina?"

“Of course I wear armor. I am sitting with a pirate, a mercenary, an adventurer, and a bounder. If a shot is not fired tonight, I daresay that your reputations are nothing but lies.”
― Meljean Brook, The Iron Duke

“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.”
― Dodie Smith, I Capture the Castle

“Everyone is in such a good mood when they've eaten well.”
― E.A. Bucchianeri, Vocation of a Gadfly

“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.”
― Julia Child, From Julia Child's Kitchen

“The dinner-table is often the terrain of critical conversations, for it is there one has the better of one's interlocutor. There is no escape without scandal, there is no turning aside without self-betrayal. To invite a person to dinner is to place them under observation. Every dining-room is a temporary prison where politeness chains the guests to the laden board.”
― Maurice Renard, Hands of Orlac

“There’s something special about gathering a few favorite people for a meal. A beautifully set table is the perfect canvas for a delicious meal.”
― Chantal Larocque, Bold & Beautiful Paper Flowers: More Than 50 Easy Paper Blooms and Gorgeous Arrangements You Can Make at Home

“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.”
― Karma Brown, Recipe for a Perfect Wife

“Alice made a simple supper of Welsh rarebit (toast points smothered in a sauce of cheddar, cream, dry mustard, and spices) with tomato slices, from Nellie's cookbook, and barbecued sausages, along with a "fluffy white cake" that turned out not to be that fluffy but was still delicious.”
― Karma Brown, Recipe for a Perfect Wife

“The smiling clerks at the various shops confused them a little at first by offering them new brands of breakfast foods with strange, oddly spelled names, but the girls explained patiently at each place that they were giving a dinner party, not a breakfast, and that they wanted nothing but the things on their list.”
― Carroll Watson Rankin, Dandelion Cottage

“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.”
― Akwaeke Emezi, You Made a Fool of Death with Your Beauty

“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.”
― Akwaeke Emezi, You Made a Fool of Death with Your Beauty

“What I want for the people I cook for is for them to enjoy their own perversions at the table, to feel free to exhibit a lack of constraint.”
― Rebecca May Johnson, Small Fires: An Epic in the Kitchen

“Claire lifted her glass after everyone had eaten. "Everyone make a toast. To food and flowers," she said.
"To love and laughter," Tyler said.
"To old and new," Henry said.
"To what's next," Evanelle said.
"To the apple tree," Bay said.”
― Sarah Addison Allen, Garden Spells

“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.”
― Ruth Reichl, Delicious!

“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.”
― Lisa Kleypas, Scandal in Spring

“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.”
― Lisa Kleypas, Secrets of a Summer Night

“The dinner Parrin serves- vichyssoise, squab, rice pilaf, green salad, chocolate-orange mousse- is all very "of the moment" and delicious, as I knew it would be.”
― Susan Rebecca White, A Place at the Table

“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!”
― Stacey Ballis, Good Enough to Eat

“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.”
― Deborah Crombie, A Bitter Feast

“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.”
― Joan Crawford, My Way of Life

“Now that was a dinner party, Marguerite thought. Beef tartare with capers on garlic croutons, moules marineres, and homemade frites, a chicory and endive salad with poached eggs and lardons, and crème caramel.”
― Elin Hilderbrand, The Love Season

“The food itself had been spectacular, starting with rich circlets of foie gras laid out on slabs of ice arranged down the center of the mile-long table. An endless procession of courses had struck perfect chords of salt, butter, smokiness, and richness.”
― Lisa Kleypas, Chasing Cassandra

“After a meal of yogurt soup, duck with pomegranate and walnut sauce over barley, stewed spinach, and baked apples, they could move to her receiving room and enjoy wine in the comfort of a more private setting.”
― Jill Eileen Smith, Star of Persia:

“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.”
― Carla Laureano, Brunch at Bittersweet Café

“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.”
― Michelle Huneven, Search

“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.”
― Heather Webber, In the Middle of Hickory Lane

“Dinner took place at an elaborate table encircling the phoenix tree. It was set with pewter goblets and honeycomb candles shaped like castles, and beside each plate were wooden figurines of tiny dragons all displaying names.”
― Stephanie Garber, Once Upon a Broken Heart

“It's often the way that people who take their work seriously laugh at stupid jokes; it's as if they are under-humoured and, as a consequence, suffer from premature laugh-ejaculation.”
― Nick Hornby, High Fidelity

“It's curious, now that I think on it, that you've humored me as long as you have, considering you knocked a man out in midst of a dinner party, and yet you've wasted time with me instead of throwing me over your shoulder and carted me off to the billards room.”
― Jen Turano, To Spark a Match