This dinner plan for 10 guests is designed to be elegant, manageable, and delicious, with a built-in 20% increase in food quantities to ensure abundance.
Quantities shown for 10 guests, plus 20% for abundance.
| Item | Quantity (Original for 10) | Quantity (20% Increase) | Notes |
|---|---|---|---|
| Prime Beef 16 oz Rib Steaks | 10 steaks (160 oz total) | 12 steaks (192 oz total) | Individual portions are generous at 16 oz. Extra allows for larger appetites/leftovers. |
| Ground Beef for Bolognese | 3.5 lbs | 4.2 lbs | Recipe suggests around 3 lbs. |
| Ground Pork (optional for Bolognese) | 1 lb | 1.2 lbs | If using a mixed meat recipe. |
| Pancetta or Bacon (for Bolognese) | 5 oz | 6 oz | |
| Cured Meats for Charcuterie (Salami, Prosciutto, etc.) | 2.5 lbs (4 oz/person) | 3 lbs | Assortment of 3–4 types. |
| Item | Quantity (Original for 10) | Quantity (20% Increase) | Notes |
|---|---|---|---|
| Mascarpone Cheese (for Tiramisu) | 24 oz | 28.8 oz (approx. 3 × 8 oz containers) | Tiramisu recipes vary; aiming for a large 9×13 or equivalent. |
| Heavy Cream | 1.5 cups | 1.8 cups | For Tiramisu. |
| Parmigiano-Reggiano Cheese | 1.5 lbs (for pasta/garnish) | 1.8 lbs | Block, for grating. |
| Soft Cheese for Charcuterie (Brie, Goat Cheese) | 1.5 lbs (2.4 oz/person) | 1.8 lbs | Assortment of 2 types. |
| Item | Quantity (Original for 10) | Quantity (20% Increase) | Notes |
|---|---|---|---|
| Wild Mixed Greens | 1 lb | 1.2 lbs | For salad. |
| Fresh Raspberries | 3 pints | 4 pints | For vinaigrette and garnish. |
| Yellow Onion | 4 large | 5 large | For Bolognese. |
| Carrots | 6 large | 7 large | For Bolognese. |
| Celery Stalks | 6 stalks | 7 stalks | For Bolognese. |
| Garlic | 2 heads | 2–3 heads | For Bolognese and general use. |
| Fresh Basil/Parsley | 2 bunches | 3 bunches | For Bolognese and garnish. |
| Lemon | 2 | 3 | For vinaigrette/garnish. |
| Grapes, Olives, Nuts for Charcuterie | Assortment | Assortment | Increase portions for 12. |
| Item | Quantity (Original for 10) | Quantity (20% Increase) | Notes |
|---|---|---|---|
| Tagliatelle Pasta | 2 lbs | 2.4 lbs | Dry pasta, approx. 4 oz/person is generous. |
| Ladyfingers (for Tiramisu) | 2 packs (approx. 48–60 cookies) | 2.5 packs | |
| All-purpose Flour | Small bag | Small bag | For sauces/prep. |
| Beef Stock/Broth | 6 cups (approx. 48 oz) | 7.2 cups (approx. 60 oz) | For Bolognese. |
| Crushed Tomatoes (canned) | 56 oz (2 × 28 oz cans) | 67 oz (approx. 3 × 24 oz cans) | For Bolognese. |
| Tomato Paste | 6 oz | 7.2 oz | For Bolognese. |
| Dry Red Wine (for Bolognese) | 1.5 cups | 1.8 cups | |
| Olive Oil (Extra Virgin) | 1 bottle | 1 bottle | For cooking and dressing. |
| Balsamic Vinegar | Small bottle | Small bottle | For charcuterie/general. |
| Red Wine Vinegar | Small bottle | Small bottle | For raspberry vinaigrette. |
| Sugar, Salt, Black Pepper, Nutmeg, Dried Oregano/Thyme | Spices/Seasoning | Check stock. | |
| Instant Espresso/Strong Coffee | 2 cups prepared | 2.4 cups prepared | For Tiramisu. |
| Unsweetened Cocoa Powder | Small can | Small can | For dusting Tiramisu. |
| Item | Quantity (Original for 10) | Quantity (20% Increase) | Notes |
|---|---|---|---|
| Assorted Crackers/Bread for Charcuterie | 2 large boxes / 1 loaf | 3 large boxes / 2 loaves |
| Utensil/Equipment | Quantity | Purpose |
|---|---|---|
| Dinner Plates | 12 | Main course serving. |
| Salad/Appetizer Plates | 12 | Salad and Charcuterie. |
| Pasta Bowls | 12 | Pasta course. |
| Dessert Dishes/Small Bowls | 12 | Tiramisu. |
| Water & Wine Glasses | 12 of each | Beverages. |
| Flatware (Forks, Knives, Spoons) | 12 settings | Full place settings. |
| Serving Utensils | 1 set per dish | Tongs, serving spoons, pie server. |
| Large Cutting Board | 1 | Charcuterie and steak slicing. |
| Large Dutch Oven/Pot | 1 | Bolognese sauce. |
| Extra-Large Stockpot | 1 | Cooking Tagliatelle. |
| Large Skillet/Grill Pan/Grill | 1 | Cooking steaks. |
| Large Mixing Bowls | 2–3 | Salad, dressing, Tiramisu filling. |
| Tiramisu Dish | 1 (9×13 inch or equivalent) | For chilling and serving. |
| Whisk, Rubber Spatulas | 1–2 of each | Tiramisu and sauce. |
| Meat Thermometer | 1 | Ensure perfectly cooked steaks. |
| Serving Platter/Board | 1 large | For Charcuterie. |
This timeline assumes you make the Bolognese sauce and Tiramisu the day before.
| Stage | Task | Time Estimate | Notes |
|---|---|---|---|
| Day Before | Prepare Bolognese Sauce | 2.5–3 hours | Chop vegetables, brown meat, simmer for a rich flavor. Sauce can be refrigerated and reheated. |
| Day Before | Prepare Tiramisu | 30 minutes | Assemble, cover, and refrigerate overnight (essential for setting). |
| Day Before | Grocery Shopping | 1.5 hours | Purchase all items. |
| Day Before | Initial Prep (Salad/Charcuterie) | 30 minutes | Wash greens, make raspberry vinaigrette (refrigerate), slice/arrange nuts/olives/dried fruit for board. |
| Stage / Time | Task | Time Estimate | Notes |
|---|---|---|---|
| T − 4 hours | Mise en Place (Vegetables) | 30 minutes | Chop fresh herbs for garnish. Assemble necessary utensils. |
| T − 3 hours | Final Charcuterie Prep | 30 minutes | Slice cured meats and cheeses. Assemble the board (cover and chill). |
| T − 1 hour | Table Setting & Ambiance | 30 minutes | Set the table, light candles, put on music. |
| T − 30 min (Guests Arrive) | Start Water & Steak Prep / Serve Charcuterie | 15 minutes (prep) | Put water on to boil for pasta. Season steaks generously, bring to room temperature. Guests enjoy the appetizer. |
| T − 15 min | Begin Cooking Steaks | 10–15 minutes | Cook steaks in batches (if necessary) or on the grill. Cook to rare/medium-rare. |
| T − 5 min | Cook Pasta & Salad | 5–10 minutes | Cook tagliatelle until al dente. Drain and reserve pasta water. Dress the salad |