The Soup Strategy
There was a day my father and I would cook Thanksgiving dinner for 30+ people. Lots of logistics, but just one issue really riled dad — people still milling about at service. It’s better to have everyone seated and ready to eat: “hot foods should be served hot!” he would say. So one year we came up with a strategy — the soup strategy.
Of course! — add a soup course. Before the main, a thick unctuous soup comes out. Holding its savory heat. People gravitate over. Seats pulled in. Grace. The cooks excuse themselves after a few spoonfuls, and retreat to the (now empty) kitchen to prep service for the main meal — without dodging the crowds, and everyone seated in time.
p.s. – that pic is the lovely Mrs. garnishing our Christmas soup — a roasted chestnut and wild mushroom bisque, with goat cheese and fresh thyme leaves. Hey now. Everyone got to the table on time.