10 Retro Dinner Party Foods We Wish Would Make a Comeback


So many dishes that were very popular in the 1960’s and 1970’s have disappeared. The much loved chicken Kiev has become almost obsolete along with the fondue and the baked Alaska. Why have they disappeared, as they were a favorite at dinner parties and in restaurants for a reason? It would be so nice to welcome back some of these dishes to our dinner tables once again!


Consists of boneless chicken breast around garlic butter with herbs, then it is coated with egg and breadcrumbs and either fried or baked, very delicious!


This open crust pie is filled with a type of custard filling and has many variations, but one of the most popular is bacon and cheese (Quiche Lorraine). It can be served hot or cold and is part of the French cuisine but is also popular in many other countries.


The fondue is a dish of melted cheese served in a communal pot over a heated stand. It is enjoyed by dipping bread into the warm cheese using long stemmed forks. This is a great way have fun and enjoy food with friends.


This pasta dish consists of a light cream sauce, pasta and fresh vegetables. It is said that Chef Sirio Maccioni flew from New York to Baron Carlo Amato’s summer home located on Robert’s Island, Nova Scotia. With the help of his two top chefs, he created the pasta primavera. He then took the recipe back to New York City, where it became famous.


These were very much in vogue during the 1970’s especially when they were filled with ham and cheese. The classic French Crêpe Suzette with orange, lemon juice and a little Grand Marnier or Cointreau is one of my favorites.


This classic French chicken casserole, with its rich deep flavor, is sure to make your mouth water. The chicken is braised in usually red wine with onions, garlic, carrots, mushrooms and brandy and slow cooked.


This sumptuous slow cooked stew originated from the Burgundy region of France. The beef is braised in red wine, beef broth, garlic, onions and mushrooms.


Also known as prawn cocktail, the shrimps are shelled and cooked then placed in a cocktail sauce and served in a glass. Very popular in Britain and served in a Marie rose sauce. In North America it is served with a cocktail sauce consisting of ketchup and horseradish.


A much loved favorite, is ice cream encased in some sponge cake which was then covered with meringue and browned quickly in a hot oven.


The name and pastry initially came from France, however the profiteroles are one of the main national dishes of Gibraltar. In North America they are often referred to as cream puffs. The choux pastry ball is filled typically with a sweet filling of whipped cream, custard or pastry cream. They are then decorated with chocolate sauce, caramel or a dusting of powdered sugar.

En Ville wedding and event catering can bring back any of your favorite retro dishes for your wedding catering or corporate events and functions.  Whether you are hosting a wedding, corporate event, Birthday party or a special occasion, we cater to any size and strive to create an unforgettable experience. Our expert event planners, can help you plan your next retro event!

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