We’ve dined out often in the small plates places, it’s trendy here. Many dishes are impressive and requires a lot of research. One of the most memorable small plate or rather amuse bouche I’ve eaten: leek in vinegar, pickling and slightly fermented, served with brown butter (beurre noisette) which gives a nutty aroma contrasted with the sweet acidity flavour.
The charcoal grilled BBQ leek was put in a ziplock or vacuum bag with beet juice, balsamic vinegar and sugar. It is sous-vide 5-6 times for 2-3 days so that the color of the marinade permeates the leek without turning the core to purple colour. The leek is topped with brown butter, and beet.
At home, I’ve made maximum 6-course meal. they are smallish plates, I’ve to be absent often from the dinner table to finish the cooking and to plate, which is fine when there are guests that can talk to each other with my absence. I’m interested what dishes OP will choose to cook, and the organization.
Nobody seems to talk about the ending of the meal, desserts are important, especially a date.