The holiday season is here, lots of guests are coming and there's
simply no way you can serve all those folks at the dining room table.
- Make a rough plan for the type of party and food to be
served, If you want to serve a full meal will there be places
for your guests to sit at a table? If the answer is no then plan
on finger foods, bite size foods and lots of lap juggling (Big
slices of meat and long strands of pasta are out). If you have
enough room for people to sit down to a formal meal at a table
then do you need china, glassware, linens, and silverware? There
should be a seat for everyone invited to a buffet. Try arranging
furniture to accommodate small seating groups, with surfaces close
by on which to place drinks and empty plates.
- Set a date and time and send invitations for your gathering
early! This is the main season for people to have guests over
and many invitations are going out.
- Consider the time of day when you will serve the buffet,
If you plan to gather at dinnertime your guests will be hungry
and expect to be served more food than if you do a cocktail party
starting after dinner. As far as finger foods are concerned at
dinner time I usually plan about 12 to 15 pieces of finger food
per person, after dinner I would plan about 8 pieces of food per
person. If you are planning a traditional meal at a buffet expect
to have one extra serving of food for every ten guests.
- Plan your menu at least four weeks in advance, make a
list of everything you will need (use our Party checklist) and
compare it to what you have on hand to make a shopping list. Remember
the season and use seasonal foods, yes you can get strawberries
in December but they traveled for thousands of miles before making
it to your table and the quality shows it. Print out Party Check List.
- Menu:
- Make extensive use of foods that can be prepared in advance.
If you're doing a finger food, lap-juggling buffet then finger
sandwiches, canapés, crudités, dips and simple chafing dish
items (if you have chafing dishes) are the base. Next use
a little creativity to have a few signature items. Don't try
to have the whole menu be "gourmet" foods unless you have
a personal chef. The more you try to do the more likely you
are to have a failure so concentrate on having a few good
items.
- If you're doing a full meal buffet, make a single entree
such as a roast the base and expand from there, regardless
of how good the rest of the meal is if the center of the plate
is poorly done the rest is forgettable.
- Consider using pre-made foods from the grocer, cheese trays,
shrimp trays, sliced cold meats are all acceptable and they
allow you to concentrate on the dishes you do better than
anyone else!
- Christmas cookies, petit fours, and individual tarts are
great dessert choices after a big holiday meal.
- Don't forget a punch or Eggnog for those that don't drink.
- Make a schedule for shopping, cooking, and setup and
stick to it!
- Understand timing. People will be comfortable milling
around with light hors d'oeuvres for about one hour. Planning
to serve and clear accordingly will give you the most time to
enjoy the party.
- Ambience: Well, 'tis the season, most of us already have
some holiday decorations around and they make wonderful table
decorations. Some Indian corn and a pumpkin for Thanksgiving,
a few twinkling lights in some pine boughs and a wreath around
the punch can be all you need for Christmas. If you feel a bit
creative try your hand at carving some fruits and vegetables.
Gift wrapping paper can be an eye catching table runner. Red or
flowering kale is always available and inexpensive to use as filler
to avoid empty spaces on the table.
- Buffet Setup:
- The buffet table should be cheerful and inviting, full of
aromas, shapes and colors. Any large surface that's available
is acceptable as a base for the buffet, a side board, dining
room table or even a series of card tables are all ok if they
are sturdy.
- Make sure there is room enough for easy access on all sides
to avoid traffic jams.
- If you are using electricity on the buffet be certain that
the cords are not exposed to trip your guests!
- Make packages out of the utensils and napkins for neatness
and simplicity. Fill serving dishes to overflowing! Aesthetically
it gives the impression of bounty and logistically, refills
are kept to a minimum.
- If chafing dishes are not available covered dishes should
be used, where possible, for hot dishes.
- Vary the height of items on the buffet by any means available
to avoid a static look. I've used things like milk cases and
large cans covered with cloths.
- If there is any carving to do try to do it in the kitchen
or be there to carve it on the buffet yourself.
- Order: Keep some order to the buffet with plates first,
then utensils then salads, entrees and side dishes lastly breads
and condiments.
- For a finger food buffet there is no set pattern so design
it however it pleases the eye. Keep the dessert on a separate
table.
- Bar setup: set up in a different area to keep people from
gathering all in the same place. Don't forget to get lots of ice.
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Do you need an idea for a party?
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