Holidays, birthdays, anniversaries, weddings, and other
special occasions bring family and friends together in celebration. Yet it is
easy to forget that weeks and months of preparation and planning goes into just
one day of feasting on delicious delicacies, succulent bite-size entrees and
fun entertainment. So when you need to host a get-together, consider having a
buffet and your party will be one everybody is raves about for years.
Begin planning your buffet with an open mind. This will
allow you to choose from a realm of countless options and customize your
celebration to your needs. Once carefully thought about, there is not an easier
way to accommodate a large group of people and still have a course of action to
work with while getting ready for the "big day". We will help you
organize your buffet with a few pointers for you to follow ahead of time so
when the day finally arrives, you and your guests will be able to share a
memorable occasion.
Timeline
The secret to a great buffet is timing. It's best to have a
timeframe set for each course you are going to serve. Most people are
comfortable mingling for about an hour as more guests arrive and hors d'oeuvres
are served. Once your guest's have arrived, you can begin to orchestrate the
buffet line and the guests can consume the meal; this probably will not take
that long. Planning, clearing and serving accordingly will give you the chance
to enjoy the party.
Food
Unless you are planning to set tables for a formal sit-down
buffet, most people will be managing a meal on their lap or while standing
(since table space will be at a premium). Your menu should be planned
accordingly, leaving out tough meats and most pasta. Instead opt for bite-sized
finger and fork foods that will be easy for everyone to enjoy. At a larger, loose setting party, such as an
open house or cocktail buffet, choose edibles that are best served at room
temperature unless you have chaffing dishes available or servers standing by to
refill the hot dishes. It's also best to plan on having more food prepared than
not enough to go around comfortably. A good rule to go by is to have one extra
portion of each dish for every six guests, since some take more than they could
ever finish.
Buffets can offer a wide variety of dishes, varying from
ethnic fare to delicate pastries and fruits. But most importantly the food must
all be easy to eat and not involve a lot of cutting. Whenever you entertain,
try to serve foods that you can prepare ahead of time.
Endless possibilities are at your fingertips that you can
choose when planning the meal. Both traditional and non-traditional dishes
always go over big at buffets with all the guests. Here are a few ideas that
can get you off to a good start while planning your meal.
Before the big meal, begin with a few hors d'oeuvres that
include the usual staples with an extra touch of elegance. Check out local food
specialty stores for tasty crackers or phyllo pastry shells and imported
cheeses for an extra tasty treat. These can all be set out before the guests
arrive or be passed around on trays once they start to arrive. If you are
having a cocktail buffet, more substantial hors d'oeuvres are in order as well.
A wide variety of entrees is always a good idea to set out
for your guests to sample. Pre-sliced roasts such as roast beef or a turkey or
ham are always a traditional stand-by and go great with your choice of potato
and vegetable. A delicious option would be to flavor your meat and vegetables
with your own blend of herbs and spices to add flavor to the meal. Set out a
variety of rolls and breads so your guests can create their own sandwich with
the meats available.
Depending on the occasion, Christmas cookies, petit fours,
and individual tarts are delicious sweets to adorn your sweet table after a big
meal. Other delightful desserts include creme brulees, mousses piped into wine
glasses, chocolate covered fruits, and mini-pies, all which can be prepared
well in advance.
Seating
An advanced plan for seating is always suggested before the
guests arrive:
Without any exceptions, a seat should be available for every
guest you plan on having at the buffet. Even if all seats are not utilized,
they are well appreciated by everyone trying to balance a plate and eating
their meal!
Arrange your furniture temporarily in your living areas to
accommodate small groups of people wanting to participate in conversation. It
is also best to have a surface nearby for drinks and plates to be placed on
when finished.
For very informal occasions, small groups of people or for
children, the floor makes a great spot to sit as long as you have some large
comfy floor pillows to create a seating cluster.
Setup
The buffet is normally set up on a large surface such as a
dining room table or a sideboard. It's best to present an approachable
atmosphere for your guests and they will feel comfortable going back for more
of your delicious food!
The bar should be set up in another room unless your home is
constructed with a built-in bar at an area that is made known to all your
guests. To avoid high traffic between the buffet table and the bar they should
be significantly apart. Ice is a commodity you should have an abundance of for
both your alcoholic and non-alcoholic drinks.
Some order must be taken at the beginning of the buffet line
to make your meal navigable: At the starting end of the table large-sized
buffet plates, or regular dinner plates will work fine, should be stacked for
easy access, then utensils (a fork, a spoon and only if necessary, a knife).
Consider rolling the utensils into a large napkin so everyone can get all they
need in one handy package. Follow these with your salads, entrees, trimmings,
side dishes, and bread and butter and any condiments.
Fill your large serving dishes to the point of overflowing,
this gives the impression that you have more than enough food for everyone to
come back for seconds and you will not have to worry about refills as often as
well. Make sure to keep a cover on and a flame below hot dishes so they don't
get cold
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