With Turkey Day around the corner, here are some things to help you serve up your buffet with ease and style.
1. How many people will be at your party? More than 10 people, and you’ll want to be sure that you set your buffet so it can operate from both sides. For small gatherings “buffets” can be set on your stovetop in covered pots so that hot food can keep warm over a low flame, with plates and cutlery on a nearby countertop.
2. Do dishes need to stay hot? You can keep dishes warm by placing hot food on hot plates and keeping them covered. Soups and melty dips can be set in fondue pots over a sterno flame, or in crockpots to keep warm. Get your surge protector on and be sure to tape or otherwise secure loose cords so guests don’t trip over them.
3. Consider the silverware. If you are placing the silverware on the buffet, place it at the front of the buffet, rolled tightly in a roll up that can easily be held or even tucked in a pocket. But if it is possible, it is more efficient to pre-set the cutlery and napkins at individual seats at the non-buffet tables.
4. Consider the sauces. Place saucers beside serving dishes as a landing spot for spoons/ servingware so the tablecloth does not become covered in food debris.
5. Prevent traffic jams. Place canapes and beverages at different locations (if you have the room) to prevent bottlenecks. At a bare minimum, set your beverages on a separate table across the room from the food.
6. Be cagey. If you are on a budget, place plentiful, less expensive dishes at the beginning of the buffet and the more expensive, scarcer items at the end. As in, put your dinner rolls, and mashed potatoes at the beginning, the steak and shrimp at the end.
7. Be fancy. Create levels. By skewering meatballs or other small bites with bamboo sticks, or placing dishes with a low profile (like cut sushi rolls, tortillas, cookies) on literal pedestals. If you don’t have a plethora of cake stands, you can create levels by placing plates on overturned teacups or mason jars. Or if that’s not your aesthetic, you can place a row of sturdy boxes down the center of your buffet table, cover them with linens and tuck your serving plates around and on top of them. If you want to be extra opulent, you can fill the space between the plates with seasonal fruits, vegetables, and sturdy kale leaves to completely cover the fabric components, creating a “cascading cornucopia” effect.