The Food Table
- Strategically place plates and cutlery wrapped in napkins before the food itself so they are the first stop. If you don't have time to wrap cutlery, put it on a plate or basket (try lining with a napkin or doily) or, to save room, in a cylindrical container such as a sturdy glass (you can also line this with a napkin).
- Select foods that taste best at room temperature or cold because hot foods won't stay hot withou a hot plate, chafer, or crockpot. Don't use warming equipment on your buffet table unless you assign someone to monitor it. Crockpot and hot plate electric cords look unsightly on a buffet table. If you do use a chafer, put extra liquid--sauce, gravy--in the chafer with the food so it won't dry out.
- Vary the height of the food on the table: you can improvise simple risers with telephone books (under the tablecloth) or by using cake stands.
- Clean dropped food periodically off the buffet table during your event.
Next: How-to for organizing your Dessert Table
Bon Appetit!
Kristina
No comments:
Post a Comment