Speaking of a Buffet Line
CA Kate z9
4 years ago
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Comments (13)
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Comments (131)For many years I did a lot of entertaining: large business parties for my husbands colleagues (up to 80), our California family (15 t0 30), traditional family parties (15 - 18) and many weekend dinners for our friends of my sons friends. The large parties were served buffet style with seats indoors and out. Family traditional parties were part served and part buffet. Two weddings (200 and 100 each) were catered by my sister and her dear friends. Both are gourmet cooks and members of an international group and the dinners were a smash. They brought a 60 lb. fresh frozen king salmon and barbecued it right on the patio. Salad and sides were beautiful as well as delicious. The fish took up the entire grill! Our family and traditional meals were a group effort. The menu was - and still is - selected by the hostess and assignments are given depending on the skills of the contributing cooks. This gives the vegetarians and fussy eaters the opportunity to prepare and bring what suits their diets and others can try their selections as well. Some times we would have place markers for each guest and other times it would be much more casual. When the kids were small, we would decorate fall leaves and then write a name of one guest and place on the salad plate. We did these meals buffet style and of course helped anyone who could not navigate with a plate in hand. Adults migrated to one table, the teens at theirs and the kids would have a kids table to everyone had a great time. Everyone felt at home and helped serve, clean up, do dishes and put the tables away at the end of the evening. It was always a treat to have a family dinner and wake up in the morning to a tidy house!...See MoreSpeaking of outdoor furniture: potting bench/buffet?
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Fun2BHere
4 years agolast modified: 4 years agoI remember seeing those linked chafing dishes, but I don't remember who made them. We have a Salton electric hot tray plus a chafing server like this:
Ours is some off-brand from QVC and you can either use two larger inserts or three smaller ones like in the pictures. Add a crockpot for the gravy and everything stays at a food-safe temperature throughout the meal. After the meal, I cover and refrigerate everything. Later, if people want to put together take-home packets of leftovers, they can remove the dishes from the refrigerator, but I don't want any food sitting out for hours.CA Kate z9 thanked Fun2BHereCA Kate z9
4 years agoCA Kate z9
4 years ago
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