Set up a buffet with style

A buffet can be as casual or as formal as the occasion demands. A well-planned buffet takes the serving stress out of entertaining and the cook out of the kitchen.

The style of buffet
When planning how many guests to invite, keep in mind that you can  accommodate more guests for a lap-service buffet (guests sit wherever they want and hold their plates in their laps). Unless you have enough tables for sit-down eating, stick with foods that are easy to eat and don’t require a knife, as most guests will be juggling plates and drinks on their laps.

The menu
The number of foods you serve at your buffet is up to you. You can choose to serve a wide selection of foods, for example a turkey dinner with all the trimmings. Or, you can keep the buffet simple with just a few items, such as chili served with corn muffins and pie for dessert. When planning the meal, keep in mind the occasion, your budget, and the time you have available to cook.

The set-up
Set-up your buffet on any large surface, such as a dining room table, kitchen counter, picnic table, or sideboard, that, ideally, can be approached from all sides. A two-line buffet will allow a large number of guests to be served quickly. Offer the beverages in another area to avoid traffic jams. For a large gathering, set-up several buffets on a variety of surfaces — wine and hors d’oeuvres on a sideboard, salad and bread on a console table, and desserts on a coffee table. Every station  should have its own utensils. Lay out the buffet in logical order. Place plates at one end of the table for guests to pick up and load with food, and the flatware tucked inside napkin bundles at the other end to grab once their plates are full. Follow the plates with the main dish, vegetables, salad, and bread. Desserts and dessert plates can be included on the serving table if space allows or on a separate table.

Setting the table
Don’t be afraid to mix china, glassware, and linen patterns. Using serving containers of different sizes, shapes, colors, and materials adds interest. Avoid a flat-as-a-table look for a buffet by elevating some of your dishes. Two- or three-tiered serving plates, footed serving trays, and chafing dishes give some height, but you can create your own pedestals by using inverted baking pans, small boxes, or pieces of wood or plastic foam. Cover the pedestals with cloth.

Serving made easy
For easiest serving, have foods cut into individual servings when possible. Slices or wedges of a main course could be positioned on lemon leaves or in lettuce cups; individual cookies and dessert bars could be served in foil or paper bake cups so that they’re easy to pick up. If both hands are needed to serve a salad or pasta dish, leave space in front of the serving dish for guests to set their plates down.