Ten Tips on Buffet Table Presentation
Over the past three weeks I have been invited to three events in Sonoma, Ca. Each was catered by three different caterers or
restaurateurs from this world renowned wine producing valley.
The events were held outside on large parcels of property surrounded by nature, Oak trees, towering Redwoods, fields of lavender and spectacular views of multi-dimensional green and gold covered foothills and mountains. And, the functions were filled with fun and frivolity, along with friends and acquaintances who knew everyone in the community. Plus, many of these community members had parties scheduled in the future and had yet to chose a caterer>
The buffet style food at each event was typical buffet food. Let's not assume because the events were in Sonoma that the food surpassed anyone's expectations. However, the presentation on each of the buffet tables was disappointingly bland and non descript with little taste, style or even extra artist effort.
The lesson here is simple and is something that everyone who realizes food and ambiance are as important to each other as Gin is to Tonic: pay attention to the details- they are almost more important than the food.
The buffet table pictured above is almost a perfect example of casual style and ambiance. The event was held last October at Oak Hill Farms in Sonoma and shouted classic ambiance and casual elegance.
Now this may slow down the invitations I get to local parties, but culinary mediocrity is becoming a standard in many food and restaurant circles around the country. Sonoma is no exception. That has to do with the acceptance of the American palate and the influx of as much heat in food as a tongue can withstand.
But visually, people still have an eye for style. And for those who don't, a surprise would be in order.
It wouldn't have taken a lot for any of the people in charge of the buffet tables at each of the events I attended to have included some flowers, some lavender cuttings, or other snips of nature to dress up the table hat were readily available.
I know the cot of events and the profit margin that caterers attempt to realize. Yet to spend a little extra on ambiance goes a; long way and helps in booking future catering events.
Here are ten tips to setting up a buffet table with style.
1). Make sure the table coverings are clean, crisp and recently laundered.
2). Lay out the table on paper, before you get to the event. This will make it easier for the staff to set up the table.
3). A few rolls of broad ribbon that compliment the table covering are an easy accessory to wrap and weave through the plates, dishes and vases on the table.
4). Bring a few buckets or bowls to add height too the table. These can easy be placed under the table clothes and will add an attractive visual element to the table. Use candles if the event is held after sunset.
5). On a double table where guests can approach from either side make sure the layout is duplicated, exactly on both sides.
6). Silverware should be wrapped in a napkin or a sleeve and placed in a basket or stacked before the plates. Do not place the silverware at the end of the buffet table as some guests may choose to not go through the entire line.
7). Set up the table as you would a menu: Appetizers, salads, and entrees. This may appear obvious, but at a recent event, the salad was presented after the vegetable.
8). Do a head count and make sure you have enough food. Check before hand to make sure there are a limited number of vegetarians. I catered an event once where 50% of the 150 guests were Vegans. I ran out of string beans and had a lot of Cornish Game Hens left over.
9). Remember to never show an empty bowl, serving dish or plate. Before the food begins to disappear replace the item with a full bowl or dish. Nobody wants to be served from the very bottom of a dish.
10). Make sure you tell people they can come back for seconds. It is a warm and hospitable gesture and few will ever go through the buffet line again.
