Selecting the Right Dinner Menu

• Serve items that you've made before, or test new items in advance.
• Serve items that hold together well and won't separate after
  an hour.
• Bake your dishes in serving pieces that can go from the oven to your table, like Sur La Table's Glazed Terra Cotta Baker. (see photo)
• Alert your guests that the cookware may be hot. Tie a linen napkin through or around any of the handles or ladles
• Choose your vegetables based on availability. Ask the produce manager in your market what will be in peak season at the time of your buffet.
• Cutting on a small plate on your lap is no fun! Opt not to have items which require cutting, or have someone act as "carver" for your filet and carve thin, bite size pieces for your guests.

Save Space Tip: Use oven to table cookware, like the ones shown in the picture. This will minimize the amount of pots and pans you need to clean.

Stretched for time? Consider making a one pot meal and supplementing with great sides like cornbread baked in a cast iron skillet.

To free up stovetop space, use a slow cooker for one of your entrees.

How to Choose The Right Serving Pieces

• Go for classic china-ware with a variety of shapes, heights, and complimentary colors.
• For each item you are serving, select the best sized platter. If your menu item is long like asparagus choose a long narrow platter like the one pictured, from Sur La Table.
• Platters and bowls can be different brands and patterns, but should be in theme.

Dishware Tip: Choose one main color for your event and then play off of that color scheme in your buffet.