Hors D’oeuvres Buffet

I am often asked to do hors d’oeuvres tables for events of all different sizes. And, I have to say, there is something about little, bite sized food that really speaks to me. It’s like cupcakes, or individual desserts served in ramekins. Somehow it just feels special. For this particular event, for two hundred, I decided to go with the following menu: shrimp cocktail (because, no matter how simple it is, people really love it), chicken satay with a spicy peanut dipping sauce (which is one of my signature hors d’oeuvres), hummus with pita and assorted crudités, Prosciutto di Parma and cantaloupe, a cheese board [Brie (Fromage de Meaux), Aged Cheddar (Barber's of England), Bûcheron (Chevre du Poitou), and Shropshire Blue (Colston Basset)] , pecan bars, palmiers, and strawberries. Like a little mini meal in one to two bite portions.  I usually always forget to bring my camera, or when I do, as was the case last night, I am usually in a rush, and typically only wind up with a few hurried (which is to say blurry)shots. But you get the idea. I find that several things are important when putting together a table like this. First, I like to use big white platters, because we all know that white really makes the food the focus. Second, whenever possible, I like to add height to the table,  which just makes it more visually interesting, by adding pedestaled bowls, or elevating a tray or two. Some green leaves (like lemon or galax leaves  ordered from your florist) really make a table come alive (I also happened upon some fresh grape leaves, which always make a cheese board look especially delicious). And finally, when designing a menu, choose as many dishes that can be made in advance as possible, leaving items that only really need to be assembled for the day of the event. This makes life a lot easier, and limits the amount of last minute stress. And there you have it. An easy, beautiful, delicious spread for two hundred people. Happy Eating!

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14 Comments

Filed under Cookies/Bars, Desserts, Meat, Other, Snacks

14 responses to “Hors D’oeuvres Buffet

  1. Everytime you bring up the chicken satay I wish I had a grill!

    That looks amazing!

  2. 200 peeps wow?! I cooked for 50 and that almost killed me. I like hors d’oeuvres too. A little bite food is just so cute and easy to eat. Could I ask you a question about catering? How far in advance can you prepare food especially for 200 ppl? I had a hard time for time management and would like to learn on catering..

    • jacobskitchen

      It, of course, largely depends on what you are serving. Here, for example, the pecan bars and palmiers can be made a week in advance. The hummus, cocktail sauce, and satay sauce I made five days in advance. And the satay, shrimp, and cantaloupe were all prepared the day before. So on the day of the event all I had to do was assemble all of the platters, and cheese board, and we were all set. Hope that helps. Thanks for visiting!

  3. Great suggestions on presentation for the hors d’oeuvres table. Height, depth…it makes it such a feast for the eyes.

    I’m wondering if you have any suggestions for an absolutely fantastic substitute for your chicken satay to make it vegetarian? I would use “Quorn” but it’s a processed product and I would prefer something fresh and natural. Any suggestions?

    • jacobskitchen

      I agree. Tempeh, or mushrooms would both be delicious. Grilled vegetables (zucchini, onions, summer squash, eggplant, etc) could work well also.

      =)

  4. It looks great! I’ve been back to buy more of that (amazing) cheddar and more prosciutto too! Your satay is perhaps the best chicken on earth.

    Joanne- Perhaps tempeh, or mushrooms would work?

  5. Nancy

    After i say OMG what else is there.
    OoooooMmmmmG. I can’t believe not only beautifull but ummmmmmmy!!!

  6. Jacob, little bites are so wonderful, as you say. This look pretty and fresh and wonderful. Good work, and thanks for sharing the inspiration.

    My best.

  7. Sherry Thrasher

    Hi, Jacob–
    Interesting how you have alternated the sticks on the satay for a two-sided buffet and plattered the prosciutto beside the cantaloupe instead of wrapping the melon. Nice touch.

    • jacobskitchen

      Thanks =)

      The prosciutto on the side is not only MUCH easier for me, but it’s also vegetarian friendly.

  8. Wow, look at all of those goodies :) Looks beautifully arranged…

  9. A most inspiring buffet of goodies. I love the cheese board. It looks fantastic.

  10. wow, what a spread! everything looks delicious! i would definitely be hovering around the cheeses and strawberries.

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