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!