post this- the night before

perfecting the "done before they arrive" party- a work in progress

Categories: Appetizers, Salads and Dressings, Soups, Poultry, Grains and Pasta, Veggies and Sides, Desserts, Dinner Party, Posted on June 24, 2012 by Sandy Bergsten - Comments (1)

 

One of the many gifts my mom gave me was showing me the importance of putting everything in its place. There is an air of elegance if everything is exactly where it is supposed to be. For a large party you’ll strike gold if you set out your serving pieces the night before. Marking each piece with an identifying post-it is a certain silver lining.

The night before my party for twenty I placed the serving pieces on the buffet, set up the bar, and strategically positioned the trays for the hors d’oeuvres. A post-it note on each ensures that each dish will be ready to go right when the first guests arrive.

serving dishes

For the canapés Cheese Puff Cups with Fig Preserves

serving dishes

Herb Mayonnaise with Crudités

serving dishes

Roasted Rosemary Almonds with Castelvetrano Olives

serving dishes

To start pass Cold Curried Zucchini Soup served in demitasse cups

serving dishes

For the buffet Citrus Marinated Chicken Breasts

serving dishes 

Pistachio Pesto on Fusilli

serving dishes

Baby Heirloom Tomatoes, Fresh Bocconcini and Basil

serving dishes

Mixed Greens with Emulsified Dressing

serving dishes

A sweet end with individual Key Lime Tarts passed on dessert plates

serving dishes

Be sure to offer decaffeinated coffee with dessert

place setting

With everything in its place you’re all set for tomorrow’s big day!

(For more tricks of the trade in creating a dinner for twenty click on the previous seven posts and stay tuned for more to come)

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