Well today I am off to a catering event, the host wants a buffet table to rival and impress her neighbor who is known for her beautiful table designs. My Idea is to create a theme to accent the menu, as opposed to working around her decor. This is one avenue which has set me apart from many other caterers in the area, thus giving me an advantage and letting me use a variety of serving options other than Trays and Platters.
The party is one to celebrate her husbands new promotion to VP of Operations in Japan, although he will travel there a lot they plan on staying here in Highland Park. So my idea is Asian from food to settings. The party is only 30 people so it requires limited amount food as the average age of guest is late 40’s to the younger at heart. As we age we tend to eat and drink less at social events, so eye appeal is another way to keep them chatting for days about the event.
There are certain protocol that must be followed to keep food at safe temperature while on display, and I must also create the idea of Ancient Japan to pull this off. The home is quite formal so I feel a more opulent setting is desired as the buffet will be in the dinning room. A beautiful 18th century English table will be the base of operation, keeping it safe is also an important factor.
Keeping with simple white porcelain as serving pieces and buffet plates and giant water Lilly Pad leaves, combined with simple Orchids in Bamboo looking containers, and 3- 2.5 ft tall clear glass cylinders 6″ around each containing 3 large Fantail Goldfish and floating candles to give a soft glow to the setting I was on my way…..next for the color Asain Fans were given to the ladies as they arrived, and a beautiful table runner was made of Red fabric with Gold Dragons adorning it. Twenty-one hand folded Origami Dragons were scattered around the table. Yes, some times simple is best! I will let the food do the rest……and so it did!
My client was overwhelmed when she arrived, she said “I got her”….then I found out the neighbor is famous in the neighborhood for her tablescapes that is true, but for all the wrong reasons….LOL!
Keeping with the simple design of the table setting, servings were small and replenished often as needed. Keeping every detail elegant and neet to the eye! Napkins were made special for the event each different and of bright design with Parasols in a Japanese Theme. Chop Sticks were available, however most guest used the fork I glued a sea shell the handle to for eating. It looked great and everyone felt at ease. The cocktail served was traditional Saki, and a “Fu-Ki” Plum Wine Punch served in simple straight sided glasses with a sea shell glued to each as well to keep with the theme.
Fu-Ki Wine Punch
Makes 1.5 Gallons
1 Bttl Fu-Ki wine
1 qt simple syrup
Juice of 1 Lemmon, 1 Orange
2- 6oz bttl Rose water
2-6oz bttl Orange water
1 bag frozen Plum Sections
Serve over Crushed Ice in Tumbler
