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Expecting A Bunch Of Guests? Pick A Theme, Buffet It

Photo by LYNN KESSEL

You can make this colorful and delicious vegetable casserole the day before you're ready for company, and then bake it in the oven next day. It's a real crowd pleaser.

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The Tampa Tribune

Published: October 8, 2008

This time of year, I begin tossing around holiday menu and party ideas. Besides, I've been in an entertaining state of mind; seems like we've had more soirees lately than a college frat house.

My gusto for wining and dining others peaked recently when I received a hand-written note from Riverview resident Omeria Hinson, who was responding to my column on kitchen tools I can't live without.

Her thoughtful comments revealed she too is very particular when it comes to kitchenware. Her enclosed business card indicated she's an independent consultant for Taste of Home Entertaining.

OK, I bit. Two weeks later, we met at DaSilva's for coffee in Riverview.

Protocol and social entertaining are no strangers to this woman, since she is the wife of a retired Army colonel. Between having staff over for barbecues and attending a lot of parties, she knows what makes a festive gathering tick. So it was a natural fit for her when she began selling cookware, serveware and kitchen tools for home entertaining two years ago.

Building a successful buffet is all about the details, Omeria said.

That works for me, too, I thought. We have a dining table that seats four people beautifully. When expanded it should accommodate eight. But, that means four guests will dine with a vintage 1920s table leg wedged between their knees. For that reason alone, buffet-style bashes are an appealing way to entertain in our home.

She suggested, first, pick a theme - harvest buffet breakfast, Christmas morning brunch, holiday desserts served round-robin, the choices are endless. After choosing your theme, set a date and send out your invites.

Get as much done ahead of time as possible. I shop, chop, cook, freeze and set out tablecloths and serving pieces days in advance. I even place sticky notes on platters to indicate what's going on them. Let's face it; I've had 30 years of practice a la June Cleaver.

When setting a buffet table, there are three guidelines to use: color, texture and height.

Color can be added in the tablecloths and napkins, flower arrangements, platters or even in the food you are serving.

Textural elements such as shrubbery or leaves can be found in your yard. I rarely buy flowers. Guests are sometimes surprised at the floral arrangements I make out of clippings from a walk around the yard. Even a simple hibiscus blossom can look elegant sitting in a martini glass filled with water.

To add height, try craft-sized bales of hay for the look of fall. Empty boxes, telephone books or buckets can be staggered at different heights and covered with fabric or tablecloths.

Mingle, mingle, mingle. Use separate stations, tables or an island for utensils, drinks and desserts.

Food placement is important. Messy items like gravies, dressings or sauces should be set in the front to prevent drippings on other food items. Carve meats before you set them on the table. Hot foods should be put out right before serving.

One last caution: Be careful with candlelight! Set it at the back of the table, not in the front, so that guests aren't reaching over flames for seconds of baklava. Omeria said she learned that lesson when one of her sleeves once caught on fire. Ouch!

Omeria gave me the following recipe for a colorful and appetizing vegetable casserole. She uses a 13-by-9-inch casserole dish versus the three-quart size and swaps a can of cream of mushroom for a can of the cream of chicken soup.

COLORFUL VEGGIE CASSEROLE

1 cup green onions, chopped

1 large carrot, shredded

2 celery ribs, chopped

1 small green pepper, chopped

1 small sweet red pepper, chopped

6 garlic cloves, minced

2 tablespoons vegetable oil

3 pounds frozen cubed hash brown potatoes, thawed

2 cans (103/4 ounces each) condensed cream of chicken soup, undiluted

11/2 cups (6 ounces) shredded cheddar cheese

11/2 cups (6 ounces) shredded mozzarella cheese, divided

2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

1 teaspoon salt

Paprika

In a large skillet, saute onions, carrot, celery, peppers and garlic in oil until crisp-tender. Transfer to a large bowl; add hash browns, soup, 1 cup cheddar cheese, 1 cup mozzarella cheese, parsley and salt; mix well.

Pour into a greased 3-quart baking dish. Sprinkle with remaining cheeses and paprika. Bake, uncovered, at 350 degrees for an hour, or until golden brown.

Makes 12-16 servings.

Lynn Kessel can be reached at lkessel@mac.com or P.O. Box 913, Ruskin FL 33575-0913. For more of her recipes, visit southshore.tbo.com and enter the search words: Lynn Kessel.

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