Tips for Hosting a Delicious Summer Buffet

Menu Planning

For open-house-type events, choose buffet food that can easily be kept at safe temperatures and hold their flavor and shape well. Consider:

• Pulled pork served from a chafing dish or crock pot will be more tasteful longer than hamburgers cooked in advance and held at temperature.
• For items held hot, remember they might dry out the longer they’re heated. Keep meats in their juices in the serving dishes and add warm broth or another suitable liquid if foods dry out.
• The texture of foods, such as fried items and breads, will be compromised the longer they sit. If your event has a designated mealtime, this is less of a concern.
• Think about what foods can be served cold or reheated easily. Our three-meat meatballs appetizer and many of our pasta dishes fit this category. Also, hummus and baba ghanoush with pita or cut vegetables, or chips and salsa are relatively failsafe. On humid days, you may need to refresh chips as they will lose their crunch in time.
• Side dishes like potato salads, coleslaw and baked beans hold up better than dressed greens salads. If you opt for something like our grilled corn salad, be sure to keep the dressing on the side to prevent the greens from wilting.

Serving Considerations

• Use smaller serving trays and replenish them often from the kitchen where the food is kept at safe temperatures. Have someone regularly check the buffet to ensure food is at the correct temperature and replace any items that have been out too long or have lost their proper texture. No one wants to eat stale bread, soggy chips or dried out meats and cheeses.
• Set up the buffet table in a shaded or indoor area to avoid direct sunlight.
• Include serving utensils for all items, even those finger foods that people tend to grab with their hands to minimize the spread of germs. It doesn’t hurt to put out hand sanitizer.
• Disposable plates, cups and utensils make for easy clean-up and minimize the risk of contamination. We provide disposable plates, cups and utensils with every catering job.

Maintain Safe Food Temps

Hot foods should be held at 135°F or above and cold foods below 40°F. In between those temperatures is the danger zone in which bacteria can grow rapidly.

• Cook foods to their safe internal temperatures (e.g., 165°F for poultry, 160°F for ground meats), then keep them hot with chafing dishes, slow cookers and warming trays. Cold foods should on kept on ice on the serving table or in a cooler, or in a nearby refrigerator.
• Cream/mayonnaise-based dressings will be more susceptible to bacteria than vinegar-based dressings if not held at the proper temperature.
• Perishable foods should not be left out for more than 2 hours. If the outdoor temperature is above 90°F, this time reduces to 1 hour.
• Store leftovers promptly in shallow containers to cool them quickly and evenly in the refrigerator.

By following these considerations and tips, you can help ensure that your summer buffet is enjoyable and safe for all your guests.

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