Menu-wise Tips

Menu-wise

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  • Location, Location, Location

    Filed in Menu-wise

    Remember the oven space! When planning your menu, keep in mind the oven space available and plan the menu accordingly. If you’re serving warm appetizers, don’t fall so in love with them that you don’t cut the supply when it’s … Continue reading

  • Dessert has Food Groups?

    Filed in Menu-wise

    To plan a balanced dessert buffet, select at least one item from each basic dessert “food group”: chocolate (truffles, brownies, chocolate dipped fruit), non-chocolate (macaroons, sugar cookies, nut bars), and fruit-based (tarts, pies, crumbles). For extra credit, select a custard/cream … Continue reading

  • Think Big

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    To save time but still have variety on your dessert buffet, make trays of desserts and cut them down to buffet size. Instead of making individual lemon tartlets, make a tray of lemon bars and cut them down to two-bite … Continue reading

  • Food in Balance

    Filed in Menu-wise

    A basic balanced menu will include a protein (i.e. fish, poultry, pork, lamb, beef, tofu), a grain (i.e. rice, potatoes, bread) and a vegetable. Build a dinner menu starting from these basics, and fill out the meal from there as … Continue reading

  • Plan for Success

    Filed in Menu-wise

    The key to a successful event is planning, beginning with the menu. Take care to balance dishes that require last minute active work with dishes that can be made in advance and / or cooked “passively” (i.e. in the oven, … Continue reading

  • Don’t Spoil Their Dinner (Too Much)

    Filed in Menu-wise

    When deciding appetizers for a dinner party, consider lighter fare so guests aren’t overly stuffed with heavy rich snacks when they sit down to the beautiful meal you’ve prepared. Foods like specialty Italian and French olives, pickled carrots, cherry tomatoes … Continue reading

1 - 6 of 6 Results