With a little organization, using a buffet can not only allow you to serve a large number of people easily, but also can be as elegant as any sit-down meal. Canadian Living Magazine's home decor editor, Karen Kirk came by to show us the art of the buffet!

Watch this segment in episode 57 now!

Why have a buffet instead of a formal sit-down meal?

• It's your turn to have the family for the holiday feast.  Keep it simple and set an elegant buffet where guests can serve themselves.  With a little organization, using a buffet can allow you to serve a large number of people easily.
• A buffet is easier on the host and individuals can choose the amount of food and particular dishes they prefer.  There's less waste and less stress on the host.
• If setting a formal table for guests to dine at, set the buffet on the kitchen island or peninsula or set up a rented or spare table, top with your best linens and floral/festive decorations.

Things You'll Need for the Buffet:

1. Tables or counter tops
2. Tablecloths (optional)
3. Decorations (optional)
4. Plates
5. Utensils (cutlery and serving utensils)
6. Napkins and napkin rings
7. Containers to hold utensils and napkins
8. Salt and pepper
9. Condiments /sauces/gravy

Optional:

1. Cake plates, books to create height (ie. pedestals)
2. Printed & framed menu
3. Drink table
4. Dessert table

In what order do you place the elements of the buffet?
Go in order:

1. It's nice to start with a pretty menu so everyone knows what is being served.
2. Start with plates
3. Arrange dishes as follows:
4. Meat (gravy or sauce close by)
5. Your starch ie. potatoes/rice
6. Your vegetable ie. Beans or peas
7. Put cutlery and napkins at end of buffet table

How do you set the Buffet table?

• For large crowds (over 30) consider using a two-sided buffet table. Pull your dining table away from the wall to serve guests on both sides.

• Put two serving utensils in each dish.

• Get creative and add height by using stacked books covered with fabric or table linens or cake plates.
• Cover table with fabric or linens.
• If you're using a chafing dish, light the burner 15 minutes before serving and have extra burners on hand to keep food warm.
• Strategically place drinks and dessert tables in separate locations to encourage flow.

Tips:

• Keep the meal simple by avoiding  too many options.  The line moves faster and plates are not mounded with food.
• Keep the serving platters full for refills - guests should know that they can come back for seconds.  This avoids people loading up their plates.
• Carve meat before serving.
• To avoid confusion at the buffet, notify your guests of how you've planned for seating.
• Have the trash/recycle bins handy in the kitchen so guests know where to clean off their own plates.

What should go on the dining table?

• The dining table should be set with bread and butter, side plates and salt & pepper.
• Unless you have a drink table set up, the glassware, water and wine should be placed on the dining table.
• The host should serve the wine immediately after everyone is seated.If serving a salad consider placing it in a salad bowl on tables for guests to serve themselves once seated. Provide them with the salad plate at the table.

The menu was from the Canadian Living Complete Christmas Book; for all the recipes, click here!