Holiday Party Menu Help
Each year we host a Holiday Party for about 100 people and I am finally switching from heavy hors d'oeuvres to a dinner menu. The party has grown over the years and it's become more and more difficult to make that many individual bites, actually it's beome rather unpleasant which is not what this party is about.
In the past I'd avoided a dinner buffet because I cannot seat 100 people simultaneously. This year I'm going to set that worry aside, add a few rented high tops and have people graze. For that reason I still want more of an appetizer feel to the menu and I would like dishes that will hold at room temp or in chafers so that my guests will pick throughout the evening rather than sitting down all at once to a large plate of food.
Now I will keep a few of the hors d'oeuvres that have been the most popular, and have them passed. But the rest of the food will be part of a buffet and for some reason I am at a loss - probalby because I almost never do a buffet...
I've considered focusing on Italian foods including a large selection of antipasti, but I feel a bit limmited. Then I thought about an international menu but that gets so easily garbled. I'm also considering doing several large roasts (maybe prime rib, ham and turkey) and then filling in with more interesting dishes. But I just can't seem to make any menu decisions this year!
I look to cook and have a fair amount of time to dedicate to the party. There are no particular food requirements though children are invited to this event. I do not offer separate or special foods to children (just my parenting philosophy) but I do try to include at least one dish that is appealling to the kids - last year it was fondue!
TIA for your help, I'm floundering...(no puns please!)
Since you can't seat everyone, I wonder about doing roasts...how will people cut meat on a plate while standing up? Think about foods that only require a fork, not a fork and a knife. What are the "favorite" hors d'oeuvres you plan to retain? Use their flavors/textures to inspire the rest of the menu...
re: Hungry Celeste
I will probably pass phyllo triangles filled with Moroccan spiced lamb, mini crab cakes, bacon wrapped water chestnuts, endive leaves with tarragon chicken salad, and some kind of shrimp hors d'oeuvres.
I hear you on the roasts that why this puzzled me. In part I'm trying to break out of my usual mold and we very commonly see people offer buffets of fork and knife foods when there is almost no place to sit. I would be able to seat at least half of the people at any given time so I think the idea is that people won't all eat at once. I guess it doesn't make sense - maybe it's something people do if there food is bad or they didn't make enough and they don't want peopel to eat any! : )
Anway, I'm not at all committed to the roasts idea. With the high tops everyone would be able to set a plate down to eat so maybe if we nix the roasts and stick with more manageable dishes. I'm planning to rent small plates to encourage people to eat and talk and then maybe eat some more.
Can't wait to hear your ideas. BTW - even the hors d'oeuvres are flexible, except maybe the crabcakes which are a huge favorite.
You may want to consider a cous cous salad that is great at room temperature. I think that chicken liver pate with toast points or gourment crackers would be a good addition.
In terms of the roasts - what about if you cut the toasts into bit-size pieces that way your guests don't have to worry about knives and forks.
maybe doing some large casserole type items such as lasagna, moussaka, black bean and chile.... chicken staty sticks with peanut sauce... or grilled/baked chicken on sticks with different dipping sauces such as satay, bbq, teryiaki
the roast/ham idea is still doeable, especially if there are fixings to make mini sandwiches... which is another idea to do a variety of mini sandwiches such as a proscutto and basil (rachel ray did a good one the other night), chicken and pesto with provolone, grilled veggies, ... i have done this on a large loaf of bread and sliced them up and put then on trays for people to select.
Lately when I host a party I like to do what I've been calling a 'Pan-Mediterranean' menu. A lot of it is Italian antipasti and Turkish/Armenian mezze style dishes, but there are also some North African type things thrown in there as well. Stylistically it all seems to work together, and a lot of it can be prepared ahead of time. (Bean or lentil salads, babaghanoush, charcuterie/cheese platters, marinated mushrooms, etc., etc.)
The main dish can be a problem with so many people, and I don't really like pasta casseroles, so I have done a tagine a number of times and people have loved it. I use the same basic recipe, but the meats have been veal, chicken, lamb and even rabbit. Serve it alongside some couscous or even quinoa, and it is something that people don't have to sit down to eat. Along those lines- I think any sort of braised dish would be better for you than a roast.
In the casserole department, one that I have been meaning to do is an Armenian dish called a Kofte, which is a layered bulgar wheat thing with ground beef. A friend of the family makes it and it always gets devoured. I'm sure there are recipes on line.