Going buffet-style for Thanksgiving? Here are the rules

Tuesday, 07 November 2017, 12:05:09 PM. PITTSBURGH — If you’re opting for a buffet-style meal this Thanksgiving, be it formal or casual, there are rules to keep in mind when setting up the table. Chuck Kerber, executive chef at Allegheny HYP Club, says the turkey, sides and desserts should be arranged in a particular order so that feasters don’t hold up the line while piling their plates, and each dish, which has been painstakingly
PITTSBURGH — If you’re opting for a buffet-style meal this Thanksgiving, be it formal or casual, there are rules to keep in mind when setting up the table. Chuck Kerber, executive chef at Allegheny HYP Club, says the turkey, sides and desserts should be arranged in a particular order so that feasters don’t hold up the line while piling their plates, and each dish, which has been painstakingly prepared, gets to stand out. Here are his tips: 1. One-sided or round buffet-table style. Always think of the flow of people. You want a continuous flow, in and out in the same direction, and a one-sided display will cater to that. A round buffet table would also work well, as long as everyone moves in a clockwise manner. 2. Allow the food to shine. Have seasonal decorations strategically placed on the buffet table but select small ones and try to keep them to a minimum. Although people increasingly create their own more complex holiday centerpieces, and want to show them off, the food is still the star of the show. 3. Start with plates and silverware. Set the plates and linen-wrapped silverware at the beginning of the buffet table before placing the food. The plates should be clean and shiny, and the forks, spoons and knives should be kept together. 4. Turkey is the main attraction. The first food item after silverware and plates should be the turkey. You might want to show off your beautifully cooked bird to your guests, but keep the photo-op in the kitchen because the turkey should...Read more
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