DP wrote:

>
> I would appreciate suggestions for a menu and recipes, that:
>
> --As much as possible, can be made ahead
> --Has an elegant touch
> --Has one vegetarian option (one of the members is vegetarian, but I
> don't think the whole meal needs to be vegetarian simply because she
> is).

How about a relish tray with olives, pickles, radishes etc. That should
take care of the vegetarian. By "holiday theme" I assume that you mean
either Thanksgiving or Christmas, both of which call for a good sized
roast, usually turkey.

Sorry, but people who adopt fad diets can't expect to be catered to in
group situations. Most vegetarians cheat and sneak meat once in a while,
so they might as well come clean and partake in flesh when being
entertained
:-)


> I would also be very grateful for suggestions on how to store the
> made-ahead items, and serving tips. Especially serving tips! For
> example, I have space to set out a buffet, but don't know the smartest
> way to set one out.

I did Coquilles St. Jacques the other day and they were incredibly easy,
and not at all time consuming. Lightly fried some chopped scallion in
butter, added white whine, poached scallops and sliced mushrooms, removed
same, reduced stock. Made a roue, added stock, then added some heavy cream
with a beaten egg in it and a squeeze of lemon juice, a bit of seasoning.
Put the scallops and mushrooms on shells (or oven proof dishes) top with
a mixture of bread crumbs and grated Parmesan and a small dab of
butter..... broil and serve.