DP wrote:
> Hello,
>
> I'll be hosting a group of about 6 women, on a weekend in early
> December, for a holiday-themed luncheon. For what it's worth, the
> "bar" for this luncheon has been set fairly high by some of the other
> members. I am a little nervous because I rarely prepare and serve
> group meals.
>
> 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).
>
> 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.
>
> Thanks,
>
> DP

Presentation should be fairly easy. First of all, if you are serving warm
food in a buffet setting, you will want warmers that don't require
electrical cords running all over the place. Think chafing dishes.

http://www.chaferdepot.com/

Then too, relish trays and veggies with dip should be fairly easy.

Jill