Friday, October 11, 2013

Fall Breakfast Buffet Menu




When planning an event when you need to feed a crowd, 
the place to start is to know the location and resources available. 
For this function, there are two sets of stairs, no elevator and no kitchen but lots of tables. 

How did we overcome this, you may ask?

Four ways is the answer. 

1. Have fantastic help,
many hands make everything more fun,
and more beautiful.

2. Plan the menu 
(nothing that needs to be reheated/cooked at the site)

3. Coolers/ Pack smart

4. My favorite-this year we were blessed with a clergy kid extraordinaire,
 who joined us and did tons of running up and down those two sets of stairs. 
God Bless Her!



This year's Menu included:
Coffee, creme, etc.
Apple Cider
Bougatsa (creme-filled fillo pastry-sweet and delicious)
Assorted Fresh Fruit including,
Grapes, Watermelon/Melon, Pineapple, Figs, Blueberries and Strawberries, Apples
Rice Pudding with Cinnamon and Nutmeg on the side
Pumpkin Cake
Apple Strudel
Blueberry Cake
Pumpkin muffins
Cornbread
Apple Crisp
Sesame Anisette Biscotti
Cheese Plate and Rolled Deli Meats
Bagels and Cream Cheese and Jams

When planning a menu, try to consider dietary restrictions and a balance of sweet and savory.
The little leaf toothpicks doubled as decor and we had written on them if something was gluten-free, or had nuts, etc. you get the idea. 




Some of the decor you will end up seeing back on my mantle, reveal will be soon. You may recognize a few pieces already from last year, like the Three Little Sweater Pumpkins and this year's Glitter Gourds before they were dressed for a party.



Still loving me some burlap.
Do you think we missed anything?
What should we add to the menu for next year?


                                 
Share the Day!




Post a Comment