Dinner Buffet Recipe

Roast Beef

Preheat oven to 325°F (163°C). Season the 6 lbs trimmed roast beef generously with salt and freshly ground black pepper. Sear all sides in a hot skillet with 2 tablespoons oil until browned, about 3–4 minutes per side. Transfer to a roasting pan and roast until an instant-read thermometer registers 125°F (52°C) for medium-rare, roughly 1.5–2 hours depending on roast shape. Tent with foil and rest 20–30 minutes. Slice thinly against the grain and hold in a warm (140°F/60°C) steam table pan. Reserve pan juices to make au jus.

Herb-Roasted Chicken Thighs

Preheat oven to 400°F (204°C). Pat 24 chicken thighs dry and season with salt, pepper, and a rub of minced garlic (4 cloves), chopped fresh rosemary (2 tbsp), thyme (2 tbsp), and 3 tbsp olive oil. Arrange skin-side up on sheet pans. Roast until internal temp reaches 165°F (74°C), about 30–40 minutes, skin crisp and juices clear. Transfer to steam table pans and tent loosely to keep warm. Reserve pan drippings for gravy.

Vegetarian Lasagna

Prepare two 9x13-inch pans: sauté 2 diced onions and 4 cloves minced garlic in 3 tbsp olive oil until soft. Add 10 cups chopped mixed vegetables (zucchini, mushrooms, spinach), cook until wilted. Mix with 6 cups marinara sauce and season. In each pan layer noodles, vegetable-marinara, 3 cups ricotta mixed with 2 beaten eggs and 2 cups shredded mozzarella, repeating until pan is filled; finish with 1 cup mozzarella on top. Cover with foil and bake at 375°F (190°C) for 35–40 minutes, remove foil last 10 minutes to brown. Hold covered in warm service pan.

Garlic Mashed Potatoes

Peel and quarter 6 lbs russet potatoes. Boil in salted water until tender, about 20–25 minutes. Drain and return to pot. Mash with 1.5 cups warm whole milk, 1 cup butter, 6 minced garlic cloves (softened by gently warming in milk or butter), salt and pepper to taste until smooth and creamy. Keep warm in a covered steam tray; stir occasionally and add a splash of milk if they thicken.

Seasonal Roasted Vegetables

Toss 10 cups chopped carrots, zucchini, bell peppers with 4 tbsp olive oil, salt, pepper, and 1 tsp dried thyme. Roast on sheet pans at 425°F (218°C) for 18–22 minutes until tender and caramelized. Transfer to serving pans and garnish with chopped parsley.

Mixed Greens Salad

Toss 2 lbs mixed greens with sliced cucumber, cherry tomatoes, thinly sliced red onion. Serve vinaigrette on the side in a pour bowl. Keep chilled until service.

Assorted Dinner Rolls

Warm rolls briefly in a 350°F (177°C) oven for 8–10 minutes wrapped in foil. Place butter pats or a warmed butter crock on the buffet line.

Beef Au Jus

Deglaze the roast pan with 2 cups red wine or beef stock, scraping browned bits. Add 4 cups low-sodium beef stock and simmer 10–15 minutes. Strain and whisk in 2 tbsp cold butter for sheen. Keep warm in a ladle pot at serving temperature.

Pan Gravy for Chicken

Use reserved chicken drippings: skim fat to 2 tbsp, add 2 tbsp flour and cook briefly to a roux. Whisk in 4 cups chicken stock, simmer until slightly thickened, adjust seasoning with salt and pepper. Keep warm.

Balsamic Vinaigrette

Whisk together 1.5 cups olive oil, 0.5 cup balsamic vinegar, 2 tsp Dijon mustard, 1 tsp honey, salt and pepper to taste. Refrigerate and bring to cool room temp before service.

Assorted Mini Desserts

Arrange 96 bite-sized desserts (mix of tarts, brownies, cookies) on platters. Keep covered until 15 minutes before service. Place coffee and tea stations with cups, sugar, cream, and stirrers.

Just before service (6:00–6:10 pm), finish the buffet line: sprinkle chopped parsley over roasted vegetables and mashed potatoes, place lemon wedges beside fish/vegetarian options if present, set au jus and pan gravy in ladles near proteins, set salt and pepper mills available. Ensure hot items are on heated steam table pans and chilled items are on chilled inserts. Replenish items as needed during the 6:15–7:30 pm service window.