Elevated Buffet Stations Recipe

Prepare croissants and breads

Heat croissants briefly in a 325°F (160°C) oven for 5–7 minutes to refresh and serve warm. Slice artisanal breads on a bread board; arrange whole loaves and sliced pieces across platters with a butter knife and jam nearby.

Prepare fruit

Peel and dice mango, pineapple, and papaya into bite-sized pieces. Halve passion fruit and spoon pulp into a small bowl. Arrange fruit in chilled bowls and on platters with mixed berries. Drizzle honey lightly over fruit just before service and garnish with fresh mint leaves.

Set up charcuterie and cheese

Place the 5J Jamón on the carving stand and position next to the carving board and towel. Arrange assorted cured meats and cheeses on large wooden boards. Provide small bowls of fig jam, stone-ground mustard, and cornichons. Label cheeses and meats for guest reference.

Jamón carving

An experienced carver should trim the outer rind and fat from the 5J Jamón, then carve thin, translucent slices using a long, flexible carving knife. Rotate the ham as slices are removed to maintain a flat carving surface. Place freshly carved slices neatly on a chilled platter for guests. Replenish continuously throughout service.

Compose mixed greens salad

Toss mixed baby greens, sliced heirloom tomatoes, cucumber, and kalamata olives in a large bowl. Whisk extra-virgin olive oil with red wine vinegar, salt, and pepper; dress the salad lightly just before service and top with crumbled feta. Place in a chilled bowl with tongs for guests.

Make MILA’s eggplant caviar

Preheat oven to 450°F (230°C). Prick eggplants with a knife and roast whole on a sheet pan until skins are charred and flesh is very soft (30–45 minutes). Let cool slightly, then scoop flesh into a colander to drain excess liquid. Chop or roughly purée roasted eggplant, then mix with finely chopped shallots, minced garlic, lemon juice, tahini, smoked paprika, chopped parsley, and a generous pinch of salt. Adjust acidity and seasoning to taste. Chill eggplant caviar and transfer to a shallow serving dish; drizzle with olive oil and garnish with parsley. Serve with sliced breads and flatbreads.

Prepare sushi rice

Rinse sushi rice under cold water until water runs clear. Cook rice according to package instructions (usually 1 part rice to 1.1–1.2 parts water) in a rice cooker or heavy pot. While hot, fold in a warmed mixture of rice vinegar, sugar, and kosher salt to season. Allow rice to cool to room temperature covered with a damp cloth.

Prepare fillings and station

Slice sushi-grade tuna and salmon into sashimi-grade slices. Shred imitation crab and slice avocado and cucumber into strips. Lay out nori sheets, rice, fish, vegetables, wasabi, pickled ginger, soy sauce, and sesame seeds attractively. Provide bamboo mats or templates for handrolls. Staff the station with a sushi chef to assemble temaki handrolls to order, instructing guests on gentle rice handling and rolling technique. Keep fish chilled on crushed ice and rotate batches for freshness.

Shuck and present oysters

Keep oysters cold on crushed ice until service. An experienced shucker should open oysters just before service, place them on a bed of crushed ice, and arrange lemon wedges nearby. Prepare mignonette by mixing finely minced shallot with red wine vinegar and freshly ground pepper; place in small bowls alongside cocktail sauce and lemon. Replenish oysters and ice frequently to maintain temperature.

Prep skewers and grill

Thread chicken thigh pieces, shrimp, and assorted vegetables onto skewers and brush lightly with oil; season with salt and pepper. Heat the robata grill or charcoal grill until very hot. Grill skewers, turning until charred and cooked through—chicken approx. 6–8 minutes, shrimp 2–3 minutes per side, vegetables 4–6 minutes—basting with yakitori glaze near the end to caramelize. Rest briefly and serve on warmed platters with extra glaze on the side.

Set up spritz station

Chill Prosecco and soda water well. For each spritz, combine 3 parts Prosecco, 2 parts Aperol, and 1 part soda water over ice in a large wine glass; garnish with an orange slice. Offer variations (Aperol, Campari, elderflower) and provide labeled pitchers or bottles and plenty of ice. Station an attentive bartender to keep blends consistent and replenish glassware and garnishes.

Arrange dessert display

Arrange petit fours and chef-crafted desserts on tiered trays and chilled platters. Label each dessert and provide small dessert forks and plates. Keep delicate mousses refrigerated until moments before service to maintain texture.

Serve gelato

Store gelato in insulated tubs in a chilled gelato case or on dry ice bins to maintain correct temperature. Provide scoops warmed briefly in hot water and dry before serving to make smooth scoops. Offer sauces (chocolate) and fresh berries as toppings. Replenish frequently to keep portions generous and neat.

Setup and replenishment

Arrange serving platters, tongs, spoons, and utensils at each station. Place signage for dietary notes (vegetarian, gluten-free). Keep extra plates, napkins, and trash receptacles nearby. Assign staff to each station for carving, shucking, sushi assembly, grilling, cocktails, and dessert replenishment so all components remain stocked, safe, and presented attractively throughout the brunch.