Buffet Options Recipe

Confirm final guest count (minimum 10) at least 48 hours before service. Prepare serving equipment, chafing dishes, fuel, and utensils. Keep cold items on ice and hot items in chafing dishes over simmering water with chafing fuel.

Arrange plates, napkins, flatware and serving utensils at the start of the buffet line. Place trash receptacles nearby.

Marinate

Preheat oven to 200°C (400°F). In a large bowl combine olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest and juice, kosher salt and black pepper. Add chicken thighs and toss to coat evenly. Marinate 30 minutes at room temperature or up to 4 hours refrigerated.

Roast

Place chicken thighs skin-side up on a rimmed baking sheet or in a roasting pan. Roast in preheated oven for 35–45 minutes, or until internal temperature reaches 75°C (165°F) and skin is golden and crisp. For even browning, rotate pan halfway through.

Hold and Serve

Transfer cooked chicken to a steam pan lined with foil and keep in a chafing dish over simmering water (not direct flame) to maintain temperature. Garnish with chopped parsley and lemon wedges just before service. Replenish as needed to serve 10 people.

Prep Vegetables & Pasta

Bring a large pot of salted water to a rolling boil. Cook penne pasta for 10–12 minutes until al dente, drain and toss with a little olive oil to prevent sticking. Meanwhile, heat olive oil in a large sauté pan over medium heat.

Cook Vegetables

Add diced onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Add zucchini, red bell pepper and broccoli florets; sauté 5–7 minutes until vegetables are tender-crisp. Add cherry tomatoes and cook 2 more minutes.

Combine & Finish

Pour in vegetable stock and heavy cream, bring to a gentle simmer and reduce for 3–4 minutes. Stir in grated Parmesan, salt and pepper. Add cooked pasta to the sauce and toss to coat evenly. Adjust seasoning to taste.

Hold and Serve

Transfer pasta to a steam pan and keep in a chafing dish over simmering water. Sprinkle additional Parmesan and torn basil leaves on top before service. Stir occasionally to prevent sticking; replenish as needed.

Arrange assorted deli meats and cheeses on a chilled platter or tray. Group by type and fan slices for easy picking. Place pickles, olives, crackers and condiments in small bowls alongside. Keep platter covered and chilled on ice until service; replenish frequently.

Roasted Seasonal Vegetables

Toss seasonal vegetables with olive oil, salt and pepper. Roast at 200°C (400°F) for 20–30 minutes until caramelized and tender. Transfer to a steam pan for holding and garnish with chopped parsley before service.

Herbed Rice Pilaf

Cook rice according to package or standard pilaf method using stock instead of water. Stir in chopped fresh herbs (parsley, thyme), butter, salt and pepper. Keep warm in a steam pan and fluff before serving.

Mashed Potatoes

Boil peeled, chopped potatoes until tender. Drain and mash with butter, warm milk or cream, salt and pepper until smooth. Transfer to a steam pan and keep warm; stir occasionally to maintain texture.

Fresh Fruit Platter

Arrange bite-sized seasonal fruit attractively on a chilled platter. Keep covered and refrigerated until service to preserve freshness.

Arrange assorted petit desserts on platters. Keep refrigerated items chilled until service. Brew coffee and keep in insulated urns; set out tea bags with hot water and sugar/cream on the beverage station.

Finish hot dishes with chopped parsley or basil and lemon wedges as indicated. Taste and adjust seasoning on all items before service. Maintain food safety: hot foods above 60°C (140°F) and cold foods below 5°C (41°F). Replace chafing fuel and ice as needed during service.