Buffet Lunch & Brunch Recipe

Crab Cakes

If using fresh crab cakes: season and form 40 small cakes. Pan-sear in batches over medium-high heat in a mix of oil and butter until golden, 3–4 minutes per side, and finish in 350°F oven 6–8 minutes until cooked through. Keep warm on a tray. Reheat frozen according to package instructions. Plate on display with remoulade sauce in small ramekins; provide tongs for self-service.

Smoked Salmon on Cucumber Rounds

Slice cucumbers into 1⁄4-inch rounds and arrange on a platter. Spread each round with cream cheese spread, top with smoked salmon and a small basil or dill sprig. Season lightly with black pepper. Hold chilled on ice or refrigerated inserts until service.

Caprese Skewers

Assemble 80 skewers with cherry tomato, mozzarella ball and basil leaf. Drizzle lightly with olive oil and finish with balsamic glaze just before service to avoid sogginess. Arrange in fan pattern on platter.

Vegetable Crudité

Trim and cut vegetables into uniform sticks and florets. Blanch broccoli and carrots quickly in salted boiling water (30–45 seconds) then shock in ice to preserve color, or leave raw if preferred. Arrange on chilled platters around bowls of herbed yogurt dip. Replenish as needed during service.

Toss mixed baby greens, halved cherry tomatoes, sliced cucumber and red onion lightly with a small amount of lemon vinaigrette, salt and pepper to taste. For plated service, portion approximately 3–4 oz greens per plate, top with a sprinkle of crumbled feta/goat cheese and 2 tablespoons toasted walnuts or pecans. Finish each plate with a drizzle of remaining vinaigrette around the edge (about 2 tablespoons per plate). Keep plates chilled until service, no longer than 15–20 minutes in refrigeration to avoid wilting.

Seared Atlantic Salmon with Lemon Butter

Pat salmon portions dry, season with salt and pepper. Sear skin-side down in batches in a hot sauté pan with oil until skin is crisp, 3–4 minutes, flip and cook 1–2 minutes until just opaque (or finish in 325°F oven 4–6 minutes to reach desired doneness). Keep warm in low oven (200–225°F) on hotel pans. To make lemon butter sauce: reduce 1 cup white wine with shallots until almost dry, whisk in 1 cup cold butter off heat until emulsified, finish with lemon juice and chopped parsley. Hold sauce warm and spoon over salmon on buffet or serve in ladle pots.

Pan-Roasted Chicken Breast

Marinate chicken breasts briefly with olive oil, lemon zest, chopped parsley, salt and pepper. Sear both sides in hot pan to color, then finish in 350°F oven until internal temperature reaches 160–165°F (about 15–20 minutes depending on thickness). Let rest 5 minutes and slice. Reheat gently in a warm pan with chicken jus and herb crust as needed. Arrange slices in chafing dish and spoon pan jus over just prior to service.

Slow-Braised Beef Short Rib

Season short ribs with salt and pepper, sear on all sides until deeply browned. Braise in beef stock with mirepoix, tomato paste and red wine at low heat (300°F oven) or simmer covered on stovetop for 3–4 hours until fork-tender. Shred or portion ribs and strain braising liquid, reduce to a glossy red wine reduction, correct seasoning. Hold warm in a covered hotel pan; garnish with chopped parsley at service.

Garlic Mashed Potatoes

Peel and cut potatoes into even pieces. Simmer in salted water until tender, drain and return to pot. Mash with warmed milk and butter, stir in roasted garlic, season with salt and pepper to taste. Keep warm in covered insert or slow cooker and stir occasionally. Transfer to buffet chafing dish and keep lid closed to maintain temperature.

Steamed Seasonal Vegetables

Trim vegetables and cut to uniform bite-size pieces. Steam briefly until just tender-crisp (don’t overcook). Toss with olive oil, chopped fresh herbs, salt and pepper. Hold in shallow hotel pan and re-steam briefly if they cool before service.

For the eggplant-ricotta stacks: slice eggplant into 1⁄2-inch rounds, season with salt and allow to sweat 15 minutes; pat dry. Brush with olive oil and roast at 425°F until tender and golden, 12–15 minutes. Mix ricotta with chopped basil, lemon zest, salt and pepper. To assemble each vegetarian plate: smear a spoonful of marinara on plate, stack 2 roasted eggplant rounds with 2–3 tablespoons herbed ricotta between layers, top with a spoon of marinara and sprinkle with grated Parmesan and a basil leaf. Warm plates briefly in low oven (optional) and serve 10 plated portions as noted. Keep reserved extra ricotta and marinara for refills or buffet service.

Vanilla Crème Brûlée

Prepare classic custard: whisk egg yolks with sugar, heat cream with vanilla until scalding, temper yolks, then bake in a water bath at 300°F until set but slightly jiggly (about 30–40 minutes). Chill minimum 4 hours. Just before service, evenly sprinkle 1–2 teaspoons granulated sugar across each custard and caramelize with a chef’s torch until sugar is a crisp amber shell. Garnish with fresh berries and a dollop of whipped cream as desired. Alternatively present chocolate mousse in small glasses topped with whipped cream for a lighter option.

Bake or warm assorted dinner rolls until internal temperature is warm (reheat in 325°F oven 8–12 minutes from refrigerated). Place rolls in baskets lined with linen to retain warmth. Serve softened unsalted butter in small ramekins and herb butter chilled in a bowl; bring to table temperature during service to allow easy spreading. Refill throughout service.

Use kosher salt and freshly cracked black pepper to finish proteins and vegetables just prior to service. Keep lemon wedges available at the buffet for guests to finish seafood and salads. Maintain separate utensils for each dish to avoid cross-contamination; label stations with allergen information (shellfish, dairy, nuts, gluten) as appropriate.