Hot or Cold?
If you are having more than 10-12 guests, don't try to cook fresh or reheat everything to piping hot. Better to have almost all the food prepared ahead of time.
- If you're doing a buffet, offer hot and cold dishes in equal proportions.
- Or have just one or two (one vegetarian) freshly cooked dishes with cold accompaniments.
- For a fun twist, go for a cold fork buffet
- You can serve a hot dessert following a cold buffet, although, on a hot day, people will probably be glad to have something cold.
How much each?
Ever wonder how much food to prepare per person for a dinner gathering? Well this rough guide to dinner party portions for a typical adult is gives you an idea to plan around.
- Main course fish or meat, bone-in cuts or steaks -- about 7 oz.
- Fish or meat as an appetizer, or cut into boneless goujons, or served as pate --about 3-4 oz.
- Rice or pasta --one cup.
- Bread --2 large slices or 2 small rolls
- Salad -- 5 oz
- Vegetables -- 5 oz.
- Dips, dressings, and sauces -- 2-3 teaspoons each
- Fruit or dessert --1/2 cup, 1 medium whole fruit (small apple, medium peach or large kiwi) or mini muffin-sized portions of individual desserts. (Dessert shots are great for this!)
- Drinks (before and during dinner) --2-3 glasses of the beverage you're serving (iced tea, punch, soda, lemonade, etc)f