Buffet Decorating Ideas

A food buffet at a party, rather than a sit-down dinner, makes life a little easier for the host. Spread the food on more than one table to keep guest traffic from becoming congested. For example: salads on one table, entre and breads on another and desserts on a third. Decorating the tables makes the food look attractive and appetizing. Bring the Tuscan countryside to your Italian buffet tables. Does this Spark an idea?

Tablescapes

Picture an Italian villa perched on a hillside. The stone walls take on a burnished cast from the setting sun. The garden flowers almost glow in the last rays of the day. Recreate that look by using rich golds, browns, russets and red for the table clothes. Layer the table clothes. Lay the first table cloth on the buffet table as the underskirt. The second cloth goes on top of the first. Gather the center of the second table cloth up in the middle of the front side to expose the one underneath and pin in place. Lay a table runner down the middle of the table for a third layer. Roll up napkins around a fork, knife and spoon. Tie with raffia and place in a rustic basket at the end of the table. Stack stoneware plates at the beginning of the buffet table.

Entre and Breads Table

Show off the entree, or main dish, as the center of attention. Place it the middle of the table towards the front so guests don't have to reach. Fill clear glass vases with uncooked pasta in a variety of shapes. Group the vases in threes with the taller vase in the middle and shorter ones on either side. Put groups of vases on either side of the main dish. Italian cooking staples include tomatoes, garlic, peppers and onions. Pile them in a basket that's in back of the main dish. Instead of floral arrangement, compose a still life of artichokes, sunflowers and fresh herbs like basil, parsley and oregano to anchor the ends of the table.

Dessert Table

Create a fantasy look straight out of Venice for the dessert table with crystal, silver, gold and shades of white. These shades will highlight the colors of the desserts. Get the desserts up off the table. Every dish at the same table level isn't nearly as interesting as moving some of the deserts up. Place 8-ounce glasses on the table with a glass plate on top of the glasses to make a pie or cake more visible. Cover a sturdy box with gold or silver wrapping paper and put a dish of cookies on it. For a center piece create a sugarplum bouquet. Dip small fruits such as apricots, limes, lady apples and kumquats in beaten egg whites and then dip in super fine sugar. Let dry then insert wooden skewers through the fruit. Place in an arrangement of all white flowers.