Cocktail reception in the office what to cook. How to cover a table for a buffet table

What is a buffet table? This is a relaxed atmosphere of communication under an easy snack menu. Usually at such events the table serves desserts, snacks and drinks.
If in a nutshell, a buffet is when they eat standing, guests choose their own meals, most often they also serve themselves. Well, the main purpose of the buffet is not the food itself, but communication. It is not necessary to be afraid to organize a buffet table at home - for its successful carrying out to the mistress the pair of fresh ideas is required only. They are in our arsenal as many as thirty - willingly share with you! Classic canapes
Canapes and a buffet table are like twin brothers. With the help of usual toothpicks and simple products, you can stir up a very tasty snack in a few minutes. The simplest version: cheese, ham (sausage) and olives or several types of cheese and olives. Cubes of sausage can be alternated with cubes of bread, grapes and cucumber.

Canape on skewers rolls
In this case, take the fried ham slices. It is wrapped with pate and all this must be "nailed" to a small piece of bun. As an option, instead of ham and pate take fried slices of bacon stuffed with prunes. And you can make a move with a knight and wrap a thin piece of ham around the cheese, prick it on a skewer and decorate with parsley.

Canape with shrimps
This kind of canapé is considered special. On their own, shrimps are a delicacy and there are not many of them. A slice of salami is killed with shrimp and falls in grated cheese and lemon zest. For brightness and variety, you can take mangoes instead of salami, and marinate shrimp in olive oil with sweet Bulgarian pepper.

Sweet canapés
An interesting combination of flavors - cherry, cheese and kiwi or kiwi, banana and grapes. Just do not forget that some fruits quickly darken and lose their useful properties. An interesting option will also be a souffle from a biscuit. The baked biscuit is dipped in a white and chocolate glaze and is served on a skewer.

Variants of sandwiches for a buffet table
And here the flow of ideas is truly limitless. We take black bread, cut it with triangles or small squares, spread butter and spread it out. The more options, the more varied the buffet table. On the oil you can put dill, ham, chopped smoked meat, slices of red fish, mushroom eggs, pieces of avocado, grated cheese.

Sandwiches "under the vodka"
The peculiarity of these sandwiches is that they include almost everything that a 40-degree beverage usually eats. And at the receptions, as you know, without a good snack you will not go far. Black bread is smeared with butter and a piece of boiled egg, carrots, herring, pickled cucumber, olive and parsley are fixed on it with the help of skewers.

Original sandwiches "Ladybug"
It is prepared simply, it looks natural! Take bread, grease it with any butter or paste, put half of the cherry tomato. From olives make a "head" and a point, for the eyes you can take the usual oil.

Stuffed eggs and tomatoes
Another classic dish of any buffet is everyone's favorite and always eaten clean. The filling is made from rice, caviar, dill, carrots, vegetables. In a word, a universal and always new dish!

Snack Snacks
Snacks in the form of balls are positively perceived on the receptions. And they look appetizing, and taste good! Make sneek from the usual mashed potatoes or finely grated foods. Balls roll in different spices: they will be yellow from curry, from red paprika, and from black pepper - respectively, black. Inside snacks are usually put finely chopped greens, raisins or nuts.

Snacks in batter
Any meat slices, vegetables and seafood can be fried in batter. It is prepared very simply - 8 tablespoons. flour mixed with one yolk and 200 ml. water. To make the clay turned aerial, you can add a little starch. Serve on a beautiful, large dish, decorate with parsley.

Chicken wings
Another great appetizer for a buffet table. Ideally, before frying the wings marinated in white wine or soy sauce with the addition of garlic, thyme, rosemary and curry. To give the dish a golden hue, a little honey is added to the marinade.

Tropitroli
Profiteroles are such small buns with stuffing. Made from a custard batter. Actually, the filling can be as sweet (as a dessert), and unsweetened. For the dough, take 250 ml of water, 100 grams of fatty butter (better 82%), a pinch of salt and sugar, a glass of flour with a slide and 6 yolks. Mix the salt, sugar and water in the saucepan, add the oil. Bring to a boil over medium heat, stirring constantly with a spatula. As soon as it boils, pour in flour and stir. Add one yolk, stir it for a few minutes, then repeat the same with the rest of the yolks. Form mugs with a diameter of 2.5 - 3 cm and put in a preheated oven on a baking sheet for 20 minutes. Any stuff that you cook will go with a bang.

Mexican Corn Cupcakes
1 sweet and 1 spicy pepper cut in half, remove the core, cut into small cubes. Sift in a dish 0, 75 cups of flour and mix it with 120 g. Starch, 2 tsp. baking powder, salt, diced pepper, 100 grams of grated emmental cheese, 40 grams of grated Parmesan cheese, 1 tsp. paprika, 285 g. Canned corn. Separately, beat 125 ml of corn oil, 375 g of natural yogurt and all this pour into the dough. Bake in the oven at 180 degrees for 20-25 minutes. It's great if you have ready-made silicone molds for mini tartlets. Before serving, muffins can also be decorated with finely chopped sweet peppers.

Snack on crispy chips
We need qualitative, large chips. They put on the filling, which is prepared as follows. Boiled shrimp, black olives without pits, garlic, pickled gherkins and a little brine from them, mayonnaise and processed cheese are ground in a blender to a homogeneous mass. We advise filling the chips immediately before serving, otherwise they will get wet.

Mini pizza
No experiments with the test you will not need here. Carefully cut the round bottoms out of ordinary bread for toast. Then put them on the filling for pizza (your choice) and bake in the oven for a few minutes.

Dressing up the Rusalka snack
The main thing in any receptions is an opportunity to fantasize. The photo shows how to create a large, beautiful and very appetizing dish with the help of available products. Naturally, the components of the body parts of the "Mermaid" may differ - you decide whether the tail will be sausage, and the body - vegetable. In general, the order is as follows: for the hair of the "Mermaid" is taken green onion, sea kale or at most a Korean carrot, the chest and head are plates with any salads, for the body and tail is taken of everything that has a round cut (tomatoes, sausage, lemons, oranges), the tail is made of sprat, and the contour is laid out with olives.

Champignons with chicken and cheese
The mushroom hats are separated from the legs, we put in them a piece of cheese, a little seasonings, finely chopped boiled chicken meat and send it to the microwave oven for literally 2-3 minutes.

Georgian phali
The main component is red beet. It is boiled, pounded, garlic, salt and pepper to taste, as well as a few fried and also crushed walnuts. Their mass is formed by balls or flat cakes and served for guests to sample.

Cranberry sauce for snacks
Sweet and sour cranberry sauce combines well with meat snacks and seafood. 1 cup sugar dissolve in a glass of orange juice, heating them on medium heat. Add the orange peel and 500 grams of cranberry (best fresh). Cook for about 8-10 minutes until the cranberries burst. The sauce will be liquid, but when you take it off the fire and cool it, it will thicken.

Balls of ham
Balls, by the way, can be prepared not only from beets or mashed potatoes. Take 400 grams of ham, 5 boiled eggs and one large onion. All this is cut into small cubes and add mayonnaise. It will take a little - just for a bundle of products, so that you can glob balls smaller than a peach. Roll them in chopped walnuts, place on a dish and sprinkle with parsley.

Prunes in bacon
It will take a large prune - the bigger, the better. It is filled with walnuts rubbed with garlic and greens, wrapped with a strip of bacon and baked in the oven. Bacon should brown well.

Stuffed crab sticks
If you take a good look, the crab stick is a thinly rolled layer of what we call crab meat (in fact, surimi sea fish fillets). Crab sticks neatly unfolds put on a layer of stuffing in the form of grated cheese, sliced cucumbers, garlic, mayonnaise, greens. We wrap it back and put it on the table to the other dishes for the buffet table.

Garlic toasts
We prepare the filling for toast. 2 boiled eggs to grind, mix with 1 cucumber pickled, spicy herbs, green onions, mashed cod liver (gram 150 will be enough). Toast fry in vegetable oil with garlic, lay on top of the filling, decorate with fresh herbs.

A great appetizer of aubergines
To prepare this dish, clean the eggplants from the rind, cut them with rings and fry them from 2 sides in a frying pan. Lubricate with mayonnaise sauce with garlic and place on a dish. Then everything depends on your imagination and desire. You can put eggplants together in two mugs, and you can lay out for each half of the small cherry tomatoes and with the help of olives, ketchup and sauce make "spiders" or "ladybirds".

Raffaello from crab sticks
This simple dish can decorate the table not only on a weekday, but also on a holiday. A minimum of hassle - and now on the buffet table there is already a plate with cheese-crab balls "Rafaello". Chop the crumbs into 1 boiled egg, 2 cloves of garlic and 200 grams of cheese with a blender. Stir and add as much mayonnaise, so that the mass of cheese, garlic and egg becomes viscous. Form the balls, put olive in each of them. Wrap in finely chopped crab sticks in a separate bowl and put in the refrigerator.

Rice cakes with corn and cheese
Rice and cheese are mixed in a ratio of 1: 4, added frozen green peas and corn. You send it to the microwave until the cheese melts completely. Then fill the cake molds - better with smooth walls. You let cool, carefully remove and overlay these "turrets" meat or any other dish.

Mozzarella with ham
Take the mozzarella cheese, wrap it in a ham and bandage it with green onions. If you do not have a mozzarella, you can take any other cheese. The main thing is that it should be firm.

Lavash roll
Needless to say, lavash - a real wand-zashchalochka for any mistress. A thin layer of lavash is smeared with mayonnaise. At one edge of the next roll, Korean carrots and cheese are laid out. Then the roll is wrapped very tightly and cut into pieces of rolls of the desired size. Naturally, the filling for lavash can be the most diverse. No less tasty rolls with smoked fish, ham, mushrooms, fresh cucumbers.

Mojito for a buffet table
Surely, you have already decided what kind of drinks will be served during the reception. Nevertheless, a drink like mojito will never be superfluous on any table. For one serving, you need 40 ml of light rum, 30 ml of lime juice, 1/3 bunch of mint, 2 tsp. sugar, soda. In a tall glass, put peppermint and mash it well with a pestle. Add the juice of lime, sugar and completely fill the glass with crushed ice. Also add the rum, and the top soda. Mix gently. Decorate with a bunch of mint and a slice of lime.

Smoothies for a buffet table
Usually, some fruits (banana, strawberry, peaches), honey or sugar, milk or orange juice are used to make smoothies. All is beaten to a homogeneous mass in a blender and served in tall glasses. If desired, you can add ice and a little alcohol.

Use for a buffet table any of the recipes - guests will be delighted! It will be a great day !

Fourchette - one of the options for a wedding feast. The name comes from the French word "a la buffet", which means "fork". This is due to the fact that the main working tool on the stand is a fork. During such an event, guests drink and eat, standing near the tables, to which chairs are placed. A wedding reception is the preferred option in many cases, for example, if the bride and groom leave immediately on a trip or the ceremony itself is designed for a small number of people.

Pros and cons of a cocktail party for a wedding

In European countries, a wedding reception was a traditional method of guests' entertainment. For us, this trend is new, but it is already gaining popularity. And this is due to the following advantages:

The short duration of a buffet table, compared to a full-fledged banquet, is not so tiring for young people after a busy wedding day, which includes ransom, the ceremony itself, a photo session,
The buffet menu is cheaper than the banquet, because the wedding buffet is not provided with hot dishes.
During the organization of a buffet table there is no strict binding to the number of guests, since no seats are expected.
The buffet table is more diverse, it includes many recipes for snacks.
During the banquet guests are entertained by the host and they must participate in contests, regardless of whether they like the toastmaster or not. And during the buffet table you can come up with different zones for recreation, entertainment, communication. That is, it is more likely that every guest will find something to do.
The cocktail lounge provides more room for imagination regarding jewelry.
Live music during a buffet table, the presence of a large number of candles is appropriate.
Guests can communicate with anyone, not just their neighbors. In general, during the buffet table there is a more friendly, warm and cozy atmosphere. Newlyweds do not have to sit only in their places, like idols.

The wedding buffet has its drawbacks:

It is advisable to have a cocktail reception for small events.
No hot meals are served.
If there is a buffet in the fresh air, there are many nuances that should be taken into account.
Unaccustomed and unconventional form of conducting can embarrass the older generation, for example, grandfathers, grandmothers, parents.

How to organize a wedding reception?

During the organization of a wedding reception, you should consider some of the nuances:

The dishes should be larger than the guests themselves, since during the event no one watches where he left his plate.
Take care of a sufficient number of seats, as the guests want to sit down after a long day spent on their feet.
For newlyweds it is not forbidden to organize a separate table so that they can relax after a photo session and a walk, and then join the guests.
The tables should be so arranged that it is convenient to treat the treats from all sides. They can be round, rectangular.
The optimal amount of food per person is 500 g.
The whole event is scheduled for 2 hours. There should be enough drinks and snacks on the tables.
Fourchette implies self-service, but it is not forbidden to order a waiter, who helps guests with utensils, drinks.
Do not forget about the design of dishes, tables, because this is a special art. Beautiful dishes, tablecloths with skirts, floral compositions - classics of buffets.
At events in some cases, a stand-alone table for raisins is used, which can be a chocolate fountain, a champagne slide, a sweet table, fondue.
On the buffet tables there are sandwiches, dishes on skewers of canape, desserts, tartlets, fruit.
Take care of the presence of ice, if the event is held in nature in hot weather.
On glasses it is better to attach candy wrappers with the names of guests.
Tables can be divided on the themes: sweet, with fruits, cheeses, snacks, alcoholic beverages.
Traditionally, every hour after the buffet is planned a bright event, for example, launching flashlights, wedding dance, throwing a bouquet, musical pauses, competitions.

Scenario options

A wedding buffet is held both in nature and in a restaurant, at home. In the summer, it is better to prefer fresh air. But remember that the weather can fail you. In this case it is necessary to take care of the presence of a large tent. In addition, the event can take place on the terraces, verandas, boat, lake shore. Choose the most convenient option for you and safely organize such an elegant, economical alternative to a banquet.

In nature after the registry office

After the frescoes are painted, a buffet table is usually organized. In the warmer months, fresh air is an ideal place for holding. For his organization, you need to think through important trivia:

Preparation of furniture for a buffet table - folding tables, chairs, benches, awning or tent in case of rain.
Preparation of necessary utensils: serving bowls, plates, forks, spoons.
Preparation of treats for guests: fruits, snacks, desserts, sweets.
Entertaining program, musical accompaniment.
Beautiful decoration of the venue.

In the restaurant

The organization of a buffet table for a wedding in a restaurant is the simplest option. You do not need to think about cutlery, furniture, surprises that the weather can bring. The main thing to think about is:

Arrangement of tables - it is better to place them along the walls of the hall or in the center in the form of the letter Sh or G.
Tables are best not to clutter up with a lot of decor, and put on them snacks and dishes. At the same time, the latter should be decorated so that it is pleasant to look at.
Menu - necessarily a lot of various cold appetizers, hot snacks, desserts, drinks.

At home

In a domestic setting, it is not forbidden to have a buffet table, if young people are severely restricted in the budget. But in this case, the event can be made interesting, fun:

Think about music and a variety of competitions for guests, so they do not get bored.
Think about the correspondence of the area of the apartment or the house to the number of guests.
Think furniture: place the tables comfortably, take out all unnecessary.
Place a place for dancing in the next room or in the same room, if the area allows.
Thoroughly think over the table setting: a set of dishes, beautiful tablecloths, napkins.
Calculate the menu based on the number of guests.
Do not forget about the decoration of the house: beautifully arranged bouquets, balls, posters, draperies from the fabric on the tables.
In advance, warn the neighbors about the upcoming triumph, possible loud music, noise.
At a domestic buffet table there should be a person who will lead the whole process.

Aesthetics of a buffet table

The aesthetics of the buffet table is extremely important. There are many options for a nice snack:

Glasses for martini, kremanka - an excellent option for serving desserts, salads.
Ceramic spoons - serving hot appetizers.
Wine glasses - serving cold appetizers, sauces.

Observe the main condition - the portion should be small, for two bites. It is better to divide tables with refreshments: cold snacks and salads on one, hot snacks on the other, drinks on the third, desserts, sweet treats, cake on the fourth. A very original decoration of the buffet is a chocolate fountain, from which children are most enthusiastic. To the fountain are attached pieces of fruit, marmalade, marshmallows, which are placed on skewers and poured with chocolate.

It is not forbidden to serve the original champagne: the fountain of a sparkling drink looks beautiful, and filling a glass from it gives a special pleasure. Another spectacular method of preparing drinks is the pyramid: the glasses are made up by a slide, the champagne is poured into the uppermost one, from which the drink spreads throughout the pyramid. Another idea for the holiday is a lady-buffet. It is a girl dressed in a beautiful suit with a lush skirt that serves as a table for drinks and snacks.

The arrangement of tables can be carried out in the form of the letter Sh or G, so that guests are provided with an approach from all sides. Serving is performed by two methods: two-sided or one-sided. The latter option applies if the table is near a wall and the dishes are located on one side. The first option is considered more convenient. Laying begins with the arrangement of crystal or glassware. After the vases with fruits, flowers, jugs with drinks, bottles of alcohol are put.

Entertainment

If the guests at the wedding ceremony are few, then the services of the presenter may not be needed. It is not forbidden to invite a saxophonist, a DJ, a jazz band for the musical design of the festival, animators - caricaturists, mimes, magician, living statues. You can organize a photo-zone, where each of the guests can make a beautiful photo with the newlyweds. If the celebration provides many guests who are practically unfamiliar with each other, invite the show group with the host.

Example of a buffet table for a wedding

On a wedding reception among drinks usually serve red, white wine, champagne, cognac. Recently, the punch has become especially popular. There are no strict rules - be guided in this matter by your own taste. Cooling drinks for a buffet table, choose any - mineral, carbonated water, juices. At the end of the reception for the wedding is not forbidden to serve coffee.

The buffet menu for the most part consists of cold appetizers. The simplest version is tartlets, canapés, small sandwiches. Think about as many salads as possible. Add caviar, cheese, fish fillet, ham, shrimp, gherkins, pickled mushrooms, pates - the table will be varied, tasty. In some cases, buffets include hot snacks - turkey, piglet, lamb saddle, cut into small slices and made in the form of carcass. A traditional hot dish for a banquet is julienne.

We give an approximate menu for a choice for an out-going buffet table, calculated for an event, the duration of which is 1.5-2 hours:

Tartlette - dor-blue cheese with grapes, nuts, honey, orange candied fruits on a cream cheese cushion.
Tartalette - Caesar salad with Parmesan, red salted fish.
Tartlette - salad olivier with crayfish tails, chicken breast.
Canape - mozzarella with basil, cherry tomatoes.
Canapé - smoked beef, sweet pepper, cheddar cheese.
Canapé - a rolled up slice of smoked salmon on a slice of cucumber with olive.
Canape - carrot cake with nuts.
Canapé - chicken roll with vegetable filling on baguette with cherry tomato.
A glass is a strawberry soup with the addition of champagne.
Assorted fruits and berries.

Registration of a wedding buffet - photo

when the guests are eating standing, freely choosing dishes and drinks, serving themselves and using a fork as a cutlery.

In which cases do you arrange a buffet table?

1. When there are a lot of guests, there is not enough room for their meeting.
2. When the hosts and guests are limited in time.
3. When the goal of the meeting is communication, rather than an abundant meal.

From the French language the word "buffet" is translated as "plug", because it is the plug - the main device on the buffet table. So if you first received an invitation to such a reception, you can relax: fish, fruit knives, as well as appliances such as tweezers for opening mussels there will not be. There will not be chairs, tables with strictly painted places.

Reception - a democratic reception: guests move around the room as they want, and, choosing dishes and drinks to their liking, they enjoy standing up. What is convenient for the hostess reception? First, there is no need for a "capital" table setting. And secondly, if you want you can limit the mini-menu.

It is enough to put three tables: one, higher and bigger, - for snacks; two smaller - for used dishes and drinks (such a mini-bar). The mini-bar displays strong and refreshing cash, wine, ice bucket and matching glasses. A small nuance: red wines, which must be "breathed out" for the full disclosure of the bouquet, should be uncorked before the guests arrive. And juice from paper bags to pour on jugs.

However, snacks and drinks can be put on one table. Then the place along the edges of the table is occupied by stacks of clean plates, rows of glasses and plates of guests.

Near each dish and tray do not forget to put gravy and put tongs, which guests can impose on their plate a snack they liked.

In one corner of the room, on the third table, put flowers and napkins covered with napkins for dirty dishes.

The simplest version of the buffet is a canal (tiny sandwiches weighing 60-80 grams), a couple of light snacks, tea and fruit. In this case, purchase special bread from the supermarket and cut out the asterisks, rhombuses and circles with the help of cookie cutters - the basis for future canapes. Then, with a sharp knife, cut the cheese, ham, smoked products, fish fillets ... Add caviar, pates, shrimps, olives, marinated mushrooms, gherkins, small tomatoes. And before the arrival of guests, put all this on skewers of different shapes and colors and place on dishes or trays covered with beautiful napkins.

What is the principle of forming canapés? No rules here. Act like a child, folding cubes, and remember: the main thing is that the canapes are tasty, multicolored and numerous.

Keep in mind: the menu of a delicious buffet includes 12-16 cold snacks, 1-3 hot, dessert, tea, coffee. So if you stop at this option, you'll have to buy something else. For example, supports and forms for salads. As on the buffet table most dishes (except for those that are cut and handled by the hostess) are served portion by part, salads are spread on plastic circles in the form of small bars.

To form these bars, let the salad be placed in special molds. However, salads can be served in baskets of puff pastry, and on tartlets, which are also on sale. It would be nice to buy a coconut (they serve a traditional hot buffet meal of julienne) and put on their handles paper curls that are easy to make themselves.

Do not interfere and paper corrugated podstavochki under canapes, tartlets. Then your guests will not get dirty even if they do not use forks.

The name "buffet table" comes from the French "a la buffet", which means "fork", because the main working tool with food is a snack fork.
During the banquet-buffet, guests eat and drink, standing at the tables, to which chairs are not attached.

Advantages of a buffet table

Firstly, the buffet offers the opportunity to invite many more guests than can be accommodated at your dinner table.
Secondly, during such receptions, a freer atmosphere usually prevails: guests are given the choice of the venue, the opportunity to choose their own meals and drinks.
And, thirdly, at a banquet of this type, it is not necessary to spend money on waiters - everyone can serve himself.

Types of buffet table

The banquet-buffet table can be of two types: a real buffet table and a half-buffet table.
In the first case, it is not expected that the guests will be seated. Tables for a buffet table are set in one room. In the next room you can put chairs in the right amount, so that guests, tired, still could sit down.
In the second case, several small tables are set up in the hall and guests are seated for them. After the end of the meal, small tables can be removed to make the guests more spacious.
In both cases, guests, as a rule, serve themselves, at their own will take supplements and carry the used plates to a specially allocated place.

Arrangement of furniture

Tables for a buffet table should be slightly higher than usual (90 - 100 cm). The width of the tables is 1.5 m. When calculating the length and the number of tables, a standard is provided: 15-20 cm per guest. The length of the table for convenient maintenance should not exceed 10 meters. In the absence of special buffet tables, ordinary rectangular tables with sliding lids form.
The form of the arrangement is diverse and depends on the area of the hall and its architectural features. Usually tables are put in the form of letters T, P, W.
The distance between the tables, as well as from the tables to the walls, should ensure the free movement of guests and waiters and be at least 1.5 meters.
In addition to the main buffet tables in the hall near the walls, there are auxiliary tables for spare plates, glasses, appliances, napkins, dirty dishes, as well as for ashtrays, matches and cigarettes.

Decoration of buffet tables

Buffet tables are covered with special tablecloths so that their ends on all sides of the table hang equally, at a distance of 5-10 cm from the floor. Tablecloths of any styles and colors are allowed.
For each stack of eatery plates are laid linen napkins, folded fourfold. Their color and style must necessarily be in harmony with the tablecloth and other cutlery.
An important role in decorating the buffet table is the arrangement of objects on the table. Usually on the buffet table is put the most necessary. Only a few vases with flowers or candelabra with candles are allowed. If the table is large enough, you can afford more decorations.

Serving of a buffet table

There are two options for serving a buffet table: one-sided and two-sided.
   With the first option, the table is served only on one side. The table in such cases, as a rule, stands near the wall.
   Two-side serving is carried out from two sides of the table and is more convenient for holding a wedding celebration. Usually a table with snacks is placed in the center of the room, then it can be approached from all sides.
   On the table in advance put items serving, drinks, fruits and snacks.
   Begin the table setting with the arrangement of glass or crystal dishes. Each guest usually has three glasses of different kinds and one glass.
   Further in the center of the table put vases with flowers and fruits, bottles of alcohol and jugs with cooling drinks. All this is arranged at the same intervals, and the labels on the bottles should be rotated in one direction and the other. Sometimes for drinks and glasses a separate table is allocated.
   All drinks are pre-cooled. Exceptions are red table wines, cognacs. They are served at room temperature or slightly warmed.
   Then plates are put on the buffet table. They are placed on the edge of the table in piles of 6-8 pieces (snackbars and behind them dessert plates).
   Then the table is served with appliances. They are arranged in groups: forks - in the same amount as the plates, knives should be 2 times smaller.
Half an hour before the start of the buffet, snacks, sauces and bread are put on the table. All this is evenly distributed on the table. Near each dish, you need to put sausages and put tongs, which guests can put on their plate a snack they liked. Of the spices on the table must be salt and pepper. They are placed around the table at equal intervals.
A small nuance: red wines, which must be "breathed out" for the full disclosure of the bouquet, should be uncorked before the guests arrive. And juice from paper bags to pour on jugs.

Menu for buffet table

Beverages
From alcoholic drinks to a buffet table, as a rule, they serve champagne, white and red wine and cognac. Especially popular is the punch. But there are no strict rules on this score. You can safely follow your own taste.
Cooling drinks can be any - carbonated and mineral water, juices - anything. At the end of the reception you can serve coffee.

Snacks
The banquet-buffet menu consists mainly of a large selection of cold appetizers. The simplest option is canapes or tartlets. Also suitable are regular sandwiches.
Salads should be as much as possible. Add cheese, ham, fish fillet, caviar, pates, shrimp, olives, pickled mushrooms, gherkins, small tomatoes - and your table will be quite varied and tasty.
Sometimes in the buffet menu there are also hot dishes (for example, saddle lamb, piglet or turkey, fried entirely). In this case, the meat is pre-cut into small slices, then again shaped into a carcass so that it is convenient to stand standing with a single fork. A traditional buffet meal is a hot dish, which is served in a portioned coconut. The wedding cake will become the logical end of the wedding reception.

Service
Since the buffet is the most democratic form of banquet, it is quite possible to do without maintenance. However, if there are many guests, it is still better to hire several waiters.
   During the banquet-buffet, waiters look after the order on the table, take away used dishes, bottles, replenish serving items, make sure that the food does not end. Also in their task is to timely release or replace the filled ashtrays. After the drink, they will help you clean the room.
   Sometimes waiters are instructed to pour drinks and lay out meals and snacks.
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What is better to prepare for a buffet table? At such receptions, unlike traditional banquets, guests eat and drink standing at or around the table, choosing their own meals and drinks. However, certain rules are still there, and this must be taken into account when preparing such celebrations.

The menu of a buffet table usually includes meat and sausage cuts, sandwiches and canapés on skewers, tartlets with salads and pates, hot dishes (julienne, rolls), fruit assorted.

What to prepare for a buffet table

We will tell you what snacks on the buffet table you can submit, how to prepare and arrange sandwiches for a buffet table, and also give recipes for delicious hot dishes for a buffet table.

The simplest version of the menu is canapé, a few light snacks, fruit and tea. The menu for gourmet meals includes 12-16 cold snacks, 1-3 hot dishes, dessert, and drinks (tea, coffee, mineral water, wine, etc.).

Fourchette in French means "fork". Therefore, making a menu for a buffet table, give preference to a la carte dishes, which can be easily taken with a fork or hand.

Appetizers for a buffet table

Snacks on the buffet table should be small. It can be different rolls of pita bread, pancakes, crab sticks, etc. Meat, red fish, caviar, processed cheese with salmon or mushrooms, etc., can serve as a filling.

A thin layer of pita bread or pancake is smeared with mayonnaise, sour cream or melted cheese, the filling is laid out on one edge, then the base is very tightly wrapped and cut into pieces of rolls of the right size.

Lavash roll with fish

You will need:

lavash 1 pc.,
200 g slightly salted trout,
200 g of soft cream cheese,
1 tbsp. spoon of lemon juice,
1 tbsp. spoon grated peel of lemon,
a small bunch of dill,
a small bunch of green onions,
ground black pepper.

How to cook:

Cream cheese mixed with finely chopped dill, green onions, lemon juice and lemon zest. Slice the trout with thin plates.
Lubricate the pita with cream cheese and herbs. Spread pieces of trout along the entire length, sprinkle with pepper.
Fold the pita bread in a tight roll, leave at room temperature for 7-10 minutes. Then cut into pieces 2.5-3 cm wide and place them on the dish with slices upwards.

Sandwiches for a buffet table

The form of sandwiches for a buffet table can be round, oval, triangular, rectangular, square. With the help of special metal molds, these products can also be shaped like fish, flowers, etc.

Often, canapés are served on a buffet table, small sandwiches weighing less than 80 grams, and breadth and length of a piece of bread is no more than 3-5 cm. Instead of bread, crackers, slices of cheese, vegetables, fruits, etc. are often used. Miniature canapes are prepared with a variety of fillings - from meat, sausages, fish, mushrooms, cheese, sweet options are also possible. These snacks are usually served on skewers.

The simplest version of canape: cheese, ham (sausage) and olives or several types of cheese and olives. Cubes of sausage can be alternated with cubes of bread, grapes and cucumber.

And you can cook canapé with salmon cream.

You will need:

1/2 can of canned salmon,
3 boiled eggs,
1 cucumber,
50 g of melted cream cheese,
2-3 tbsp. tablespoons cream 30% fat,
lemon peel on the tip of the knife,
salt.

Cooking method:

Fish through a meat grinder or grind in a blender. Add the cream cheese and cream to the prepared mass.
Blend the mixture, add lemon zest and beat thoroughly with a mixer until a thick but light homogeneous mass is obtained.
Eggs cool and cut into thin circles. Cut fresh cucumber on thin scales.
For each slice of bread, put a slice of cucumber, then a circle of eggs and on top - a coffee spoon of salmon cream. Such canapés are best served in small paper molds.

Canape with chicken

Ingredients:

wheat bread 100 grams,
chicken fillet 100 g,
mayonnaise 30 g,
tomato paste 30 g.

How to cook:

On toasts in the form of asterisks or triangles, make the edges of the oil.
In the middle, put a slice of boiled chicken fillet, cut into strips and lightly dressed with mayonnaise.
Make a canapé with a bunch of greens and tomato paste in the form of dots.

What else can you prepare for a buffet table? Although soups in plates and hot main dishes in the traditional filing at the receptions do not offer, without hot, such activities can not do.

Hot dishes for a buffet table

You can serve fish, meat and poultry shashlik, omelettes, casseroles, pates, stuffed eggs, chicken or seafood julienes in serving cups or tartlets, meat rolls with a variety of fillings (mushrooms, ham, cheese, bacon), hot rolls and other food.

Your guests will surely like chicken rolls with bacon.

You will need:

chicken fillet 10-12 pieces,
raw smoked bacon in a sliced 200 g,
cheese 150 g,
basil,
pepper black ground,
salt.

Cooking method:

Chicken fillet to be discarded, salt, pepper, season with basil to taste.
Cheese cut into small pieces. You should get 20-24 pieces, depending on the number of fillets.
Put two pieces of cheese on one end of each fillet, form rolls. Wrap them on top with strips of bacon.
Lay the rolls in a greased form with sunflower oil and bake for about 25-30 minutes over medium heat. Serve hot.

Julienne with chicken fillet

For this hot meal for a buffet table you will need:

fillet chicken boiled 350 grams,
champignons 600 g,
cheese solid 350 grams,
onion 1 head,
sour cream 200 ml,
chicken broth 100 ml,
vegetable oil 3 tbsp. spoons,
wheat flour 1 tbsp. a spoon,
pepper black ground,
salt.

How to cook:

Chicken fillet cut into strips. Mushrooms peeled and cut into slices.
Onion cut into strips and fry with mushrooms in oil, at the end of roasting salt and pepper. Add flour and chicken, fry.
The resulting mixture is transferred to the coconut bottles, add broth and sour cream, simmer for 5 minutes.
Julien sprinkle with grated cheese and bake until it melts, then immediately serve.

And at the end of the reception you can offer guests baking, for example, eclairs with cheese and liver stuffing and small puff pastry stuffed with different salads. The menu of a buffet table can include small pies made of puff or yeast dough with various fillings, fruit cuts and desserts: mousses, miniature cakes, chocolate fondue, etc.