Party Tips from Trig's

Serving Buffet Style

  • A rule of thumb for appetizers is three pieces per person per hour. A two-hour party with 20 guests calls for 120 appetizers.
  • Don't serve all of your hot appetizers at once. Serve them throughout the party to ensure they are at the perfect temperature.
  • Position buffet table for ease of traffic
  • Make it easy for guests to serve themselves
  • Plates at the beginning, tableware and napkins at the end

Getting Organized

Here are a few suggestions to help get you organized so you can avoid the last minute rush.

2-4 weeks

  • Determine theme
  • Establish budget
  • Create guest list and send out invitations
  • Prepare menu and grocery list with the help of our party guide
  • Make sure you have an ample supply of chairs and tables

1-2 weeks

  • Call guests who have not responded
  • Call Trig's to order deli platters
  • Buy groceries and beverages at Trig's
  • Order flowers from Trig's Floral and Home

2-3 days

  • Prepare items that can be made in advance
  • Clean party room
  • Set up and arrange party site (chairs, tables, beverage center, etc.)

1 day

  • Decorate
  • Thaw frozen party foods
  • Set out serving pieces

Day of Party

  • Pick up prepared foods from Trig's
  • Finish decorations like balloons and fresh flowers
  • Prepare remaining food
  • Relax and have fun!

Keep Foods Safe

  • Keep cold foods cold at 40º F
  • Keep hot foods hot at 140º F
  • Keep track of how long foods sit on the buffet table
  • Replenish foods every 30 minutes
  • Discard food after two hours

Garnishes and Food Tips

  • Add thin lemon slices to water
  • Soften butter and mix in fresh herbs or garlic and put in pastry bag to make pretty flowerets for your butter plates at each place setting
  • Chop up fresh herbs and sprinkle them over the top and side of the plate to give it a professional look
  • Fill unusual or seasonal serving dishes with candy and nuts

Additional Considerations

  • If you know something will be popular, which is often the case with shellfish appetizers, have more on hand than general guidelines suggest.
  • Don’t serve the same type of food twice (such as a shellfish appetizer and a shellfish main course).
  • Have some handy "bulk" foods on hand to make sure your guests can fill up and won’t go home hungry. Breads, nuts, olives, pretzels, chips, and other snacks can be put out as needed.
  • Variety is important, including in less obvious ways, such as color, texture, and temperature.
  • Always round up your estimates.

Shopping Checklist

Make sure you don't forget any supplies for your party! Use this checklist and the ingredient lists from your menu recipes as the starting point for your shopping trip.

 

Food & Snacks

Beverages

Serving Supplies

Flowers & Accessories

Rolls

Soft Drinks

Paper Plates

Aluminum Foil

Salads

Beer

Spoons

Toothpicks

Cookies

Wine

Cups

Plastic Wraps

Bread

Mixers

Forks

Film

Cakes

Coffee

Napkins

Cameras

Crackers

Cream

Knives

Video Tape

Candy

Ice

 

Thank you notes

Desserts

Liquor

 

Trash Bags

Dips

 

 

Flowers

Sugar

 

 

Decorations

Popcorn

 

 

 

Pretzels

 

 

 

Nuts

 

 

 

Mints

 

 

 

Sweeteners

 

 

 

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