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A Spring Buffet: Fresh, Light Food for a Big Crowd

A caterer shows how to juggle lots of dishes and lots of guests by choosing a balanced menu and keeping a cool head

Fine Cooking Issue 14
Photos: Deborah Jones
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What better way is there to celebrate the coming of warmer weather (and pay back all those holiday invitations) than to have a spring buffet? By carefully planning every detail, you can have a party for twenty people that features delicious and inventive food, beautifully presented, without having a nervous breakdown. The dishes served at this buffet must be “light and spring-like,” “casual and fun,” “intriguing and beautiful,” and “easy to eat.”  Above all, the menu must be realistic–one you actually can prepare in the time allowed. Recipes include: Peppered Shrimp; Smoked Salmon Cucumber Rolls; Hoisin Beef & Scallion Rolls; Tri-Color Polenta Cups; Chicken Tostada Pequeña; and Crabmeat-Avocado Quesadillas.


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