Posted by Robyn on July 31, 19100 at 16:42:25 :
I am the chef for a new catering business being created within a battered women's treatment center. We, or I should say I, have been doing box lunches, board meetings, small dinners for 25-50, etc. since we began in April. I recently learned I would be catering a big fundraiser for our shelter in October. After looking at the site, I realized that I wasn't going to be able to fit in a large buffet table, and will have to be creative with the menu; there is no kitchen space, only a countertop.
We will be doing passed hors d'oeurves, and large bowls of Caesar salad for each table of 10. I have no room or facilities for preparing items on site. I am considering several individual stations, placed randomly, to serve the entree/entrees, and would love some advice or ideas about what sort of thing works well for this situation.
I suppose a beef station, with a carver, is an obvious one; any others that work well, but would lend to the feeling of action and fun? I hope all the veteran caterers out there will have some brilliant idea that will save my butt!
Thanks in advance for your input!