Too Late Smart

Photo courtesy Flickr

Here are some notes from the annual Mardi Gras party, staged on a sensible Seattle Saturday night.

For a buffet, identical serving dishes for six that stack are more convenient, although less impressive, than one large vessel. A ravaged, half-empty presentation is not appealing. It’s easier to trot out a fresh offering that’s been sitting as back-up in the pantry.

If the evening is not a potluck, but the guests are generous, set their contributions to one side. Leave a little slack in the serving area just in case. Keep the serving table looking like it’s in one piece by transferring incoming food to a house dish.

Coordinate all table linens to simplify staging the evening.

White napkins and candles are universal.

Have twice as many glasses as you think you’ll need. Unscratched, decent, utilitarian glasses in abundance simplify meal service.

Very good sparkling juice, a bite of chocolate, a small cookie, and strong coffee make a simple dessert.

I like to offer a taste of single-barrel or single-malt whiskies after the meal is over.

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