Use my “Boy Scout “system to host, and still be able to enjoy these events.

Every year, here at The Oaks, among our most popular events are our special “Holiday Buffets”.  On Easter Sunday, Mother’s Day and Thanksgiving we host upwards of 600 guests.

Yes – 600 guests going through the buffet line!

And, as executive chef, it’s my responsibility to make certain that the guest experience is exceptional from the arrival of the first patron to the time that the last customer of the day chooses dessert.

Through years of experience I’ve developed my “Boy Scout” system for party success.  You might try it; it has allowed me to get the job done, and actually enjoy the day of the event!

My Boy Scout System For Party Success

In my formative years I had the good fortune to be involved in scouting; it was a great learning experience.  And, I’ll always remember the Boy Scout motto:  “Be Prepared”.

Those two simple words:  “Be Prepared” have been the cornerstone of my culinary career; including getting the job done for large gatherings of guests.

Don’t wait to the last minute!

Four Weeks in Advance:  The Menu
A.  Write it out, and be detailed!  Include main courses, accompaniments, sauces, gravies.
Try to list everything that will be needed, and again:  you cannot be too detailed.
B.  If you have a theme, make sure that every part of your menu fits that theme.

Three Weeks in Advance:  Final Guest List — include children.

Two Weeks in Advance:  Recipes
A.  Consider ½ portions for children
B.  Plan for a 5% overage

Ten Days in Advance:  Grocery List — The detail you developed in your written menu will help you create a grocery list that will save extra trips to the store.

One Week in Advance:  Procure Groceries

Five Days in Advance:  Start Prep
A.  Get the peeling and cutting done early.  Vegetables and cheeses hold up well in the new food storage bags, and they are easily stored in refrigerator drawers.
B.  Desserts can be baked and frozen.
C.  Pasta, potato and vegetable salads taste best when fully prepared 36 to 48 hours in advance of serving.
D.  Meats should be placed in marinades for 24 to 36 hours prior to hitting the grill or oven.

Party Day:  You’re Ready to Impress and Enjoy!

There you have it… my “Boy Scout” system for party success.  Plan and prep early, and you’ll be able to enjoy the big day with your guests.