FOR 50 OR MORE
ROMESCO SAUCE WITH CRUDITÉS AND PITA TRIANGLES
THINLY SLICED PEPPERONI AND/OR SOPPRESSATA
WHEEL OF AGED CHEDDAR CHEESE OR LARGE CHUNK OF FRESH PARMESAN
NUTS AND OLIVES
DILLED PASTA SALAD WITH SCALLOPS AND SMOKED SALMON
LYDIE MARSHALL’S RATATOUILLE WITH GOAT CHEESE
TOSSED GREEN SALAD
ASSORTED PASTRIES AND COOKIES
RED AND WHITE WINE AND BEER
When I was married and living in student housing at the University of Chicago many years ago, our neighbors down the hall threw a huge open house, just as I was cooking my way through Julia Child’s Mastering the Art of French Cooking. I had fallen in love with cooking—permanently, as it turned out—and I knew this couple had spent a year in France. Seeing how they entertained was going to be like finding the Holy Grail.
To my surprise, the spread she put out, though delicious, was quite casual. There were pâtés and cold meats, wheels of cheese, and big bowls of assorted salads. The house glowed with the soft light of thick tallow candles, and everyone had a wonderful time. Our hostess remained relaxed and quick to smile all evening.
She had learned something important. Even if you’re a fabulous cook, entertaining 50-odd guests dropping in at unexpected intervals during the day will keep you busy enough—greeting everyone, taking coats, making introductions, steering people to the food and drink. The kitchen is the last thing you should have to worry about on the day of the party. That’s why I tried to keep this buffet as simple as possible.
For an open house, you really don’t need any formal appetizers. Place some bowls of nuts and olives around the room. All the buffet food is served chilled or at room temperature, which means it can all be prepared in advance and only needs to be arranged on platters the day of the party and refreshed. While I’ve given you a whole list of recipes to make, keep in mind you can substitute bought food for any one of them. For example, while I love homemade meat loaf, you could just as easily put out a spiral-cut baked ham, which needs nothing more than heating in the oven.
Tasty and pâté-like, the meat loaf can be prepared up to 3 days in advance; its flavor will actually improve upon sitting. Wait until it’s cold to slice it: Cut it lengthwise in half and then into ½-inch slices. You should end up with at least 46 pieces. Arrange them attractively on a platter and garnish with fresh herbs or olives and cherry tomatoes.
Though I happen to love my potato salad freshly made, this one stands up nicely for a day or two in the refrigerator. The ratatouille improves if made a day in advance, but let it return to room temperature before serving. The seafood pasta salad can be completely assembled the night before, but it will be tastier if you prepare all the components in advance and wait to toss them with the dressing until shortly before serving. If you do so, you may have a little extra dressing. Set it aside, in case you need it later.
Get everything ready for the punch but mix only half of it just before the first guests arrive and refill the bowl later as needed. That way, it will stay chilled without getting watered down by melting ice.
As with any buffet, try to set out different dishes in different places, so you don’t get any traffic jams in one spot. With a big, all-day affair like this, if you don’t have enough plates and glasses and prefer not to rent, buy good-quality paper plates and napkins, sturdy plastic utensils, and plastic cups. This way you can enjoy the party as much as your guests, which will guarantee its success.
UP TO 3 DAYS BEFORE THE PARTY: Make the meat loaf and the Romesco sauce.
UP TO 2 DAYS IN ADVANCE: Make the Ratatouille with Goat Cheese. Poach the turkey breast for the Turkey Tonnato; let it cool, then refrigerate it in its poaching liquid.
THE DAY BEFORE THE PARTY: Prepare the crudités. Make the Triple-Mustard Potato Salad. Boil the pasta, poach the scallops, and make the dressing for the Dilled Pasta Salad with Scallops and Smoked Salmon. Make the sauce for the Turkey Tonnato.
THE MORNING OF THE OPEN HOUSE: Remove the cheese and the ratatouille from the refrigerator. Complete the Dilled Pasta Salad. Assemble the Turkey Tonnato. Make the Nonalcoholic Party Punch.