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CHAFERS Use chafers this summer to keep cold salads fresh. Fill the water pan with ice and put your potato salad and cold seafood in the food pan for buffets. Add ice as needed for ultimate freshness. Your guests will appreciate the clean look with no mess from the melted ice. Of course, you will want separate chafers for your hot food. DESSERTS Serving desserts in unusual glassware can be very dramatic. Try martini glasses for sorbet and fruit or layer strawberries, sour cream & brown sugar in a tulip champagne glass. Margarita glasses also make a great dessert presentation. COFFEE & TEA BARS Coffee and tea bars are very popular right now. We have silver urns & glass and silver bowls for chocolate, whipped cream, orange zest and cinnamon. You could recommend irish coffee mugs & silver or glass creamers and sugar. To really dramatize the table, add a silver candelabra. IMPROVE YOUR PRESENTATION Adding dimension to your food and beverage table with various heights and textures can really increase eye appeal. We carry an array of speciality linens. These, along with mirrored tiles and circles, can dramatically ehance your presentations. SMALL AREAS When working with small areas, we suggest using 32" round cocktail tables. They are perfect for standing & eating when juggling a plate and glass can be awkward at a cocktail party. ACCENT YOUR TABLES Lighting and vases are so important for a well-set table. Use candelabras, votive towers or vases to totally accent your food or linen. CHARGER PLATES We are frequently asked, "When is the charger plate removed?" This is totally up to the caterer. While many feel that is should be removed before the dinner is served, many etiquette books state that it is appropriate to leave the charger on the table throughout the entire meal. |
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