The Mediterranean diet is not just healthy and sumptuous; the principal components of its own cuisine are magnificent when laid out on a buffet table. Mediterranean food is vibrant, welcoming and fresh. In addition, it lends itself nicely to your buffet because so many recipes arrive in bite-sized morsels. Provide a wide array of flavors, flavors and scents, and don’t forget to mix hot dishes with cold.
Linens and Utensils
Mediterranean colours tend to be wealthy and natural: terra-cotta, olive green, eggplant purple, wealthy bougainvillea red, and the creamy white of gardenias. Search for tablecloths and napkins that reflect these colours. Serving pieces should be made from thick, painted pottery and heavy glass. Utensils should be hardy rather than delicate to keep in keeping with the earthy charm of the motif. Roll utensils in cloth napkins and place them at the end of the buffet so your guests don’t have to juggle them as they pick from the heals you’ve set out.
Among the hallmarks of the Mediterranean way of eating is that red meat is not the main course. Set out bowls and plates at the beginning of the buffet, but put the grains and vegetables next instead of the meat. Mix the earthy colours and different textures of brown-rice risotto and gnocchi with braised fennel, asparagus, spinach, sweet potatoes, eggplant roulades and other vegetable dishes in platters with serving utensils put in every one.
Fish and shellfish are the basic proteins of the Mediterranean diet, so take advantage of each of the different ways they may be cooked. Offer grilled scallops and shrimp on skewers, tender cod rolled around new braised leeks, and salmon poached in lemon and wine. Offer paper-thin pieces of broiled steak together with braised chicken pieces for guests that are less daring concerning seafood.
Put a olive oil, red wine vinegar and balsamic vinegar in glass cruets. Provide bowls of chopped nuts, freshly grated parmigiana cheese, crumbled feta cheese, and grinders with sea salt and mixed peppercorns. Toss several varieties of olives together and put them with the condiments, together with a generous bowl of Greek yogurt spiced with lemon juice and dill. Put napkin-lined baskets of thick artisan bread studded with garlic or cedar, and split into hefty balls for dipping into sauces one of the condiments.
Fresh fruit is a staple of Mediterranean cuisine. Arrange bright pottery bowls of grapes, pomegranates, apples, bananas, and especially luscious figs for guests. Scatter small platters of baklava, biscotti, flan and tiramisu one of the bowls of fresh fruit for a special treat. Remember that the cappuccino, espresso and dessert liqueurs.