T'is the season for big business!! As much as I love a la carte and plated banquets, there is nothing like a grand buffet for the holiday season. Here are some of my personal favourites along with tips to help reduce waste and save cash.

A holiday buffet is naked without some type of smoked fish offering. We all know how smoked salmon slices stick together. Whether it’s a fork or a pair of tongs, guest always struggle and end up taking more than they need. Consider building a platter of individual bite sized offerings so your guests can quickly grab a few assembled canapés vs piling their plates with smoked fish & condiments.

Mussels, Mussels and more Mussels!!!  Economical for you and highly sought after by your guests.  I like to offer two completely different sauces, with one having a bit of kick. Steamed P.E.I mussels with sriracha garlic & herbs / coconut, ginger & lemongrass. For added appeal and value, I usually add a few white clams to the mix. If a guest wants to fill their plate with mussels, let 'em go right ahead.

Shrimp cocktail shooters are good fun! Normally a guestwill not take more than two or three shooters at a time. However if you leave a big bowl of shrimp with a side of cocktail sauce on a buffet you’re just asking for trouble. Guests will replace the tongs with a shovel and pile their plates sky-high with shrimp.

Deep fried lobster mac and cheese!! The beauty of this offering is that you can only eat so much before your belly explodes. You could also do a lobster mac & cheese casserole which will hold up well in the chafing dish and reduce labour costs.

Of course, no grand buffet would be complete without some kind of live cooking. A pasta bar benefits both operator and guest. Guests love the option of customizing their dish, and the operator smiles every time a guest walks back to their table with a big bowl of pasta. Offer up some good value at this station. Shrimp, bay scallops, salmon cubes & mussels are some of my go-to seafood items for the pasta bar. 

Cod is your best friend for a buffet!! When planning the entrée section of the buffet menu we often think of mass appeal. Salmon ranks high in terms of mass appeal.  However Cod is also a very popular fish. Currently Pacific & Atlantic Cod are cheaper than Atlantic Salmon! I use 3 oz. Atlantic Cod/Pacific Cod loins which are the perfect length and thickness for a buffet. A little sundried tomato pesto and chipotle and you're good to go! Colours are on-trend with the holiday season and it tastes awesome!!!

Make bank my friends; and remember:

What happens at the staff xmas party stays at the staff xmas party!!!