Christmas Buffets

Croquembouche or cream puff tower - an edible
centerpiece display on the dessert buffet table

Beginning in December, we spent the next two weeks of school planning, preparing, cooking, plating, and serving large Christmas buffets in the restaurant - which feed around ninety people each day and are prebooked by May! The buffet set-up was the same each day, with items and offerings varying slightly depending on the day of the week.

The pasta station - made to order. Choose plain or gluten-free pasta, chicken or shrimp, tomato or alfredo sauce, and an assortment of vegetables such as sauteéd mushrooms, sautéed onions, cherry tomatoes, bell peppers, zucchini, and olives, as well as garlic, fresh herbs, and cheese.

At the beginning of the line, there is the pasta station. At the pasta station, diners choose between two types of pasta (regular and gluten-free), two proteins (usually diced chicken breast and sauteed shrimp), and two sauces (tomato and alfredo). Then they choose any of the following pre-cooked vegetables we have available: red and white onions, red and green and yellow bell peppers, zucchini, cherry tomatoes, mushrooms, olives; as well as desired toppings: fresh minced herbs, minced garlic, and grated parmesan cheese. Two students stay at the station with saute pans and propane burners to complete the orders within minutes. 

The soup station with fresh bread rolls.

Next there is a daily soup (some examples are seafood chowder, parsnip cream, cheddar broccoli) and an assortment of freshly baked bread rolls. Next there is a charcuterie platter featuring thinly sliced pates and smoked meats with a variety of pickled, preserved, and fresh accompaniments. There is also a huge fruit and cheese mirror, usually featuring honeydew, cantaloupe, watermelon, pineapple, grapes, and sometimes fresh berries, along with at least three different types of cheeses (goudas, cheddars, mozzarellas, blues, goats). This is followed by three different salads, changing daily; one green salad (garden, Ceasar), one starch salad (pasta, rice, potato, quinoa), and one other salad (waldorf, roasted vegetable). Two different vinaigrettes are also offered (persevered lemon, mango, maple sesame, cranberry lavender, tomato tarragon).

A huge fresh fruit and variety of cheeses on a platter - changed daily

Charcuterie platter - a variety of patés, paté en croute, smoked meats,
preserved fruits, jams, chutneys, pickled vegetables, and nuts. 

Next to the cold line is the hot line, featuring the daily potato (roasted garlic and brown butter crushed potatoes, truffle scented mashed potatoes, herb roasted baby red potatoes), a medley of fresh cooked vegetables, the international seafood item (Asian haddock, salmon wellington, tropical monkfish), the chaffeur dish item (roasted chicken breasts in sherry mushroom cream, beef tips with peppers and onions, paella, tourtiere), and the large roast item (roasted pork loin, beef butt, ham en croute, or turkey) with accompanying sauce (pork jus, beef demi glace, sweet raisin and date sauce, turkey gravy and cranberry sauce).

Salad Station: a green salad, a starch salad, and another salad, accompanied by two vinaigrettes. 

A sample of offerings from the dessert table -
 festive shortbread cookies, linzer bars, and
miniature pavlovas with fresh fruit.

At the end comes the dessert table, featuring a large array of holiday-themed sweets, some bite-sized and some larger. I have seen peppermint cheesecake, cranberry cheesecake, chocolate hazelnut cheesecake, chocolate caramel bacon cheesecake, miniature plain and chocolate cheesecakes, chocolate and cranberry yule log, fruit cake, miniature fruit cakes, bread pudding, sticky toffee puddings, Bavarian creams, blueberry and mocha and gingerbread creme brulee, gingerbread and white chocolate blondies, chocolate mousse, English custard, shortbread cookies, cream puffs, miniature pavlovas, linzer bars, carrot cake, and best of all - a big bowl full of caramel rum sauce that some people like to drink!