I’m an avid believer in the New Years Hors d'oeuvre buffet table. I have a standard menu and then add one or two new items depending on the response to the previous year's "new item" and how many guests are expected. There should be enough food so that each guest may enjoy two to three pieces of each offering. Desserts should be lite on the palette, almost an afterthought of taste like chocolate dipped strawberries and lemon tartlets. I generally serve a selection of 9-10 savory dishes for about 30 people and keep desserts to a selection of 3 or 4 and always have after dinner mints in small bowls around the table.
A collection of mismatched cake pedestals arranged at varying heights not only allows for easy food access, but really creates a beautiful table.
The finishing touch: The menu, framed in a 5x7 Mother of Pearl Frame (PotteryBarn), a classic mask and large glass vase with fresh long stemmed white roses. White Orchards also work well on this table. And of course - don't forget candles! A mixture of tea lights and silver/metallic taper candles add extra sparkle.
If putting a New Years Eve party together seems all too overwhelming, why not call my friend Teresa Lee at Rex and Regina to lend a hand. Her Firm specializes in home entertaining and event planning. Check out her blog at rexandregina.com/blog for more New Years Eve entertaining tips.
Our best wishes to you and yours for a fabulous Christmas and a happy and prosperous New Year!