Vit­tles for Ev’rbody

Joan Osof­sky’s tips for putting to­gether a prime potluck.

Cottages & Bungalows - - Idea Notebook -

“Here in the coun­try,” Osof­sky says, “when you in­vite peo­ple to din­ner, they al­ways ask, ‘What can I bring?’” South­ern hos­pi­tal­ity is a re­cip­ro­cal re­la­tion­ship be­tween guest and host. So, even for a potluck, be pre­pared to pro­vide a bit of the food your­self. Find out in ad­vance who wants to bring food, and then go from there, mak­ing sure not to du­pli­cate cour­ses.

SMART FOOD

“For a buf­fet din­ner,” Osof­sky says, “look for recipes that can be made ahead of time and served at room tem­per­a­ture.” That way, you won’t be scur­ry­ing around putting those fi­nal touches on your sev­en­layer bean dip as the guests ar­rive.

STRATE­GIZE YOUR STA­TIONS

Osof­sky says, “We put the starters near the bar, en­cour­ag­ing guests to min­gle while we ar­ranged the main-course plat­ters on the long ta­ble in the kitchen.” For seat­ing, feel free to sprin­kle sta­tions through­out the house. This gives the guests breath­ing room and show­cases your lovely cot­tage-style home.

En­ter­tain­ing in the Coun­try: Love Where You Eat by Joan Osof­sky and Abby Adams, pub­lished by Riz­zoli, © 2017; riz­zoliusa.com.

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