Vittles for Ev’rbody
Joan Osofsky’s tips for putting together a prime potluck.
“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.
“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.